Lucha Libre isn’t just wrestling—it’s a spectacle of high-flying moves, bold personalities, and the ultimate battle between good and evil: Los Técnicos vs. Los Rudos. Born in Mexico and loved worldwide, this electrifying tradition now has a home in London. Loco Hombre was created to bring the soul of Lucha Libre to Old Street, blending its rich history with authentic Mexican street food, ice-cold drinks, and an unbeatable atmosphere. London needed a place like this—now it’s here. ¡Vamos!
Luchador
Culture
LOS RUDOS vs LOS TECHNICOS
Lucha Libre isn’t just wrestling—it’s a spectacle of high-flying moves, bold personalities, and the ultimate battle between good and evil: Los Técnicos vs. Los Rudos.
Born in Mexico and loved worldwide, this electrifying tradition now has a home in London. Loco Hombre was created to bring the soul of Lucha Libre to Old Street, blending its rich history with authentic Mexican street food, ice-cold drinks, and an unbeatable atmosphere.
London needed a place like this—now it’s here. ¡Vamos!
It’s a vibrant cultural expression that embodies the heart and soul of Mexico. But beyond the ring, Lucha Libre is a symbol of Mexican identity, resilience, and storytelling, blending mystery, tradition, and spectacle into an electrifying art form that has captivated fans for generations.
Roberto Perez
Executive Chef
My culinary journey began in the heart of my grandmother's kitchen in Mexico City, where I first discovered the magic of traditional Mexican cooking. As a young child, I was captivated by the rich aromas, vibrant ingredients, and the way a simple salsa could bring people together. It was there—among grinding molcajetes and simmering pots—that my passion for food was born.
Inspired by those early experiences, I went on to study at the Colegio Superior de Gastronomía in Mexico City, one of the country’s most prestigious culinary institutions. Over the years, I explored a wide range of global cuisines, cooking for family, friends, and eventually in professional settings, always drawing inspiration from the diverse techniques and flavors I encountered.
Despite this wide-ranging experience, I found myself constantly returning to my roots—traditional Mexican gastronomy. I chose to specialize in Mexican cuisine and salsas, focusing on preserving the authenticity of classic recipes while adding my own creative touch. Today, I continue to celebrate and share the culinary heritage of Mexico, one dish—and one salsa—at a time.
Javier Fransico
Commis Chef and General Manager
Coming from a rich blend of Mexican and Japanese heritage, cooking has always been in my blood. Some of my earliest memories are in the kitchen with my grandmother and mom, learning the heart and soul of traditional recipes. Sundays were sacred—grilling carne asada with my uncles during football season wasn’t just a meal, it was a ritual. Those family gatherings taught me that food isn’t just about taste, it’s about connection, culture, and identity.
As I grew older, I spent countless hours around the grill, learning the subtle techniques of smoking, seasoning, and knife work passed down through generations. My passion naturally led me to the kitchen, where I honed my skills and deepened my understanding of BBQ—especially the flavors rooted in my Mexican background.
I’m currently focused on Texas-style Mexican BBQ, studying regional smoking techniques and modern interpretations of classic dishes. My goal is to bring this bold fusion of American-Mexican barbecue to the vibrant food scene in London, combining tradition with innovation and sharing a taste of home across the pond.