Mestizo London
Gastronomic Festival (Veracruz)
Our manager Marysol Alvarado with a typical costume from Veracruz.
4-14 September
at Mestizo
Our 8th Gastronomic Festival is taking place from Tuesday, the 4th to Friday, the 14th September. Ten states in Mexico, with 20 starters and 20 main course dishes to explore. Check out this wonderful menu.
STARTERS
YUCATÁN
PANUCHO: 1 deep fried tortilla pouches filled with refried beans, cochinita or pollo pibil (melt in your mouth chicken or pork cooked in a sauce of achiote & orange juice). 4.80
TAMALES YUCATECOS: (2) corn maize filled with your choice of cochinita or pollo pibil wrapped in a banana leaf, then steamed to perfection. 6.20
CHIAPAS
TOSTADAS TUXTLECAS: 2 corn or flour tortilla topped with finely ground beef, mixed with onion, radish & jalapeño pepper, topped with cilantro & salsa verde. 6.50
SOPA DE PAN: a chicken, tomato and garlic soup, poured over fresh croutons, currants & capers, garnished with sliced green olives, sliced hard boiled egg & queso fresco. 6.50
CAMPECHE
PULPITOS EN VINO TINTO: octopus lightly sauteed in butter, oregano, tomatoes, chopped black olives, serrano chile, onion, black pepper & red wine. 8.00
EMPANADAS DE CAZÓN: 2 corn pastries filled with flaked white fish, tomato, epazote, chopped olives & capers. 4.80
VERACRUZ
TAMALES COSTEÑOS: (2) corn maize filled with your choice of pork or chicken, in a chipotle chile & tomato sauce, wrapped in a banana leaf, then steamed to perfection. 5.40
CAMARONILLAS: 2 tortillas filled with chile spiced baby prawns, & then deep fried until golden. 5.80
MICHOACÁN
SOPA PURÉPECHA: (V) a puree of black bean soup, garnished with fried corn tortilla strips, grated cheese, cream & chile de árbol. 5.80
TACOS DE REQUESÓN: (2) cream cheese filled tacos, deep fried & served with a spicy radish salsa. 4.40
OAXACA
TLAYUDA: (for 2 people) a large baked tortilla topped with pork juices, refried beans, shredded lettuce & grilled vegetables, plus a choice of sliced chicken breast or sliced leg of pork. Known as the Mexican pizza. 10.50
CALDO DE NOPALES Y CAMARON: a shrimp and nopales (edible cactus) soup with guajillo chile, onion, garlic & epazote. 6.50
GUERRERO
CALDO DE CAMARÓN: a shrimp broth coked with cilantro, onion, tomato, carrots & courgette, accompanied with hot tortillas, sliced avocado, diced onion, jalapeño pepper, cilantro & lime slices. 8.50
TACOS DE PESCADO FRITO: (2) beer battered fish filet, in a warm tortilla topped with pico de gallo, lettuce, cilantro & lime wedges, with a chipotle chile & beer mayonnaise sauce on the side. 7.50
JALISCO
SOPES DE POLLO: 2 corn tortillas topped with refried beans, shredded chicken, cheese, sour cream and salsa roja &
salsa verde. 4.40
TORTA AHOGADA: home made bread roll, stuffed with carnitas (pork) smothered in a chile de árbol salsa. 6.50
GUANAJUATO
TAMALES GUANAJUATENSES: 2 corn meal parcels filled with chicken or cheese, ancho chile, wrapped in a corn
husk, steamed and accompanied with sour cream. 5.80
EMPANADAS DE CARNITAS: 2 corn pastries filled with marinated roast pork & topped with a salsa verde. 4.40
PUEBLA
CEMITA POBLANA: shallow fried breaded beef cutlet on a bread roll, with queso fresco, diced onion, avocado slices & drizzled with a chipotle chile sauce. 8.50
EMPANADAS POBLANAS: (v) freshly made corn empanadas, topped with slices of poblano pepper, cooked with garlic, onion, sweet corn & cheese, then fried until golden. 5.50
MAIN COURSES
YUCATÁN
PESCADO TIKIN XIC: (Mayan speciality) fish filet grilled in a banana leaf with achiote, orange juice & chile, served with rice & beans. 16.00
POLLO TICUL: chicken in a spicy sauce of achiote, peppers & tomatoes, wrapped in a banana leaf then steamed to infuse the flavours. 14.00
CHIAPAS
MOLE DE CALABAZA: chicken breast with a mole
(moh-lay) sauce of pumpkin, sesame seeds, mulato chile, garlic, onion, chocolate, cardamom, peanuts & nutmeg, served with rice & beans. 14.50
