When Maizajo Came To London

Now in its second year, our Amigos series in partnership with Tequila Herradura, gives London diners the chance to experience some of the best people cooking modern Mexican food, brought from Mexico City to London.

Like us, Santiago is a corn obsessive and his dinner brought maíz criollo and nixtamalization front and centre.

We ate:

Tuna tostadas and bone marrow sopes, each sope made by hand in a pure labour of love.

Oyster tamales, the tamal made with oyster water, finished with a herbaceous quelite mole and achiote escabeche.

Prawn taco made with whole fried prawns – a hit from upstairs in Maizajo, where Santiago offers a more refined sit down experience to his taqueria menu.

His take on a suadero and longaniza taco, the much-loved Mexican street-food classic.

Duck barbacoa enmoladas with a deeply rich guava mole and black sesame sauce.

To finish, corn tres leches with toasted corn ice cream, a surprise lemon meringue pie with cookie ice cream and glasses of Tequila Herradura to bring things to a lively close.

This is first of three exciting events this year, stay tuned for news on the next.