In Battersea, Azteca presents an exquisite fusion of Mexican and Japanese cuisine, featuring vibrant decor, innovative dishes, and a lively atmosphere that celebrates authentic flavours and heartfelt connections.
A s a Californian in London, I’ve become insufferable talking about how much I miss ‘real’ Mexican food. Of course you can find any cuisine you crave in London, but the best, most authentic spots can be hard to find and will undoubtedly take some trial and error.
Fortunately for me, I didn’t have to go very far to find Azteca in Battersea, where the finesse and refinement of Japanese cuisine meet the down-to-earth heart of Mexican food. The restaurant feels as though you’ve just stepped into a millionaire’s villa in Mexico. Mexico is known for vibrant, bright colours, which Azteca has adopted tastefully. The muted walls are complemented by aesthetic pops of earth tones, such as sage green, burnt orange, and understated maroon. Mexican artifacts such as masks, bowls, and Día de los Muertos figurines are dotted around, adding another layer of subtle authenticity.
The menu is as equally balanced and thoughtful as the interiors, mostly reflecting Mexican tradition but with a hint of Japanese flair. The guacamole, instead of the classic coriander and red onion, is infused with dill, basil, and lime, giving it a bright, herbal tone that was intriguingly delicious. The rotating fish ceviche, dependent upon what’s fresh, is bathed in a tiger milk and passionfruit broth that will pucker your mouth right up. But the dollops of sweet potato puree and the sliced avocado on the side provide a welcome creaminess and respite to the strong acid, and the thin tendrils of parsnip chips could be sold by the bagful.
A warning to our shy readers: do not order the ribeye unless you’re prepared for all eyes to be on you, as it arrives sizzling and steaming with so much smoke it’ll soon fill the entire restaurant. However, if you can brave the embarrassment, the 28-day dry aged Irish tomahawk ribeye is an experience in and of itself. Accompanied by 100% corn tortillas imported from Mexico, a punchy chimichurri verde, and a ramekin of smoky togarashi salt, this steak promises to melt in your mouth and feature a taste like no other, with a stunning blend of smoke, salt, herbs, fat, acid, and umami. Since everyone’s already looking at you anyway, you may as well just stand up and do a jig because that may just be the only way to express how good it really is.
If you understandably can’t swing the £90 pricetag for the tomahawk ribeye, the £13 tacos are far from a consolation prize. While the birria was tender and juicy, and the fish taco was light, crispy, creamy, and pickle-y, the coconut king prawn taco gets the gold medal. Filled with coconut fried shrimp, crunchy fried onions, cactus pico de gallo, and a chilli jam all on a bed of black-eyed pea mash, this plate is truly one of a kind. The earthy beans, the sweet jam, the nutty coconut, and the grassy cactus create the most fascinatingly unique mix I’ve had in a long time, making it a must-not-be-missed dish.
I can’t finish without mentioning their churro fries with decadent icing. I must admit, I’m not usually a churro fan; they’re often stale, dry, and taste one-dimensionally of cinnamon. But the mini churro sticks here at Azteca are a revelation. Served warm, they are far from dry and provide a gorgeous crunch followed by the luscious sugar in the sauce.
And you thought I was done. The cocktails deserve just as much of a shoutout, as they’re every bit as curated and balanced as the rest of the menu. My favourite was the Bichota. Named for the hit song by Colombian singer Karol G, the Bichota is a cooling mix of 1800 Silver Tequila, yuzu sake, cucumber, agave, and lime finished with a Tajín rim. As the food is rich, warm, and packed with flavours and spices, I preferred the cucumber-forward cocktail without the Tajín, as it offers an extremely cool and refreshing oasis. However, if you’re enjoying the cocktail on its own, the Tajín suddenly makes so much sense, as the spice and smoke add so much dimension. Though the Tulum cocktail also deserves an honourable mention as well; between the Caribbean-spiced rum, orange, lime, and cinnamon, this drink is light and refreshing but has a secondary undertone of spice and body.
I always say I’m all about the food in a restaurant; the server could slap me in the face and throw my food down on my table, but I will gladly be a regular if the food is good enough. But really, the cherry on the cake of this meal was owner Roy, who you may see running around the restaurant singing in Spanish, dancing, playing drums, and wearing a variety of funky hats throughout the night. There is truly something special about a restaurant where you can see the owner’s heart for what they do. And as Roy says, ‘it’s all about the connection for me. Everything you see here is me.’ That must be why it’s such a wonderful place.
Highlights:
- Elegant decor reminiscent of a luxurious Mexican villa, adorned with cultural artifacts.
- Traditional Mexican dishes with a Japanese twist, like guacamole infused with dill and basil.
- Signature Dishes:
- The 28-day dry-aged Irish tomahawk ribeye, served with imported corn tortillas and smoky togarashi salt, creating a show-stopping experience.
- Coconut king prawn tacos, combining unique flavors like black-eyed pea mash and cactus pico de gallo.
- The refreshing Bichota cocktail mixes tequila with yuzu sake and cucumber, while the Tulum cocktail offers a spicy undertone.
- Owner Roy brings warmth and joy to the dining experience through his engaging presence and passion for the restaurant.
