London


<p>Adriana Cavita&#8217;s a busy woman. Not only is she chef-owner of Cavita, Marylebone&#8217;s hottest Mexican, she&#8217;s also an author, salsa producer and event organiser, including hosting a one-off event on Sunday to showcase some of her favourite female chefs. </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="619" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/Screenshot-2026-03-02-at-12.02.31-1024x619.png" alt="CAvita restaurant " class="wp-image-19118" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/Screenshot-2026-03-02-at-12.02.31-1024x619.png 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/Screenshot-2026-03-02-at-12.02.31-300x181.png 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/Screenshot-2026-03-02-at-12.02.31-768x464.png 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/Screenshot-2026-03-02-at-12.02.31.png 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /><figcaption class="wp-element-caption">Cavita </figcaption></figure>



<p>The<a href="https://www.sevenrooms.com/events/ahNzfnNldmVucm9vbXMtc2VjdXJlchwLEg9uaWdodGxvb3BfVmVudWUYgICM1ZGEgwsM?event_id=ahNzfnNldmVucm9vbXMtc2VjdXJlcjkLEg9uaWdodGxvb3BfVmVudWUYgICM1ZGEgwsMCxIQc3JfR2VuVmVudWVFdmVudBiAgMPu_tWbCAw" target="_blank" rel="noreferrer noopener"> International Women’s Day Lunch</a> will see Adriana cooking up a storm alongside Ayesha Kalaji, founder of Queen of Cups restaurant in Glastonbury, Caribbean chef and food writer Keshia Sakarah, Maria Bradford, who runs West African restaurant Shwen Shwen in Kent, and <em>James Martin Saturday Morning</em> regular Sabrina Gidda &#8211; five women with backgrounds spanning the Middle East, Mexico, Sierra Leone, Caribbean and South Asia, who are redefining what modern British food tastes like today. </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="576" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/IWD-2026-TKT-COVER-2-1024x576.jpeg" alt="Adrian Cavita and friends" class="wp-image-19115" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/IWD-2026-TKT-COVER-2-1024x576.jpeg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/IWD-2026-TKT-COVER-2-300x169.jpeg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/IWD-2026-TKT-COVER-2-768x432.jpeg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/IWD-2026-TKT-COVER-2.jpeg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>We caught up with Adriana before the big day to find out more about her roots, career, favourite ingredients and more. </p>



<h2 class="wp-block-heading" id="h-your-first-job-in-a-kitchen">Your first job in a kitchen?</h2>



<p>I was a bakery apprentice at Nicos Restaurant in Mexico City.</p>



<h2 class="wp-block-heading" id="h-career-highlight">Career highlight?</h2>



<p>Working at El Bulli in Spain, Pujol in Mexico City, and Aska in New York. Opening Cavita Restaurant in London has been one of the most important milestones of my career. I also wrote a book called <em>Cocina Mexicana</em>, and I have my own salsa macha, which people often confuse as being made in the restaurant.</p>



<h2 class="wp-block-heading" id="h-did-you-do-a-lot-of-cooking-for-the-rich-and-famous">Did you do a lot of cooking for the rich and famous?</h2>



<p>We have had a few actors visit the restaurant over the years, including Joe Jonas, Melanie C, Alfonso Cuaron, Aaron Paul, and Bryan Cranston. I also cooked at a Salma Hayek fundraiser about eight years ago.&nbsp;</p>



<h2 class="wp-block-heading" id="h-impressive-any-gossip">Impressive! Any gossip? </h2>



<p>N/A Haha! Let&#8217;s just say I love Salma Hayek&#8230;</p>



<h2 class="wp-block-heading" id="h-how-would-you-sum-up-your-cooking-style-and-food-philosophy">How would you sum up your cooking style and food philosophy?</h2>



<p>Mexican food is deeply linked to fresh produce and a farm to table way of cooking, which for me is the normal way of cooking in Mexico, especially in small towns. Cities can be more complicated, but we have a strong cultural habit of going to markets or tianguis to buy fresh ingredients. For me, good products speak for themselves. Working with good suppliers and farmers is essential. I cook with respect for the ingredients and with great attention to detail.</p>



<figure class="wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio"><div class="wp-block-embed__wrapper">
<iframe loading="lazy" title="Adriana Cavita&#039;s Mackerel Zarandeado" width="500" height="281" src="https://www.youtube.com/embed/nqifUeOoTf4?feature=oembed" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe>
</div></figure>



