Critically acclaimed, authentic Mexican restaurant, Santo Remedio will launch an interactive dining experience ‘Mesa Santa’ this year. Translating as sacred/holy table, Mesa Santa will be their unique take on the classic chef’s table.
Launching it for the first time at the Northamptonshire home of food critic and writer, William Sitwell on 9th August, Chef Patron and Co-founder Edson Diaz-Fuentes will bring a cutting edge and inventive glimpse of his native Mexico at regular supper clubs hosted around the UK and in the intimate upstairs restaurant of his cult London Bridge restaurant.
Set in the beautiful grounds and house of stately home, Weston Hall, the summer feast will kick off with a Smoky Colorado cocktail made with Unión Mezcal, Hibiscus, Fresh Lime and Lemon Juice, perfectly paired with colourful canapés including; Guacamole and Grasshopper Tostaditas.
Guests will then be treated to an inventive three-course feast prepared mainly on a traditional outdoor grill. Dishes such as Yerba Santa Octopus Tostada with Smashed Avocado, Habanero and Fried Pickled Onions will delight alongside Duck Carnitas with Mole Coloradito and Queso Fresco, Sesame and Pomegranate Seeds.
Sizzling Barbacoa style Lamb Cutlets will be accompanied by Tamalito de Frijol Guajillo Adobo and Grilled Cactus as diners while away their evening under the stars before concluding with the classic Latin American street food favourite of Banuelos de Feria served with Mezcal Syrup, Cinnamon and Vanilla Ice Cream. The ticket includes a full wine pairing, provided by Nik Darlington’s diverse and delicious Red Squirrel wines.
Mesa Santa will mark a new adventure for husband and wife team, Natalie and Edson, who started Santo Remedio over six years ago through running pop-ups and supper clubs to bring the flavours of the Mexico they love and grew up with to Londoners.
Edson trained under the renowned chef Alejandro Ruiz at Casa Oaxaca in Oaxaca City, one of Latin America’s best restaurants. Edson travels extensively through areas such as Mexico City, Baja, the Yucatan and Oaxaca, observing cultural and cooking rituals, sourcing speciality ingredients like Pasilla, Serranos and grasshoppers as well as importing Mexican wine. Mesa Santa will break ground with a new level of intricacy and innovation from one of London’s most talented chefs.
William and Edson are also collaborating on a greenhouse project at Weston, with Edson cultivating some of the rare and fiery chillies from his homeland.