Natalie and Edson Diaz-Fuentes
Edson Diaz-Fuentes has been on a 15-year mission to remodel the Mexican meals scene in London. As a co-founder with Natalie Diaz-Fuentes of Santo Remedi, he is already made his mark – however as he tells me, their work is not completed but.
Born in Mexico Metropolis, Diaz-Fuentes first got here to the UK within the early 2000s and instantly observed the dearth of actual Mexican meals in comparison with New York, the place he lived for some time. Santo Remedio, which implies ‘holy medication’ in Spanish, refers to Mexican meals that could be a treatment for the earlier lack of choices for Mexican meals lovers.
Immediately, Diaz-Fuentes oversees two bustling websites in London Bridge and Shoreditch, however like all entrepreneurs – particularly these within the hospitality business – it hasn’t come with out its challenges. For starters, sourcing genuine components was a hurdle from day one. Many specialty objects come straight from Mexico at a price. “For me, a very powerful factor is the style, so I exploit genuine components like Mexican dried chilies and herbs. However we regulate after we cannot supply objects that meet our requirements because of seasonality or availability.” For instance, utilizing Spanish poblanos or Thai chilies: “It is a matter of style,” he says.
Replicating conventional cooking strategies overseas additionally has limitations. As a lot as he would like to serve barbacoa lamb, which is historically roasted in a single day in an underground pit, eating places within the coronary heart of London will not enable it. There are at all times compromises, and the problem is maximize style and repair.
Household-style sharing plates replicate Mexico’s communal, household eating tradition. “We did not invent our type of service,” says Diaz-Fuentes. “I’ve at all times needed to emphasise that sharing is an integral a part of Mexican meals tradition. Tapas-style sharing has turn into very stylish for eating places, however for us it is an genuine manner of consuming.”
He hails the extra Mexican eating places which have popped up over time as an indication of progress. “The competitors is actually good. Meaning the provision chain is best.” However he emphasizes that the standard of service is as vital because the meals. The problem within the UK, in comparison with different nations, is that many individuals don’t contemplate hospitality as a profession – therefore its latest choice to acquire a sponsor’s license to recruit abroad expertise.
Having the precise location is essential, and that features working with landlords: “I believe there are actually good landlords who perceive the enterprise mannequin. And so they perceive that attracting ideas like us to their property in the long run is vital,” he says. “I am speaking about 20 years, 25 years”… “We’re within the sport for the long run.”
Diaz-Fuentes grew up in Mexico Metropolis and admires Elena Reygadas, who combines recent pasta with Mexican flavors. The seek for extra inspiration continues. He’ll quickly go to Los Cabos – Mexico’s primary natural producer and one of many largest world farm-to-table locations – to create a restricted version menu with Angel Carbajal, Javier Plascencia, Edgar Romano and César Pita.
Possibly they’re going to discover some potential staff there. “Those that have visited Mexico discuss how pleasant Mexicans are and the way we attempt to accommodate friends. I wish to provide the identical spirit of service,” he says. It is labored up to now: “Once I journey, I will chat to individuals in eating places abroad and encourage those that have the talents to consider coming to work in London in the future.” A few of them referred to as once they had been in London and went to work with him.
“It is not all about foods and drinks. You possibly can eat and drink anyplace. However how do you are feeling while you’re right here? How can we deal with you to exceed your expectations?” On the finish of the day, the measure of success is when individuals preserve coming again with their family and friends.
A 3rd full-service restaurant is of their sights: “We have now a longtime popularity and nonetheless see large potential for replicating our idea in new neighborhoods.” Let’s hope they discover the proficient staff wanted to ship.