Club Mexicana x Beer52

At the heart of Club Mexicana’s appeal is its hugely innovative approach to vegan recipe creation; particularly for a national cuisine we would usually associate with meat-centric dishes, it is impressive that even the most devout carnivore would be left salivating at this menu and leave fulfilled.

Highlights include – where one might usually find pulled pork – jackfruit carnitas: jackfruit is roasted, shredded and seasoned with garlic and spices for a juicy and flavoursome taco filling, with a surprisingly meat-like texture. Or how about some “tofish”: a breadcrumbed pseudo-cod fish finger, complete with a thin layer of Japanese seaweed to give the impression of skin?

Having a more permanent home at the Spread Eagle has allowed Meriel to organise more collaborations with other London chefs and producers over the summer, including Beer52.

Meriel says: ‘We’ve made so many great industry friends since we began trading, so it’s a real treat to invite some of them into the kitchen with us. And what better way to celebrate than with tacos galore - a Mexican staple that can be re-interpreted so many different ways.”

The beer

“Club Mexicana’s food has such a distinctive character that we wanted to produce a beer that was similarly bold, fresh and punchy. This New England-style pale ale is big on rich tropical fruit notes, accentuated by a soft rounded body and rich mouthfeel. It’s still light enough to play well with food though, and the alcohol content is well balanced.” – Chris J.J Heaney.