SPICE EXPERT

‘Mexican food is extremely diverse – there are over 30 states in Mexico and each state is very different to the next. We all eat tacos but the adobos, salsas or marinades vary according to where you’re from. Even the tortillas vary: for example, the north of Mexico uses more flour tortillas than the rest of Mexico (where corn is prevalently used). Another differentiation in north from south is the heat, and there are places where, for example, a fresh jalapeño becomes a chipotle once it is smoked – most people know what a jalapeño is yet have never heard of chipotle chillies. In Mexican cooking, meat is marinated and slow cooked until falling off the bone.’

Born in Mexico, Edson worked as a chef in New York before moving to London. He now owns acclaimed Mexican restaurant Santo Remedio in London Bridge (santoremedio. co.uk).