Whether you’re missing their food or have yet to dine with them, recreate these two easy-to-follow recipes for a taste of Cargo Cantina at home. 

Black beans with coconut and chipotle

Black beans with coconut and chipotle - recipe by Cargo Cantina

  • 3 tins black beans(if using raw make sure to soak overnight)

  • 4 tins coconut milk

  • ½ jar passata

  • 1 garlic head, peeled

  • 1 chipotle chilli

  • Pinch salt

Using a slow cooker or large pot place all in together and mix well. If using tinned beans cook for about 1-2 hours or until desired texture of the beans, season and taste.

If using raw beans after they have been soaked, drain them from the water, place all in the cooker and cook for about 2-3 hours or until desired texture of the beans has been met, season and taste.

You may need to add extra water for the correct consistency. 

Fresh tomato salsa

Cargo Cantina's fresh tomato salsa

  • 14 tomatoes, stem removed

  • 2 red onions

  • 2 green chillies, deseeded and chopped

  • 8 limes zested, 2 lime juice

  • 4 pinches cumin

  • 1/2 bunch chopped coriander

  • Vinegar to taste

  • Pinch of sugar

Finely dice the red onion and rough chop all other ingredients. Pulse using a blender. To create a more consistent texture, do this in half batches. 

Place into a sieve and strain out excess liquid. Add liquid back in to correct consistency and season with salt, sugar, vinegar and coriander.

About the author

Inspired by the authentic cantinas of Mexico, Cargo Cantina serves delicious tacos with homemade salsas and sides. While their restaurant is closed right now, they're part of the Season + Taste group which is launching an online store after Easter – bakersprovisions.co.uk. They'll be selling essential provisions such as flour, bread, milk, eggs and coffee from Bakers & Co, plus the online site for click and collect, with home delivery coming soon.

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