Adriana Cavita

Adriana Cavita is fire.

Raised in Mexico between the capital and the village of San Felipe Ixtacuixtla, Adriana was immersed in the county’s extraordinary food culture from an early age (her abuela was a street trader selling antojitos like huaraches, tacos and tamales). She caught her break at Nicos in Mexico City when she was just seventeen, before going on to perfect her craft at some of Mexico, and the world’s, very best (Lalo!, Pujol and elBulli).

But it was her travels through the small towns of rural Mexico that would inspire her own elemental style and her obsession – and we don’t use that word lightly – with barbacoa. In her own words, “fire and charcoal give a unique flavour; it takes practice to speak with the fire and understand the skill behind these ancient techniques.”

After blowing us away in the summer of 2021, Adriana opened her inaugural restaurant, Cavita, the following year, where ‘wood-fired sea bream with green adobo, red adobo and tatemada sauce’ and her version of cochinita pibil, ‘slow-smoked suckling pig, pickled red onion and axiote’, showcase the thousands of hours that Adriana has put in to absolutely nailing the art of cooking over charcoal. 

It’s no wonder she’s “redefined London’s Mexican food scene” (Financial Times).