What is it?
Every month, we host a special pop-up featuring a single, carefully curated Mexican dish using the very best of Irish ingredients and our Mexican pantry.

Every month, we host a special pop-up featuring a single, carefully curated Mexican dish using the very best of Irish ingredients and our Mexican pantry.
Eat-in: no reservation required - just drop by, grab a seat at our communal table and soak up the atmosphere. We’ll have music playing and a small selection of drinks available.
Take it home: preorder your dish, then collect it and enjoy it at your convenience.
Tamales are a traditional Mexican dish made with masa and fillings like meats, vegetables, or fruits, all wrapped in corn husks or banana leaves and steamed.
Tamales are the oldest Mexican dish. They are best described as a giant dumpling and for a Mexican, they are associated with celebrations and feasts.
Eat-In 12:00 - 4:00pm or Take out from Picado at the Loom
–
Order before
Every month, we host a special pop-up featuring a single, carefully curated Mexican dish using the very best of Irish ingredients and our Mexican pantry.
Eat-in: no reservation required - just drop by, grab a seat at our communal table and soak up the atmosphere. We’ll have music playing and a small selection of drinks available.
Take it home: preorder your dish, then collect it and enjoy it at your convenience.
Tamales are a traditional Mexican dish made with masa and fillings like meats, vegetables, or fruits, all wrapped in corn husks or banana leaves and steamed.
Tamales are the oldest Mexican dish. They are best described as a giant dumpling and for a Mexican, they are associated with celebrations and feasts.
Eat-In 12:00 - 4:00pm or Take out from Picado at the Loom
–
Order before
What's inside this week:
Slow-cooked Beef Barbacoa
House-made Salsas (verde & roja)
Freshly Chopped Onion & Coriander
20 pack of Picado's white Corn Tortillas
Growing up, Sundays at chez Ramirez were always late breakfast of Barbacoa. Dad would get up early to get the very best and freshest of barbacoas from a spot only a handful knew of. He'll return home with a kilo of barbacoa and all the toppings to make delicious tacos de barbacoa. The delicate smells from the meat and the salsas, always a roja and a verde in plastic bags, were staples at our Sunday's table.
In this Barbacoa Taco Box for Two, we use my granddad's recipe and it's absolutely fantastic! Made freshly for you in our kitchen at the Loom, we have used delicious organic Irish beef and some fabulously smoky Mezcal, it will definitely upgrade your Sunday brunch!
