This is a sultry spot, replete with a warm and inviting vibe. Local artist Avril Zayas is the designer of the space, which in turn boasts a beach-y feel. Imagine golden hues (reminiscent of a sunset), wicker-basket lampshades, and tequila bottles. The place is named for chicatanas (a species of ants that swarm Oaxaca each spring), and its food is as authentic as the location is prime. From antojitos and tacos to otros, every dish by Chef Guillermo Reyes is delicious. If the roasted beet salad is on offer, go for it. Then indulge in such tacos as the beef suadero or seasonal soft-shell crab. There's no going wrong with any one of the "otros," including pescado à la plancha. Helado de horchata is an exquisite way to seal the meal.
- MICHELIN guide inspectors
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