Stories, recipes and small discoveries — served every week from our kitchen and bar on Camden High Street.
Editor's pick
Thirty ingredients, seven hours of patience, and a story that travelled from a village outside Oaxaca to a Camden High Street kitchen.
Mezcal is tequila's older, wilder, more interesting cousin — and our bar is quietly obsessed with it.
Editor's pick
Named after an artist who turned defiance into beauty — why the woman in the flower crown still shapes the way we cook, pour and host.
The pub, the paper shop, the pandemic — a short history of one corner of Camden seen from our front window.
It's not Mexican Halloween. It's a 3,000-year-old celebration of the dead — and the most joyful night of our calendar.
Four ingredients, one rule, no triple sec. The margarita recipe we've been serving since our opening night.
A cheat sheet for your first night at Frida — the five dishes our chefs recommend when a table asks "what should we order?"
Chilaquiles, huevos rancheros, breakfast burritos and a frozen margarita before noon. Here is what Saturday and Sunday look like at Frida.
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