Looking for places to eat in King's Cross? Read our review of Mexican restaurant Plaza Pastor in Coal Drops Yard.


Plaza Pastor in a nutshell: Laid-back, drinks-led Mexican dining from the team behind El Pastor.

What's the vibe? Dining is an alfresco affair at Plaza Pastor – with multicoloured tables and chairs grouped around a central bar in a covered, heated terrace, complete with Latin beats on the speakers.

A large dark wooden bar with chairs
The restaurant is based around a central bar

What's the food like a Plaza Pastor?

The menu might be casual – spicy Mexican-style rotisserie chicken, tortas (Mexican toasted sandwiches) and tacos are the stars here – but there’s an attention to detail that elevates the food. A surprisingly meaty mushroom taco comes with oaxaca cheese, caramelised onion, pumpkin seeds and coriander, with a piquant salsa made with toasted árbol chillies and garlic oil (they have seven salsas in total, all made in-house). Check out more taco dishes here.

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A torta of cochinita pibil – slow-roasted pork shoulder marinated in orange, spicy achiote and charred garlic – was all tender meat and bright, vibrant flavours. The surprise hit of the night is the rotisserie bird – butter-soft meat and a charred, crispy skin, smoky with a marinade from guajillo and pasilla chillies, and served with melting onions decadently confited in chicken fat. Click here for Mexican recipes to cook at home.

A wooden board with roast chicken
Spicy, smoky rotisserie chicken

And the drinks?

The drinks at Plaza Pastor are as much of a draw as the food, with an extensive mezcal menu divided by flavour profile – from deep, dark and smoky to fresh and green – served the traditional way, with orange slices and worm salt. Click here to listen to our mezcal podcast.

Bar staff also know their way around a margarita – they offer six takes – and their El Pastor was a punchy blend of El Jimador Reposado tequila, aguamiel (agave sap) and lime juice. A fun roster of house cocktails included a Negroni Rosita, a smoky, spicy marriage of Montelobos espadin mezcal with Campari and Cocchi Rosa vermouth. Check out more negroni recipes here.

olive tip: Stop for a pre-dinner aperitif at nearby The Drop and explore their wine list, which is full of low-intervention, offbeat producers.


Words by Hannah Guinness


Photographs by Sam Ashton


Hannah Guinness olive magazine portrait
Hannah GuinnessSenior sub editor and drinks writer

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