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Bristo Square pub Paradise Palms has announced the takeover of its kitchen by Antojitos Cantina, with menus inspired by its chef John Kelly’s travels in Mexico and the country’s traditional menus and cantinas.
Established in 2020 by siblings John and Louise Kelly, Scottish Street Food Award winner, Antojitos, started out as a food truck in a driveway in Coatbridge, going on to become a pop-up at markets such as The Pitt in Edinburgh and to hold a residency at Camden Market.
Paradise Palms diners can kick off their meal with mezcal and verdita – a shot of mezcal with a verdita chaser that combines fresh pressed pineapple, coriander, chilli and lime, as well as Antojitos’ signature guacamole with queso fresco and pomegranate. This sits alongside a selection of tacos, from southern-fried pineapple with chipotle crema and chimichurri, to the classic quesa birria with onion relish and chipotle consommé.
A selection of bar snacks is available, including loaded nachos and elote ribs (fried corn ribs in chipotle butter). All of the dishes are plant-based.
To drink, guests can enjoy a wide selection of tequilas and mezcals, alongside cocktails created by Paradise Palms to complement the new Antojitos’ menu, including the peach picante margarita with tequila, peach, lime, red chilli and tajin salt, and the hibiscus paloma with tequila, mezcal, grapefruit, hibiscus and lime.
These sit alongside Paradise Palms’ signature serves, from Buckfast daiquiris and banana-bread old-fashioneds through to piña coladas made with Palms’ secret rum blend, which on birthdays, come complimentary and served in a pineapple for a kitsch treat.
In line with the new kitchen takeover, Paradise Palms’ interiors have undergone a refresh. As a nod to owner Trystan O’Brien’s love for the surreal, the revamped space boasts new, distinctive flooring inspired by the Black Lodge in Twin Peaks, while retaining its quirky décor.
Photography: Danielle Bakkes
