Foodie bandits hit bullseye
Cuba sitting at the colourful beating heart of this food revolution,” he said.
“Taste is a democracy and should be for all of the people.
“We want them to taste flavours that excite them, let the spirit of the Cocina Bandito wash over them and leave shouting proudly: ‘Viva la Banditos’.”
Bennett said he liked to picture the Cocina Bandito team as a group of rugged culinary outlaws, roaming the world dispensing their own brand of flavour.
“Our take on the classic Cubano sandwich has proved to be the most popular item so far and definitely a Bandito favourite,” he said.
“We are also extremely passionate about our Ernesto Frappe – a take on the Hemingway Daiquiri we’ve turned into a frozen summer cup of deliciousness so dangerous, it should be outlawed.”
When asked about the best thing about Cocina Bandito’s menu, Bennett said it was that they changed things up every two weeks.
“The menu is revolving so you can always experience something new,” he said. “Cocino Bandito is all about danger and flavour, which is why our sauces are dispensed from sauce guns. Guests can fire either our Guantanamo Death Sauce or the Motorcycle Diary Sauce straight onto their Cuban rice or Cubano. Real flavour has never been more dangerous, or easy to dispense.”
Cocina Bandito owner Andrew Bennett (right) with chef Stewart and models Holly Young and Larna Puddy.