Notting Hill, Mexican Restaurant Guide

This Notting Hill taco stalwart “really feels like Mexico”. Having operated from a stall on Portobello Road before opening on Westbourne Grove 20 years ago, it is one of London’s longest-running taco specialists, and now has an offshoot in Exmouth Market. It’s “great value”, too, and the imported Mexican beers, mescals and tequilas go down a treat (“it’s a good choice for lunch, especially if you have nothing else planned that day!”)

“Excellent, innovative and delicious food” – a surprising Mexican/Japanese fusion dubbed ‘Baja-Nihon cuisine’ by its founder, restaurant entrepreneur Markus Thesleff – has made quite an impact at this “amazing” Notting Hill three-year-old (on the former site of famous chippy Geale’s, RIP), leading to the launch last year of a City branch with a huge rooftop terrace next to Liverpool Street station. Top Tip – “everything in this restaurant is gluten-free and suitable for coeliacs” (it’s also nut- and celery-free).

“Los Mochis’ new omakase experience” – this separately branded, super-ambitious tiny counter has opened above the Mexican/Japanese Notting Hill bar/restaurant, to excellent initial feedback. “It seats only 6 people and food is prepared by Los Mochis executive chef, Leonard Tanyag, and sous chef, Han. Leonard seems to genuinely enjoy the guest interaction and is very happy to talk about his processes and thinking behind food that’s innovative but accessible, with every course different to the others but harmonious with them; and with ingredients of exceptional quality”. Top Menu Tips – “Standout dishes were the three-day beetroot-cured cuttlefish nigiri with smoked salt and yuzu kosho and the snow crab taco with cedar-charred spring onion and spicy aioli, served in rice paper”.