PUCHERO DE GALLINA: a chicken and whole corn soup with shredded cabbage, tomato, onion & peppers, served with a salsa criolla. 10.50
CAMPECHE
PAVO EN ESCABECHE: sliced turkey breast, pickled in a traditional marinade of aromatic herbs, baby potatoes, cauliflower & carrots. 13.50
CAMARONES AL COCO: butterfly king prawns, coated & fried in maize flour in a coconut shell filled with apple puree, and wedges of fresh apple. 15.00
VERACRUZ
PESCADO ESTILO VERACRUZ: filet of fish grilled with a chipotle chile, tequila, tamarind & garlic sauce, served with rice & beans. 14.50
ENTOMATADAS VEGETARIANAS: (v) mixed vegetables (peppers, broccoli, cauliflower, green beans & sautéed potatoes) on a black bean, cheese & cream covered tortilla,then topped in a tomato sauce, garnished with pico de gallo & jalapeño pepper. 10.50
MICHOACÁN
CHAMORRO AL TEQUILA ESTILO CUITZEO: (served for
2 people) shank of slow cooked leg of pork, marinated in a mulato and pasilla chile & tequila sauce, served with rice & beans. 24.00
APORREADILLO ROJO: strips of flash fried beef, served with scrambled eggs, topped with a tomato & serrano chile salsa, served with rice. 14.00
OAXACA
LOMO DE CERDO ENCHILADO: slices of slow cooked loin of pork marinated and topped with a sauce of black peppers, cloves, diced ham & ancho chile, served with rice & beans. 14.50
MOLE AMARILLO: shank of lamb cooked in a spicy marinade & covered in a yellow ‘mole’ (moh-lay) stew of herbs, tomatillo, guajillo chile, green beans & chayote. Topped with diced onion and accompanied with a corn tortilla. 16.50
GUERRERO
POZOLE VERDE DE POLLO o CERDO: this special green pozole consists of whole corn soup, coriander, tomatillo & green chilies, with your choice of pork, chicken (or both) garnished with lettuce, radish, onion, avocado, chopped chilies & lime. 12.50
PESCADO A LA TALLA: grilled sea bass marinated in lime juice, guajillo chile & mayonaise sauce wrapped & grilled in a banana leaf, served with rice & vegetables. 18.50
JALISCO
ENCHILADAS TAPATÍAS: chicken enchiladas with an ancho chile sauce & crumbled cheese served with rice & beans. 12.50
POZOLE ROJO DE POLLO O CERDO: a slow cooked whole corn, red pepper & guajillo chile soup, (your choice of chicken, pork or vegetarian) accompanied with diced onion, lettuce, oregano & lime wedges. 12.50
GUANAJUATO
ENCHILADAS MINERAS: fried tortilla topped with grilled chicken breast, a salsa guajillo chile sauce & crumbled cheese accompanied with carrots, potatoes, lettuce & strips of jalapeño chile. 12.50
MANITAS DE CERDO EN ESCABECHE: pork trotters pickled in white wine vinegar, aromatic herbs & jalapeño chile, potatoes & carrots (served chilled). 12.50
PUEBLA
CHILEAJO CON POLLO o GUAJOLOTE: chicken or turkey breast, served with a chileajo sauce of guajillo and árbol chile, onion, tomatoes, oregano, garlic & cumin, served with rice & beans. 12.50
ENCHILADAS A LOS 3 MOLES CON PAPA (v) o POLLO: 3 flour tortillas filled with potato or shredded chicken & covered in 3 ‘mole’ (moh-lay) sauces - rojo / verde / poblano, served with rice & beans. 12.50
DESSERTS
PASTEL DE ELOTE: our chef’s special corn cake, topped with whipped cream or a scoop of vanilla ice cream. 4.20
PASTEL 3 LECHES: a rich almost ‘custard’ like cake made with ‘3’ milks condensed, evaporated and double cream- 4.20
FLAN CASERO: a rich Mexican version of creme caramel. 3.60 TAMALES DULCES: our chef’s choice of 2 sweet tamales. 5.40 CAFÉ DE OLLA: sweet Mexican coffee. 1.80
It all culminates in the fantastic Independence Day dinner bit.ly/NuW6w4
And our lounge party Downstairs at Mestizo bit.ly/NuW2wB
Mestizo Restaurant & Tequila Bar
103 Hampstead Road
London NW1 3EL
Tel. 020 7387 4064
www.facebook.com/mestizolondon
Book online bit.ly/HGKdKK
Gastronomic Festival (Veracruz)
Our manager Marysol Alvarado with a typical costume from Veracruz.
