"El Comedor" Mexican Supper Club by Santo Remedio > Cocina Mexicana

Supperclubs & Popups | Mexican | Gluten free | Vegetarian | BYOB | Drinks Pairing | Eat and Meet | Private Dining | Supperclub

Rating: 9.0

hosted by Santo Remedio > Cocina Mexicana

Event Photo

The Comedor or dining room is the centre of the Mexican home. Where everyone gathers round each afternoon to eat together. Everything stops for this focal point of the day. Then the dishes that have begun to be prepared since the morning arrive and are shared, together with stories, jokes and laughter.

In our East London flat we are opening up El Comedor, the dining room of Santo Remedio for you to enjoy our take on classic Mexican cuisine, slowly cooked with care and passion for you to enjoy. At our table, which sits only eight, you will see us prepare the food in our open kitchen, listen to our favourite music and enjoy the view of the London skyline.

We hope you will not only enjoy the food and the company but also get a taste of what it feels like to be in El Comedor of a Mexican home.


"El Comedor" 5 Courses Dinner:  

> Esquite

A classic Mexican street food snack. Toasted sweet corn, chipotle mayonnaise, Pecorino Cheese, served with fresh lime and Piquin chili powder. 

> Sea Bream Ceviche

Wild caught atlantic sea bream marinated in citrus juices, tossed with finely chopped cherry tomatoes, coriander, thinly sliced red onion and Serrano Chillies.

> Carnitas de Pato Taquitos

Our take on a traditional and popular Mexican dish, Carnitas, which is usually made with pork. But our variation is with free range duck, slow cooked in Mexican Cola, orange juices and herbs. Served on corn tortillas. Served with roasted salsa verde.

> Chile Ancho Relleno

A sweet, smoky, sun dried chile ancho stuffed Mexican Barbacoa style slowly braised lamb, cooked for 12 hours with pasilla, ancho and chipotle chiles. Topped with a fresh tomato salsa, cooked with avocado leaves.

> Dessert
Our Mexican sweet treat to end the meal will be a surprise, which you will find out on the night.


Donation £35 PP including a complimentary cocktail. Friday 18th October 7pm 








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Discover la gastronomia Mexicano!

Rating: 9

enriqueldem attended in October 2013, reviewed on 19 October 2013

Being North Americans - we knew that Mexican food is one the haute cuisines - Santo Remedio lived up that richness under the guise of "street food" The Chef (Edson) - coaxes the best of mexican traditional ingredients - he understands the subtleties while taming them (the peppers/limes) of their natural inclination to overpower. Natalie ,his wife and hostess - greeted us with cheeky cocktails which confirmed we were in hip Shoreditch - she is a journalist (so a natural raconteur) - the setting with her tales was like walking into Vanityfair -pretty with punchy stories.

Edson is a skilled artist with solid range - his food is cerebral while maintaining the carnal - the menu could have been a great album with six stand alone tracks.

The Esquite -( what is spanish for amuse bouche) - one last celebration of summer. Big and moist these Jumbo Kernels exploded with the flavours of the evening. The freshness of the corn cleansed the palate while the chipotle mayo, lime and pepper hinted at was to come.

The ceviche -- this was delicate fish and Edson never let the peppers or lime eclipse it- the cherry tomatoes balance the dish with a sweetness. I would take a day trip to the coast just to find their shack and while away the afternoon talking food, sipping Natalie's potions and just eating this dish!

The next course - these two wonderful salsas (quite frankly - I would stock my fridge with these and serve them to accompany any dish) were brilliant with the duck - AGAIN Edson gets inside his ingredients and pulls each course together.

Chile Relleno are a classic - these had the potential to be kind for which abuela's might reminisce ... "you should have tried Tio Edson's" the Ancho chilis made this dish (poblanos would do not have had enough body to pull off a main dish). Too often over stewed meat masquerades as barbacoa - Edson's captured why this is is one of my favorite ways to prepare lamb or beef. Affected forlorn glances (and the fortuitous last minute cancellation) got us seconds - upon reflection -oft supper clubs are in someone's home - this abundance of hospitality should be the norm (we definitely felt - sou casa was nuestra casa!)

Too often quantity is confused with a successful meal - this finale balanced out the meal. It reprised the magic of chocolate - this was a frozen elixir of coaco with orange and chili and the crunch of shortbread to pull it together (Edson is working with wild ingredients - peppers can have a mind of their own yet the butteriness of the biscuit assuaged them).

Under the influence of tequila (not the frat poison of our youth but a vintage challenger to cognac) we mapped out the next Mexican food adventure for Captain Edson to lead us. We all piled into a taxi and generously they hosted us at one of those hip new private clubs (the over the top taxidermy harkened to magical realism of mexican art).

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