Products H
ospitality operators are becoming increasingly aware of the appeal of Mexi- can food, with its playful flavours, photo-
genic dishes and use of fresh produce, as well as the healthy revenue opportunities it offers. Indeed, there has been an explosion of Mex-
ican outlets in the UK over the past 20 years, bringing a more authentic version of the cui- sine to high streets. Thomasina Miers was a forerunner with the creation of Wahaca in Lon- don in 2007, with El Pastor joining the fray in 2016. Madre spread the Mexican wave to Liv- erpool in 2019 and Manchester in 2023, while higher-end restaurants Kol and Cavita opened in London in 2020 and 2022 respectively. One of the secrets to Kol’s success as the
UK’s first Michelin-starred Mexican restau- rant is championing British ingredients, with its no-imports rule meaning no avocado or lime. Chef patron Santiago Lastra says: “Kol means cabbage and we want to show that things that are undervalued can be special if you put them in the right context. Running a Michelin-starred restaurant is directly related to quality, and quality means consistency.” But with hospitality staffing shortages affecting all business owners, Lastra needed all the help he could get to ensure uniformity of quality, so he opted for Rational’s iCombi Pro combi-steamer 6 1/1 and the iVario Pro L multifunctional cooking system with pressure. “The Rational cooking systems help us get that consistency by using the pre- set programs, so our staff can access recipes and processes all the time,” he adds.
Authentic appetite CGA and Bidfood’s 2024 Food and Drink Trends consumer survey indicates that demand for Mexican food is still strong, as 44% of respondents have already tried the cuisine. However, going beyond well-known menu items such as fajitas, burritos and quesadillas could prove a draw for operators, with the report
Mexican
finding that 62% of consumers rate the authen- ticity of a dish as important when eating out. According to Rhia Harry, senior research
and insights executive at Bidfood: “Getting your offering right starts with stocking the right ingredients, especially as 52% of con- sumers evaluate the authenticity of a dish based on the ingredients. Staples such as dried pinto beans and taco shells, as well as products to make sauces such as sweet chilli, orange paste, limes and supreme guacamole, are key.” Other ingredients passed down the genera-
Santa Maria nachos 32 | The Caterer | 8 March 2024
tions in Mexico include corn and maize, the latter of which is the primary constituent in
Authenticity is key in Mexican offerings, and suppliers are stepping up with traditional and inventive products. Clare Nicholls reports
wave
dishes such as hard tacos and stews. Harry says: “Tamales is another signature dish fea- turing corn, but in the form of a corn dough. It’s prepared by meat being wrapped and steamed in either corn husk or banana leaves.” Olivier Briault, development chef at supplier
Maple from Canada UK, also notes a growing interest in traditional dishes. “It’s thrilling to witness the surge of interest in Mexican cui- sine,” he says. “The vibrant and diverse fla- vours, the visually captivating presentations and the commitment to fresh, quality ingredi- ents make Mexican food a culinary journey that truly resonates with people’s palates.”
www.thecaterer.com
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