Gareth Mullins

I was, Lily Ramirez, who I was a fellow Eurotalk member.

Lily has a couple of shops here in Dublin and I buy, I've been buying all the ingredients from her.

Caro Mexicano.

Yeah.

I've been all buying all the, I'm actually buying the tortillas from her.

because she does some brilliant classes there so that's where we would have went myself and one of my sous chefs went up to see her and we spoke about what we were thinking with the menu and I flicked the menu onto her she had a read of it she came back and said I think you should do this and maybe that's not quite and it was wise to do that because she's very vocal when she sees some badass Mexican food going around she loses her rag she's

Yeah, but she really kept us between the ditches, but it's still my interpretation of a Mexican menu.

I'm not a Mexican chef, but there's two little salsas that I'm making on the menu upstairs that I think will lend well to home cookery, especially across the summer now when a lot of people are having barbecues.

The first one is a salsa roja.

So it's like a, it's a roasted red salsa.

And basically what you do is a cast iron pan, or you could even do it over a flame barbecue.

You need four or five tomatoes, couple of cloves of garlic, couple of chilies.

If you can get some jalapenos, leave them in the skin, a couple of peppers, and then you just roast them and char them really, really well.

Like you want the skins of tomatoes to go really black.

And while they're still warm, so if you're not doing it over the barbecue, you're literally putting the raw ingredients into a pan and leaving them there.

And the cast iron basically blisters all the skin.

And then you just load all that into a blender, blend it up with a little bit of olive oil, plenty of lime juice, fresh coriander, and season it well.

It takes more salt than you will think.

It's very like the beginnings of a mole as well.

Yeah, exactly.