Padre

Padre Taqueria in Borough Market serving tacos, quesadillas, margaritas and mezcal.

The three most traditional Mexican dishes to have during Independence Day 🇲🇽Swipe through to read!Chiles en Nogada, a ch...
16/09/2026

The three most traditional Mexican dishes to have during Independence Day 🇲🇽

Swipe through to read!

Chiles en Nogada, a chile poblano stuffed with picadillo, topped with cream and pomegranate seeds. It is Mexico’s national dish, and although you can have it any day of the year, the 16th of September is when it’s most traditional 🇲🇽

Pozole is a soup made with hominy corn simmered with pork, topped with radish, cabbage, oregano and dried chili 🍲

You will find pambazos everywhere around central Mexico during the 16th of September. It’s a soft bread dipped in guajillo salsa, fried, filled with papas con chorizo and topped with lettuce, cheese and cream 🌶️

How are you celebrating tonight?

We are looking for a front of house supervisor to join the team at our fast paced taqueria!If you’re someone fun, who l...
11/09/2026

We are looking for a front of house supervisor to join the team at our fast paced taqueria!

If you’re someone fun, who loves tacos, enjoys teamwork and has experience in hospitality, we’re looking for you 🫵

Send your cv to [email protected]

Daytimes only but must be available on weekends

05/09/2026

has only been open a year in Monterrey, so when mentioned she’d be in the city, we asked her to drop in and check it out. We’ve followed for years, and with their NYC spot blowing up, their Monterrey taqueria felt like a must see.

Watch the full video for the breakdown. If you’ve been to the NYC spot, drop a comment: how does it compare to this one?

Raised in LA’s Mexican neighbourhoods, Susan Choi learned the city’s best spots from the people who built them. Now owne...
03/09/2026

Raised in LA’s Mexican neighbourhoods, Susan Choi learned the city’s best spots from the people who built them. Now owner of Berlin’s Mr. Susan bar, she kows how to recognise a good spot. Her recs come from a lifetime of eating, drinking, and creating her own kimchi empire. Swipe through and save for your next LA visit.

This is where Susan gets the best Burritos every time she’s in the city. .2 located in Atlantic Boulevard.

According to Susan, Holbox Los Angeles is where you will find the best ceviche and aguachile that you will have in your life!

In Susan’s words “ if there was a blind salsa tasting I would know exactly which one is from Javiers“.

Save this guide for the next time you’re in L.A.
Find the list in google maps in the link in our bio!

28/08/2026

Behind the scenes at the taqueria 🌶️

Swipe through for a glimpse into the processes behind getting your tacos ready

Getting the avocados ready to make guacamole in the middle of service, so your guac and chips tastes freshly made 🥑

Carne asada straight out of the grill and ready to be chopped 🔥

The counter ready for you to order your favourite tacos 🌮

The team warms tortillas on the plancha throughout the day so we never run out 🌽

22/08/2026

Mescalita is back on the menu!

Come get one and make our thousand attempts to get this video right worth it! 🍋

Red aguachile stonebass ceviche tostada, easily one of our favourites we’ve made so far! The avocado base and roasted al...
20/08/2026

Red aguachile stonebass ceviche tostada, easily one of our favourites we’ve made so far! The avocado base and roasted almonds salsa macha really tie it all together 🐟

August won’t last forever, so make sure you pop by the taqueria and get yourself one before it’s gone!

Asian pear 🍐It’s the secret sweetener in our collab kimchi. The pear brings a crisp, apple-like note that you won’t get ...
18/08/2026

Asian pear 🍐

It’s the secret sweetener in our collab kimchi.

The pear brings a crisp, apple-like note that you won’t get anywhere else.

Mr. Susan uses it instead of refined sugar, along with pineapple, to keep the ferment clean and natural. Her rule is simple: natural sweeteners only.

Find it in our KBBQ Taco and kimchi michelada at Borough Market.

We are looking for full time, permanent staff to work in our fast paced taqueria, with a great team!Must be available we...
17/08/2026

We are looking for full time, permanent staff to work in our fast paced taqueria, with a great team!

Must be available weekends, but daytimes only, no doubles.

Excellent management perks after 1 year service (including healthcare and gym membership), staff trips, free tacos, free margs, training and development in one of the best cuisines in the world!

Join the Padre crew now by sending your CV and a brief intro to yourself to [email protected]

Watermelon and mint margarita season 🍉Swipe through to see how we make it!First we blend the watermelon to get all the j...
15/08/2026

Watermelon and mint margarita season 🍉

Swipe through to see how we make it!

First we blend the watermelon to get all the juice out and ready for the mix.

Then we blend mint leaves with triple sec and lime juice

We bring every element together: watermelon liqueur, watermelon juice, tequila reposado, tripple sec, agave, mint and lime juice 🍹

Add the mix to the slushy machine so the mix begins to freeze 🧊

Pour over a cup.

Enjoy!

13/08/2026

Our Kimchi Michelada is simple and so good!

We take the juice from our house-made collab kimchi, mixed it with fresh lime, and topped it with a cold lager. And it all goes in a cup full of ice to help you fight the endless heatwaves ☀️

Come grab one this weekend!

Corn season is here! 🌽Swipe through to see our favourite ways to consume Elote in Mexico.Boiled or steamed corn kernels ...
12/08/2026

Corn season is here! 🌽

Swipe through to see our favourite ways to consume Elote in Mexico.

Boiled or steamed corn kernels served in a cup and layers with mayo, lime, chili powder, chili sauce and chese.

You’ll find it sold by street vendors in moving carts or in market stalls.

Pozole is a traditional stew made with pork or chicken and big hominy corn kernels. It’s seasoned with herbs and dried chilies and it has many variations like green, red or while pozole.

Masa but make it a drink!

Atole is a traditional warm drink made out of corn masa, water or milk and a sweetener (usually piloncillo). It dates back to pre-hispanic mesoameroca and it goes great with Tamales!

Also known as corn mole, segueza is a pre-hispanic dish that mixes toasted ground corn into the mole mix instead of bread.

The corn thickness the mole and it gives it a rich earthy flavour.

Original from Oaxaca, it is traditionally made with chicken, pork or mushrooms.

Street corn in the husk!

When preparing it in Mexico, vendors often peel the husk back but not entirely remove it, leaving it as a handle for you to hold and avoid getting all messy when eating it.

It is usually covered in mayo, cream, cheese, chili powder and lime 🍋‍🟩

We make our own at Padre with in-house mayo, guajillo chilli powder, lime and parmesan cheese.

Address

Southwark

Opening Hours

Thursday 12pm - 5pm
Friday 11am - 5pm
Saturday 11am - 5pm

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