Stories, recipes and small discoveries — served every week from our kitchen and bar on Camden High Street.
In Mexico, salsa is not a condiment — it's the language a kitchen uses to talk to a plate. Verde, roja, molcajete, pico de gallo: five names, five different conversations, and one English word for all of them.
Mexico's first cooks worked without lard, cheese or meat — and the food they built is still on the plate today. The vegan menu at Frida Camden, what we cook and what we never compromise on.
UK Father's Day is 21 June 2026. While London queues for Sunday roast, Frida Camden has a different idea: sizzling fajitas, sharing ribs, margaritas and chocolate-chilli churros. Here is the three-course build, and how to book the right table.
The Margarita won the world, but Mexico's summer fridge is wider than one cocktail. Paloma, michelada, agua fresca, mezcal mule, tepache — what they are, how they're built, and where each one sits on the Frida menu.
Pastor came from Beirut. The trompo, the technique, even the name — all leftovers from a Lebanese-Mexican story two generations long. The version we shake every night at Frida Camden, and how it got here.
Four origin stories, three ingredients, and the decisions we made about every one of them. The story behind the margarita we shake every night at Frida Camden.
The four rules our kitchen won't bend, the six-ingredient recipe we make every day, and why authentic guacamole stays out of the blender.
Editor's pick
What Cinco de Mayo really commemorates, the dishes we serve at Frida Camden on 5 May, and how to make it count in London.
Editor's pick
Thirty-three ingredients, seven hours, and a recipe that travelled from a village outside Oaxaca to a Camden High Street kitchen.
Same plant, different lives. The agave varieties, the underground roasting pit, the clay copita, and the flight we recommend if you're new to mezcal.
Editor's pick
Before Frida Kahlo was the painted face on a million tote bags, she was a cook. The threads between La Casa Azul and Frida Camden's kitchen and walls.
Three mayors, two pandemics, one Brexit, four post offices. Fifteen years on the same stretch of Camden High Street, and what didn't change.
Three thousand years of two-night vigils for the dead — the altar tradition, the food, the marigolds, and how we mark Mexico’s most beautiful night at Frida Camden.
Four ingredients. A shaker. Twelve seconds of effort. The exact recipe and technique behind the house margarita we shake at Frida Camden.
The five-dish first-visit shortlist refined over fifteen years — fajitas, nachos, albóndigas, the house margarita, and churros, in the order to try them.
Chilaquiles, huevos rancheros, breakfast burrito, and the four drinks that make a Mexican weekend morning — served Saturdays and Sundays at Frida Camden.
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