Off Menu with Ed Gamble and James Acaster - Ep 287: Santiago Lastra

Episode Date: April 9, 2025

Mexican-born Michelin-starred chef Santiago Lastra – whose restaurants include KOL and Fonda – orders his dream meal this week. Now, where did we put the sea buckthorn juice? Santiago Lastra’s new London restaurant Fonda is now open – go to fondalondon.com. And for details about KOL go to kolrestaurant.com. Follow Santiago on Instagram @santiagolas Off Menu is a comedy podcast hosted by Ed Gamble and James Acaster.Produced, recorded and edited by Ben Williams for Plosive.Video production by Megan McCarthy for Plosive.Artwork by Paul Gilbey (photography and design).Follow Off Menu on Twitter and Instagram: @offmenuofficial.And go to our website www.offmenupodcast.co.uk for a list of restaurants recommended on the show.Watch Ed and James's YouTube series 'Just Puddings'. Watch here. Hosted on Acast. See acast.com/privacy for more information.

Huge news from off-menu towers, James. Big announcements! We've just added extra dates for off-menu live, the tasting menus at the Royal Albert Hall. We will be there on Sunday 15th March 2026 at 2pm. Sunday 15th March at 7.30pm. It's on Sunday 15th March, two shows, 2026. Tickets from RoyalAlbertHall.com and Ctickets.com Welcome to the Off Menu Podcast, taking the egg of conversation, wrapping it in the sausage meat of friendship, rolling it in the breadcrumbs of humor and baking it in the oven of the internet or frying it in the actually in the oil of the internet Scotch egg. That's Scotch Ed gamble.

My name is James James. And together we had a dream restaurant. James egg cast egg, James egg cast. And every single week we invited a guest We asked them their favorite ever start a main course as a side dish and drink not in that order and this week our guest is Santiago last straw Santiago last straw is an amazing chef James. Yes, one of our favorite chefs It would be fair to say we've been talking about him on the podcast for a long time We have since the early days

I'm sure we'll talk to him about the meals that we've had that he's made us both in his restaurant and once in his home Yes, he has coal which is one of the best restaurants in London fine dining tasting menu Mexican restaurants in London, but he has now opened Fonda, which is a more casual affair And we are very excited to try it. Yeah. Uh, and we're very excited to speak to Santiago about his dream menu. We love having chefs on. We love having chefs on.

You always get a little, you know, it's interesting to hear what the, you know, it's like who cuts the barber's hair. Yeah. That's a good idea for a podcast. Write that down, Benito. Good idea for a new edition. We'll get barbers on and ask them who cuts their hair. Well, Benito thinks it's the other barbers. The bar there's a good idea for the podcast we get a barber in we say who cuts your hair

we get that barber in. Yes. Eventually we're gonna find a barber who cuts his own hair because who watches the watchman. Listen I know that we're messing around but that I do that. Yeah. If you want to make the barber podcast and it can be a limited series, I don't, you know, we'll see how long, because I say we record all of them before we release any of them. So we keep going until we get to the barber who cuts their own hair. And then we release all of them as a series. And it's one thing and it's who cuts the barber's hair. Yeah. And it's a quick podcast. So for you buddy, so in the edit, yeah, there's not a lot that you'll have to cut. Oh Brilliant. He's agreed to it. Santiago. Elastra is a wonderful chef

But if he says the secret ingredient an ingredient which we deem to be unacceptable We will kick him out of the dream restaurant. We will and this week the secret ingredient is Dairy, dairy, the cheese slices And this week the secret ingredient is Dairy Lee cheese slices Slices a la Danny Dyer. Danny Dyer. Yes If you listen to the Danny Dyer episode You'll know that he talked about eating a whole pack of dairy lee cheese slices sat on his sofa with a fan blowing the little Wrappers everywhere and look I'd do it. Yep, but it's a good secret ingredient

Yeah This is something that we can do now is we can just pluck secret ingredients from other guests episodes and do that as well So, you know because look is it the format point we regret the most in the podcast sure but actually Ed probably regrets more the fact he has to come up with a little intro every single episode and yeah come up with a different meal and Well, I definitely repeated some haven't I I must have done lasagna about eight times now. And if you can find all those episodes, tweet Benito and he will send you a side chopping board. Hopefully Santiago will not say Dairy Lee cheese slices.

I'd be surprised, but sometimes chefs come in and they're like, I don't have time to cook properly at home. I don't have time to do the fancy stuff. So when I get back, I'm just going to have a pack of Dairy Lee cheese slices. This is true. And that's my dream. Yeah, so that it might come up It might come up if he says cheese slices will push him for the brand. Yes, if it's Dairy Lee's out I beat look he's been in the UK for a while now, but you know, he is a Mexican chef He was brought up in Mexico. I'd be surprised if Dairy Lee has reached its long udders over to Mexico This is the thing about this podcast is that we can find out. Yeah. We can find out how culture spreads around the world and how different cultures embrace

other things from different countries. Good title for another podcast. Do they have Dairy Lee in Mexico? A great question. A great question. A great... That's like no such thing as a fish. It's going to be top of the charts.

Do they have Dairies in Mexico? Yeah's going to be top of the charts, do they have there in Mexico? Yeah. Second will be who gets the barber's hair. I guess old off menu will be in third place. This is the off menu menu of Santiago László. Welcome Santiago to the dream restaurant. Thank you so much. Welcome Santiago last year to the dream restaurant. But it's been here for some time.

Thank you. Thank you. It's a big honor to be here. That's what we like to hear. That's not enough people to tell us it's an honor. No, not at all. That might be a first actually for the podcast. We'll have to go back and listen to all of them. No, not at all We'll have to go back and listen to all of them, but

Just dropped his pen on the floor We just been told it's an honor to be on the podcast. You've dropped you're dropping your pen Maybe you got to excited. Yeah, get to excited. So excited to hear that. It's an honor to be here Yeah, it's right. Let's hear what you think at the end. Why don't we double-check at the end whether you still think? to be here. Yeah. It's right. Why don't we double check at the end whether you still think it's an honor. Let's think of it. It's an honor for us to have you on the podcast. We've spoke about you numerous times on the podcast about how much we love your food. The Skatewing Tacos have been shouted out more than once and the lovely meal that we had at your house, which was like you just moved to London at that point. Yeah. Yeah. Yeah. yeah. It was in London for about a year and a half or something like that until we found this place when we were doing some research to find out what will be the food of a restaurant

and invite a few people when we believe that we're ready. When we're ready. Yeah. And I remember you guys were one of the first ones to try the crazy experiments. Yeah. Yeah. So then that's why I think that it's an honour because it's just like, it's one of those things that you don't really know when you have like a vision of something that doesn't

exist and you kind of like, you don't know how to do it. You know, you don't know how to really make that happen, but we are, you're thriving to create it and the people that you meet along the way that support you at the beginning and at the end all the time. It's just like, it's just really feels great how it comes back into being here, you know? Yeah. Which is great. I mean, it's, it happened from my perspective happened quite quickly from going from the house and then you did a pop-up and then Cole opened and now you've got a new place opening called Fonda. It's not, it's not been that long that this is all, this is all.

No, it's, it's about like five years. Yeah. Yeah. That's a lot to happen in five years. Yeah. Yeah. I think so. Yeah.

Yeah. It's been, it's been quick, you know, like we also have like, uh, you know, like COVID in the middle. So it's been, uh, yeah, it's just so crazy, but yeah, it's good. Yeah. Most restaurants in five years, uh, open and close forever. Yeah, it's good. Yeah. Most restaurants in five years open and close forever. Yeah.

