Launching on Day of the Dead (30 October), Chicozapote will be a terracotta and dark wood wraparound counter that will seat 12 covers and which will serve tacos from a rotating and seasonal tasting menu.
Tacos on the tasting menu will include saddle of rabbit, mojo roco, black beans and crispy kale; and oxtail, chargrilled lobster and smoked taramasalata as well as sweet dishes such as cinnamon brioche, vanilla custard and orange confit; and calaveras filled with dark chocolate, hibiscus gel and raspberry cremant.
Zapote opened in 2023 and makes more than five hundred tacos a day.
“Tacos are an integral element of our restaurant, so Chicozapote felt like the perfect space to dignify and celebrate them,” says Zapote co-founder Tony Geary.
“We have meticulously sourced tortilla presses and custom grinding wheels from Mexico City, as well as finding corn you won’t see elsewhere, making our tacos something we are both really proud of.”
