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QUIRKY Day of the Dead wall art, reclaimed wooden furniture and antique bottles of mezcal hanging over the bar...El Capo has the Mexican vibe well and truly nailed.
For the full Mexican Monty, you need tequila
It’s not just the interior that whisks you to Latin America in a jiffy, however. The menu is a fusion of innovative small plates, shareable wings, indulgent nachos and big grill plates. From street-side favourites to towering tortas and a host of tempting sides, all is designed to immerse diners in Mexico’s fascinating (and full-flavoured) culture.
Another essential? Tequila, of course. Luckily, El Capo has around 200 varieties and its staff are very passionate about the oft-misunderstood tipple. If, like us before our visit, you associate it with blurry nights and a banging headache the next day, an El Capo masterclass - home of proper tequila, not the hangover-inducing mixtos seen in most clubs - will put you straight. Its heritage is interesting, its taste actually very pleasant.
Go and try yourselves if you don’t believe us. When you do, here’s some pointers to help you tackle the mighty menu...
Small Plates and Starters
Prawnstar
Juicy king prawns pan-fried in garlic and chilli oil, these make for an ideal light appetiser ahead of the large (some gigantic) plates to come.
Patatas Bravas
This Spanish classic is a popular tapas dish, combining crispy roast potatoes with a lightly-spiced tomato sauce. Be warned, it has a spicy kick. Our advice? Accompany with a refreshing Tommy’s margherita.
Avocado Bruschetta
Literally ‘put it on toast’, bruschetta has become one of the world’s favourite antipastos, and with good reason: grilled bread rubbed with garlic, drizzled in olive oil and topped with a melange of goodness. In this case, it comes piled high with cherry tomatoes, red onion and fresh chunks of avocado, with a spritz of lime juice for extra zest.
Gigante Mexicano
DIY Taco Board
A pile of tortillas, refried beans, three choices of filling - including pulled pork, beef brisket and tender chicken pieces - plus guacamole and a choice of salsa, this was bound to be a winner. Like a taco jigsaw, all arrive on a wooden board to be put together as you please. Ay caramba!
Giant Burrito
Ok, let’s get one thing straight: when they say ‘giant,’ they mean it. This is a burrito that means business, at a whopping 24 inches. El Capo are planning regular competitive eating comps so, if you think you’re brave enough to tackle it alone, keep a beady eye open for announcements. Otherwise we recommend sharing...
You can choose your filling: Confidential’s came bursting with succulent beef, rice, refried beans and lettuce - garnished with peppers, a sprinkle of coriander and the requisite melted cheese. Our mouths are watering just thinking about it.
Tortas
Panga Torta
For another taste sensation, you’d do well to beat deep fried chipotle panga served on a brioche bun and filled with kale red onion and sour cream guacamole. All ‘Mexican sandwiches’ come with a choice of one side and a pot of dangerously good chilli fries.
All very well and good but, for the full Mexican Monty, you need tequila. For novices, El Capo’s tequila flights are very handy: spanning Highlands to Lowlands to Last of the Oaxacas, they are grouped by theme and flavour - with knowledgeable staff helping you to choose the best. Even better, opt for a tequila masterclass. Given on request, these are tailored specifically to each group and are also available in cocktail form.
Confidential’s masterclass host was Ed and boy does he know his stuff. We learned that tequila must be 100% Blue Weber agave, double distilled and produced in the Jalisco region of Mexico; where the large pineapple-like plant is harvested by hardy jimadors after eight years of growth. Types span blanco (white) to reposado (rested) to añejo, each distinguished by factors like aging, distillation process and even soil type. Flavours, meanwhile, include vanilla, coconut, honey, coffee and oak-infused butterscotch - with El Capo also offering delicious infusions like rosehip & chamomile and strawberry & basil.
More surprising, these taste as nice as they sound: far from the stringent mixtos given in most UK bars - typically only half tequila and served up with gimmicky sombreros - the proper stuff is silky and goes down a treat. Plus, we can confirm, there’s no hangover the next day. No wonder it’s sometimes called ‘the nectar of the Gods’, with celebs like George Clooney and Justin Timberlake lending their names to the complex spirit.
Our perception of tequila has certainly changed. We guarantee yours will too. Email info@elcaponq.co.uk and let the truth prevail...
To book a meal at El Capo, or find out more, click here.
