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The interiors of Mexican Soho restaurant El Pastor

El Pastor recipes

Published: September 7, 2021 at 10:26 am
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Transport yourself to Mexico with these stunning recipes from this new Soho restaurant

El Pastor in London’ Soho is the chififth taqueria from EP founders Sam and James Hart, Crispin Somerville and executive chef Marvin Jones. Upstairs among the hanging plants and tiles find signature tortillas (made with Mexican corn) topped with cochinita pibil, short rib or crispy duck; tostadas piled with tuna, scallops or chicken tinga; and tacos including a beer-battered pollock version. The basement bar, Mezcaleria El Colmillo, is named after the nightclub Sam and Crispin ran in the 90s and 00s in Mexico City. Expect a full list of mezcal and tequila.

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A native Mexican plant where the bulbous root is eaten. The flesh is crisp like an apple with a nutty, sweet flavour. It is usually eaten raw or lightly cooked.

Achiote paste

This is a popular spicing and colouring blend that is made from annatto seeds, cumin, coriander, black pepper and oregano. As well as spicing a dish, it gives it a vibrant red colour from the annatto seeds.

Pork collar

Also called pork neck, this is a group of muscles that run from the jowl of the pig, through the neck to the shoulder. It is a versatile cut with really good marbling that can be grilled and served blushing pink or slow-cooked until meltingly tender.

Banana leaves

Available from Mexican and Southeast Asian grocers, banana leaves are used to seal in ingredients, and they trap in steam, flavours and aromas, concentrating them.

El Pastor recipes


Transport yourself to Mexico with esquites, a charred sweetcorn side dish topped with punchy jalapeño mayonnaise and cool mozzarella.

A black bowl filled with sweetcorn and topped with mozzarella cheese and red chilli powder

Avocado ceviche

Jícama is a native Mexican plant, with a nutty, sweet flesh. Here, it's topped with creamy avocado ceviche, bursting with aromatic herbs and sharp red onion.

A white plate topped with slices of pale green jicama, topped with cubed avocado, sweetcorn and fresh green herbs

Cochinita pibil

Slow-cooked until meltingly tender, this pork dish originates from Mexico's Yucatán Peninsula - serve with tortillas and lime for a sharing-style feast.

A small black frying pan filled with shredded redish-orange pork, with lime wedges in a bowl in the background

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