So like to open and then open another one and do all that, you know, when there's a pandemic kicking off as well is pretty nuts. Yeah. Is that a secret? Is there going to be other chefs listening to this, wanting some tips of how to keep their restaurants thriving in the modern day? And this guy has opened two restaurants in five years in London during COVID. Yeah.

I think the secret is to be able to have an open mind in a way. And I have the support of my business partners as well. And we all believe that you have to kind of be flexible and adapt, you know? And I think like something that COVID like really, really teach us all is that you have to kind of be flexible and adapt. I think something that COVID really, really teaches all is that you have to adapt. And that is what we did from day one. It's just like, OK, well, how can we do this better? How can we do this in the less complicated way?

But we're still trying to be successful. And London is such a competitive city. And you have to adapt to the market as well. Just to adapt to the guests, adapt to whatever is happening, the produce, the media, everything you know. So I think and I think we are part of a generation that it needs to have that like it's not about okay well things used to be that way and like people have like a specific way of doing things and it's gonna work forever. It's more like okay well what worked yesterday might not work tomorrow so it's about adapting and having this mentality of

change and evolving you know. I think work. I think you did fill a massive gap in the market though as well certainly within the UK like sure Mexican cuisine exists in the UK but not particularly particularly, you know, there's not like, I think there's an idea of what Mexican food is in the UK and it's not necessarily what Mexican food actually is. Is that fair? Yeah. Yeah. Yeah. Yeah. I mean, like it's, it's one of those things that there was a few concepts that the Americans came out with and they kind of take over the world with them and one of them I guess was I don't know chicken wings and Then you have burgers and then you have you know like this kind of fast food

from pizza to different things to burritos, you know, and You know, even the pizza is like origin from Italy You had you get you know, like Domino's and Pizza Hut and all these things. And then at the end of the day, Mexican food, like Tex-Mex food was one of those hundreds of concepts that they came out with. And it's food from Texas. Like Texas used to be Mexico a long time ago,

but then they come out with their own cuisine. And there is amazing Tex-Mex food in Texas. There's amazing Californian food in California, but it's a cuisine of its own. And I believe what the message is that that's not really Mexican food. And that Mexican food is made from scratch. You can't get cans and just put them all in a burrito and wrap it. I mean, you can make an amazing burrito, but it needs everything to be made by hand on the day. And that's something that I guess is lacking around the world. And there's a few people that are starting

to do it properly. And it's just a cuisine on its own. And it's a story to be told, you know, in a way. And we want to be part of that kind of movement. So Col, the original restaurant, is like more of a fine dining experience, right? But then this new restaurant, Fonda, is that more of a sort of casual space? Yes. Yeah, yeah, yeah. So then the idea is that we still work with a really high quality, really high quality ingredients.

The same suppliers that we work with, Colt, we use them in Fonda, but it's not a tasty menu restaurant where Colt is a fine dining experience. So now we're doing around 17 courses. So then you sit down at either you for lunch or dinner, you will have 17 dishes that every dish will tell a story. And we're using 100% ingredients from the UK, well, almost just the chili and the corn we bring from Mexico, but everything else is from Britain. And we're in Fonda. It's more of an a la carte menu, and it's inspired in regional Mexican cooking, but

you will have dishes like a quesadilla or like a gringa or a fish tacos and stuff like that that are made like are dishes that already exist, but they are the take our take on those dishes. Sprinkle some amazing ingredients from and seasonal ingredients from Britain, but also we will use like olive oil and stuff like that. I mean, like in a way, like Fonda is the food that I would make in my house here in London, you know, basically. We always start with still a sparkling water, Santiago. Do you have a preference? Amazing. Yeah. So I actually was thinking about it. I used to be a really sparkling

water person when I go to restaurants. But then I think now I'm getting old now, so I'm going to be a little bit more of that. Yeah You don't look old at all Santiago I'm gonna be honest You look very old I'm gonna do a combination. So that's what I do normally now. Oh, do you? Yeah, so there is always cooking Interesting thing Always pushing the envelope

There is a very interesting thing about sparkling water that the gas that is in the water has, it gives you the feeling of some sort of acidity. So the fact that the sparkling water is slightly more sour will give you a little bit more pleasure, let's say, you know? Okay. Plus the bubbles, obviously. So what I will do is to have still water with a little bit of sparkling water, like half a half,

and a dash of seabourthorn juice. That is this sour berry juice from England that I like. You'd be surprised to hear that's the first time that's come up. Yeah. What did you say? What is it? It's called seab buckthorn juice. That is a berry. Yeah. It's a berry that is the color of your shirt actually. Yeah. Orange for the listener. Sea buckthorn. As soon as he walked

in I thought he's wearing a sea buckthorn t-shirt. Little sea buckthorn boy coming in. Yeah, exactly. And it's the equivalent of having a thousand orange juices. So it has a lot of vitamin C. It's insane. And it's really good. It grows here all over the coast in the UK. Very good. So you got a drop of that. Yeah.

And still watering first and then the... Yes, and you top it off. For people wanting to make this at home. Yeah, yeah. Is it still watering first and then you're putting in the spark? Yeah, exactly. And then instead of the seabourg juice, you can put a little bit of like a squeeze of lime juice or like a slice of orange. Like a thousand oranges. Yeah. That's right. Juice a thousand oranges, put one drop of it in.

Sea buckthorn I'd say is one of those ingredients that I've seen on like fancy menus and yeah it's not really made the transfer into the mainstream. Exactly. No that's like there's some shops in Somerset that they sell seabokthorn jam or like seabokthorn. So yeah, so it's definitely gonna get its moment in some point, I believe, but probably these will help seabokthorn to become a thing. I mean, like at the end of the day, it's, um, it's really healthy and it's really delicious. I mean, it's really sour, but at the same time. I mean like at the end of the day is it's really healthy and it's really delicious But I mean it's really sour. Mm-hmm, but at the same time I mean who has lime juice but on its own, you know, like lime juice is very sour

No one will have lime juice on its own, but they just just squeeze a little bit So that's why a dash. The fact that you know that some shops in Somerset sell it like I Think everyone like norm like if someone comes to visit them at their house and is like, where can I get, you know, whatever food it is, whatever drink it is, they might know where locally it is. Because you're a chef. If someone says to you, where can I get that?

You know where in the whole country, because it's your job to know where to get stuff and where to get the best version of it and the best. So when we brought it up, you're like, yeah, there's some shops in Somerset. In Somerset, which is nowhere near where I live, that sell this stuff. And I know where to get Seabuck for jam and juice and everything. Yeah, exactly. I mean, at the end of the day, yeah, it's the job. The job is to know, because you have to do a lot of these recommendations all the time. So it's like, oh, where can I get this?

You're like, but at the same time, you can always get it online. So you can buy c-box and use online and get a delivery. Like you can get it from Amazon or something. On the dark web. Yeah. On the dark web. No, the orange web. Ah, yes. That's lovely stuff. That's harmless. I much prefer you saying there's summer shops in Somerset rather than just going online. Yeah, Amazon is one of those things, but then you can just make it a whole trip.

You know, just ask chat GPT like where can I get Seabuckthorn in a shop in Somerset and plan my trip. And then you just all based around that. I tell you what, if chat GPT knows where to get sea buckthorn, we are in trouble. It is advancing too fast. AI is taking over. It's taking over your job. It's advancing too quickly, man.

If it knows where to get the best sea buckthorn, it is already overtaking most human beings. We are fucked. I'm sure he does. Yeah. He does know. Yeah. That's crazy. Saving, man.

