The FBC14 strEAT Party is packing’ heat with Rury Fischelt of Santana Grill (@Santanagrill) bringing Mexican flavour!
This is my first time taking part and I was very pleased to be contacted by FBC! FBC attendees are in for a treat with an authentic Mexican experience. Santana Grill will serve tacos with a side salad and guacamole. The Carnitas, one of our biggest sellers are delicious!! I think the high quality of the food, the passion for cooking and the care & attention we give each costumer makes us unique.
I was born in DF (Mexico City) and my family has always been extremely serious about food – my mother comes from a very big family (10 brothers and sisters), so there was always someone to be fed, no matter what time of day.
I spent a few years living with my grandparents in Veracruz (a very tropical, rich and fertile land) when I was a boy & remember peering over my grandmother’s shoulder into her cazuela or sitting at her kitchen table and peeling tonnes of onions, carrots, potatoes. I would also go to the market with her and pick out the vegetables and fruit. Nowadays I apply all that to what I cook and source with just one thing in mind – to cook the best regional Mexican food.
How did you get started?
I think that the British street food scene is wonderful, what is happening is a fantastic explosion of cultures and flavors – a real experience for anyone. I had been cooking for some years for restaurants and I just reached the point of wanting my own business – it was a natural transition. To set up is a little bit of a ritual, it needs to be done early and with precision. It is a very important part of the process.
Where do you see your set-up in a year or five years?
I think that in a couple of years if not sooner we will open our first Santana Grill joint. The secret is using super good fresh quality products and to constantly reinvent. Originality and patience, it take’s time to get a good spot and certain recognition but the most important thing is to be true to yourself
What other events do you take part in throughout the year?
I run a daily market stall at Strutton Ground MKT and I’m a member of KERB street food collective.
I have also run a few pop ups in different places like Brew Dog, Hops and Glory etc. I will soon open a new one in Bethnal green.
Do you have a blog? Are you a fan of food, travel, lifestyle blogs?
How has social media helped you connect and engage more with a wider audience and particularly bloggers?
The impact of social media is super important now a days!
If you could cook for anyone – dead or alive – who would it be and why?
It has to be the king…. Elvis!! I think that with the belly he had, he must have been a total foodie
If you could tell people to eat one thing more often what would it be and why?
Black or pinto beans!! They are super delicious, healthy & nutritious and cheap to cook
How can a successful restaurant or eatery grow and expand without losing it’s heart and soul and staying true to its food and ethos- any examples of any one who has achieved this?
If you know please let me in on the secret!!
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