Opening on 27 October, the new 30-cover underground venue will be located next to the main bar at Ruby’s, with its own separate entrance. The décor will be rustic with the bare brick work left untouched on which quirky Mexican artwork will hang.
Corrochio’s will serve a menu of Mexican dishes designed to be paired with lesser-known Mexican spirits and cocktails. Dishes will include ‘aspirins’- mini sope corn canapes filled with eight-hour cooked lamb barbacoa; crispy grilled vampiros, with roasted salsa and manchego cheese, topped with either pork pastor, cactus, lamb barbacoa or Mexican truffle; and roasted beef and bone marrow with salsa verde on blue tortilla taco.
The drinks menu will feature an extensive range of tequila, mezcal, sotol and raicilla, representing different regions throughout Mexico, with cocktails to include the Mezcalita - a hibiscus caramel base with spicy jalapeno syrup, pineapple and Koch El Mezcal; and the Monarca, made with Abasolo Mexican whiskey mixed with nixta corn liqueur, mole and Hoja Santa Bitters and Cocchi di Torino.
“It's been a dream of mine to have my favourite food and drinks under the same roof. These are the flavours that I grew up with - Corrochio's is an ode to my mother, my home and my heritage,” says Corrochio.
Corrichio has worked at Ruby’s in Dalston with founder Tom Gibson for the past five years. The 2020 lockdown saw the pair join forces in the reopening of Gibson’s pub, The Bluecoats in Tottenham, where he ran the kitchen to pilot Corrochio’s.
“Dan and I have worked together for a long time and he’s been developing the Corrochios concept for almost as long. The food and drinks are very special and original so I’m pleased that we’re able to give it a platform at Ruby’s to develop,” says Gibson.
“After being closed for 18 months, and celebrating our 10th birthday in February, I wanted to have something fresh and inspiring to relaunch with, and Corrochio’s will certainly provide that.”