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Posts Tagged: El Camion

Stuff We’ve Got Goin’ On

We can almost hear the sleigh bells ringing! The temperature has dropped, the nights are at their darkest – tis most definitely the season for all things food, for all things drink and for all things PARTY.

What’s been going on with us? Well, we’ve just been celebrating Thanksgiving in honour of our old muckers from across the pond and our chef created a special dish of Turkey Enchiladas: strips of marinated turkey wrapped in our thin tortillas, slathered in traditional green enchilada sauce and served with puréed black beans – yum! It might just have to last longer than Thanksgiving did…

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Watch out for more special dishes as Christmas approaches. Chef is feeling creative AND festive so expect some mouthwatering offerings starring turkey, cranberries, rich spices and warming treats.

And it’s not just the kitchen getting into the spirit of things! The bar team are currently working on a Christmas cocktail to make merry with. They’re a talented and competitive bunch so no doubt there will be an in-house cocktail competition to see who’s creation is the most palatable come Yuletide. Got some ideas? Send them our way!

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We’ve also got some awesome new tequilas and mezcals in, including Tequila Cabeza and San Cosme mezcal, so if you’re looking for a tipple to warm you from the inside, just ask our team what they recommend!

 

Membership at the Pink Chihuahua!

We all know what the hottest ticket in town is – everyone wants to get their greasy mitts on one. But we don’t give them to just anyone, and that’s why anyone who’s anyone really wants one and sometimes can’t get one… We’re talking about a Pink Chihuahua Membership card, obvs!

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Our legendary little basement bar on Brewer Street, The Pink Chihuahua, has seen many, many things. It’s seen the King of Cocktails, Dick Bradsell, shake up his crazy concoctions and create new ones for the cocktail history books, it’s seen the bartenders of Soho convene after hours and lose track of time one too many times and it’s seen many a birthday group dance on tables to The Cash Cows until the dawn. It’s a special little place.

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Here’s the rub. We’ve got to keep it special. We can’t let any Tom, Dick or Harriet in – not until we get to know them, of course. The Pink Chihuahua also only has a capacity of 50 people, so there’s that too. So, we ask that if you’d like to become a member of The Pink Chihuahua (we’d LOVE you to become a member) please fill in the application form online and we’ll invite you in to say hey, how’s it going? We’ll then issue you with a membership card, which you may use to sign in one other person. If it’s more than that, they’ll have to become members too! If you’ve got a special occasion coming up and would like to book a table for a group of you, please email us at info@elcamion.co.uk.

You can apply to become a member here.

Remember, it is an application only.

We hope you can join us for Pink Chihuahua fun soon!

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Take an El Camion Selfie!

Our aim is to give you guys a good time – whether you’re cramming your face with a burrito upstairs in our Baja Californian Cantina, or sipping on Espresso Martini Cocktails in our basement bar, The Pink Chihuahua. So it gives us no better pleasure than seeing you all enjoying yourself. Which is why we LOVE a selfie – especially when you tag us @Elcamionsoho on Instagram. And, what’s more, our favourite each week will win two free Pink Chihuahua cocktails! Here’s a selection of the ones we’ve collected recently…

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Friend love from @thenewhenrik – either they’re excited to go in or they’ve just had a wonderful time with us!

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@danielcshalom bringing the style with some margaritas – and of course the wall of ladies behind!

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We’re all about the birthday fun – and were thrilled at @beth_beatrice501 posting this candle-glowing piccie

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A great place for the gang – @jessiceeee13 shows how she celebrates Mexican Fridays with friends

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Standing out from the crowd – vibrant food and even brighter clothing from @saflow and friends

Spotlight On: Don Fulano Tequila

With its sleek bottle and contemporary logo design, Don Fulano Tequila stands out on any back bar. But is definitely not just a pretty face. Don Fulano is classy stuff – pure, 100% agave, 100% natural tequila with no additives or chemicals added.

 

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There is a whole range of Don Fulano tequilas – from Blanco right through to Imperial, but what they do exquisitely well is ageing – so if you can try the Anejo, do! Ageing is one of their greatest passions and they know everything about the barrels before selecting them. Don Fulano uses a combination of new and used French limousine oak barrels to rest in – and the used ones are a selection of ex-cognac, armagnac and sherry, so rather than a wood-heavy taste, the aged tequilas have notes of maple, black cherry, roasted coffee, vanilla, dark chocolate, cloves and nuts, among many others.

