Meet Santiago Lastra

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Meet Santiago Lastra

I have a deep love for Mexican cuisine, and learning about Chef Santiago Lastra has only intensified my interest. Born in Mexico City and raised in Cuernavaca, often referred to as the "City of Eternal Spring," Santiago grew up in a place where the climate is always mild, averaging between 28°C and 30°C, making life incredibly comfortable.

Cuernavaca is like a little paradise, with blooming flowers and fruits year-round. Santiago's journey to becoming a chef is quite unique. Contrary to the typical image of a chef with culinary roots, no one in his family cooked, and the kitchen was not a common sight in his home. It wasn't until he was 15 that he stumbled upon a crab sauce recipe on a cookie box, sparking his passion for cooking.

Santiago's Favorite Dishes

Santiago has a particular fondness for huauzontles, a plant from the amaranth family, also known as Aztec broccoli. He prepares this dish by coating it in cheese, mixing it with eggs, frying it up, and then drizzling it with a smoky red salsa made from chilies and tomatoes. The flavor is distinctive, bringing him a sense of being at home.

He also enjoys tacos made from beef tongue, cheek, and tail, and has a soft spot for quesadillas filled with huitlacoche, a unique Mexican mushroom. Notably, escamol tacos (ant eggs) are a prized delicacy, often referred to as the "caviar of Mexico." And he simply cannot resist buñuelos, sweet fried pastries that are typically drizzled with guava syrup.

Must-Visit Spots in Cuernavaca

When visiting Cuernavaca, a trip to the town of Tepoztlán is a must. From there, you can hike for about an hour, and the views from the top are truly impressive. There's also a local market where you can try itacates, triangular corn cakes filled with various ingredients, from cheese to zucchini flowers. Don’t forget to pair them with mango and habanero salsa!

Santiago's Favorite Activities in Mexico

Whenever Santiago returns to Mexico, his favorite activity is enjoying quesadillas and tamales at local markets. The vibrant and colorful markets are a source of immense inspiration for him. Each visit invigorates him and sparks new creative ideas.

Inspiration in the Kitchen

Santiago dreams of showcasing the value and quality of Mexican food to the world. After moving to the UK, he spent a year traveling, meeting farmers and food foragers. He sought ways to incorporate British ingredients into traditional Mexican dishes, which ultimately led to the creation of his restaurant, KOL.

KOL is not just a restaurant; it’s a space where Santiago continues to experiment and innovate. He aims to promote Mexican culinary culture and its flavors while honoring the biodiversity of the United Kingdom.

Located at 9 Seymour Street, Marylebone, London, KOL is the only Mexican restaurant in the UK to earn a Michelin star.

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