Off Menu with Ed Gamble and James Acaster Ep 287: Santiago Lastra
Apr 9, 2025
Santiago Lastra, a Michelin-starred chef renowned for his innovative Mexican cuisine, shares his culinary journey and discusses his new London restaurant, Fonda. He hilariously confronts misconceptions about Mexican dishes while celebrating authentic flavors. The conversation dives into the versatility of sea buckthorn juice and the use of AI in creating personalized recipes. Lastra also reminisces about traditional cooking methods, including grilling whole lamb and highlights the joy of sharing meals, all wrapped in a delightful blend of humor and culinary insights.
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Episode notes
Adaptability in the Restaurant Business
- Be flexible and adapt to the market, guests, and current events.
- This mentality of change and evolution is crucial for success in competitive markets.
Tex-Mex vs. Authentic Mexican Food
- Tex-Mex food, while delicious, is distinct from authentic Mexican cuisine.
- True Mexican food emphasizes fresh, handmade ingredients, unlike the pre-packaged approach often seen in Tex-Mex.
Santiago's Water Preference
- Santiago Lastra prefers a mix of still and sparkling water with sea buckthorn juice.
- He buys sea buckthorn jam from shops in Somerset or online.