It would be such a waste to shoot Don Fulano tequila. Yes, be that person that sits at the bar and smells it and swirls it around the glass like a fine wine! You’ll notice that the Anejo, rather than being woody and sweet, is present, spicy with a fudgy chocolate depth to it. Nectar from the gods!

Like the strange, greedy girl in the Galaxy advert, enjoy with closed eyes and a secret.

It’s gettin’ hot in here!

You’ve seen our Wall Of Fire, right? Our hot sauce collection lining our wall is a pepperhead’s dream, but if you don’t know your peppers from your padres then it might be a little overwhelming.

Get to know our sauces!

The ones we always have anytime you come in are Valentina and Cholula. Valentina is the number one, best-selling hot sauce in Mexico – the one that started it all. It’s a classic and you need to try this before you try anything else. As they say, if you don’t know where you’ve been, how do you know where you’re going? And Cholula, fondly referred to as ‘The Flavourful Fire’ is a staple on any Mexican restaurant table in America, used by pretty much everybody.

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We always have at least one El Yucateco – the red or green. Right now we also have the ‘Black Label Reserve’, which is black. It’s a dark, smoky habanero hot sauce with a mild heat level. Got to be tried!

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We also have a changing hot sauce special. At the moment, it’s Kan Kun Mexican Habanero. This is a vegan, gluten-free, additive-free, nut-free hot sauce made with 100% natural ingredients. Some hot sauces add chemicals to make them hotter or enhance the flavour, but not this one. It’s 85% pure Habanero chilli for extreme heat lovers.

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Turn up the heat with us at El Camion!

Now stocking Tequila Cabeza!

We are extremely happy campers to welcome a new fantastic tequila on board – say hola to Tequila Cabeza!

Since launching in 2012 with The 86 Co., Cabeza has had an awesome response from the industry. The Ultimate Spirits Challenge awarded it 93 points and deemed it ‘excellent, highly recommended’, Diffords Guide gave it 5 out of 5 stars, Spirits Review judged it 9 out of 10 and Beverage Tasting Institute presented it with a Gold Award, with an ‘exceptional’ 93 points. Cabeza is definitely something to be excited about!

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What’s the background?

The making of Tequila Cabeza is a real family-run operation. The Vivanco family have been cultivating agave in the Los Altos region of Jalisco for five generations and have been making tequila now for three. All the agave used in Tequila Cabeza comes from their land and they handle every part of production, which is still overseen by Falicio Vivanco, the head of the family, who is now in his eighties.

What does it taste like?

The 86 Co. were searching for a tequila that truly tasted of agave and worked with the Vivanco family to craft the ideal taste that they were after.

Tequila Cabeza tasting notes:

‘On the nose there is a bouquet of highland agave that captures both the earthiness and the honey of the agave while adding complex layers of green vegetables and a nice dose of minerality. More of the green vegetables, earthiness and some green pepper enter softly on the palate at the start before you are hit with a robust and earthy agave bomb on the mid-palate that comes with a dash of light citrus on the sides of the palate. It is medium to full- bodied with a velvety mouth feel and finishes with a light bitter citrus, more cooked agave flavours and black pepper. This Tequila is all about earthy cooked & raw agave flavours.’

Ultimate Spirits Challenge described the tasting notes as:

‘Toasted seeds and spices such as coriander seeds, with a lovely fruity temperament. An easy, soft and fruit driven tequila that is light in body and character.’

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Sounds DELISH.

Enjoy this exceptional tequila now at El Camion and way, way into the night downstairs in The Pink Chihuahua bar.

Our New Product: San Cosme Mezcal

We have a delicious new addition to our famous Tequila and Mezcal collection – one that we’re very excited to be bringing to the taste-buds of Soho. Now fans of the agave plant can come and try Mezcal San Cosme – a spirit that harks back to the craftsmanship of Mexico’s pre-colonial tradition.

 

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The name Mezcal San Cosme originates from Saint Cosmas who, together with his twin brother Damian, is the Patron Saint of Doctors. The brothers both defied death on a number of occasions and miracles are often attributed to them.