Yeah. But we use it. I use it quite a does, no. Yeah, yeah, yeah. It's crazy. I mean, man. Yeah, but we use it. I use it quite a lot, actually. Well, not a lot, but I use it just to ask things about my job, like cooking and stuff. Like if you want a recipe. Before, you used to watch like 50 YouTube videos that you don't know which one is the good one, you know? Where now you can just ask, whatever,

I'm gonna make a custard sauce, but I only have cream and eggs. How can I do it? And then it will tell you a recipe. And then you can say, Oh, well, I, I want a recipe that is lighter or I want to put mezcal on it, you know, and it will tell you. And then you can, and then you can, it works and then you can adjust it. You know, you, and then you can ask as well. I mean, uh, I have an R andD chef as well, so don't worry about it. You're not going to lose your job. It's good to have the tool of asking things that you normally will Google, basically. And it helps. Also, if you think

that something is impossible or possible, you can ask as well, is that possible? And say, oh, well, that's not possible. Maybe next time. So chat GPT is like your Remy the rat. You can put it under your chef's hat, put your hat on top of it. And then as you're working, just be like, how do I make the best custom?

And then it moves your hands for you. I mean, not there yet, not there yet. One day. No, it, just like a references. Also for us, it's quite difficult for the team to research about, well, things in Spanish, you know, because a lot of information of Mexican cooking, Mexican food is available in Spanish, like not a lot in English. So then like that, you can ask something and

it will just search in every language. So it doesn't search only in English where that is something that you will normally struggle or if you want to buy a spoon, you know, like I want to buy a spoon. So you know, like you're gonna buy like a beautiful spoon. Then if you type, it's really interesting because if you type, I mean, it's going to be very boring. Anyways, the thing is that you want to buy like a beautiful small spoon. It's more difficult in English. You have to search like in Japanese or in like, or in Dutch, Like Dutch are really good at cutlery. So if you if you search for cutlery in Dutch, you will have more options or in French. You have a different options. In English, you will have like a bigger cutlery.

I had no idea that if you want a nice spoon, you can't search in English. It explains everything. All our spoons are shit. that if you want a nice spoon you can't search in English. It explains everything. All our spoons are shit. That just be... Ed, with all you respect I've been to your house. You can't rejoice at Travesty. It is. It makes me ashamed to know you. We don't have any nice spoons. No offense to English spoons. You know I love English spoons. Pop nubs or bread! Pop nubs or bread Santiago last trip! Pop nubs or bread! I always say bread. Yeah. In, obviously we have tortillas. So they are a bread made with corn. Yeah. So that's something that I love, but something that you could probably get a little bit more of like a dish. I like, it's going to sound really niche. I don't want to be too niche in this

conversation. No, no, niche away, please. Yeah. so there is this Georgian bread that is called Hachipure. It's amazing. So it's like a, it looks like a boat. There is a bread baked in a shape of a boat. And in the corners you have a stuffed crust of this, like amazing fresh cheese. That is like a mozzarella, but a little bit more like stringy and acid, with more acidity. And then in the middle of this boat, you have an egg yolk, more cheese and clarified butter. And then what you do is to take the crust

without breaking the boat and then kind of dip it into the egg yolk. And if it's my last meal, I was thinking to pimp that up with sea urchins. Wow. So that's what I was thinking to pimp that up with sea urchins. Wow. Yeah. So that's, that's what I was thinking. I never try it, but I think, I mean, if you just can't just dream whatever you want. I've been in Georgia a few times. I used to live in different places in Eastern Europe and making research. And that was one of the things that you're really like, Oh my God.

Like if you haven't had a Hachipure, I recommend you because it's like life changing. I've had it a couple of times. There's some good Georgian restaurants in London actually, like in North London. And it is just because, you know, you look at it and you go, why have I been eating just plain bread? Yeah, exactly. Get an egg in it, pop some cheese in it for God's sake. Yeah, and butter. Yeah, and the butter.

And sea urchins. And sea urchins. That's your addition to sea urchins. That's you pimping them up. See, what I love about this already, Santiago, is quite often when we have like, you know, proper high end chefs on or food critics, you know, people of your standing, they'll often go like, I just want simple, just something simple, you know? But I like that you've come in here and you've gone, I'm putting sea urchins on.

I like that you're not a liar. All those other people are liars. I'm like, oh, if you love them so much, why aren't you making that all the time? I like that you're not a liar. All those other people are liars. I'm like, oh, if you love them so much, why aren't you making that all the time? Yeah. No, but that's the thing that I was thinking because I eat quite a lot of Japanese food all the time.

And I was thinking like, well, should I just have sushi or like, I don't know, like a miso soup or like tacos or something? But then fried chicken, you can have that all the time. So if it's your last meal. Well, this isn't your last one. This is your dream meal. But it still is.

It was my last meal. It's the same thing. If your dream meal is your last meal, then that's fine. Yeah. If you want to die at the end of this. We can make it up. Can't we do that? Yeah, sure. How do you want to die?

Yeah. Okay, that's fine. How do you want to die, mate? Eating. No, it's fine. Okay, well, we don't die then. It's fine. Well, I feel better now already. Yeah. I still think it's a good way to approach it of going like, just really go for it. If you're a dream meal, I think it needs to be some sort of your last meal. Because otherwise it's just so hard to think what's the dream meal.

So then if you're like, okay, well, that's the ultimate. The ultimate meal. Because then you'll never top it afterwards. Yeah, exactly, exactly. That's it. Yeah. And yeah. What's the point of living after you've had this meal?

Yeah, exactly. There is one. Yeah. What... Is it similar, this bread, to... I had something when I was in, I think Washington DC, that was like this, but it was called like Pied or some P-I-E-D. It was, it was. Yeah.

The Turkish. Peter? Maybe. No, what? Peter bread? No, not Peter bread. No, P-I-D-E is Peter bread, but it is Turkish. P-I-E-D.

But it had the similar thing and it was like, but it's like more like flat. Maybe, maybe similar. No, it was like a boat, man. Like a boat. No, I'm gonna search. If it's like a boat with an end. I'm gonna search food in my photos.

In the middle. Was it like canoe shaped? Yes. So maybe that's the one. Yes, I think it was like a canoe. Um, hold on a second. Fast food, food. Wow, if you search food in my photos, it comes up with a load of stuff

that is, there you go. That's what I had. Yeah. That's, that's similar. Yeah. Then you will have like an egg joke in the middle and then instead of having the cheese, like so much cheese is less cheese. So you don't really see it. And the egg joke is floating in clarified butter, but he's similar, it's similar. I guess there's good you know. I think it's just there's different types. But that's what's exciting about world cuisine sometimes is that there's countries that are near each other or that you can see how things have been taken to other countries and changed and there's like yeah so that must be you know it's a similar thing. Yeah yeah but that's maybe they took it that's good memory skills

down there. Well, over there. Talking through the addition of the sea urchin as well. That's your idea, right? Yeah. Why do you want to add the sea urchin? I was just thinking, I just love sea urchin. Yeah. And it's one of those things that like, I think the sea urchin had this like, egg yolk kind of texture that it melts in your mouth,

but also have this intense sea flavor. And there's this, like sometimes when you think about food, you have references as you have reference. So sometimes you have these, I don't know, these like flatbreads with anchovies, you know, that's really like traditional around here. So then you have this bread with an intense fish flavor. So what I was thinking is to why not to add more creaminess to the creaminess and this like incredible like sea flavor to make

it more luxurious you know even you know. You know what's going to happen now is the people who listen to this that sounds delicious they're going to go to your restaurants and be like, where's that amazing Georgian searchin bread that we heard about? Is it on the menu? You're right, it's not in the menu, no. But I mean, maybe open request. I could do it at home, probably. Well, you need to sort some searchin. You do a special night at Fonda, where you cook this entire dream menu. Yeah. Oh, that'll be sick. For a small, That'll be sick.

a small selective dining audience. Yeah, that'll be sick. Only people who can keep hold of their pens are allowed in. Hahaha. Like when, like when we, so just for the listener, we have mentioned this before. So you, you were renting a house in, was it in Ealing? East Acton. East Acton. And you were doing a house in, was it in Ealing? East Acton.

