When looking for the most authentic Mexican recipes who better to turn to than the oldest Mexican restaurant in the UK?!
Café Pacifico, based in Covent Garden, introduced Mexican Food (and tequila!) to the UK back in 1982. With many years on the London restaurant scene under its belt, the restaurant remains one of the leaders in producing what people expect of Mexican cuisine.
Here their Head Chef, Pedro, kindly lets us in on some of his delicious recipes for Mexican classics that we can try at home…
“To all fans of Mexican food, as Head Chef of Café Pacifico, I would like to share with you all some recipes from our restaurant to help you stay positive and bring the Mexican fiesta to your home.
“A meal in Mexico is more than just eating food – it’s about bringing people together. Constant, animated conversation continues from the very first moment to the end. We hope in these difficult times, even if you cannot join your friends and loved ones physically, you can share these recipes and bring the spirit and passion of Mexico to your home and theirs, wherever they may be.”
2-3 avocados, ripe
½ small onion, finely diced
2 tomatoes, diced
1-2 garlic cloves, minced
1 lime or ¼-½ tsp of lemon juice
¼-½ tsp of salt to taste
½ tsp of ground black pepper
Use fresh lemon or limes rather than lime juice in a bottle. The flavour difference is worth it.
You can keep left over guacamole green and fresh in the fridge and store in sealed container for up to 8 hours.
You can top the guacamole with pomegranate seeds to add a sweet and sour taste and crunchy texture into the recipe.
2 pounds of skinless chicken breasts
8 x 6” flour tortillas
2 ½ cups of grated cheddar cheese (Monterey Jack is best)
1 tsp of ground black pepper
2-3 garlic cloves, minced
1 tbsp of smoked paprika
½-1 tsp of chilli powder
Sour cream to garnish
1 bunch of chopped coriander to garnish
Salt to taste
Oil for frying
To intensify the chicken flavour you can marinate it for 20 minutes.
Instead of chicken you can use another pre-cooked meat with the same marinade.
200g tortilla chips
100g grated cheddar cheese
1 roasted red pepper (bell peppers or other peppers of your choice)
30g of pickled jalapenos, diced
¼ bunch of chopped coriander
To Roast the Red Pepper:
To Arrange the Nachos:
You can top the nachos with precooked meat of your choice, chopped tomatoes and strips of courgette and then bake it.
We can't wait to try these delicious Mexican classics at home!
If you do have a go at any of Pedro's recipes he would love to see your photos. Tag @officialcafepacifico on Instagram.