Proper masa tortillas are the bedrock of everything at Olotl. Crafted from scratch, they’re unbelievably soft – and so smooth you’d swear they were made from flour. Every weekend, the team here rolls out around 600 and bakes 90 of them into crisp tostadas.

But people come here for the signature mole verde taco (made with the owner’s great-grandmother’s recipe), featuring a 31-ingredient mole of nuts, chillies and veggies slow-cooked over the course of a day. Also on the menu are birria beef tacos and, for the vegetarian crowd, braised shiitake mushroom and cheese quesadillas. 

Weekend sittings also come with a little taste of home: cups of rich Mexican cacao made with Frido Cacao, served alongside sweet conchas, just like in Mexico.