5 Dishes to Try at Cavita

Chef Adriana Cavita is the founder and chef patron of Cavita, a modern Mexican restaurant in Marylebone, where British produce meets heritage Mexican ingredients and traditional techniques. The ever-evolving menu reflects Adriana’s ongoing exploration of Mexican cuisine, its traditions reinterpreted for her guests at Cavita. Here, Adriana tells CODE the five dishes she would order from the menu right now.

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Hamachi Tostada

“This was one of the first dishes I created when I arrived in the UK. People love it. I don’t think I can ever change it but it has been evolving – I have given it a few tweaks here and there. It is made with thinly sliced yellowtail with soy ginger vinaigrette, avocado and heirloom corn tostada, lightly dressed so the quality of the fish really leads.”

Chocoyotes

“This one is a mix between Mexican food and Italian. We use corn dough to create a kind of gnocchi which we serve with stracciatella and a mix of seasonal tomatoes. Chocoyotes is a traditional Mexican preparation that’s served in soups or deep-fried; it’s basically a little ball with a hole in the middle like a belly button. I think it’s one of the best dishes at the moment and it’s vegetarian and gluten-free.”

Oysters Aguachile Nero

“These are Carlingford oysters with a dressing that is close to aguachile, with chiltepin chile, cucumber, tahini, prawns and tortilla ashes – made from burning the tortilla until it’s basically black. It is inspired by Yucatan cuisine where they make this type of sauce [salsa ceniza].”

Pescado Zarandeado

“Line-caught sea bass, designed to be shared. It comes with two marinades – a red one called adobo with chilli paste, spices and herbs, and a green one with some pumpkin seeds. We serve it with tortillas, rice and beans so people can make their own tacos. The fish is cooked over fire and basted with marinades that build flavour as it grills.”

Iberico Pork Pastor Gringa

“A richer take on tacos al pastor using iberico pork that I marinate, grill and slice, and serve with Oaxacan cheese in a flour tortilla. It comes with a pico de gallo with pineapple so it’s super nice, fresh, and a bit spicy.”