East Acton. And you were doing like research and development for all the dishes for coal. And what you did was, is you ripped out the whole kitchen and put a professional kitchen in it. And you didn't tell the landlord. Just like when I ripped out my living room and put a comedy club in there. Yeah. So I didn't have a kitchen. when I ripped out my lip of them and put a comedy club in them. Yeah. Yeah. So I didn't have a kitchen.

I moved here and I had like couple of years, well like one year and a half of like just putting the concept together and traveling around the UK just to find, just understand a little bit more of the ingredients, the nature, meeting people and then going to restaurants,, etc. And then after that, I met my business partners and they were like, okay, well, we need to try the food. And I was like, well, I don't have the food yet. The food is going to happen, but I need to do some research. While we were finding this location, because here in London, it takes forever to get a site. I was like, okay, well I need to move somewhere where I can have like this kitchen and

that's what we did. So then I moved my brother and I will move to that place and then downstairs, yeah we transformed this like kitchen, living room and dining room into one kitchen. So we put like some professional fridges there and there's tops. And the kitchen of the house became the pot wash area. So that was only for making, like washing the dishes. And then in the backyard, we put, we set a tent with like a wooden floor. And there was the dining room. So it was like a whole thing. At the end of the day, it was our, you know, just like a pimped, it's like the same as the Hachipure, you know, we put searaching on it. It's like, it's cooking at home, but with some professional kit. Because at the end of the day, you need to get in-merse when you're

creating something, you need to be there, you know, like, so I remember I had this chalkboard downstairs, just waking up and just writing ideas and maybe blending something at three in the morning. So it was like, it was like, at this like immersion process, because at the the beginning nothing really tastes good. Yeah. You know, it took, we were doing like 14, 16 dishes a week. Wow. And it's just, it was just not good until, I mean, I guess it happens similar with the jokes, no? Like sometimes, no? Like they're not good at the beginning, but then you have to like train yourself to be able to, you know, like pull out a joke, let's say, you know, and that is kind of what happened in that place. Yeah, just training. And then after that, we just started doing these dinners. And I remember my PR company was like, what? Like, you're going to bring like a bunch of like high profile people and journalists to act on these cows. And two idiots. I literally couldn't believe that luck.

And they will, and thankfully everyone said yes and everyone was really like, it was really unusual, you know, because it wasn't like, okay, well, we're gonna go to this pre-opening of a restaurant in Mayfair, you know, it was more like, okay, well, you guys gonna get your way into that location in this random house? And then we'll see what happened with no, it was like IKEA furniture outside and some things that we bought in Facebook market, you know, like to have like this, like a couch and, you know, like whatever cheap glasses we had, like it wasn't like anything fancy but the idea was the important thing. It felt pretty fancy to us I'll be honest.

It was quite early in the life of this podcast as well I think. It was we weren't and you know we actually we don't get invited to loads of like stuff like that very regularly anyway even now. I do. But like Ed does, Ed's on Instagram. I do. now. Like you should add something. It's true. Yeah. Yeah. Yeah. But they know you're going to post about it. Yeah. Yeah. Yeah. Yeah. Yeah. You know, you got to scratch their back. Hmm. You got to play the game. That's why I only say yes. The ones that I know I'm going to like anyway. Yeah. Yeah. Yeah. Good stuff. Yeah. But I think it's very important to be part of the wider community, like not only inviting food,

like people that are like restaurateurs or chefs or journalists, also to get to connect with other people because at the end of the day, the restaurant is not gonna have only chefs eating there. You know, like it's not, I mean, like, it's amazing when someone from the industry comes because we get excited because you know like we are you know part of the same industry but at the end of the day you have like guests that are

like from all different backgrounds you know so and then also it's just great to meet cool people like you guys you know so yes yes it is your dream starter Santiago So the dream starter is a combination. So we have one that is just like a very simple agua chile. So agua chile means water and chile. And it's this, is this like a seafood, like traditionally is this seafood like bucket of like, it's like big bucket or as like a water glass with like big jug of seafood with cucumber juice and chili and lime juice and different things. So then I will I will say I would love to have it with I mean it's gonna sound really strange but but not strange but

with niche but anyways it's a pink snail. So So in Mexico, we have this amazing snail that is the conch. So you know these big snails, sea snail. So inside the flesh is pink. And the texture is like having the creamiest melon that you can imagine. So then that, and a little bit of onion, and maybe avocado. And then that will be kind of my agua chile. So this is something fresh.

You have to have something fresh. And then that's just on the side. And then, Okay. And then the main starter will be these lobster tacos. So in Baja, in Bajaaja California, it's one of the best experiences I ever had. So there is a place called Puerto Nuevo that is around 40 minutes south of Tijuana in Baja California. So what they do there is

they go and fish the lobsters and they cut them in half and then they have this big wok, like massive wok, where they put pork fat on them, on the wok. And they cook it in the open fire on the beach. And then they open the lobsters and they cook them from the shell side first. And then when they are like almost perfectly cooked, they flip them over. And then the middle of the lobsters gets like crispy and super golden, but still super juicy. So they give you a whole lobster like that with some flour tortillas that they do with wheat flour and pork fat. They roll in there in the beach as well and they cook them there with some rice and some beans and salsa.

The idea is that they give you a plate, you take the lobster, you scoop it out, the whole half of the lobster and you make like your own kind of wrap. And you put rice on it, beans, and then the salsa on top, and you eat it, and it just, you cry. Basically. Yeah, it's just tears, you know? Like tears of joy. Oh, thank God.

I see Ed out, so my peripheral vision now, I was looking at you, but every time you would get like to another detail, Ed's body would just move as one like, like he was like, Oh, I, he didn't cry. He got the description. Man. Oh man. No, he's really, he's real. He's real. That's not something I was there with you.

Yeah. It was a lobster. I was completely, I was like, I was a lobster. I was you or someone else. I was the C. Nobody's, it was the lobster. I was you, I was someone else. I was the sea. No, but this is a real experience, you know, and it's something that sometimes I'll be like, oh, I wish I was there. And it gives you hope, you know,

it's just a great, great thing. And you know, like you can't do it anywhere else, but I mean, I think in this dream meal, you can travel to different places. Yeah. So then if you go there to have the starter, then we go somewhere else. Yeah.

Of course. Ed, can you guess what I want to ask about? The main thing I'd like to ask about out of all of the things Santiago just said. Oh, I don't know. Sorry, I was so, I was so transfixed. The conch. You want to know about the pink snail? Yes.

The creamy melon snail? Yes. Because I, how long has that been, have people been eating that? Because I would guess the big snail that lives in the sea for ages was getting away with not being eaten. I imagine for a while he was like at the bottom of the sea, massive snail, safe in his shell going no one knows I taste like a creamy melon. No one has any idea I taste like a creamy melon. No one has any idea I taste like a creamy melon. But you think the snail knows instinctively that it

tastes like a creepy melon. Maybe in between snails they know. Yeah, yeah. He's like I taste like a creamy melon and no one knows it. And I look gross. No one's gonna scoot me out of it. No, it's a very traditional thing to eat in the Caribbean. Right. There's people that, No, it's a very traditional thing to eat in the Caribbean. There's people that, you know, like in these different islands, that what they do is to just like, just find these snails and just scoop them out and eat them in the... Like they actually, you spend some time there, like they take you in the boat and they found the snails,

they open them up and then they make you the, like a ceviche in the boat. It's amazing. But in Mexico it's not so traditional, but it's been, now there's places where you can eat, you can fish them for like a little bit of time, you know, like three, four months a year, and then you have to stop.

