{"id":39474,"date":"2026-10-13T13:33:13","date_gmt":"2026-10-13T13:33:13","guid":{"rendered":"https:\/\/www.diningandcooking.com\/restaurants\/39474\/"},"modified":"2026-10-13T13:33:13","modified_gmt":"2026-10-13T13:33:13","slug":"andrew-clarke-to-bring-acme-taco-to-dalston","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/restaurants\/39474\/","title":{"rendered":"Andrew Clarke to bring Acme Taco to Dalston"},"content":{"rendered":"<p class=\"c-paragraph b-article-body-skinny\">Following its acclaim launch this April at 40ft Brewery Blackhorse Road, Acme Taco will open at the Dalson brewery on 1 November. <\/p>\n<p class=\"c-paragraph b-article-body-skinny\">The taco restaurant will join Clarke\u2019s Acme Fire Cult at the brewery and will serve a wider range of dishes including tostadas, grills and sharing platters.<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">Veracruz native chef Ernesto Puga has been appointed as head chef following tenures at From The Ashes and Cavita.<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">The idea for Acme Taco originally stemmed from Clarke\u2019s trips to Mexico City and the menu will continue to pay homage to regional Mexican cuisine. <\/p>\n<p><img decoding=\"async\" data-chromatic=\"ignore\" alt=\"Acme Taco\" src=\"https:\/\/www.diningandcooking.com\/restaurants\/wp-content\/uploads\/2026\/10\/7HNZWB6N6JFQPIOXFZJ2BMNLRE.jpg\" loading=\"lazy\"\/>Acme Taco (steve ryan\/\u00a9Steve Ryan)<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">The menu has been designed for both a casual snacking and more of a sit down meal and will comprise a selection of tacos, in signature double layer soft tortillas, as is often the norm in Mexico. Diners can choose from beef suadero with heart, tongue, cheek and sausage; ribeye steak with cheese and poblano; Tamworth pork castacan with crackling; Swaledale lamb shoulder barbecoa; Jalisco shrimp; and Westholme wagyu birria, all with customisable salsas. <\/p>\n<p class=\"c-paragraph b-article-body-skinny\">Tostadas variations will include bluefin tuna with avocado and salsa macha; and confit pig\u2019s head with chicharron and habanada quince.<\/p>\n<p class=\"c-paragraph b-article-body-skinny\">The menu will also feature grilled XL shrimps with achiote butter and lime; and Tamworth pork ribs and sharing platters for up to four people of grilled achiote chicken; and smoked pork hock with adobo sauce, both of which will be served with a selection of salsas, pickles and heirloom corn tortillas. <\/p>\n<p class=\"c-paragraph b-article-body-skinny\">To finish, desserts will come in the form of a chocolate and black mole ganache and a dirty horchata cremeux, combining a custard with cinnamon, sweet rice milk and espresso.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Following its acclaim launch this April at 40ft Brewery Blackhorse Road, Acme Taco will open at the Dalson brewery on 1 November. The taco restaurant will join Clarke\u2019s Acme Fire Cult at the brewery and will serve a wider range of dishes including tostadas, grills and sharing platters. Veracruz native chef Ernesto Puga has been<\/p>\n","protected":false},"author":2,"featured_media":39475,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[259],"tags":[415,416],"class_list":["post-39474","post","type-post","status-publish","format-standard","has-post-thumbnail","category-mexican-restaurants","tag-mexican-restaurant","tag-mexican-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117433856424904187","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/39474","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/comments?post=39474"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/39474\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media\/39475"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media?parent=39474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/categories?post=39474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/tags?post=39474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}