Off Menu Podcast Episode 287: Santiago Lastra

Hosts: Ed Gamble and James Acaster
Guest: Santiago Lastra
Release Date: April 9, 2025

1. Welcoming Santiago Lastra [03:19 - 08:58]

Ed Gamble and James Acaster kick off Episode 287 by warmly welcoming Santiago Lastra, a renowned chef known for his exceptional Mexican cuisine. Ed praises Santiago as "one of our favorite chefs," highlighting their long-standing admiration since the podcast's early days (04:01). James adds, "We've been talking about him on the podcast for a long time," emphasizing Santiago's influence and reputation in the culinary scene.

2. Santiago's Culinary Journey and Restaurants [08:58 - 13:38]

Santiago delves into his entrepreneurial journey, detailing the evolution of his restaurants. He mentions Col, a fine dining establishment in London, and Fonda, a more casual dining space that focuses on regional Mexican cooking. Santiago explains, "Fonda is the food that I will make in my house here in London," illustrating his commitment to authentic and handmade dishes (13:38).

Ed notes the impressive growth, stating, "From popping up to now opening Fonda, it's all happened in about five years," acknowledging the challenges Santiago overcame, including navigating the competitive London restaurant scene during the COVID-19 pandemic (09:52).

3. Authenticity in Mexican Cuisine in the UK [11:38 - 13:38]

Santiago discusses the misconceptions surrounding Mexican cuisine in the UK, distinguishing between authentic Mexican food and Tex-Mex variants. He asserts, "Mexican food is made from scratch...needs everything to be made by hand on the day," criticizing the prevalence of pre-made ingredients in restaurants (11:56). Santiago emphasizes his dedication to preserving authentic flavors by using high-quality, locally sourced ingredients in Fonda (13:38).

4. The Dream Menu: Starters, Main Courses, and Sides [33:18 - 53:47]

Santiago unveils his Dream Menu, a meticulously crafted selection of dishes that reflect his culinary passion and cultural heritage.

• Dream Starter: Aguachile with Pink Snail (33:25)

  Santiago describes a refined version of aguachile, incorporating pink snails (conch) from Mexico. He explains, "the texture is like having the creamiest melon," and shares his experience of savoring lobster tacos in Baja California (35:57).

  "So this is the same as the hachipuri. You put sea urchin on it." — Santiago Lastra

• Main Course: Bonfire Cooked Lamb with Sides (41:28)

  Santiago details his method of slow-roasting lamb using a cross over a bonfire, infusing it with flavors from garlic, lime, and herbs. He compares it to traditional Mexican birria and barbacoa, highlighting the importance of technique and ingredient quality.

  "It's amazing. When you take the meat out, there's like, lots of juice, so it's amazing." — Santiago Lastra

• Side Dish: Guacamole (50:02)

  The guacamole is made from criollo avocados, with the unique addition of edible skin, offering a licorice-like flavor. Santiago emphasizes simplicity, avoiding additives like mayonnaise to preserve authentic taste.

  "Our guacamole doesn't have any olive oil or any mayonnaise or anything." — Santiago Lastra

• Dream Dessert: Santiago’s Cheesecake (63:45)

  Reflecting on his childhood, Santiago introduces a traditional baked cheesecake recipe brought from his hometown. The dessert features a cookie-like base blended with melted butter, condensed milk, and fresh Philadelphia cheese, topped with blackberry jam.

  "It was one of those things that I enjoyed a lot since I was like 8 years old." — Santiago Lastra

• Dream Drink: Mezcal (56:16)

  Santiago recommends mezcal for its natural ingredients and unique flavor profile that enhances the dining experience without the dreaded hangover, provided it's enjoyed responsibly.

  "Mezcal makes you feel like joy and gives you a boost of energy." — Santiago Lastra

5. Cultural Insights and Culinary Techniques [08:58 - 47:34]

Santiago shares anecdotes about his culinary explorations, including experiences in Eastern Europe and Spain, which have influenced his approach to cooking. He discusses traditional dishes like Georgian hachipura and Mexican consomme, emphasizing the blend of flavors and textures that define authentic Mexican cuisine.

James interjects humorously, connecting culinary techniques to pop culture references, such as Santiago recounting being "a lobster" or "the lamb," adding levity to the conversation (36:28).

Santiago also touches on the challenges and rewards of maintaining authenticity while adapting to different markets, noting, "It's about adapting and having this mentality of change and evolving" (10:30).

6. Light-Hearted Banter and Behind-the-Scenes Stories [47:34 - 77:23]

The hosts and Santiago engage in playful banter, recounting humorous moments from Santiago's restaurant experiences, such as James' imaginary lobster and lamb transformations. They discuss quirky traditions, like mezcal infusions with turkey breast, and Santiago's childhood cheesecake sales to teachers, likening it to a mini-business venture (66:44).

Ed and James share laughs over language translations and the playful misinterpretations of words like "aguacate," leading to a humorous exploration of cultural differences in food terminology (50:20).

7. Finalizing the Dream Menu and Closing Remarks [72:05 - 75:52]

Santiago and the hosts collaboratively outline the complete Dream Menu, reinforcing the uniqueness and cultural depth of each dish:

• Water with a dash of sea buckthorn juice
• Kachapuri with sea urchins
• Lobster tacos and aguachile with pink snail, the conch
• Bonfire-roasted lamb with mashed potatoes and purple cabbage
• Beautiful guacamole with sizzling tortillas
• Mezcal-infused drinks
• Santiago's classic cheesecake
• After Party: Slice of watermelon

Ed and James express their anticipation and excitement for Santiago's creations, urging listeners to visit his restaurants, Fonda for a casual dining experience and Col for a fine dining adventure.

"Pop along to Fonda. Go to Cole. Both delicious." — Ed Gamble

James concludes with enthusiastic endorsements, highlighting the delectable nature of Santiago's menu and the engaging conversation they've shared.

8. Conclusion [75:52 - End]

The episode wraps up with thanks to Santiago Lastra for sharing his culinary insights and dream menu, leaving listeners inspired to explore authentic Mexican cuisine and visit Santiago's esteemed restaurants.

Notable Quotes with Timestamps

• Ed Gamble (04:01): "Santiago Lastra is an amazing chef. One of our favorite chefs."

• James Acaster (05:30): "If he says cheese slices, we will push him for the brand."

• Santiago Lastra (13:28): "Fonda is the food that I will make in my house here in London."

• Santiago Lastra (33:25): "Our dream starter is a combination... it's the conch."

• Santiago Lastra (41:28): "My favorite is the lamb. So you have these lambs that you cook in the cross, like a Patagonian style."

• Santiago Lastra (50:02): "Our guacamole doesn't have any olive oil or any mayonnaise or anything."

• Santiago Lastra (63:45): "We're doing this cheesecake actually in Fonda. We're gonna have the Santiago's cheesecake on the menu."

Final Thoughts

Episode 287 of Off Menu with Ed Gamble and James Acaster offers a rich and engaging exploration into the world of authentic Mexican cuisine through the lens of celebrated chef Santiago Lastra. From his dedication to genuine flavors to the intricate crafting of his dream menu, Santiago provides listeners with valuable insights and mouth-watering descriptions that are sure to inspire food enthusiasts. The hosts' humorous interactions further enhance the episode, making it both informative and entertaining for those seeking to delve into the culinary artistry of Santiago Lastra.