Mexican chef Adriana Cavita will open her first eponymous restaurant on Wigmore Street in May, with a focus on cuisine from Oaxaca and the Yucatán coast – tetelas, tlayudas, tacos, moles; aguachile and ceviche.
Cavita, at 56 Wigmore Street, follows her residency at the Dorchester Hotel in Mayfair during the summer of 2021. The dishes, which will marry Mexican traditions with British ingredients and import necessary elements like chillies and corn, will include a rotating red aguachile, using watermelon and mezcal; tetelas, stuffed masa triangles from Oaxaca; a wood-fire grilled chicken mole verde; and octopus with an adobo of guajillo peppers and pasilla. Cavita will also be one of the first London restaurants to benefit from Natoora’s new partnership with Tamoa, which brings heritage varieties of Mexican maize in its dried form, ready to be nixtamalized for all intents and purposes by a chef.
The restaurant will be joined by a mezcaleria, Mayahuel, serving distilled agave spirit; cocktails; and antojitos like esquites with English Cheshire cheese and tuna tostada.
It joins the Kol de Santiago Lastra in the area, which opened on Seymour Street in 2020 and now holds a Michelin star. Although the two restaurants are entirely distinct, their approach to Mexican cuisine – consciously focusing on British ingredients in order to refract them through the country’s regional culinary traditions – marks an encouraging shift in thinking about what a restaurant can be. Mexican in London.