Seven ways to upsell Mexican food in your pub

1. Tortilla choice​

At Punch lease the Bentlands in Codsall, West Midlands, host Alan Burgwin and his chef son spotted the potential of Mexican food and introduced it 18 years ago. Guests choose their tortilla and filling, such as chilli beef or chicken (£10.05) or pan-fried vegetables (£10).

Each comes with spicy fries, corn on the cob and coleslaw. On offer are: enchiladas — rolled tortillas, topped with spicy tomato sauce and grated mozzarella, then oven-baked; burritos — wrapped tortillas topped with guacamole, salsa & sour cream; and chimichangas, wrapped deep-fried tortillas topped with the same ingredients as the burrito. As a side dish, Mexican fries with cheese, chilli & spices cost £2.85.

2. Banqueting​

Variety is the spice of life at Shepherd Neame lease the Albion Taverna, in Faversham, Kent, where four or more people can book a three-course Mexican banquet (£25 each).

Starters include a tapas sharing platter that includes the likes of nachos, mozzarella sticks, spicy onion rings, Mexican baby pork ribs and chilli beef empanadas.

Mains range from quesadillas to specialities such as smoked chipotle meatballs (£13.65), while desserts include churros — hot fried dough sticks dusted with Mexican sugar spice and served with a pot of dark chocolate fondue (£4.25).

3. Party on​

Grant Winters, proprietor of Mexican franchise El Panzon at south London music venue Hootananny, in Brixton, says: “Up to 1,500 revellers visit our garden on Fridays or Saturdays. Normal service stops at 10.30pm but our outdoor taco bar keeps the party going until we close.

 “Our £1 taco comes with fillings that include steak, pollo pibil (marinated chicken) or veggie Panzon beans. Nobody thinks about spending £1, but when they’ve tried one taco, they order more, or try ‘street nachos’ or a burrito or a torta, which is a deliciously messy Mexican sandwich.”

4. Down Mexico way​

Special themed nights on the last Tuesday of the month attract an avid following at private free-of-tie lease the Bird in Hand, in Saltford, Somerset. Themes encompass Mexican, Italian and fish supper evenings.

Owner Colin Baker says: “We’ve been running themed nights for about two years and this month saw our first and very successful Mexican supper, with 48 covers. It’s great to see the pub filling up on an otherwise quiet evening.

“Guests pay £9 for a main course or £12.50 with dessert. This type of event really motivates our chefs, who love doing something different every month. We usually decorate the pub to add to the party atmosphere.”

5. Favourite fajitas​

When Punch lease the Hoodener’s Horse, in the village of Great Chart, near Ashford, Kent, recently promoted two-for-one chicken fajitas from Monday to Thursday, payable by vouchers downloaded from its website, huge demand made booking essential.

 Licensee Andy Setterfield says: “We run a village pub with no carpets, gaming machines or jukebox. But the Hoodener’s Horse does have character, good Mexican food and great real ale. When a skillet of sizzling chicken fajitas is walked through the bar, heads turn and wallets open.”

6. A taste of Tequila​

Acapulco-born chef Juan Pineda brings a taste of Mexico to Andrew Southerden’s Punch lease the Coach & Horses, Kibworth, Leicestershire.

Pineda recently visited the town of Tequila, where he saw kid meat doused in the eponymous drink before being flame-grilled. It inspired him to marinate sirloin in lemon, cumin and Tequila and serve it on a bed of mushrooms with chips and salad (£18.95) — one of four to six Mexican meals among the pub’s daily specials.

Pineda goes to Casa Mexico in east London’s Bethnal Green for ingredients and decorations or visits www.mexgrocer.co.uk​ for online supplies.

7. Hot and kicking​

Bar snacks with a kick are the ideal way to welcome customers at the end of a long day and encourage them to stay for more than one drink.

Tex-Mex snacks go down well at the Barrel & Horn, a Fuller’s pub managed by Mike Dilnot in Bromley, south-east London, where the kitchen stays open until 10pm.

Dilnot says: “Meaty, juicy, spicy — our fully-loaded nachos, chilli dogs, buffalo wings and sliders are all hits for when the drinks are flowing and the bands are on stage.

"Our range of snacks with their bold flavours, exciting smells and a range of textures make them the perfect accompaniment to cold beer and good company.”