Check out this great interview of Ben & Andy!!
Ben and Andy discover what tastes better in Mexico--
Mexican-mad Masterchefs Andy Allen (2012 Australia winner) and Ben Milbourne have recently returned from their
Intrepid Real Food Adventure Mexico.
This food trip debunked a lot of myths about Mexican food for Ben and
Andy, so here is what they think now about travelling in Mexico, authentic Mexican cuisine and what tips they brought home…
Q: What are 3 things that taste better in Mexico?
Ben: “1. Beer, oh the cold, cold beer. 2. Tortillas, for the quality and
the fact that they are freshly handmade. 3. Lemons, because they are
actually limes!”
Andy: “Everything tastes better in Mexico! I’d add the tequila, the chillies and spices.”
Q: Did you bring a favourite recipe back from Mexico?
Ben: “I brought heaps of recipes home, but I think the fave is a flan we
found in Zipolite. It was being sold by a grandmother, mother and
daughter on the beach and was the best dessert we had in Mexico.”
Andy: “At the Tlacolula markets in Oaxaca. We sat down and ate a lamb hangi,
which was cooked underground for 6 hours and served in a rich tomato
broth. I then came home and created a chipotle braised Mexican lamb
shank dish, which has become a winter warmer crowd favourite with my
housemates.”
Q: What’s the first Mexican food you would tell travellers to try when they arrive?
Ben: “It depends where you are, but I would suggest going to the closest fish market and getting a ceviche.”
Q: What surprised you the most about the food in Mexico?
Andy: “The amount of flavour that Mexicans can get out of such simple and inexpensive ingredients.”
Q: Street food in Mexico – thumbs up or down?
Ben: “Huge thumbs up! The street food is king, by far and away the best food is found in markets and on the streets.”
Q: Does food play a big part in Mexican culture?
Ben: “Food is at the heart of Mexican culture. Food is what binds Mexican people together, it gives them purpose and pride.”
Andy: “Mexican food is all about the culture. It’s not just about the food, it’s about the people that you eat with.”
Q: Did you learn any new cooking techniques while you were in Mexico?
Andy: “Since coming home I’ve done a lot more barbecuing over hot coals.
In Mexico there was a lot of cooking over an open fire, which is
another simple and effective way to create more flavour.”
Q: Where will be next on your food travel menu?
Ben: “I would love to do either Thailand or Italy.”
Andy: “I’m so keen to get over to Spain and Morocco!”
(Source: Intrepid Travel's website)
