Where to Find Real Mexican Food in London
If you’ve ever bitten into a taco in London and felt something was off - maybe the tortilla was too thick, the carnitas dry, or the salsa tasted like bottled regret - you’re not alone. London has tons of places claiming to serve Mexican food, but most are just Tex-Mex with a sombrero sticker. The real stuff? It’s here. And it’s not hiding.
Over the last five years, a quiet revolution has been happening. Mexican chefs from Oaxaca, Puebla, and Jalisco have opened spots that don’t just copy Americanized versions. They bring the flavors their abuelas taught them. That means handmade tortillas from nixtamalized corn, slow-cooked birria that falls apart at the touch, and mezcal that tastes like smoke, earth, and agave - not sweet syrup.
You won’t find all of this at the chain restaurants. You’ll find it in tucked-away corners of Peckham, Shoreditch, and Soho. Here’s where to go if you want the real deal.
El Pastor: The Tacos That Made London Pause
El Pastor opened in 2021 in Soho, and within months, people were lining up before noon. Why? Because their tacos al pastor aren’t just good - they’re the reason you’ll stop eating at every other Mexican place in the city.
Their spit-roasted pork is marinated in achiote, dried chilies, pineapple, and garlic. It’s cooked on a vertical trompo, just like in Mexico City. Every taco is served on double corn tortillas, warmed on the comal. You get a slice of grilled pineapple on top, a sprinkle of cilantro, and a dab of salsa verde that’s bright, spicy, and made fresh daily. No pre-made sauces here.
They don’t serve rice or beans on the side. That’s not how it’s done in Mexico City. You eat the tacos with your hands. Dip them in the salsa. Sip the house-made horchata. It’s simple. It’s perfect.
Pro tip: Go on a weekday. The lunch rush on Friday can mean a 45-minute wait. And yes, they take reservations now - but only for tables, not the counter seats. Those are for the real fans.
Birria de Chivo at La Taqueria: The Dish That Went Viral
Birria isn’t new to Mexico. But in London, it only became a thing after a TikTok video of a steaming bowl of consommé with melted cheese and tender goat meat went viral in early 2023. La Taqueria, a tiny spot in Peckham, was already serving it.
They use goat meat - not beef. It’s marinated in dried guajillo and ancho chilies, garlic, cumin, and oregano. Then it’s slow-braised for 12 hours until it’s so tender it pulls apart with a fork. The consommé is strained, then simmered with a touch of lime and salt. You get two tacos, a bowl of broth, and a side of lime wedges and chopped onions.
What makes it special? The cheese. Not mozzarella. Not cheddar. Queso Oaxaca, stretched and melted right into the tortilla before it’s grilled. When you bite in, it stretches like a cheese pull you’d see in a food video - but it tastes like tradition, not trends.
They also serve birria tacos with a side of tortillas for dipping. Dip them in the broth. Let them soften. Then eat them like a sandwich. It’s messy. It’s delicious. It’s the way it’s meant to be eaten.
Mezcaleria La Llorona: The Bar That Changed How London Drinks
Most people in London think mezcal is just tequila’s smoky cousin. They’re wrong. Mezcal is its own thing - made from over 30 types of agave, roasted in underground pits, fermented in wooden vats, and distilled in copper stills. And La Llorona is the only place in London that treats it like a fine spirit.
Owner Marisol Ríos moved from Oaxaca in 2020 and opened this bar with one goal: to teach Londoners how to taste mezcal, not just shoot it. The menu lists over 80 bottles, each with details on the agave type, region, and producer. You can try a flight of three: Espadín (smooth, fruity), Tobalá (earthy, floral), and Madrecuixe (deep, smoky).
They don’t serve it with salt and lime. That’s for tequila. Mezcal is sipped neat, like whiskey. They offer small glasses, chilled. Sometimes they add a slice of orange dipped in worm salt - but only if you ask. The bar staff will explain each one like you’re sitting at their kitchen table in Oaxaca.
Pair it with their tlacoyos - thick corn cakes topped with black beans, crumbled cheese, and salsa. Or try the chapulines (grasshoppers) if you’re feeling adventurous. They’re toasted with garlic and lime. Crunchy. Salty. Weirdly addictive.
El Hueco: The Hidden Gem in Camden
If you’re looking for the kind of place where the chef waves at you from the kitchen and asks if your mole is “bien picante,” head to El Hueco in Camden. It’s small - barely 12 tables - and you won’t find it on Google Maps unless you know the exact address.
Their mole negro is the reason people come back. It’s made with 27 ingredients: dried chilies, chocolate, almonds, plantains, sesame seeds, cloves, cinnamon, and even a touch of raisins. It simmers for 18 hours. They serve it over chicken or pork, with handmade tortillas and a side of pickled red onions.
They also make their own chorizo - smoked with guajillo chilies and cumin - and serve it in tacos with avocado crema and radish slices. No cilantro unless you ask. No sour cream. No shredded lettuce. That’s not Mexican. That’s American.
They don’t have a website. No online ordering. Just walk in. The staff speaks Spanish and English. They’ll ask where you’re from. And if you say you’ve never had real mole before, they’ll bring you a free sample.
Why This Matters: Authenticity Isn’t a Trend - It’s a Craft
London’s Mexican food scene used to be about speed and profit. Now it’s about time and care. The best spots here don’t use pre-made spice blends. They roast their own chilies. They grind their own masa. They ferment their own salsas. They import their own agave spirits.
This isn’t just about food. It’s about respect. These chefs are carrying traditions from villages where recipes are passed down through generations. They’re not trying to impress tourists. They’re trying to feed people the way their families did.
When you eat at one of these places, you’re not just having dinner. You’re tasting history. You’re tasting a culture that’s been misunderstood for decades.
What to Order: Your Simple Guide
Not sure what to try? Here’s the cheat sheet:
- Tacos al pastor: Look for vertical spit-roasted pork with pineapple. If it’s on a grill, skip it.
- Birria: Must be goat or lamb. The broth should be rich, not watery. Cheese should be melted into the tortilla.
- Mole: Real mole is dark, complex, and slightly sweet. If it tastes like chocolate sauce, it’s fake.
- Mezcal: Ask for a flight. Avoid anything labeled “flavored.” True mezcal has no additives.
- Agua frescas: Try horchata (rice and cinnamon) or tamarindo. Avoid anything with artificial flavoring.
What to Avoid
Some places in London serve “Mexican” food that’s just a mix of cheap ingredients with a few spices. Watch out for:
- Tacos on flour tortillas - unless it’s a Northern Mexican style (and even then, it’s rare).
- “Mexican” burritos stuffed with rice, beans, and shredded cheese - that’s Californian.
- Pre-packaged salsa in plastic tubs - real salsa is made fresh daily.
- Mezcal with a worm in the bottle - that’s a marketing trick. It’s not traditional.
Final Tip: Go Early, Go Often
The best spots don’t have big signs. They don’t advertise. They fill up fast. Show up before 6 PM. Sit at the counter. Talk to the staff. Ask what’s special today. They’ll tell you. And you’ll leave with more than a full stomach - you’ll leave with a new understanding of what Mexican food really is.