Mexican

Perfectly ripe avocados roughly mashed with fresh lime juice, white onion, jalapeño, coriander, and a pinch of salt — made in a molcajete or bowl and served immediately with crispy baked corn tortilla chips. No fillers, no sour cream, no mayonnaise — just the clean, bright flavours of a proper Mexican guacamole. Naturally dairy-free, gluten-free, nut-free, egg-free, sesame-free, and vegan.

Sweet mango, red pepper, coriander, and lime juice — a bright, refreshing salsa perfect alongside grilled fish or chicken.

Grilled corn on the cob slathered in crema, rolled in cotija cheese, dusted with chili powder and a squeeze of lime.

Three essential Mexican salsas served together with crispy baked corn tortilla chips: pico de gallo — the raw, bright, chopped fresh salsa; salsa roja asada — a deep, smoky roasted tomato and chilli salsa blended to a rough purée; and salsa verde — made with charred tomatillos, jalapeño, white onion, and coriander for a tangy, herbaceous contrast. All three are made from scratch, all three are completely dairy-free, gluten-free, nut-free, egg-free, and sesame-free. The full range of Mexican salsa — fresh, roasted, and tomatillo — on one board.

Smoky black beans with roasted corn, pickled jalapeños, and fresh pico de gallo in warm corn tortillas.

Roasted poblano peppers stuffed with melted cheese, dipped in a light egg batter and fried until golden.

Vibrant bell peppers filled with a deeply seasoned Mexican rice and black bean mixture — cumin-spiced tomato rice cooked with black beans, roasted corn, jalapeño, coriander, and a chipotle-tomato sauce — then baked until the peppers are tender and the filling is fragrant and slightly caramelised at the top. Completely dairy-free, gluten-free, nut-free, egg-free, sesame-free, and vegan. Substantial, colourful, and satisfying without any meat or cheese.

Tender shredded chicken wrapped in corn tortillas, smothered in a rich tomato-chipotle sauce and baked until bubbling.

A hearty Mexican hominy soup simmered in a deep red chile broth with tender shredded pork and classic garnishes.

Shredded chicken slowly simmered in a smoky, deeply flavoured chipotle and tomato sauce — the classic Mexican tinga — piled onto crispy baked corn tostadas and topped with refried black beans, shredded iceberg lettuce, fresh pico de gallo, sliced avocado, and a squeeze of lime. No cheese, no sour cream, no crema — completely dairy-free, gluten-free, nut-free, egg-free, and sesame-free. Bold, smoky, and satisfying.

Corn masa empanadas filled with picadillo — a deeply savoury Mexican filling of ground beef slowly cooked with tomatoes, onion, garlic, cumin, cinnamon, olives, raisins, and potatoes until thick and fragrant. The masa dough is made with masa harina, giving the empanadas their characteristic golden, slightly crispy corn shell that is naturally gluten-free. Baked rather than fried. Dairy-free, gluten-free, nut-free, egg-free, and sesame-free.

Creamy Mexican rice pudding slow-cooked with cinnamon, vanilla, and condensed milk — a comforting classic dessert.

Paletas de mango con chile y limón — Mexico's beloved street frozen fruit bars made at home. Fresh Ataulfo or Champagne mangoes blended with fresh lime juice, a pinch of salt, and a touch of tajín or chilli powder for the classic sweet-tart-spicy balance that makes Mexican paletas unlike any other frozen dessert. Pure fruit, no dairy, no refined sugar beyond what the mango brings naturally. Completely dairy-free, gluten-free, nut-free, egg-free, and sesame-free. Bright, intensely fruity, and refreshing.