I ate at Cavita, one of London’s best Mexican restaurants

From the injemed walls of Adobe, to the chefs cooking in roasted grills in open kitchen and beautiful decorative ornaments in the stone fireplace, it is like discovering a small corner of Mexico in downtown London.

The owner of the chef, Adriana Cavita, worked under the legendary Ferran Adrià at the Bulli in Spain and her debut restaurant in Wigmore Street opened in 2022.

From plants and traditional decoration to candles in the chimney, Cavita there is an immersive Mexican gastronomic experience. (Image: Vigo Jansons) It has a warmth and a character that is very different from many modern and elegant restaurants, and food, modern turns in traditional Mexican dishes, are presented and organized beautifully, delivered with an impeccable service.

We started with a cocktail and a simulated cocktail, while we ate in the house tortilla chips with a progressively hot trio or sauces; A smoked tomato; An avocado; And one with Havanero.

London comes here only for the Margaritas, mezcal and Mexican spirits in the underground the Cavita bar, and you can see why.

Try the tacos and tortillas full of the street food section. (Image: cavita) I am not a fan of the tequila, but there is much more to enjoy: my partner’s simulated tail or the Hibiscus syrup, the lime and the Savia Tonic flower was a refreshing pleasure for the non -drinker.

My Azteca Spritz presented a liquor by Ron Huana Guanabana, with fruit, priesto and leaf of lime and was a perfectly built cocktails, fruity but not sweet.

The dishes are designed to share, there is a raw bar that includes a yellow tail sashimi that seemed lush, but we started with a grilled shrimp trio in a blunt marinated with pineapple or pineapple sauce.

Cavita opened in 2022 and serves Mexican dishes with a modern touch. (Image: cavita) Iberian pork tacos also presented pineapple in the marinade and flour tacos: their sweetness compensated the Havanero and Chile in the marinade was the highlight.

We also enjoy the Quesabirria. This is a high street meal, the spinilla of beef slowly cooking to melted perfection wrapped in tortillas with raclette cheese and immerses itself in a veal consommé.

There were only two or every one, but we could have eaten more.

The main dishes are also to share, there is a lubina sold per 100 go of dry rib dry, but we went for the abundant yellowing mole, a corn chicken with a traditional Oaxacán sauce, articulated and presented with its colorful accompaniments, a plate of plant rice, spoons of the red salsa of braons and ascent ascent and orugures and Ororizas.

The desserts were a indulgent chocolate mousse, and our favorite, a Mexican corn cake, with a sweet sauce not excessive and ice cream covered and a pretty, unexpectedly delicious flower.

Cavita can be expensive, but the trade in the kitchen and cocktails and the dramatic stage make a special night.

Cavita is 60 years old, Wigmore Street, Marylebone.