So they reproduce and then you can eat them again. I mean, you can use clams as well for that, or shrimps. You know, you can just put whatever you want in there. You know, you're having a hundred percent conk. I have this nail. I have this nail. Yeah. Nothing but the snail.

I mean, more often to a flying start. That's absolutely delicious. I want to try all of that. And I'm glad that you've immediately hacked it and had a side dish for your starter as well. I think you might be the first person to use the phrase for my main starter. Yes. Your dream main course, is there a main main here and a side main? I think this is also an experience.

One of my favorite things to do is to cook whole animals, like a roast whole animal. And one of my favorites is the lamb. So you have these lambs that you cook in the cross, like a Patagonian style. And you make a bonfire, you open the lamb, so it's nice and tight in the cross. And then you just salt it, you put loads of salt in it.

You rub it for like about two, three hours and then just leave it. And then after that, you made a bonfire and then you basically stick the crust close to the bonfire. So the lamb starts cooking really slowly. First from the inside, and then you flip it to make the skin crispy.

And while you're cooking it, you make a mix of chopped garlic, water, lime juice, and maybe some herbs like thyme or rosemary. And then you can put it literally in a plastic bottle, or just like a squeeze bottle or whatever, and then just kind of squeeze the... spray it with that while you're cooking it. So it takes around three hours to cook, three and a half hours, something like that. So while you're having your starters and having some sparkling still water

and having a laugh or something, you're cooking that. And then when it's ready, what you do is to pull the meat out of the lamb and then... I'm laughing because Ed just slumped forward like... Just like, I literally thought Ed's entire microphone was going to go down his throat and into his tummy. Like he just... Like it was too much for him. As soon as he might pull in the lamb, he said you pull the lamb, he's like...

What he's like... You know when the lamb is ready? Yeah. You press the skin. So when it's already crispy, you press it. And you hear the crackling. But also, all the juices are like dripping down. Like... Yeah.

And... So then when you pull it out, then you can literally just squeeze the piece of meat, and it will be like lots of juice, you know? So it's amazing. Anyways, that's like the main thing. And then you can have like some fresh tortillas to make your own tacos of lamb. In Mexico, normally you will have like a piece of wood, like a chopping board, you know? And then with like a big cleaver. And then you, I will put the lamb and then just pull the meat out and then just chop it with a cleaver like, and then have like different sides that you, you can decide, you know, because I don't know who am I with. Are we together having whoever you want to

you? It's your dream. It's your dream. Yeah. You're about to die. Remember? We're not going to be offended if we're not there. No, it just depends, you know, because some people... It's the best meal Ed's ever had and he's just hearing about it. So, it depends, you know, but you can have mashed potatoes or you can just do like tacos with it. Or you can have it like as some bank course with like some roasted braised purple cabbage and mashed potatoes and like a lamb sauce. Or you could have like a more Mexican thing, just like tacos of lamb.

So yeah, so that's the main course. You know? Have you ever buried a lamb? What? Have you ever like dug a pit? All right, all right, all right. And then put a fire in there and then let it go out a bit and put some damp hay on there and then put the lamb in there and bury it and then cooked it that way? Yeah, yeah, yeah, yeah.

It's barbacoa. So that's a different thing. So then for that one you have to break down the lamb first. So you just separate by different parts. And then there's two different styles in Mexico, birria and barbacoa So with the birria you have to do like a chili paste like with different chilies and like maybe tomato garlic onion you blend that into like a paste like a marinade and then you Marinate the lamb with it and then you normally in Mexico will wrap it with agave leaves

So like burned agave leaves. It looks like a loevera, but like really big. And then you wrap the lamb with that. And then underneath, you put a pot and like a steaming tray. So then all the juices from the lamb and the agave drip into the water underneath. So it becomes a broth. So you will normally have that. and then you cook that with stones. You put wood then stones then with the wood

the fire consumes then the stones are really hot so it can keep the heat and then you you you close that down with like leaves and soil and then so then it becomes like some sort of pressure cooker and that and it cooks for a long time and then you have that in the morning. So you have breakfast, you just like, normally in the fields, so you just open that up, take the lamb out, and then you have people doing tortillas in there in the side, and then you just have that as a breakfast with the broth in the side, you know? Yeah, of the juices, you know?

So that's barbacoa. So that's how you do it properly. Yeah, that's beer. Yeah, exactly. There's a lot of steps in that that I think a friend of ours didn't do. Yeah. Really? Yeah, and that might be why his land came out raw. Like as raw as when he, him and his best friend.

Did it in Soft Touch's garden. Yeah, in Soft Touch's garden. Really? Right. I was let me know I can go next time and just do it. Yeah, well, I think, yeah, we'll let him know. See if he needs all the help he can get. No, it's good. Like if anyone does like one of those things, I like to go, you know, like, it's good to do it.

You know, like you normally don't have like a big whole that, and like a lot of people. Well, so it's good to do it. You know, there's not a lot of garden space in that. Yeah, exactly. This is not something that you do every day. Like in Mexico, the restaurants will have like a backyard on their ground oven, some restaurants and they will do the lamb there, but we don't have that here.

We can't dig holes in marlamban. Unfortunately. I also like the sound of this Jesus lamb. Yeah, I like that one. I just, I just think this easier. Yeah. And also I like the roasted flavor of the skin, like the caramelization that you don't get when the lamb is cooked under the ground. You don't get that because it's steamed. I mean, it's still really delicious, but you don't get this roasted flavor. I rather the roasted flavor.

So also when you're describing it and I'm, you know, obviously I just got my friend here next to me, like flopping his body all over the place and drawing all over the shop and it's the whole thing. But like when you were saying about you had it there for a long time and you can go up and then you just pull the meat and you test it and stuff. The bit in the Jesus crucifixion story that's never really made sense to me is that the Roman centurion goes over to him at the end just to check that he's dead, he sticks a spear in his side and does that.

And it sounds like quite a similar thing. I'm like, they're like, right, I think he's done now. And he goes over and just puts the spear in him. And he's like, yeah, yeah, yeah. That's he's done. That's all the juices coming down. I'm not sure about that. As a kid, I was always like, I don't get why they're doing that.

Surely they know. Yeah, but the lamb was there already. They know if they've done the job or not. Why is the Centurion going over? Santiago makes a good point. The lamb is dead already before you put it on. You're not checking to see if it's dead or not. Yeah, exactly. Yeah. You check it if it's cooked or not. You know? Like if it's cooked to perfection or not. No, I thought you were just getting a lamb.

Please never do this because you are going to get a live lamb, put it on a crucifix. Yeah, exactly. You can't do that. It's going to be about checking if it's dead or not before serving it raw. It takes about 10 minutes for the wool to burn off. You need to get it dead first. That's important. It's hard to get a crab to thorn from the lamb. I wasn't specific about that. Yeah. The lamb was dead and had a good death before he was marinated with the salt.

Yeah. When you do it, do you- I wasn't specific about that. Do you put two other criminal lambs either side? Yeah. Two criminals. That's very important. It depends how many guests come.

Yeah. Yeah. But I mean, like, I think one lamb is enough for like 12 people, 12 fucking people. Disciples. Mm. For the last supper. It is the last supper.

It is our last supper. Yeah, there we go. We need more people. This is great. Your dream side dish, Santana. We've obviously had some side dishes. We're going to allow those as part of the main course. You can have the mashed potatoes as part of the main course.

