Fordham Ben - Real Mexican Food: Authentic Recipes for Burritos, Tacos, Salsas and More

ABOUT THE AUTHORS BEN FORDHAM opened Benitos Hat, a Mexican bar and kitchen, on Goodge Street in 2008; now there are four branches in London. His dream to open a Mexican restaurant began when he lived in Texas and he discovered real Mexican food. From hole-in-the-wall canteens with plastic chairs to fine-dining restaurants, it was all a far cry from what was then being served up in London as Mexican food, but it was particularly the simple, fresh burrito and taco bars that Ben thought London was crying out for. From that point on he began the plan to bring authentic, good-quality, fresh food to his home town at a reasonable price. Ben started moonlighting at a Mexican restaurant while continuing his legal career and shortly afterwards he met Felipe, who had the same dream of bringing great Mexican food to London. FELIPE FUENTES CRUZ was born in Puebla, Mexico.

He and his eight brothers and sisters often had to lend his mother and grandmother a hand when it came to putting food on the table. At 19, he emigrated to the USA where he began his restaurant life. In 2006, he came to London, via a stint in Barcelona, and a year later, Felipe was working in a Mexican restaurant when Ben walked in. They instantly found common ground in their passion for Mexican food. Felipe has been a business partner and head chef of Benitos Hat since it began in 2008. ABOUT THE PHOTOGRAPHER PETER CASSIDY is one of Europes most talented photographers.

He specializes in food and travel and his work frequently appears in magazines. For Ryland Peters & Small, he has photographed The Red Hot Chilli Cookbook, Nordic Bakery Cookbook, Popina Book of Baking and the number one bestselling The Hummingbird Bakery Cookbook . DEDICATION We would like to dedicate this book to our families: Siobhan, Ferran and Yasmin, and Kay Lee, Penelope and Beatrice. SENIOR DESIGNER Megan Smith
COMMISSIONING EDITOR Cline Hughes HEAD OF PRODUCTION Patricia Harrington ART DIRECTOR Leslie Harrington
EDITORIAL DIRECTOR Julia Charles PROP STYLIST Tony Hutchinson
INDEXER Hilary Bird First published in 2012
by Ryland Peters & Small
2021 Jockeys Fields,
London WC1R 4BW
and
519 Broadway, 5th Floor,
New York NY 10012 www.rylandpeters.com 10 9 8 7 6 5 4 3 2 1 Text Ben Fordham and Felipe Fuentes Cruz 2012
Design and photographs Ryland Peters & Small 2012 eISBN: 978-1-84975-398-2 ISBN: 978-1-84975-258-9 Printed and bound in China The authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library. US Library of Congress Cataloging-in-Publication Data has been applied for. NOTES All spoon measurements are level, unless otherwise specified. Recipes containing raw or partially cooked egg, or raw fish or shellfish, should not be served to the very young, very old, anyone with a compromised immune system or pregnant women. contents This book and the Benitos Hat restaurants are born out of mine and Felipes passion to bring fantastic, simple Mexican food to the British people. From the day we opened our first Hat in July 2008, we have stayed true to our belief in the importance of quality ingredients and cooking everything fresh every day.

A visit to Benitos Hat takes your taste buds on a journey from the palm-fringed beaches and turquoise waves of Puerto Vallarta to the bustling heart of Mexico City for a fast, fresh and affordable feast like no other. This book will allow you to make that journey in the comfort of your own home, with a deliberately wide variety of recipes. Some recipes, like the Elote Asado (), require patience and precision, so hopefully you will find something to suit every occasion. Felipes education in Mexican food began in his grandmothers kitchen. Since then he has worked in restaurant kitchens in California, Barcelona and now London. He has gained in experience and technique every step of the way and has developed his own style of unique cooking that is a true melting pot of all the influences that he has come across on his wonderful culinary journey.

While my love of cooking and food also began at home, I came to appreciate Mexican food relatively late on. A year spent studying in Austin, Texas showed me the huge gulf between what was available there and what passed for Mexican food in the UK. That year I fell in love with the lady who is now my wife and also with the vibrant, fresh flavours that are at the heart of Mexican cooking. Benitos Hat sets itself apart from the other Latin American restaurants in the UK with our Puebla-born chef, Felipe, at the helm of the kitchen. Inspired by his native countrys famous street food, zingy flavours and rich culinary culture, Felipe has created a menu featuring freshly made burritos, tacos, soups and salads. Authentic recipes for marinades, salsas and beans are given a modern and unique twist by Felipe.

On the following pages, Felipe and I give away some of the secrets of the restaurant as well many more recipes that Felipe has developed over 30 years spent in Mexican kitchens. Tequilas containing barely 50% agave and pre-made lime-juice mixes do not a good margarita make! Here we encourage you to use Tequila made with 100% blue agave and freshly squeezed lime juice as a classic margarita base from which you can create many different delicious cocktails exactly to your taste. Those of you who already love Mexican food will find new and exciting recipes in the pages of this book. Mexicos food varies from region to region and, as we have already said, Felipes cooking has taken on influences from many places, so we are sure that even those of you who are very familiar with its cuisine will find things here to surprise and delight you. Those of you who are new to cooking it, please put aside any preconceptions you might have and embrace the beautiful flavours and combinations that this wonderful country and its cuisine have to offer. Ben Fordham AVOCADO (SEE ALSO ) Where to start with the wonderful avocado? It contains nearly 20 vitamins and nutrients such as potassium, which helps to relieve high blood pressure.

It is also super rich in monounsaturated fats (the good ones). CORIANDER/CILANTRO (SEE ALSO ) This plant is grown throughout the world and is used both as a herb, through the fresh leaves, and as a spice, by its seeds. The leaves impart a wonderful citrus and even minty flavour to dishes but, beware, it is a herb that divides opinion. LIMES The balance of citrus and spice is at the heart of Mexican cooking. Fresh lime juice can be used equally to cut the sweetness in desserts or bring out the individual flavours in a spicy salsa. TOMATOES Walk into any vegetable market in Mexico and you will see more varieties of tomato than you can count.

Whether you are going for the standard plum or the rippled kidney tomato, give it a good smell before buying and you will know instantly if you are getting something flavourful and fresh. QUESO FRESCO This creamy, soft cheese originated in Spain and travelled to Mexico with the earlier settlers. We have used feta as an alternative in several recipes here but if you prefer something milder then Indian paneer is a good bet. CHILLIES (SEE ALSO ) These are the stars of Mexican cuisine and an essential part of the Mexican diet. The level of heat depends on the concentration of a substance called capsaicin. The most developed species in Mexico is Capsicum Annuum, which includes many varieties ranging in colour, shape, flavour and heat.