Therefore, Mezcal San Cosme can be approached for its mythical, rejuvenating and historic attributes, with each sip a discovery of its complex aromas, smooth textures and smoky softness. Sound enticing? Good! Come and try some today!

Tasting Notes from the San Cosme Mezcal website
Colour:
Bright, crystalline, unctuously caressing the glass of the mezcal, reflecting the great body of San Cosme Mezcal.

Nose:
A fresh scent of cooked agave, with a strong hint of alcohol and an underlying scent of raw agave. Some hints of caramel, wood and earth.

Taste:
San Cosme feels like it gently coats the mouth, and has a flavor of smoky agave mixed with leather.

Finish:
Warm pleasant finish.

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So What’s All This About Sugar Skulls?

As you (should) know, Day of the Dead is approaching – the celebration in Mexico where people believe that souls return to earth. It’s said that at midnight on October 31st, the gates of heaven open and the spirits of the dead children are allowed to reunite with families. Then on the 2nd November the adult sprits return to earth, and partake in the festivities laid on for them.

One part of the celebration are the appearance of sugar skulls – those bright and colourful decorations that are now seen tattooed over many an arm. But what do they actually represent?

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Well, people use sugar skulls to decorate the graves of their dead friends and relatives, but, unlike the Western interpretation of skulls being macabre, the Mexican approach is that they are joyous and celebratory. Authentic sugar skulls are indeed made out of sugar, and are further decorated with beads, fabrics, feathers and icing. The deceased’s name might be written on the forehead and then placed on the alter. Other accompaniments could be candles, marigolds (the flower of the dead) and food and drink, in order to tempt and guide the soul back to earth.

So there you have it – the reason Sugar Skulls are so important during Dia de los Muertos. Will you be painting your face and joining us for an El Camion party? We hope so!

Day Of The Dead 2015

It’s almost that time of year again: the time where faces are painted as sugar skulls; where ghouls dance among us; where tequila rules the land of the living and the land of the dead… It’s almost time for DAY OF THE DEAD!

If you don’t know much about Day Of The Dead, read about it here. Basically, it’s a party-hard Mexican festival from 31st October to 2nd November that celebrates the time of the year when the veil between the worlds of the living and the dead is at its thinnest, and so the spirits of friends and relatives who have passed come and say hi and we all have a big blow out!

What you will need for Day Of The Dead

Colourful flowers for the hair, the clothes, the teeth, wherever

Face paint to decorate your face in the style of a sugar skull

A costume. Something that looks as though you were wearing it when you died in the 1800s.

Lots of Mexican food (we got you covered)

Muchos tequila (we’ve got that, too). How else are we going to celebrate with the ghouls?

Just so you know what to expect, here are a few photos from our past Day Of The Dead parties. Get ready!!!

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London Cocktail Week Has Begun!

The best week of the year is underway: London Cocktail Week! Until the 11th October, London Cocktail Week wristband holders will get to try the best cocktails that this city has to offer for £5 each! Cocktail heaven.

Here at El Camion, we are offering up two of our best-selling cocktails to the masses: Tommy’s Margarita and the Pink Chihuahua. If you’re not acquainted with these cocktails yet, you’re about to get to know them very, very well.

Tommy’s Margarita

Ingredients:

2 shots of 100% agave Reposado Tequila
1 shot of freshly squeezed lime juice (Persian)
1/2 shot of agave syrup

Method:

Measure out all ingredients into a shaker. Shake shake shake shake. Fine-strain into a chilled glass.

Garnish:

Lime wedge

The Tommy’s was created by Julio Bermejo and it made him an industry legend. It was named after his family’s Mexican restaurant in San Francisco (his dad is Tomas), which is now considered a kind of Mecca to bartenders and tequila fans all over the world.

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The Pink Chihuahua

Ingredients:

2 shots of Blanco Tequila
1/2 shot of freshly squeezed lime juice
1/4 shot of lemon juice
1/2 shot of pomegranate syrup
1/2 fresh egg white

Method:

Measure out all ingredients into a shaker. Shake shake shake shake. Fine-strain into a chilled coupé glass.

Garnish:

Lime wedge on rim

When Dick created this drink for El Camion in 2011, he was so happy with it that he danced up and down the corridor.

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Enjoy! And let the dancing begin!