If you follow me on Twitter or Instagram then you already know of my deep love for Club Mexicana so when my fellow Club Mexicana obsessive Jo invited me along to a 5 course Supper Club hosted by CM at the Hornbeam Cafe in Walthamstow I jumped at the chance.
Club Mexicana are known for serving their infamous Jackfruit Burritos at street food markets across London, including Kerb in Kings Cross, West India Quay & The Gherkin, Street Feast London locations Model Market in Lewisham and Hawker House in Canada Water. Other regular menu highlights include nachos, beer battered cheese fries (that I am yet to get my hands on!) and the To-Fish Tacos which as soon as I bit into my first one I declared it to be one of the best things I’d ever eaten.
So off we treked to the far end of the Victoria line to Walthamstow Central and then a fifteen minute walk to the wonderful Hornbeam Cafe, who when not being taken over by Club Mexicana serve Vegetarian food using local, organic and fairly traded ingredients. It’s a really sweet cafe with lots of rustic tables, miss-matched chairs & crockery and colanders used as light shades.
We arrived a little late and sat down at our communal table and said hello to our table mates through a giant wall of social anxiety but it was OK because everyone who goes to a Supper Club is sophisticated, wonderful and friendly (obviously myself not included). We kicked off with a Margarita and forgetting that they’re traditionally served with a salted rim (I serve mine at home with sugar instead – try it immediately) I slyly tried to remove the salt without embarrassing myself too much. It’s debatable how well that went. I don’t know why I’m trusted to go outside and interact with people tbh.
Course one of five was Jalapeno & Cashew Cheese Poppers. Breaded and deep fried jalapeño peppers stuffed with chipotle cashew cheese. Absolutely delicious, I could have easily eaten fifteen of these. Spicy, flavourful Jalapeno combined with the tastiest Vegan cheese I’ve had.
Next up was the Sopa de Tortilla. A Tomato, Lime and Arbol Chilli broth, garnished with fresh coriander and sour cream. I’m not the worlds biggest soup fan but this was excellent, I especially liked the richness of the tomatoes with the fresh coriander cutting through.
Then was the turn of the famous To-Fish Taco. Beer battered deep fried to-fish, served on a toasted corn tortilla, topped with chimichurri, pink pickled onions, salted chillies, sour cream and coriander. Pretty sure I could have eaten a thousand of these and still wanted more. The crisp, crunchy batter and the incredible flavour and texture of the tofu alongside the delectable chimichurri and salted chillies of my dreams. Still one of the best things I’ve ever eaten.
Course four was an open top Chorizo Empanada. Seitan chorizo, red peppers and potato on puff pastry served with Esquites (Mexican street corn) and served with organic green leaves. I’m not a big pastry fan but these were very, very good and the corn was incredible too. The salad leaves deserve a mention too, as is the way with Club Mexicana, even the smallest detail gets so much attention. The leaves were so full of flavour and also flowers!
Dessert was the most incredible Key Lime Pie (made by CM Team Member Ava) that I’m not sure I’m ready to talk about without getting emotional. It has completely changed my entire life motto regarding desserts “if it’s not chocolate based then what’s the point?” – life changing pie.
Click here to find out about Club Mexicana’s upcoming Supper Clubs and pop ups, including The Black Cat and Look Mum No Hands.