Q&A with Cavita
To celebrate the launch of ‘The Elm Leaf’ installation in Marylebone Village, we are celebrating the rich history of the area and the retailers who make the vibrant village come to life. We caught up with owner and Chef, Adriana Cavita, to find out what inspired her passion for delicious food and excellent hospitality.
Tell us about the history of Cavita and how it came to be.
Growing up in a small village in Mexico, food was an integral part of day-to-day life. At the age of 17, I joined Nicos in Mexico City as an apprentice, marking the beginning of my 19-year hospitality journey. While studying gastronomy at the Universidad del Claustro de Sor Juana, I continued to cook in the evenings. I feel extremely grateful to have worked in some of the best restaurants in the world such as Pujol and El Bulli at such a young age, and later onto Lalo with Eduardo Garcia.
I came to the UK about 8 years ago to work as a Head Chef, but I always dreamed of opening my own restaurant serving Mexican food cooked in the traditional way. Now, I am the proud owner of Cavita restaurant on Wigmore St, in Marylebone Village which opened in May 2022.
What have you learned during the 2 years Cavita has been open?
I’m not sure where to start! Having people that really believe in your project, in what you do and how you want to do things is extremely valuable. People with good values and people who work with respect are the best sort of people to have around you. I have learned that I have family and friends that support me no matter the situation. These people can be also part of your team. I learned that London was finally ready for authentic Mexican food, and I feel very happy to be able to contribute to a changing impression of the food scene. Most important to me is being able to share and celebrate Mexican culture.
The new 'Elm Leaf' Installation welcomes visitors to the Village from Marylebone Lane, what would be a signature Cavita dish that acts as an introduction to the restaurant?
A standout dish that embodies Cavita's essence is the Ceviche Tostada, served at lunch and on weekends at brunch. It's been a menu staple from day one and is a great representation of two of my favourite things: making my own tostadas and celebrating raw fish. We also have the Hamachi Tostada (Amberjack) that we have been developing for a long time... before even Cavita!
What’s your proudest achievement to date?
Opening my own restaurant, celebrating traditional Mexican food in a different country with a different language and different culture.
What makes Cavita so unique?
Starting with the design, there are some unique pieces of art that I brought over myself from Mexico, there are 3 murals on the walls made by one of my best friends and talented artist from CDMX - Ivan Salamanca. The food is all prepared from scratch, I bring my own corn for the tortillas, and we have started to bring our own beans from Tlaxcala, my grandpa's town. We have been recognised for our Margaritas and it is something celebrated in our downstairs bar, El Bar de Cavita.
The Elm Tree in Marylebone Village has stood in the same place for decades and has survived many challenges. Do you have an item/object that has stood the test of time in your life?
Actually yes I do. It is the molcajete that belonged to my grandma Pilar. My mum passed it to me, and I still have it in Mexico.
