eat in, eat out Cavita

With a menu inspired by childhood memories, this new restaurant brings warmth, soul and the exciting flavours of Mexican culture to Marylebone

- ADRIANA CAVITA

MENU DECODER:

Mezcal Amores

Hailing from Oaxaca, Mezcal Amores has smooth, smoky notes that balance herby, sweetened cocktails such as the bacalar, opposite.

Achiote paste

This bright-red, earthy condiment is made with spices and achiote seeds. It adds depth of flavour to marinades for fish, meat and veg.

Mooli

Usually associated with Asia, mooli is less peppery than its radish cousin, and adds freshness to the ceviche on 

Cavita, Adriana Cavita’s debut after a stint at powerhouses including Spain’s El Bulli and a successful pop-up at The Dorchester, is London’s newest, most vibrant Mexican offering. The gorgeous space on Wigmore Street is warm and inviting, with food that fills the belly as well as the soul – think pig’s head tamal wrapped in charred collard greens; mole verde with wood-grilled, herb-fed chicken; and pan de elote with cajita, a sweet cornbread topped with a goat’s milk caramel. Cocktails are inventive, with a secret bar below offering small-batch artisanal mezcal, tequila and the opportunity to learn more about Mexican culture. cavitarestaurant.com

Bacalar

At the restaurant, cocktails and meals are often finished with herbs and edible flowers to add flavour or reflect a part of Mexican culture.

SERVES 1 | PREP 10 MINS | EASY