La Puerta
The doorway
- Espadín joven, Oaxaca
- Espadín reposado
- House mezcal de pechuga-style cream
3 pours — £18
Mexico City energy — London soil
A modern Mexican kitchen and mezcaleria in Hackney. Heirloom corn nixtamalised every morning, everything kissed by wood-fire, and one of London's deepest agave lists.
Nixtamal daily
The old field, the new kitchen
A milpa is the ancient Mexican field where corn, beans and squash grow together — each one feeding the others. It's how we cook: nothing alone, everything in conversation.
Every morning we nixtamalise heirloom corn from Oaxaca and Tlaxcala — bolita, cónico, olotillo — the slow lime-water way, the way it's been done for three thousand years. Then we press, char and serve it within the hour.
Heirloom landrace corn, stone-ground in house.
Black beans simmered overnight with avocado leaf.
Squash, blossom and seed — root to flower.
Three sisters, one table
From the wood-fire
Wood-fire only
Sip. Never shoot.
Forty-plus agave spirits poured in clay copitas with orange and worm salt. Our list runs from gateway espadín to wild tobalá and once-a-year pechuga. Ask for a flight — salud.
100% Agave
The doorway
3 pours — £18
Earth and smoke
3 pours — £26
The vault
3 pours — £38
Loud plates, louder room
Sixty seated, ninety standing, one wood-fire and a mezcal trolley that does laps. Birthdays, weddings, product launches, Tuesdays — if it deserves a fiesta, it deserves this room.
Hackney, London
Half the room is held for walk-ins. Come hungry.