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Oaxacan kitchen and mezcal bar
Morrow Barro
Seven moles, masa pressed for the comal every morning, and mezcal poured into small clay cups.
Barro negro is the black clay pottery of San Bartolo Coyotepec in Oaxaca, polished by hand with a stone until it shines, and our moles come to the table in it. Oaxaca is the land of seven moles, of masa made from corn cooked in limewater, of quesillo pulled into long strands and chocolate ground with cinnamon and almonds. Our kitchen toasts its chillies on the comal (a flat clay griddle) each morning and gives the mole negro the whole afternoon. Come hungry, share everything, and finish with a mezcal sipped slowly.
A concept kitchen: an idea of what a week planner restaurant would look like, not a real restaurant. Every signature dish below is one of our own recipes, and plans in the week planner.
Autumn · from 6pm
The autumn tasting menu
Seven courses through the Oaxacan table, from a first bite to hot chocolate, for the whole table and served from 6pm, with an optional pairing of mezcal and Mexican wine.
Tell us about allergies when you book: each course can change.
- Botana (a first bite)Pumpkin seeds toasted on the comal with dried chilli, lime and salt, with a small cup of agua de jamaica (chilled hibiscus).
- Ensalada de nopales (cactus salad)Tender strips of cactus paddle with tomato, white onion, avocado and lime.
- Memela (a thick corn round from the comal)Pinched masa with black beans, melted quesillo and our smoky salsa.
- Mole amarillo (yellow mole)Autumn vegetables in a golden chilli broth thickened with masa and scented with hoja santa.
- Mole negro con pollo (black mole with chicken)Our darkest, slowest sauce over chicken on the bone, with tortillas warm from the comal.
- Nicuatole (set corn and cinnamon pudding)A cool square of sweet corn pudding with a pink top, and diced mango.
- Chocolate de agua (Oaxacan hot chocolate)Whisked with water until it foams, the way Oaxaca drinks it.
To drink
Mezcal
Our own soft drink is a recipe you can make at home, and it plans in the week planner beside these dishes.
Mezcal
- Mezcal espadín, jovenMezcal is a spirit distilled from roasted agave hearts. This one is from espadín, the agave most planted in Oaxaca: clear, bright and gently smoky, served in a clay cup with orange and chilli salt.
- Mezcal tobaláFrom a small wild agave that grows slowly in the shade of oak trees: soft, floral and fruity.
- Tres mezcales (a flight of three)Three small pours from three agaves, from bright to wild, with tasting notes from the bar.
Sin alcohol (soft drinks)
- Chocolate de aguaOaxacan hot chocolate with cinnamon and almond, whisked with water until it foams.
- Agua de jamaicaChilled hibiscus, deep red and tart, lightly sweetened.
- TejateThe cold maize and cacao drink of the Oaxaca valleys, frothy and lightly sweet, made in house each day.
Find your table
A table in your city.
Two restaurants: London Bermondsey and Sheffield.
Oaxacan kitchen and mezcal bar · London Bermondsey
Morrow Barro
London Bermondsey
Seven moles, masa pressed for the comal every morning, and mezcal poured into small clay cups.
In a railway arch, a short walk from Bermondsey station.
These are concept kitchens: the restaurants are not open and no table can be booked.
Oaxacan kitchen and mezcal bar · Sheffield
Morrow Barro
Sheffield
Seven moles, masa pressed for the comal every morning, and mezcal poured into small clay cups.
In an old cutlery works by the river, Kelham Island.
These are concept kitchens: the restaurants are not open and no table can be booked.