We'll let you have a different side dish. It was like a really good, really well made guacamole. So in the south of Mexico and in different places, actually Mexico, you have this avocado that is... You know what avocado means by the way? Oh, can we guess? Have a guess. Is it something rude? Uh, are we walking around going, oh, avocado. So it means like, it means like Goblin jazz or something. Uh, Goblin jazz is a, uh, So Goblin Jizz is Ed's guess. I think we should make a poll.

I don't think there's any need for me to guess after that. No, but what about like, what do you think avocado looks like? Well, I guess, I mean, now he's made me think it's rude. So testicle? Yes. Yes. Yes. So there you go.

So it was rude. It's not as rude as Goblin Jizz, you absolute maniac. But testicles are not rude. Yes, testicles are medical. Depends where they are. True, we pop these in our mouths. On the body and geographically. We pop these testicles in our mouths, Santiago.

That's rude. We're covering them in lion juice and gobbling them up. No, it doesn't mean that. So avocado is in Spanish is aguacate that comes from the word aguacatl and means testicles because you know, I don't know why, but anyways. Well, they do.

I guess if you put two of them next to each other, they can look like a couple of big old swan years. Absolutely. Anyways, apart from the definition of the word. If yours do look like that, go to a doctor. Yes, do go to a doctor. That's what I was saying in the package. Every time, it's important also, like if you ever check in yourself, you know if they're

ripe or not. Yeah. So when we go around the supermarket and people squeeze the avocados, it's like they're checking themselves. Oh, they're checking it. No, they're checking. They're checking. Yeah, they're just checking. Checking someone else. It's important.

Checking someone else. Yeah, yeah. Anyways, I think we went to a different direction with this, but it's guacamole. So guacamole means... Bollock paste. No, not yet. No, it's... Because mole means blend.

Yeah. Right? So avocado, so then it's mole, it's blend avocado basically. So that's what guacamole means. So there is an amazing avocado from different parts of Mexico. That is the Creollo avocado that you can eat the skin. Oh wow. And the skin tastes like licorice so it's like incredible. So then I will do a guacamole with that kind of avocado

and guacamole normally has the avocado. If you have this avocado you can eat the skin, you can chop the skin and then mix it with some chopped onions and lime juice, and then leave that for a little bit, and then add it to the avocado, and then some chopped coriander and chopped serrano chilies. And that's it. With maybe some chopped tomatoes as well. Yeah, so then that's it. Like guacamole doesn't have any olive oil

or any mayonnaise or anything. Like, I don't know, like some people do some critch. What's the worst mistake you've ever seen? What's the worst thing? Mayon, people adding mayonnaise. Mayonnaise. Yeah. You had mayonnaise?

No, no, I don't do it. But like, I'm aware that we constantly get it wrong in this country. And, uh, I can only imagine how you feel when you see the kind of potted guacamole that's in like, yeah, like creme fraiche, stuff like that. No dairy. No. Yeah. Sorry. Just like, yeah, like cream, fresh, no dairy. No. Yeah. So it's like, it's really simple. Yeah. Really good. So then that's, that would be the side dish. It's like a really beautiful guacamole.

That's a bit of the lamb as well. Yeah, exactly. Exactly. It needs to come together. You know? Yeah. We don't need to invite 12 people to this. I could do three quarters of that. Yeah. Yeah. Ed's got this covered easily. And there's no like tortillas or anything with the, yeah. Some tortillas with the lamb. Of course. Yeah. But you also have some of the Hachipure left. So you can also put lamb in there. And yeah, just for the brave, just some lamb and I'm brave. I've got a massive set of avocados. Well, congratulations, man. Do you remember the first time like you had like,

so a dish like guacamole like you must've had your whole life, but like, can you remember like having it for the first time and it being like, wow, this is like, I think it's just something that you just grow up with, you know? Yeah. You don't think about it so much, but when you start thinking about it's when you don't have it. I've been living out of Mexico for now 14 years. And I remember the first two, three years, I was like, man, I need avocado. You know, like it is something that you just really miss. And I think 14 years ago, like it wasn't as easy to get avocados from,

like in somewhere else. Now you can get avocados from like Portugal and Spain and that they grow there like naturally. But yeah, it was like when you miss it is when you're like, oh, and then you go back to Mexico. You're like, yes, yeah. So it's one of those things, but it just, in a way it kind of keeps it special.

It's hard to get really good avocados here in the UK. At the moment actually in Col we do a courgette guacamole. So we just slice courgettes and we cook them and mix them with hemp seeds to give like creaminess and some fermented gooseberry juice and chilies and we do this like guacamole, like avocado-free guacamole. That is amazing. And is that because you can't get the right sort of avocado? Yeah, exactly. Yeah, so the thing is that when you reference something is so good, you don't want to do something that is not good enough. Because then it's just like, oh, why am I doing this? So then

that's why, that's one of the reasons why we don't use ingredients from Mexico in coal, because it's just not going to be as good. So then we'd ready to find something else that could be its own thing. Maybe it's not the same, but similar, and it's good in its own unique way. (*slurping*) Your dream drink. Mezcal. Of course, when we knew this was coming.

(*laughing*) Yeah, I mean, like, I was thinking something a little bit different, but I think it's the flavor, but also it's just the fact that it just makes you be really open-minded. I think something about mezcal that like not a lot of people know is the way that it makes you feel. Like how drinks make you feel. I mean, like obviously like drunk, maybe if you drink too much, but in which... James' stomach is going crazy right now.

And it has been for the last 10 minutes, James' stomach, and I'm the one who's freaking out about the menu over here, and James' stomach is going insane. My stomach sounds like a haunted well. It's absolutely... A haunted well. Insane. Just like... Sorry for the interruption, Santiago. No, it's okay.

It's no problem. I'm trying to get it to shut up. Maybe your stomach wants to get involved. Yeah. Oh, it absolutely does. That's why I'm here. Absolutely. We need an extra little microphone.

Yeah, yeah. I was the one to ask some questions. So what does the stomach say? Wah. Oh, that's very interesting. Tell them about the lifestyle. So this is the way that makes you feel, you know, like which, or think about how drinks make you feel.

I think that is something that we normally don't think about too much. And mezcal makes you feel like joy. And also it gives you a boost of energy. And it also allows you to be more open in your like conversation and stuff like that. So that's how normally have mezcal. Like we have mezcal with food as well So that's how normally have mezcal.

We have mezcal with food as well. It's not that they digestive. It's a drink that you have with your food, that you have with your lamb. And it will allow you to just keep having a great time and feel great. And also if you survive this meal, you don't get a hangover the next day.

So I can have a lot of get a hangover the next day, you know? So I can have like a lot of mezcal. And then the next day, as soon as you drink water, it's important. Before you go to sleep, just a little water. And then the next day you're fine. It's a miraculous drink because it's made from natural ingredients. Yeah. But I hear this about a lot of drinks. I hear this about natural wine.

I hear this about, oh, you don't get hangover. It's not true. But do you drink water before you go to bed? I always drink water before I go to bed. Oh really? The problem is I don't think I've ever had a night where I've drunk one type of alcohol. Yeah.

Is the problem. Yeah, it's all about one type. Once you've had a bit of a lot of mezcal, then you think, well, that would be nice now. Yeah, it's all about- A lovely old fashioned. Yeah, it's all about one type, but then the right type, with natural things that don't have chemicals. So mezcal is the one.

But anyways, also tastes delicious and it's great. Because let me tell you, when we came for that meal at your house, we definitely had a hangover the next day. Yes. James left early. He tried to leave me. The mezcal made me feel scared and confused. I had to get out of there. I was like, what the fuck am I doing in the stranger's kitchen?

