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

50 MINUTES | SERVES 4›6 AS A

Sie lesen eine Vorschau. Registrieren Sie sich, um mehr zu lesen.

Mehr von Olive Magazine

Olive Magazine2 min gelesenRegional & Ethnic
On The Olive Podcast A Senegalese Supper Club
“When I arrived in the UK in 2010, I didn’t cook. In Senegal, men didn’t help out in the kitchen, but things are changing now. I was getting tired of just eating takeaway and was really missing my hometown food. I started calling friends and family f
Olive Magazine2 min gelesen
Venture Through The Loire Valley
The Loire is the longest river in France, covering 625 miles from its source in the mountains of the Massif Central to Saint-Nazaire on the wild Atlantic coast. Known as the ‘garden of France’, its dreamy, bucolic valley is dotted with hundreds of tu
Olive Magazine1 min gelesenCookbooks, Food, & Wine
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. ■