Transportive Mexican restaurants
The El Pastor family is a small group of Mexican restaurants in London, inspired by the decade the founders spent in Mexico City, running cult nightclub, El Colmillo and searching for the city’s best al pastor taco. The restaurants are committed to using the best, sustainable ingredients and making tortillas in-house, daily from Mexican heritage corn. El Pastor is deeply invested in sourcing the most wonderful mezcals and tequilas and making every day a fiesta.
Our Locations
EP BATTERSEA
Battersea Power Station Unit 21-22, SW11 8EZ
Opening Times:
Mon-Fri: 12pm – 11pm
Sat-Sun: 10am-11pm
Brunch is available to order 10am – 12.30pm, Saturday and Sunday.
EP STONEY STREET
9-3 Stoney St,
London
info@tacoselpastor.co.uk
Opening Times:
Mon-Fri: 12-3pm, 5-11pm
Sat: 12-4pm, 6-11pm
Sun: 12-3pm, 5-10pm
CASA PASTOR
Coal Drops Yard
N1C 4DQ
info@tacoselpastor.co.uk
Opening Times:
Mon: 5pm-11pm
Tues-Weds: 12pm-11pm
Thurs-Fri: 12pm-11.30pm
Sat: 12pm-3pm, 5pm-11.30pm
Sun: 12pm-10pm
EP SOHO
66-70 Brewer Street
London W1F 9UP
Opening Times:
Mon: 5pm – 11pm
Tues: 12pm-11pm
Weds-Sat: 12pm – 1.30am
Sun: 12-8pm
Mezcaleria Colmillo is open Wednesday to Saturday evenings, with DJs each night.
Is there any better way to start a meal than with guacamole and totopos? We would venture that the response is a no, especially when paired with our salsas.
These are an ode to the striking array of Mexican chillies.
They add an extra kick, with a level of sliding scale. From the Morita made with chipotle and braised tomato and the Verde Fresca with Serrano chillies to the Del Vic with the force of charred habanero. Don’t say we didn’t warn you.
Upholding traditional techniques is vital to maintaining Mexico’s vibrant culinary culture. A case in point are the Olotera. A name that derives from the Spanish term for corncob: ‘olote’.
This tool uses corncobs leftover from when the corn is husked that are then shortened and bound together. In a perfect example of circularity, this is used to remove the corn kernels.
The aesthetics of combining different corn varieties demonstrates the biodiversity that @tamoamx seeks to preserve. It also translates another Mexican tradition of keeping worn Oloteras as decoration in family households.
Photo: @analorenzana
Carving up our Pollo Borracho. The ‘drunk chicken’ is brined in beer before being spatchcocked and served to the table to share. Served with a punchy salsa roja, papas al arbol, sour cream and fresh tacos, which when combined makes for a revelatory take on a roast dinner.
The Pollo Borracho is part of our Private Dining and Events menu directly inspired by the sharing meals of Mexican fiestas. Convivial spirit prevails. Through we can guarantee fights will be had over the last morsels of chicken.
Al Pastor. The legacy behind the name. Literally meaning ‘Shepherd Style’, Al Pastor refers to the vertical spit-roast that is a staple of Mexican cuisine. Introduced to Mexico by Lebanese immigrants who sought to recreate the lamb shawarma and a testament to the cultural links between Mexico and Lebanon.
The method of slow marinating pork shoulder is most common to the states of Puebla and Mexico City. It was in Puebla that the innovation was made to switch from using lamb to pork shoulder. The decision to load this meat into a taco followed swiftly after.
The marinade, or adobaba, used at El Pastor is faithful to that our co-founder Crispin Somerville learnt from his longstanding friend and fourth-generation Lebanese immigrant, Francisco Musi. It consists of a mix of spices and guajillo chilies, in a recipe used at Francisco’s family taqueria, El Farolito. The marinated meat is then loaded onto a spit with a pineapple at the top for stability and flavour before being slow-cooked on a ‘trompo’ over open flames.
In Mexico, the first meal of the day is a serious matter. Often with multiple courses, generally with a hint of spice and recipes that have been honed over time. That is why weekend brunch at El Pastor Battersea had to happen. And why this bank holiday weekend we will also be doing brunch on Monday.
Inspiration was found from Mexico City’s breakfast joints and family traditions. Dishes such as chilaquiles verdes, the quintessential combinations of tortillas and chilli, and huevos rancheros traditionally served on farms as a mid-morning meal. Accompanied by aguas frescas or margaritas depending on your frame of mind.
Victorian London meets Downtown Mexico City at Casa Pastor. We worked with Michaelis Boyd architects and Irving & Co designers, who seamlessly brought this juxtaposition to life. Exposed brick and industrial windows are the backdrop for a colourful nod to Mexico with typical Mexican murals and artwork by Melquiades García (@rotulacion_artesanal ).
Photo: @teodellatorre
Since the inception of El Pastor, we have worked with @tamoamx to ensure that the corn we use for our tortillas reflects our commitment to Mexican ingredients. Tamoa is a social enterprise dedicated to preserving the heirloom crops of Mexico, of which one vital element is the indigenous corn varieties.
Corn, or maíz, has been fundamental to Mexican civilization for millennia. Developing from a wild grass, selective cultivation transformed it into a cornerstone of Mexican food. There are now over 60 unique varieties, with diverse culinary purposes.
Here on a visit to Tlaxcala earlier this year, we visited the local maiz farmers in the village of Ixtenco. They grow over 8 varieties, including mantequilla, bayo, negro and frijol amarillo. A prime example of Mexico’s biodiversity.
Photo: @analorenzana
How do you take yours? Straight up, on the rocks, or frozen? There is no right answer, more like an overarching mood. And this afternoon, frozen margaritas are definitely the way forward. 🍸
With all the spice going on, it can be easily forgotten that Mexicans have a serious sweet tooth. Case in point: sweetcorn cake, or Pan de Elote.
We serve it with roasted corn ice cream and glazed corn on top for good measure. And whatever you do, don’t ask for two spoons. This should never be shared. 🌽
Word on the street is, you’ve been loving our birria pescado special. Savory, smoky and spicy, with a little sweetness from the prawns, this dish has it all.
On the board across the Pastors, all weekend and next week. 🔥
Amigos, EP Soho has a steal-of-a-lunch deal for those of you looking for a quick and delicious lunch option. A choice of three quesadillas, a generous side of papas al arbol and an agua del día for £12.
It’s available Tuesday – Friday and Sunday lunches, exclusively at Soho. ⚡️
Pollo Borracho! Beer-brined half chicken is marinated in salsa roja and roasted until crisp and tender. Served with papas al arbol, a lightly dressed slaw of jalapeño, cabbage and red onion and warm corn tortillas, for us it’s the ideal sharer for a summer’s day.
Our Brands
There are five Barrafinas in London, serving modern Spanish tapas of exceptional quality.
Formerly a brothel and a home to Karl Marx, the Great Dame of Dean Street continues to draw an eclectic and epicurean crowd, attracted to the good things in life.
The El Pastor family is a small group of Mexican taquerias in London, inspired by the decade the founders spent in Mexico City, running cult nightclub, El Colmillo and searching for the city’s best al pastor taco.
Taken from the Spanish word, ‘parrilla’, meaning grill, our two restaurants, Coal Drops Yard in King’s Cross, and Borough Yards in London Bridge, celebrate Spanish cooking over fire.
The Drop is a relaxed wine bar nestled in the Victorian stone arches of Coal Drops Yard, King’s Cross.
A Spanish wine and cocktail bar in Borough Yards
