As a Member

Whether you are a street food entrepreneur just starting out, looking to build your knowledge & skills, or ready to take that step to becoming a KERB member, we’ve got you!

Find out about KERB Classroom, KERB Masterclasses and the inKERBator.

Join the Team

Looking for a new career and want to join the KERB team?

Find out what it's like beyond the kerb (in the Clubhouse!), and check out what career opportunities await.

Weekly lunch markets

Pick up a tasty lunch at one of our weekly street food markets across London

Seven Dials Market

Our food hall in central London is now open 7 days a week

KERB National Theatre

We are bringing the flavour back to the National Theatre!

KERB Berlin

Our second food hall, opening 2024 in Berlin's Potsdamer Platz.

KERBanists

Graduates of the inKERBator go on to become fully-fledged KERB members, track them down!

InKERBators

Our inKERBator programme is officially back!

Alumni

Great businesses that have flown the coop but will always have a place on the kerb

Blog & Events

News, features, events and insights to keep your ear to the KERB

Podcast

A decade on, we take a look back at the era in London food that we sprung up out of...

About

KERB's ecosystem, mission and history

KERB Team

See who's driving this thing

Careers

Work with us!

Contact & FAQ

Got a question for us?
Try looking here first

Mexclub

Authentic Mexican Street Food

  • Vegetarian Option
  • Vegan Option
What parts of the inKERBator programme do you think will be most beneficial to you and your business?

I am really looking forward to getting new ideas and different opinions about my food and business in general. I am also keen to learn more about social media and build my online presence.

Erika Villafuerte Garcia

Find them at:

Cowcross Yards
Wednesday 7th June
Cowcross Yards
Wednesday 21st June

Menu

BIRRIA TACOS

Tender slow-cooked beef on chilli brew, served on fried corn tortilla with melted cheese, coriander and onion served with dipping consommé.

SUADERO

Confit beef, served on corn tortilla, topped with coriander, onion and stone crushed chilli sauce.

CARNITAS

Confit pork, caramelised with oranges and coca-cola, topped with homemade Pico de Gallo and pickled jalapeños.

PASTOR

Marinated pork in achiote paste, spices, dried chilies and fruit. Served with fresh grilled pineapple, coriander and onion.

PASTOR (Ve)

Roasted mushrooms cooked in achiote paste, spices, dry chilies and fruits, served with fresh grilled pineapple, coriander and onion.

TINGA

Tender brewed chicken cooked with smoked jalapeños sauce, bitter orange and onion.

COCHINITA PIBIL (Ve)

Aubergines marinated in Maya’s secret sauce, served with bitter orange, lime and pineapple’s marinated onions.

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