Cavita recipes

Adriana Cavita

Published: October 21, 2022 at 11:58 AM

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With a menu inspired by childhood memories, this new restaurant brings warmth, soul and the exciting flavours of Mexican culture to Marylebone. Head chef Adriana Cavita shares some of her favourite recipes, including a mooli ceviche and sea bream cooked in banana leaves

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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

Menu decoder:

Mezcal Amores

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

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 this ceviche.

Cavita recipes

Tikin xic (achiote-marinated sea bream cooked in banana leaves)

Sea bream is marinated in a blend of garlic, cinnamon, cloves, achiote paste and orange juice, then baked in banana leaves. Stuffed into tortillas and served with sides, it makes for a zingy sharing dish that's great for a crowd.

A plate filled with a whole seabream cooked in a banana leaf and various small bowls of sauces and chutneys on a wooden background

Mooli and pomegranate ceviche

Mooli, a mellow-flavoured type of radish, is paired with sweet and juicy pomegranate seeds in this happily simple starter.

A pastel pink plate topped with pomegranate seeds and mooli on a marble stone table top

Bacalar cocktail

Made with lemongrass, basil, lime and mezcal, this zingy cocktail has some subtle savoury notes. To serve it Mexican-style, top with an edible flower.