<h2 class="wp-block-heading" id="h-most-memorable-moment-at-work">Most memorable moment at work?</h2>



<p>There are so many. Every time I host a guest chef and we share the kitchen, it is a wonderful experience. I also love music, and one very special moment was when musicians from the Amazon played downstairs for a fundraiser we organised. Another was during the restaurant&#8217;s anniversary, when musicians from Mexico and Colombia played and everyone ended up dancing. Creating a sense of community is very important to me.</p>



<h2 class="wp-block-heading" id="h-you-are-tired-starving-and-impatient-what-do-you-cook-for-dinner">You are tired, starving, and impatient. What do you cook for dinner?</h2>



<p> A quick stir fry, Mexican-style. I sauté vegetables with meat, prawns, or chicken, add some cheese, and eat it with tortillas and my salsa macha.</p>



<h2 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date">What would you cook to impress a date?</h2>



<p>I love soup. Either a chicken soup or mole de olla, which is a beef broth, both with lots of vegetables. I serve them with lime, fresh chopped coriander, and fresh onion. If someone likes comfort food, then maybe we are already starting with the right dish.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="764" height="1024" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/Screenshot-2026-03-02-at-12.06.48-764x1024.png" alt="Adriana Cavita " class="wp-image-19119" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/Screenshot-2026-03-02-at-12.06.48-764x1024.png 764w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/Screenshot-2026-03-02-at-12.06.48-224x300.png 224w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/Screenshot-2026-03-02-at-12.06.48-768x1029.png 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/Screenshot-2026-03-02-at-12.06.48-1146x1536.png 1146w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2026/03/Screenshot-2026-03-02-at-12.06.48.png 1500w" sizes="(max-width: 764px) 100vw, 764px" /></figure>



<h2 class="wp-block-heading" id="h-who-is-your-favourite-chef">Who is your favourite chef?</h2>



<p>I do not have just one favourite chef. I admire many chefs, but I am especially impressed by traditional cooks, women in small villages who preserve recipes passed down for generations and are often undervalued. Tradition is not in conflict with modernity. If we do not know our history, we are condemned to repeat it or forget it.</p>



<h2 class="wp-block-heading" id="h-do-you-have-a-favourite-cookbook">Do you have a favourite cookbook?</h2>



<p>I have many favourites, not just one. It depends on my mood and what I am looking for. Some favourites include Manresa and Larousse Gastronomique. I am also fascinated by historical cookbooks such as El Cocinero Mexicano from 1831 and the writings of Fray Bernardino de Sahagun.</p>



<h2 class="wp-block-heading" id="h-what-is-your-favourite-type-of-cuisine">What is your favourite type of cuisine?</h2>



<p>Mexican, of course, but I love all cuisines. Food is a cultural expression linked to a specific region of the world.</p>



<h2 class="wp-block-heading" id="h-favourite-things-to-eat-when-you-are-on-holiday">Favourite things to eat when you are on holiday?</h2>



<p>I am very open minded and always like to try new things.</p>



<h2 class="wp-block-heading" id="h-favourite-kitchen-gadget">Favourite kitchen gadget?</h2>



<p>A molcajete and charcoal.</p>



<h2 class="wp-block-heading" id="h-favourite-ingredient-and-why">Favourite ingredient and why?</h2>



<p>Corn will always be my favourite because of its versatility, nutrition, cultural significance, and connection to my childhood and family.</p>



<h2 class="wp-block-heading" id="h-most-overrated-ingredient">Most overrated ingredient?</h2>



<p>Foie gras.</p>



<h2 class="wp-block-heading" id="h-best-ever-cooking-tip">Best ever cooking tip?</h2>



<p>Always taste your food before, during, and after cooking. Use all your senses. If it is bad from the beginning, it will end badly.</p>



<p><em>Join Adriana at the <a href="https://www.sevenrooms.com/events/ahNzfnNldmVucm9vbXMtc2VjdXJlchwLEg9uaWdodGxvb3BfVmVudWUYgICM1ZGEgwsM?event_id=ahNzfnNldmVucm9vbXMtc2VjdXJlcjkLEg9uaWdodGxvb3BfVmVudWUYgICM1ZGEgwsMCxIQc3JfR2VuVmVudWVFdmVudBiAgMPu_tWbCAw" target="_blank" rel="noreferrer noopener">International Women&#8217;s Day Lunch</a> at Cavita this Sunday, tickets £120. </em></p>


What’s cooking? Adriana Cavita on Mexican cuisine and celebrating female chefs

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