Hecho en Hackney



Omar has been working in various Mexican restaurants in London for more than two years, ranging from high-end (Peyote, under Eduardo Garcia) to friendlier / more intimate places like Mole Tacos and Comensal. His cuisine is based on the home cooking of his native Guerrero and Nayarit states, Mexico, where he has cooked for family, friends and tourists for more than 15 years in hotels, restaurants and homes.

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In a Nutshell

Omar has been working in various Mexican restaurants in London for more than two years, ranging from high-end (Peyote, under Eduardo Garcia) to friendlier / more intimate places like Mole Tacos and Comensal. His cuisine is based on the home cooking of his native Guerrero and Nayarit states, Mexico, where he has cooked for family, friends and tourists for more than 15 years in hotels, restaurants and homes.

The Whole Hog

The Mexican supper club Hecho en Hackney pays homage to the familial cooking of the coastal Guerrero and Nayarit regions native to Omar Salamanca Lopez.

With a cooking career spanning two decades, Omar has produced food for the finest Mexican restaurants, hotels, and pop-up events in the UK and Mexico.

The most authentically delicious eating experiences in Mexico are often found in simple rooms with hand patted tortillas toasting over wood fires and pots of homemade salsas simmering.

Hecho en Hackney continues this distinctive cooking, learnt at the knees of mothers and grandmothers, by sourcing local ingredients, preparing dishes by hand and staying true to Los jefes de cocinas who have spent entire lives refining recipes.

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