Mirtala has opened at 59–61 Turnham Green Terrace in Chiswick, introducing a Northern Mexican-inspired restaurant from husband-and-wife team Rishad and Benaisha Mehta.
The 40-cover restaurant, with a further six outdoor seats, began trading in July 2026 after the couple previously hosted their sold-out Taste of Mexico series in Turnham Green and took part in the Chiswick food market.
The name Mirtala is tied to Rishad’s grandmother, Aloo, whose close Mexican friend Mirtala helped introduce the family to the country and its food culture. According to the restaurant, the name was traditionally given to the eldest daughter of each generation as a marker of the family matriarch.
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Northern Mexican Cooking With British Produce
Rishad leads the kitchen, where the menu combines Mexican techniques and flavours with ingredients sourced from British and Mexican producers. Around 12 salsas, sauces and marinades are made in-house and form the backbone of the menu.
Taco fillings include British Wagyu beef rib, Trenchmore Wagyu sirloin, Aurox ribeye and slow-cooked Dingley Dell pork. Other suppliers named by the restaurant include Natoora, Fin & Flounder, Flying Fish Co, Warrendale Wagyu, Car-Y-Mor, Helado and Blackwells.
Rishad is also a minority shareholder in Welsh seaweed and shellfish business Car-Y-Mor and founded the ClimateStory project, which profiles chefs and founders working on sustainability-related initiatives.
The menu is structured around sharing. Tostadas are offered with fillings including Devon crab, Wagyu beef fillet and roasted aubergine, while recent specials have included bluefin tuna aguachile with roasted strawberries. Guacamole is made with avocado and fresh tomatillos.
Small plates include masa-fried chicken with habanero cream, grilled tiger prawns, Orkney scallops with chipotle butter and lamb chops in a Jalisco-style birria marinade.
Large-format taco and barbacoa platters are served on handmade Lavéc stoneware, with options including Wagyu beef, hake, cod, wild mushrooms and slow-cooked pork. The platters come with flour tortillas, house-made salsas, Koffmann fries and accompaniments.
A five-course feasting menu changes regularly, with dishes drawn from the wider menu. Recent combinations have included guacamole or sikil’pak, masa-fried chicken, dry-aged pork chop, tiger prawns, ribeye tacos, hake tacos and a tequila and pineapple dessert. Ice cream is supplied by Chiswick-based Mexican ice cream business Helado.
Agave-Led Drinks and a 40-Cover Interior
Benaisha has developed the drinks offer around Mexican spirits, including mezcal, tequila and other agave-based serves. House cocktails include the Mirtala Spritz and Nanche Martini, alongside a compact wine list and Mexican beers Modelo and Pacifico.
The interior was designed by Day Studio, founded by Lisa Helmanis. The long, intimate room uses walnut dining chairs, white-linen tables, ambient lighting, colourful artwork and family photographs that reference the story behind the restaurant’s name.
Mirtala adds another independent dining opening to Chiswick, where neighbourhood restaurants continue to compete through distinct formats and strong local identities.
Early Reception
Online food and drink publication Palate has scored Mirtala 18/20. The same publication also awarded Ynyshir 18/20 in its March 2026 review.
“Mirtala is a confident new neighbourhood Mexican where quality reigns supreme”.
Claudia Hearne Chiswick journalist and broadcaster
The restaurant is now trading at 59–61 Turnham Green Terrace, Chiswick, London W4 1RP.
