2023
It’s like jumping into another dimension, straight through a portal in Marylebone to the heart of Mexico. The light is soothing, enchanting like a ritual. Yes, an ancient ritual where smoke, fire, fish and meat meet the god of maiz then forged a palace called Cavita. I feel it deep, I’m Mexican. The textures on the wall like an old brick house, thick big bricks with the scrappy human brushes from the “maestro” finishing the task quickly to go home and open that “caguamita”. And at the same time, it’s beautiful, calm and warm, like home. In the kitchen, an open fire grill with fish hanging and chillis soaking in a pot. Old-wise hands making the tortillas, knives slicing tomatoes, onions, coriander, everything. The smells — they make my soul cry, but I have to keep it cool. That kitchen is a party, a family feast. Adriana welcomes me and Jessy, gives us some breakfast. “Help yourselves” she says in Spanish. We shoot the whole menu, not in “chinga”, we take our time. It’s fascinating to listen to Chef Adriana talking about each dish, someone who goes back to Mexico and spends time in the jungle, the beach, the forest, small towns, films it and brings it back. Everything about her is so mystical and cool, fucking “chingón”! “You roll the taco this way, and just eat it like this, otherwise you’ll drop everything”, she laughs. She cares about us the same as she cares about her team. Lights up the Copal and purifies the space, places it next to a little altar with La Virgen de Guadalupe. She respects tradition, she cares about our past and honours it the way it should be. CAVITA is something more than a restaurant, it’s a museum.
