1910 Balham Menu (Update 2025)

Salted corn tortilla chips

Smashed avocado, tomato, red onion, coriander & lime

Refried black beans topped with feta. Available vegan (VE)

Chopped tomato, red onion, coriander & lime

Salt, pepper & guajillo fried squid with spring onion, red chilli, coriander & lime. Served with a side of jalapeno mayo

Six roasted sweetcorn 'ribs' marinated in a light chilli butter sauce & topped with jalapeno mayo, Parmesan cheese & micro coriander

Roasted tomato, jalapeno, onion, garlic & coriander

Roasted tomatillo, white onion, garlic, jalapeno & coriander

Pureed mango with tomato, onion, garlic & a kick of habanero chilli

Our secret blend of authentic Mexican chillis, with extra fire

One of the most famous dishes from the Yucatan Peninsula. Traditional slow roasted pulled pork marinated in achiote & habanero salsa, topped with pickled red onion & coriander

Grilled flank steak on a bed of chipotle mash potato, with mint jalapeno mayonnaise, sliced avocado & fresh coriander

Lightly battered oyster mushroom on a bed of shredded lettuce, topped with chipotle mayo & sliced jalapeno. Available vegan (VE)

Tomatillo-agave glazed pork belly on a bed of crunchy white cabbage marinated in a mint-cardamon vinaigrette, topped with watermelon radish & micro coriander

From Baja California. Lightly battered white fish on a bed of shredded lettuce, topped with chipotle mayo, red cabbage in a lime dressing & coriander

Build your own tacos with diced, pan fried fillet steak, cooked with onion & bell peppers & topped with cheese. Designed for sharing, served with four soft corn tortillas.

Traditional quesadilla with slow cooked beef brisket marinated in a blend of spices authentic to Tijuana, with melted cheese, onion, red chilli & coriander. Served with a side of Birria gravy for dipping

Originating from Puebla & enjoyed all over Mexico. Shredded chicken cooked with onion in a tomato & chipotle sauce, with melted cheese. Served with a side of salsa verde

King prawn & seabass ceviche with cucumber & sliced red onion on a bed of salsa de hierbas frescas. Topped with sliced jalapeno, watermelon radish & micro coriander. Served with crispy tostada halves

A recipe passed down in Chef Mauricio's family. Chipotle mash potato rolled in two corn tortillas & fried, served on a bed of refried beans. Topped with sour cream, red onion, feta & micro coriander

Yellowfin tuna tartare with lettuce, cucumber, tamari dressing, chipotle mayo, avocado sauce, salsa macha & micro coriander

El Rayo Blanco, Midori, maraschino liqueur, fresh lime

Vivir Reposado Tequila, mint, agave, fresh lime

Dangerous Don Espadin Mezcal, Cocchi Americano, orange bitters

El Cabron Espadin mezcal, fresh lime, chilli & coriander agave

2021, Mendoza, Argentina. Fresh on the nose, with aromas of red fruits & delicate notes of white flowers with refreshing citrus flavours.

2022, Gisbourne, New Zealand. Showcasing layers of ripe yellow plum, lifted lime blossom & sea spray. The palate is lively with bright acidity & lingering minerality.

2023, Rheinhessen, Germany. A distinctive, slightly salty minerality flavour with juicy, fruity notes & a touch of citrus.

2020, Costa del Serge, Spain. Tempranillo, Syrah & Cabernet Sauvignon. Aromas of black fruits, cocoa & spices. Ripe-fruit on the palate, backed by a toasty note.

2022, Mendoza, Argentina. Ripe, dark red fruit aromas with delicate notes of lavender, violet & mocha, with a rich mouthfeel & hints of leather & spices.

2022, Mendoza, Argentina. Intensely aromatic with notes of ripe red & black fruits with rich spices. Firm, ripe tannins & a long finish.

4.5% ABV. Pilsner-style lager from Mexico City. Clean, crisp & light

4.8% ABV. Pilsner-style lager from Madrid. Light, floral & refreshing

0% ABV. Non-alcoholic pilsner-style lager from Mexico City. Clean, crisp & light

Still

Cola

Lemonade

Orange

Coca-Cola Zero

Apple & Mint

Caribbean

Jamaica & Barbados

Venezuela

Mexico

Guatamala