Touché Hombre aims to break away from Tex-Mex eateries with a venue that celebrates a cool, funky and playful spirit: interiors worthy of a bachelor artist’s digs (leather couches and brick walls displaying neon-lit signages and a photo mural dedicated to pop-culture movies, sex, and girls), laidback, old-school R&B and hip hop tunes playing on loop, and food that still looks sexy even when you eat them with your hands.
Under the ministrations of Patrick Martens, the executive chef of the Sapparot Group (the same team behind Scandinavian café Rocket and innovative-cocktail house U.N.C.L.E.), Touché Hombre’s kitchen delivers traditional Mexican flavors with modern twists and classy presentations. Try the pato y foie gras taco, which gingerly fills up a soft tortilla with roasted duck and creamy duck liver (B350), or the cangrejo, a crispy soft-shell crab salad with a special crema de Mexicana dressing (B380). The restaurant imports a wide range of chilies from Mexico to spice things up and combines these with premium local ingredients such as burrata made by local cheese makers.
As with U.N.C.L.E., the mixologists at Touché Hombre are determined to put you under a spell. The posh cantina has the best selection of mescal and tequilas in Thailand, which can be enjoyed as tasting flights or in a cocktail. If you don’t like your libations on the rocks, go for the mescal-based Los Cocos Locos, a drink that’s similar to piña colada only with a hint of chocolate bitters (B295), or the sweet and sour Chingon if you prefer a tequila-based mix (B295). Another highlight is the michelada, a beer cocktail served with a tamarind straw (B245).
Touché Hombre has recently stirred up conversation with the opening of its second-floor bar, featuring a teppanyaki-style bar from which bartenders can easily serve drinks to every table, and a giant wall painting by famous street artist Nychos.