4-14 September
at Mestizo
Our 8th Gastronomic Festival is taking place from Tuesday, the 4th to Friday, the 14th September. Ten states in Mexico, with 20 starters and 20 main course dishes to explore. Check out this wonderful menu.
STARTERS
YUCATÁN
PANUCHO: 1 deep fried tortilla pouches filled with refried beans, cochinita or pollo pibil (melt in your mouth chicken or pork cooked in a sauce of achiote & orange juice). 4.80
TAMALES YUCATECOS: (2) corn maize filled with your choice of cochinita or pollo pibil wrapped in a banana leaf, then steamed to perfection. 6.20
CHIAPAS
TOSTADAS TUXTLECAS: 2 corn or flour tortilla topped with finely ground beef, mixed with onion, radish & jalapeño pepper, topped with cilantro & salsa verde. 6.50
SOPA DE PAN: a chicken, tomato and garlic soup, poured over fresh croutons, currants & capers, garnished with sliced green olives, sliced hard boiled egg & queso fresco. 6.50
CAMPECHE
PULPITOS EN VINO TINTO: octopus lightly sauteed in butter, oregano, tomatoes, chopped black olives, serrano chile, onion, black pepper & red wine. 8.00
EMPANADAS DE CAZÓN: 2 corn pastries filled with flaked white fish, tomato, epazote, chopped olives & capers. 4.80
VERACRUZ
TAMALES COSTEÑOS: (2) corn maize filled with your choice of pork or chicken, in a chipotle chile & tomato sauce, wrapped in a banana leaf, then steamed to perfection. 5.40
CAMARONILLAS: 2 tortillas filled with chile spiced baby prawns, & then deep fried until golden. 5.80
MICHOACÁN
SOPA PURÉPECHA: (V) a puree of black bean soup, garnished with fried corn tortilla strips, grated cheese, cream & chile de árbol. 5.80
TACOS DE REQUESÓN: (2) cream cheese filled tacos, deep fried & served with a spicy radish salsa. 4.40
OAXACA
TLAYUDA: (for 2 people) a large baked tortilla topped with pork juices, refried beans, shredded lettuce & grilled vegetables, plus a choice of sliced chicken breast or sliced leg of pork. Known as the Mexican pizza. 10.50
CALDO DE NOPALES Y CAMARON: a shrimp and nopales (edible cactus) soup with guajillo chile, onion, garlic & epazote. 6.50
GUERRERO
CALDO DE CAMARÓN: a shrimp broth coked with cilantro, onion, tomato, carrots & courgette, accompanied with hot tortillas, sliced avocado, diced onion, jalapeño pepper, cilantro & lime slices. 8.50
TACOS DE PESCADO FRITO: (2) beer battered fish filet, in a warm tortilla topped with pico de gallo, lettuce, cilantro & lime wedges, with a chipotle chile & beer mayonnaise sauce on the side. 7.50
JALISCO
SOPES DE POLLO: 2 corn tortillas topped with refried beans, shredded chicken, cheese, sour cream and salsa roja &
salsa verde. 4.40
TORTA AHOGADA: home made bread roll, stuffed with carnitas (pork) smothered in a chile de árbol salsa. 6.50
GUANAJUATO
TAMALES GUANAJUATENSES: 2 corn meal parcels filled with chicken or cheese, ancho chile, wrapped in a corn
husk, steamed and accompanied with sour cream. 5.80
EMPANADAS DE CARNITAS: 2 corn pastries filled with marinated roast pork & topped with a salsa verde. 4.40
PUEBLA
CEMITA POBLANA: shallow fried breaded beef cutlet on a bread roll, with queso fresco, diced onion, avocado slices & drizzled with a chipotle chile sauce. 8.50
EMPANADAS POBLANAS: (v) freshly made corn empanadas, topped with slices of poblano pepper, cooked with garlic, onion, sweet corn & cheese, then fried until golden. 5.50
MAIN COURSES
YUCATÁN
PESCADO TIKIN XIC: (Mayan speciality) fish filet grilled in a banana leaf with achiote, orange juice & chile, served with rice & beans. 16.00
POLLO TICUL: chicken in a spicy sauce of achiote, peppers & tomatoes, wrapped in a banana leaf then steamed to infuse the flavours. 14.00
CHIAPAS
MOLE DE CALABAZA: chicken breast with a mole
(moh-lay) sauce of pumpkin, sesame seeds, mulato chile, garlic, onion, chocolate, cardamom, peanuts & nutmeg, served with rice & beans. 14.50
