eat in, eat out El Pastor

Transport yourself to Mexico with these stunning recipes from this new Soho restaurant

- MARVIN JONES

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• Jícama

A native Mexican plant where the bulbous root is eaten. The flesh is crisp like an apple with a nutty, sweet flavour. It is usually eaten raw or lightly cooked.

• Achiote paste

This is a popular spicing and colouring blend that is made from annatto seeds, cumin, coriander, black pepper and oregano. As well as spicing a dish, it gives it a vibrant red colour from the annatto seeds.

• Pork collar

Also called pork neck, this is a group of muscles that run from the jowl of the pig, through the neck to the shoulder. It is a versatile cut with really good marbling that can be grilled and served blushing pink or slow-cooked until meltingly tender.

• Banana leaves

Available from Mexican and Southeast Asian grocers, banana leaves are used to seal in ingredients, and they trap in steam, flavours and aromas, concentrating them.

El Pastor in London’ Soho is the newest and fifth taqueria from EP founders Sam and James Hart, Crispin Somerville and executive chef Marvin Jones (left). Upstairs among the hanging plants and tiles find signature tortillas (made with Mexican corn) topped with cochinita pibil, short rib or crispy duck; tostadas piled with tuna, scallops or chicken tinga; and tacos including a beer-battered pollock version. The basement bar, Mezcaleria El Colmillo, is named after the nightclub Sam and Crispin ran in the 90s and 00s in Mexico City. Expect a full list of mezcal and tequila. tacoselpastor.co.uk

Esquites

1 HOUR | SERVES 4-6 AS A SIDE | EASY | V

CORN

sweetcorn 900g

olive oil 1 tbsp

onion ½, finely chopped

garlic 4 cloves, crushed

jalapeño 1, finely chopped