Brits Try 3 Levels of Mexican Food with a Michelin Star Chef
Chef Santiago Lastra of Michelin-starred KOL is back! This time cooking us through 3 very different levels of Mexican food. đ˛đ˝đĽ From humble everyday dishes to refined, Michelin-level creations!
How will the 3 Brits react?
Watch Part 1 here: https://youtu.be/5fde0G1xb4g
Another big thanks to Santiago for this masterclass.
Check him out here:
Instagram: https://www.instagram.com/santiagolas/
Check out KOL Restaurant: https://kolrestaurant.com/
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26 Comments
After eating Mexican food all my life I don't know if I could eat most of his food. I'm from USA so have eaten real Mexican food. Also texmex. My daughter was married to a Mexican man. She makes wonderful food too. The quesadilla looks good though.
Siempre es bueno ver cocina de la madre patria hecha bien, especialmente despues de la tonteria que fue la semana mexicana en baking show
I love how the emphasis here is not about getting the traditional ingredients, but sourcing appropriate local substitutes and how it still works incredibly well
I dunno man. He's kinda boring
Rhubarb can be quite easily grown at home, and you just put a opaque container on top of it in the early spring to get the forced rhubarb
Spectacular, I love the way Santiago explains everything step by step and just so efficient. I want to try that quesadilla it looks amazing!!
2:52 Geez! He's bigger than both of them? the Mexican hulk!
Only been to the UK once, but the statement âwe have a lot of average Mexican foodâ really got me. Not that I saw. Donât even get me started on the âguacamoleâ at the grocery store (maybe Sainsburyâs) salad bar that had more soybean oil and milk in it than avocado.
On the plus side, I did see a real embrace of the flour tortilla and its infinite possibilitiesâso many places selling wraps of various kinds. Itâs a good start.
Weâve had a long evolution of our understanding of Mexican food in the US. The American âwhite people taco nightâ taco I grew up with is delicious and only marginally more authentic than the wraps I saw. Now you can get proper âstreetâ tacos and even stuff like tortas, pambazos, and birria in many places here. You have a long and delicious journey ahead of you.
Chef Santiago is amazing and helping to bring awareness of the fact that Mexico has one of the great global cuisines of the world to the UK. Heâs holding the light and leading the way.
I particularly enjoyed the rhubarb salsa recipe. The toasted and pounded seeds in a salsa to give a creamy texture is such a quintessential technique that I am seeing it in a new light. I usually use peanuts, sesame seeds, and/or pumpkin seeds for this. Now I need to try other fatty seeds as well.
Excellent episode.
This video was amazing! The care and knowledge shared was so interesting. I hope he comes back đ
The man said sour dough tortillas and I locked TF in. I need this in my life. NOW
Doesn't have anything to do with the video but I just wanted to say; WE DID IT BARRY! COYG!
Que absolutamente pretensioso para un taco de camaron, mil veces mejores se comen en cualquier puesto de Baja California de donde son originarios
the weird taboo aspect in the conversation about hempseed at the start is wild (itâs just another ingredient donât be weird just cause its hemp)
can we bring in a roadman for the next normal vs chef?
love yâall đ
edit: removing the apologetic aspect at the start – â(I have watched this channel for ages and I see the game they play with the algorithm, but)â
If you're going to buy masaharina, check it's nixtamalized flour and not precooked corn flour (I think in the US they call it masarepa). I've seen people confuse them. Precooked corn flour is the one that we use in Venezuela and Colombia to make arepas, and it doesn't work for tortillas. The taste and texture is different, they are not interchangeable.
I've never had rhubarb before and I've certainly never heard of anyone making a rhubarb salsa so this opening creation is pretty cool to see!
Thanks.
Petition to invite Santiago to Pass it On!
imagine Kush and Santiago together
Totally unrelated butâŚI have been doom scrolling Instagram again and came across the watermelon challenge. This is where men try to break a watermelon using only their upper thighs. It is to help raise awareness for womenâs health and it is funny. I think the boys should take on the challenge. My moneys on James to be able to do this although I would not rule out Ben. He has been working out. Of course we have to make it a food challenge so the 3 normals must then take said watermelon and make 3 meals out of it. This would be great filmed in an outdoor setting in the heart of summer. â¤ď¸đ
As a Mexican living in Europe the confort food segment is actually really helpful, I somehow didn't think about using parchment paper instead of the traditional plastic it seems way easier, also peak idea the combination of fresh and dried mozzarella !
This is real Mexican food. Mexican food is about the freshness of the ingredients, pair with technique and made with heart. Local ingredients are key whether it it a simple dish at your abuela's or a level up Michelin Star plate. Great job Santiago!
I never comment any feedback usually as I just love you guys (and I love this episode too!) but the music levels made it really difficult to focus on the talking for me!
Nice vid! đ Where can I get a molcajete like that? đŽ
Why have we still not had a guest special pass it on? Wink wink
Honestly chef is so talented being able to use UK produce to make authentic Mexican food! Food has always been about using local ingredients to create something unique and his dishes exemplify that spirit amazingly!
Chef you should try to make your own quesillo.