PUCHERO DE GALLINA: a chicken and whole corn soup with shredded cabbage, tomato, onion & peppers, served with a salsa criolla. 10.50
CAMPECHE
PAVO EN ESCABECHE: sliced turkey breast, pickled in a traditional marinade of aromatic herbs, baby potatoes, cauliflower & carrots. 13.50
CAMARONES AL COCO: butterfly king prawns, coated & fried in maize flour in a coconut shell filled with apple puree, and wedges of fresh apple. 15.00
VERACRUZ
PESCADO ESTILO VERACRUZ: filet of fish grilled with a chipotle chile, tequila, tamarind & garlic sauce, served with rice & beans. 14.50
ENTOMATADAS VEGETARIANAS: (v) mixed vegetables (peppers, broccoli, cauliflower, green beans & sautéed potatoes) on a black bean, cheese & cream covered tortilla,then topped in a tomato sauce, garnished with pico de gallo & jalapeño pepper. 10.50
MICHOACÁN
CHAMORRO AL TEQUILA ESTILO CUITZEO: (served for
2 people) shank of slow cooked leg of pork, marinated in a mulato and pasilla chile & tequila sauce, served with rice & beans. 24.00
APORREADILLO ROJO: strips of flash fried beef, served with scrambled eggs, topped with a tomato & serrano chile salsa, served with rice. 14.00
OAXACA
LOMO DE CERDO ENCHILADO: slices of slow cooked loin of pork marinated and topped with a sauce of black peppers, cloves, diced ham & ancho chile, served with rice & beans. 14.50
MOLE AMARILLO: shank of lamb cooked in a spicy marinade & covered in a yellow ‘mole’ (moh-lay) stew of herbs, tomatillo, guajillo chile, green beans & chayote. Topped with diced onion and accompanied with a corn tortilla. 16.50
GUERRERO
POZOLE VERDE DE POLLO o CERDO: this special green pozole consists of whole corn soup, coriander, tomatillo & green chilies, with your choice of pork, chicken (or both) garnished with lettuce, radish, onion, avocado, chopped chilies & lime. 12.50
PESCADO A LA TALLA: grilled sea bass marinated in lime juice, guajillo chile & mayonaise sauce wrapped & grilled in a banana leaf, served with rice & vegetables. 18.50
JALISCO
ENCHILADAS TAPATÍAS: chicken enchiladas with an ancho chile sauce & crumbled cheese served with rice & beans. 12.50
POZOLE ROJO DE POLLO O CERDO: a slow cooked whole corn, red pepper & guajillo chile soup, (your choice of chicken, pork or vegetarian) accompanied with diced onion, lettuce, oregano & lime wedges. 12.50
GUANAJUATO
ENCHILADAS MINERAS: fried tortilla topped with grilled chicken breast, a salsa guajillo chile sauce & crumbled cheese accompanied with carrots, potatoes, lettuce & strips of jalapeño chile. 12.50
MANITAS DE CERDO EN ESCABECHE: pork trotters pickled in white wine vinegar, aromatic herbs & jalapeño chile, potatoes & carrots (served chilled). 12.50
PUEBLA
CHILEAJO CON POLLO o GUAJOLOTE: chicken or turkey breast, served with a chileajo sauce of guajillo and árbol chile, onion, tomatoes, oregano, garlic & cumin, served with rice & beans. 12.50
ENCHILADAS A LOS 3 MOLES CON PAPA (v) o POLLO: 3 flour tortillas filled with potato or shredded chicken & covered in 3 ‘mole’ (moh-lay) sauces - rojo / verde / poblano, served with rice & beans. 12.50
DESSERTS
PASTEL DE ELOTE: our chef’s special corn cake, topped with whipped cream or a scoop of vanilla ice cream. 4.20
PASTEL 3 LECHES: a rich almost ‘custard’ like cake made with ‘3’ milks condensed, evaporated and double cream- 4.20
FLAN CASERO: a rich Mexican version of creme caramel. 3.60 TAMALES DULCES: our chef’s choice of 2 sweet tamales. 5.40 CAFÉ DE OLLA: sweet Mexican coffee. 1.80
It all culminates in the fantastic Independence Day dinner bit.ly/NuW6w4
And our lounge party Downstairs at Mestizo bit.ly/NuW2wB
Mestizo Restaurant & Tequila Bar
103 Hampstead Road
London NW1 3EL
Tel. 020 7387 4064
www.facebook.com/mestizolondon
Book online bit.ly/HGKdKK