Olive Magazine

eat in eat out Tacos Padre

Nestled in among the hustle and bustle of the food stalls at London’s Borough Market is the compact, sunny-looking Tacos Padre. Irish-Spanish chef Nick Fitzgerald worked at Pujol in Mexico City before setting up here to serve tacos, including beef short-rib suadero with aged beef fat and morita salsa; chicken asado and cauliflower al pastor with guajillo adobo; and an increasingly famous salsa macha every day until 6pm. Sides featured include grilled corn with chintextle (smoked pasilla chilli paste) mayo and red guacamole, and you can enjoy drinks such as frozen margaritas, mezcal margaritas and micheladas. If you can’t make it there, you can order a taco kit online and assemble yourself (tacospadre.com).

Crab tostada


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Cook’s Notes
To make vegan fish sauce, whisk together 125ml of lime juice, 2 tbsp of soft light brown sugar, 2 tbsp of tamari or soy sauce, 1 crushed garlic clove and ½ tsp sea salt flakes. It will keep in an airtight jar in the fridge for up to four weeks. ■