{"id":183438,"date":"2023-04-25T10:00:22","date_gmt":"2023-04-25T08:00:22","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=183438"},"modified":"2023-04-25T10:00:43","modified_gmt":"2023-04-25T08:00:43","slug":"restaurant-ticui-as-integrating-space-and-kitchen-to-reflect-mexico-most-artisanal","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/restaurant-ticui-as-integrating-space-and-kitchen-to-reflect-mexico-most-artisanal\/","title":{"rendered":"This is Ticu\u00ed restaurant: how to integrate space and cuisine to reflect the most artisanal Mexico"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
In just a few months, the restaurant Ticu\u00ed<\/a> and its newly opened terrace, called 40\/42, have become one of the hotspots in Madrid where you can delve into the authentic Mexican culture. And not only through the palate, but with all the senses. In the latest project of Federico Rigoletti, chef of Puntarena<\/a>, the space and the decoration acquire a protagonism almost at the height of the culinary proposal. And it is all thanks to the good work of the Mexican studio JSa arquitectura. To unravel all the nooks and crannies of Ticu\u00ed and understand a concept that goes beyond the functional and aesthetic, we spoke with Aisha Ballesteros and Javier S\u00e1nchez, two of the partners of JSa Arquitectura<\/a> along with Benedikt Fahbusch, who are responsible for materializing the restaurant’s space.<\/p>\n\n\n\n

\n
<\/div>
<\/div>
<\/div><\/div><\/div>
<\/div>
<\/path><\/g><\/g><\/g><\/svg><\/div>
View this post on Instagram<\/div><\/div>
<\/div>
<\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div>
<\/div><\/div><\/div>
<\/div>
<\/div><\/div><\/a>

A post shared by TICU\u00cd (@ticuimadrid)<\/a><\/p><\/div><\/blockquote>