Peyotito is a local restaurant, created to share mexican food and culture. The name “Peyotito” come from a cactus used
as a medicine since centuries ago by “Wixáritari” or “Huicholes” an indigenous people from the States of Nayarit, Jalisco, Zacatecas and Durango.
Adriana Cavita, have been working in a well know restaurants a round the world. Places like, Maximo Bistrot and Pujol in México City; El bulli, Spain; Aska, NYC; Tereze, Rio de Janeiro. After work in different types of cuisine, Adriana returns to her roots and history, she believe in Mexican cuisine, in the beauty of the ingredients, colours and traditions in México and the necessity to revalue Mexican culture in London.
- Tostada de salpicon de res ( Beef salpicon tosdada)
Slow cooked brisket shred, home made fermented begetables (cabbage, carrote, fennel), Potato puree, on a blue corn tostada.
- Damson plum tamal “Canario”
Canario style tamal, cooked in corn leaves, damson plum compot, star anise, red berryes sauce.