This is fucking nuts. He fed us ants when we arrived. I'm getting out of here right now. Ed went to the toilet and while Ed was in the toilet, I was like, I'm going now. I'm immediately leaving. So that, cause like that's the one guy I know. Yeah. He's left me. He's in the toilet. I'm fucked. I came out and I caught you getting into an Uber. He caught me getting into the Uber. I was like, bye Ed. You're like, what are you doing? Leave me here with professor Green.

But that night we had some crazy like coffee mezcal. Yeah. Yeah. That was, that was the thing. Like mezcal can be also infused with different things and it will give you whatever you want. You know, like a great experience, you know, there's so many different types. There's one that is called the pechuga mezcal that means breast and... You are a pervert. This whole menu is all over the place. I'm going to say right now, you're a pervert, mate.

Everything you're ordering, this means testicle. This means breast. I want it all. You're saying what it means. Yeah. No, but I have a point. I have a point. Yes. We're going to Google these afterwards.

And if it, if it doesn't mean these things, you're in big trouble. You're in big trouble, man. What does coal mean? What's Fonda mean? What does coal mean? What does Fonda mean? Wait, so it means because we are using a turkey breast. So what you do is to make the mezcal and put this turkey breast into the mezcal. The mezcal has normally two distillations.

So you take the plant, cook it for like, the plant has in the middle some sort of pineapple. So it looks like a pineapple, the core. So then sometimes you have to wait for that plant to be 12, 14 or sometimes like 30 years old for you to be able to take it and use it. So it has enough sugars developed. And what we do is to take out the leaves of the plant and then these pineapples, they get cooked for seven days and then you crush them and fill them with water and then it has this natural fermentation and like it becomes like a mead. And then after that it gets

distillate twice. So then pechuga means that you will add something else to get extra flavor and then you distillate the third time. So traditionally you use turkey breast with fruits. So you put maybe some mandarins, maybe some sugar cane, other like local fruits and a turkey breast. And you test, you make a distillation and then you get the liquid. It doesn't taste like chicken but it has the oils of the turkey breast. And it's really, really rich. And then what they do with this coffee mezcal, what they do is instead of the turkey breast, they use coffee.

So they put the coffee, you know, for the distillation. And you can also infuse it with coffee as well. So yeah, it's funny because you go to these places and they have always a turkey running around. And they have these friends of the family, everything, you know. But they wait for Christmas or for a wedding to basically use that turkey for making that special mezcal for the celebration. And is that the mezcal you want on your dream menu? Pechuga. Yeah.

You want the pechuga? Let's do it. Let's do a pechuga. You don't want the coal mezcal because you do your own mezcal you want on your dream menu? Pechuga. Yeah, let's do it. You want the pechuga? Let's do it. Let's do it. Let's do a pechuga. You don't want the coal mezcal because you do your own mezcal. Yeah, I mean like, yes, of course. I mean, we'll have a lot of different ones.

Okay. I have a feeling that throughout your meal there'll be mezcal circulating. Yeah, I think we'll have like, yeah, maybe later as well for the after-party. Yeah, yeah. We need to have an after-party for the meal, no? Yeah, yeah. Of course. Nice.

Your dream dessert. after party in the middle, no? Yeah, yeah, yeah. Nice. Ha ha ha. Your dream dessert? It will be cheesecake. So it's a little bit of like a nostalgia kind of thing because I used to sell cheesecake when I was like 15 years old. No, less. I think it was like 14 or 13 years old, 14. And I came up with this recipe of cheesecake,

really traditional. I think someone told me, oh, you know what, you can make cheesecake like this. I was like, oh, right. And I just did it at home. And then I used to sell it. And then it became this family recipe. And then my mom used to sell it as well.

It's cool, she's a teacher. And then I would sell it to the teachers and stuff like that. And if I sell 10 slices, I could go out on the Friday, you know? So then I was like counting the slices that I could sell. And then my brother got the recipe and start selling to restaurants. Like after I left my hometown, he kind of like put his own... Like when I was 14, my brother, he was 11, and he learned the recipe. Wow.

And then when he was 15, he's more of a businessman. So he will go to, I mean, he was 14 years old, but he will go to the restaurants to sell the cheesecake. So it was like famous there in my hometown. And then when we left, my mom made the cheesecake herself. And then now we are doing this cheesecake actually in Fonda, we're going to have the Santiago's cheesecake in the menu. And it's just like one of those things.

Like with desserts, I'm not really a dessert person as much. And I could ask for something really strange, or just like a piece of watermelon. I really like watermelon. But I think it's nice to remember the good old days of cheesecake. You know, so yeah. I'd love to know what your sales pitch was when you were selling the slices of cheesecake to the teachers.

When you were 13. I don't remember. I think it was like more like word of mouth. I gave some cheesecake to try to the teachers and to the students. Like a drug dealer. Let's call it what it is. Little free say, yeah, yeah, you don't have to pay for that. Yeah, exactly. Lovely cheesecake. And then nobody was going to come crawling back, shivering.

Your brother watches. I need some more cheesecake, man. Yeah, exactly. I mean, like, it wasn't supposed to be a business. Yeah. It's like one of those things that I wasn't like, oh my God, I got to like make money. It was more like, I just want to share it. Like I made it, I bring it to my school and I share it.

But then suddenly people were like, oh, you don't have a little bit more of that cheesecake. And I'm like, yeah, sure, I can make some more. So I will come like the next day with cheesecake. And then suddenly people will be like, oh, I want to buy some for my wife. You know, like the, the teacher. And I was like, Oh, the teacher. Yeah. Just think of a little kid, but I'm like, I'm going to buy something for my wife.

Mike, I like vision of Mexico, like your little businessman, the teachers are kids. Yeah. So, so then like that, then, then suddenly I was like, okay, well, maybe I'm going to sell by the slice. Yeah. You know, so you make more money with it. Like if you sell it by the slice, I think the slice was, was like, maybe like ADP, the slice or something like that, which it was, that's good. Yeah, it was good. That's big. That's big. And then suddenly, then people got a bit obsessed with the cheesecake.

So then I will bring like, I will make quite a lot of cheesecake, which it was good. Yeah, so it's one of those things that I think there's like, when I was a kid as well, I will bring even like, homemade like, agua fresca, like, or chata, or like, sharing things that you make with your friends or with people that you know. It's something that I remember enjoying a lot since I was like eight years old or something, you know, but then suddenly you can actually cook something.

And then if you actually can make money with it, it's like the dream. I was like making my cheesecakes. I'm like, yes, you know, like I'm just living the dream, you know, like. Was it a baked cheesecake? Yeah, it's a baked cheesecake and it has this like cookie, like really traditional cookie base that is a bit similar as the DJ Steve's cookies that you have here and they're just blended as a powder with butter, with like melted butter. And then you make the crust and they have condensed milk, evaporated milk and fresh cheese, like Philadelphia cheese.

And a little bit of vanilla and eggs. You blend that and put it in the middle, bake it. And then we use blackberry jam on top. And that's it. It doesn't really have anything else, but it's just, yeah, it's just iconic. Imagine like your mum just being like, my kids have started a cheesecake business.

Where's my kids started wearing a Rolex? Where's all this money coming from? Speaking into their phones horizontally. Walking around. Yelling at people. That's incredible. That sounds delicious. And Joe, what I'll throw in a slice of watermelon for you.

Yeah. Nice. Nice. Well, I think, I think, you know, I'll send that over at the end of the day. Nice. Yeah. Yeah.

