Mexican tacos

Each month, we explore a restaurant trend, highlighting the key dishes and ingredients. This month, Laura She ield, the founder of Mexican restaurant Corazón, in London’s Soho, explains what’s on the menu ( corazonlondon.co.uk).

Achiote A bright orangered paste or powder, from ground annatto seeds, with an earthy "lavour. Used as a marinade, and to "lavour soups and stews.

Adobo A ‘rub’ used to marinate meats. It’s a little like a curry paste, made with puréed chillies, garlic, ginger and cumin, plus other spices of the chef’s choosing. Campechana A Mexican mixed seafood cocktail, which usually contains ketchup, clamato (clam and tomato juice), chillies, cucumber and avocado. Carnitas Means ‘little meats’ – it’s usually made with pork, but duck carnitas are gaining in popularity. Similar to a con"it – rich, fatty meat is cooked for a few hours, then shredded. Often served with chicharrón (fried skin) and salsa verde. Esquites Sweetcorn is stripped from the cob and served in a bowl topped with lime, chilli and mayo. Pozole A rich feast of a soup traditionally made with pork (but sometimes chicken or turkey) and hominy corn

– giant corn kernels, with a puffy, chewy consistency.

Salsa borracha Translates as ‘drunken’ salsa – beer is commonly added, but our favourite is mezcal. A great all-rounder salsa.

Tepache A fermented, barely alcoholic drink made with chopped pineapple, brown sugar (or piloncillo sugar cones, if you can get them), cinnamon, cloves and beer. Served over ice, it is crisp and refreshing.

Tostada Like a taco, but "lat and crisp, to which toppings are added. Usually the tortilla is fried or baked. Tres leches cake A very sweet white sponge cake soaked in three types of milk – cream, condensed and evaporated.