U STREET: There's a New Menu at TICO's - Check it Out

Chef Rodrigo Perez is kicking off the fall with a selection of new menu items at Michael Schlow’s Latin inspired restaurant, Tico on 14th Street.

The latest additions mark one of the largest menu changes at TICO, featuring a new line up of ceviches, tacos, a la plancha items and small, as well as larger plates. Highlights include: salmon ceviche made with rocoto leche de Tigre, pickled fingerlings, cucumber and mint ($13); shrimp croquettes with chipotle aioli ($12) and larger dishes such as a mezcal smoked turkey leg with passion fruit-mezcal glaze, epazote spätzle ($18). New tacos include a pork al pastor, guajillo braised pork shoulder, grilled pineapple, avocado salsa ($13) and suadero, a milk braised brisket taco served with salsa verde ($13). The full menu can be found below or here.

Tico New Menu Items

Ceviches

• SALMON, rocoto leche de Tigre, pickled fingerlings, cucumber and mint.
• SNAPPER, mango-habanero leche de tigre, sweet potato, hominy, pickled Swiss Chard.
• BASS, chamomile aguachile, cucumber, annatto, cherry tomato, toasted hazelnut.
• HAMACHI, corn tostaditas, green tomatillo curry, pickled cucumber and sea urchin roe.

Small Plates

• CRAB CAKE, smoked avocado mousse, pickled scallion.
• SHRIMP CROQUETTE, chipotle aioli.
• CHICKEN EMPANADAS, aji gallina, plantain chips and huancaina
• SQUID INK FIDEO, angel hair pasta, poblano sofrito, mussels, clams and shrimp.

Large Plates

• PORK CUTLET, espresso cured chorizo, local beets, lime gel.
• MEZCAL SMOKED TURKEY LEG, passion fruit-mezcal glaze, epazote spätzle.

A LA Plancha

• MUSHROOM AL AJILLO, roasted field mushrooms, broccoli-poblano spread, black garlic broth.
• NOPAL CON QUESO, seared cactus paddle, braised shallots, Oaxaca cheese.
• BONITO/HAMACHI a la Plancha, cumin crust, pickled onion, Maggi-lime marinade, faux caviar.

Tacos

• PORK AL PASTOR, guajillo braised pork shoulder, grilled pineapple, avocado salsa. 
• SUADERO, milk braised brisket, salsa verde