Yeah. Yeah. Like watermelon after watermelons theme after party. You got a fact about watermelons. Does that mean something rude? You're perv? I just love it. Just love watermelon. I think it's just the fact that like my dad, my family's dad from Spain. Yeah. And I remember going to Spain and I used to live there. I lived there for four years and they do these parties in the streets where big truck will come with watermelons. I was like, what the?

And it's just, it's free watermelon for everyone. Wow. In the little town and they just like big truck, like huge watermelons. It's hot, like, like today. It's a hot day. And then they put like a big table. They cut the watermelons in big slices. And then you just eat it.

Like you just like literally just like bite into it. And like, it's just incredible. So I love watermelons. What are you doing with the pips? Some people that have problems with the watermelon seeds, like, like phobia kind of thing as well. So I think I just. Sorry about those people.

I'm just necking them. You like, yeah, the seats. Yeah, they're going down. Yeah. I think my grandmother used to say that a watermelon will grow in your stomach. Yeah. If you eat one of those. Great.

Love watermelon. Yeah. Don't even have to eat it. It grows in my stomach. Cause it's already there. That's where it was going anyway. And I used to think that the pregnant ladies ate watermelons. So I was like, Oh my God. So I thought that that was people that had that, you know, like victims of the watermelon

seeds. Yes, Benito has a question about the cheesecake. Now he doesn't involve himself in the edit. So he's going to ask it and I'm going to have to repeat it to you. Even though you can hear him when he says it, but he thinks people will want to know. Okay. Ask away and hold onto your pen little man. What is the ratio of biscuit based to cheesecake? He, Benito says people will want to know how much biscuit to cheesecake we're talking here. Not a lot of biscuits.

I mean like, I think the ratio will be around probably 80% cheesecake and 20%. But it's coming up the sides as well. Yeah, exactly. On the sides and on the bottom, you know? So in total will be around 20% biscuit and then 80% cheesecake. Happy Veneto? Yeah, yeah.

We know that by people you met years ago. How you guys? You're the one who asked it and there's absolutely no one was ever gonna tweet the podcast saying what are the ratios? But which radius you guys like? I'm happy with anything to be honest. Yeah, I'd say... Take it as it comes.

I'd say I don't... If the base is too thick, and upon looking at it, I'll be like, oh, that's a bit... But then, if it's delicious, if the base is like, they've really put a lot of effort into making it taste really nice. Right. Great.

I'll tell you what I don't want. I don't want it to be so thick that when you're putting a fork through it, you get to the biscuit and you're pushing and then you hear the clink of the fork on the plate because it goes through. All right. I don't want that. Interesting. Interesting.

No, that doesn't happen. I want a bit of crumb. I like the crumble. Yeah, a little bit. Yeah. It's a little bit crispy in the edge. Yeah. But not crazy. Yeah. The one in front that doesn't have the one in the side. Okay. So it's just the bottom. I think I can't wait to try it. Can't wait for you to try it. Yeah. Absolutely. Delicious. Well, I'm going to read your menu back to you now. See how you feel about it. Yes. It's going to be what I would describe as a festival of mispronunciation. Well, if I have to mispronounce this, cause if I get them all right, Ed's going to be flipped in the space by his own boner.

If I, if I, if I'm able to pronounce all of this, he's so delicious that he's not going to be able to hack it. So I owe it to the listener to not be able to pronounce this. Otherwise I think we get this podcast getting censored. It won't be, it won to be able to hack it. So I owe it to the listener to not be able to pronounce this. Otherwise I think we get this podcast getting censored. It won't be, it won't be able to release it. Water you would like 50 50. So it's still in sparkling with a dash of sea buckthorn juice. Problems of bread.

You would like ketchup, puri with sea urchins, starter lobster tacos and Agua chile with pink snail, the conch main course. I mean, I can't believe we've had all, oh, avocados means testicles. This is breast mezcal. And you didn't say anything about the pink snail. What are we talking about? Main course, you would like the bonfire lamb

with mash and purple cabbage. Side to side. And tortillas. And tortillas. So people make tacos. And salsa. And salsa. and salsa. Don't forget those. Cause I think I'd go tortilla. Yeah. You will have the lamb tacos on one side and then you also have for the people that don't want tacos, you will have the mash. I don't want to

have it. Don't invite those people. I want mash as well. Yeah. You want some. You go and eat mash in the corner. And we're having tacos. I'll have tacos too. Can. You go and eat a mash in the corner, man. We're having tacos. I'll have tacos too. Can't you have both? You can have both. Yeah. Why are you saying no? What the fuck?

You're going to turn around. He's going to put mash in a tortilla. I know what he's going to do. You can't put the mash in the tortilla. I won't do it. I won't do that. Okay. Fair enough.

Can't stop me once I'm in. Side dish you would like beautiful guacamole with tortillas. Drink mezcal and that's throughout the whole meal and dessert you would like your very own cheesecake and then afterwards a slice of watermelon at the after party. And more mezcal. And more mezcal. And more mezcal obviously. Yeah. That's never stopping, that's flowing constantly every single type that you could wish for of mezcal. That's great. I think the only thing is the guacamole will have to topos or tostadas like crispy tortillas, basically, not soft.

Yeah, yeah. So you can dip. Yeah, exactly. Yeah, I mean, imagine. But yeah, that sounds lovely. Sounds very good. Yeah. Sounds absolutely delicious.

Thank you for your food descriptions as well. There's going to be a few people re-listening to those, mainly Ed. Yes. Eat them again now. Iening to those mainly Ed. Yes. Do them again now. I'm glad you like it. Fantastic. So pop along to Fonda, go to Col. Absolutely. You're going to have an amazing time. Santiago, thank you so much for coming to the Dream Restaurant. Thank you. Thank you so much. Thanks man. Thank you so much to Santiago for coming in. What a menu. What a man. Wow. Delicious. You know, you were, I'm glad that we video these episodes now because it will have your

reactions and Billy to do a super cut of you just like, I think I just completely like glazed over. I was there. I was in the dishes. You were, you, you felt like you were by that fire on the beach. I was the lobster lobster I was the lamb. I was eating myself That's good song there man. I was the lobster. I was the lamb. I was eating myself. Yeah Yeah, yeah, that's that's beautiful. Thanks, man. Thank you to Santiago. Thank you for not saying dairy Lee cheese slices as well Although as soon as we heard As soon as he said the water course, I was like, yeah, they're not coming up. We're not having dairy lychee slices on this. No one's doing sea buckthorn juice in a half and half water

And then the starter being a pack of dairy lychee slices. Yeah, there was never any danger of it Yeah, um, but that means we can tell you all to go to Fonda. It's just opened And also if you haven't been to Col the tasting menu restaurant, you should go there as well. Both delicious. Both delicious. Col, good for, I guess, a special occasion. Yeah. If you're up in for 17 courses, which you will, by the way, because they're all delicious

and you want to keep eating them. Go to Col and then Fonda for a more casual affair. Absolutely. Still, I mean, that cheesecake, man. That sounds good. Everyone knows that's as good as in my belly. Absolutely. Still, I mean that cheesecake man. That sounds good. Everyone knows that's as good as in my belly. Yes. The thing is when we do good menus like that, I do think I've got to go home and have something like that. Yeah. That's the, that's the problem. I ain't going to be able to do any of that. You sure? You could do like a version of it.

A version of what? I don't know. Is there another, is there a smaller animal you can put in a crucifix and like just put in your oven? Yeah Maybe like I don't know like I could do a snail probably I could do a snail like with Chile But it would be from sort of snails that are outside in the garden. Yeah. Yeah, that might be nice. No, no No, it would not be nice. I might do a slow roast lamb and put it in tacos. There you go You can do that. That sounds delicious Ed. Thank you. And thank you. We will see you next week on the Off Menu Podcast.