gluten-free vegan vegetarian
Right now @HornimanMuseum it's Halloween & we brought the tacos! We're also here tomorrow!
25th Oct 2014
23rd Oct 2014
22nd Oct 2014
A breath of Tennessee air blowing through Dulwich is just what it needed. Who knew? This taco van is not about a love affair with Mexico, proper, but with Little Mexico, Nashville. Married couple Elinore and Dimitrus are bringing something completely new to London. Buttermilk-fired chicken tacos on the menu, choc-beetroot brownies on the counter, tamarind refrescos in the pitcher - and this family affair just work it really well, bringing everyone into their story with lovely personal touches all over the place. We're big fans.
Tacos (all gluten-free)
We dropped the “h” from hambriento (Spanish meaning “very hungry”) to create a new word to represent our Global Mex street food. Our recipes are born from Mexican recipes fused with the various flavours from our childhood or discovered through our travels, as well as local flavours of London. All of our food is home-made with love, and we source our supplies as ethically and locally as possible. We aim to give our customers a delectable and imaginative culinary surprise that is quick and affordable, all from the back of our self-converted 1957 Citroën H- van.
-Elinore Burke, Dimitris Damdimopoulos and Alexander Damdimopoulos.
We love food – cooking it and eating it! After our annual family visit to Nashville, Tennessee (home of Little Mexico) last year, we returned to ol’ Blighty inspired by the food trucks we’d seen stateside. We loved the creativity and tastiness coming from these trucks and decided we should give it a go! There are three of us that make up Ambriento – a chef, an artist and a finance expert – and we collaborate on everything, which makes the project interesting for each of us. Our favourite part of the job is developing new tacos and getting to know people who visit our truck and eat our food.
We recently tasted the delicious dumplings of Rainbo Foods. They were chicken and tofu dumplings accompanied by a crunchy, tangy purple cabbage salad and salted edamame beans. Yum. We scarfed it down. We want more!