Starting on Monday 24th February, we are hosting tortilla workshops in collaboration with Karla Zazueta, the founder of Mexican Food Memories .
We will show you how to make the perfect corn tortillas from scratch and explain the different types of corn we have in Mexico and the process of nixtamalisation (the process that corn goes through to make tortillas).
We will make yellow corn tortillas, blue corn tortillas and dual corn tortillas. After we finish making the tortillas, you will make our own tacos with your tortillas and some Mexican sample dishes that we will cook for you!
Class for adults £40
Monday 24th February, 2020 from 7:00 pm to 8:30 5 places available
Monday 2nd March, 2020 from 7:00 pm to 8:30 5 places available
Monday 9th March, 2020 from 7:00 pm to 8:30 5 places available
Parent & Child £45
Saturday 29th February, 2020 from 11:00 am to 12:30 pm 5 places available
Saturday 7th March, 2020 from 11:00 am to 12:30 pm 5 places available
Email us at email@example.com to book your place!
- Introducing Caldera December 5th 2019
Hi – I’m Ernesto and welcome to Caldera, a Mexican-inspired restaurant offering a refined version of traditional Mexican dishes.
My earliest memory of cooking was when I tried to cook pancakes for my mum and sister as a surprise when I was 12 years old. I mis-read 2 ½ cups of milk for 21 ½ cups and felt so ashamed that I wanted to learn how to cook properly and what began as a necessity, developed into a love.
Caldera was a brainchild of me and my co-founder, Arya, when we met through a mutual friend in 2014 one night in Hackney. Arya was then working for an asset management company in The City; he had just returned from a trip to Mexico and was raving about how amazing the food was, but that most of the restaurants were either chains or all looked the same and didn’t do the food any justice. I agreed and felt that London needed a restaurant similar to what Dishoom is for Indian cuisine – breaking away from the stereotypes and shining a light on its vast array of gastronomy.
In 2015, Arya left finance and immersed himself in the world of hospitality and fell in love with the industry and reached out to me in 2018 to team up on a new project creating Mexican food that people had not tried before.
Fast forward to 2018 and we began creating our menu and our concept. Through my experience with Asian cuisine, I was keen on combining Asian and Mexican ingredients to redefine traditional dishes. Our grilled octopus with black chichilo-goma ashes is a wonderful dish that shows how ingredients from all over the world can be combined to truly create something better and unique.
We believe in diversity and drawing inspiration from different cultures, which is why we named ourselves caldera, meaning cauldron, which reflects the influence of different cultures on our food and our identity.
- An introduction to Caldera’s menu November 25th 2019
Caldera – Spanish for cauldron – reflects and inspired the creation of a globally influenced menu. Whilst the menu includes a number of familiar and classic dishes, such as nachos, tacos and burritos, it is also an opportunity to introduce to everyone less well-known local and regional food and traditions. Caldera’s menu is about sharing Mexican gastronomy beyond this trio and incorporating ingredients from around the world to create dishes that will excite and educate. From well-known favourites, to unusual ingredients and meat-centred dishes to vegan creations, there’s something for everyone to tuck into.
One of the new additions to the menu is the ‘lamb cutlets with rice’. What makes Caldera’s lamb cutlets different? The ground mole rojo marinade. With 19 ingredients and a process that takes 12 hours, the mole rojo is truly a labour of love. The ingredients are ground to a paste on a volcanic metate, with essential minerals from the metate incorporated into the mole. The ground mole is then mixed with miso, to give the lamb cutlets a beautifully rich, slightly sweet and umami-packed flavour.
Another dish to look out for on the menu is a truly Mexican-Japanese fusion. The key ingredient in this playful dish is the grilled octopus, which has been marinated in black chichilo-goma ashes. The first of the Japanese elements is the black goma paste (black sesame), which has been used for its intense black colour, as well as flavour. The octopus is then given extra flavour and colour with a delicate piping of hibiscus kosho and truffle aioli in the suckers and the use of ikura. Aside from the contrast of the unique texture of the pop, the ikura also delivers a fresh, salty flavour, elevating the more delicate flavour of the octopus. Finally, the dish is completed with the third Japanese element of kaiso seaweed salad.
Enjoy these dishes and many more on Caldera’s all-day menu!