We’re honouring our Mexican ancestors and thanking them for introducing the world to chocolate with a feast of fabulous foodie treats, available from today until Sunday 14th October across London.
We’ve been going cocoa-loco for the most indulgent week on the foodie calendar with a brand new Benito’s Hat chocolate menu to satisfy your sweet fix.
Try the Chocolate Chicken Mole Burrito, the sublimely rich Chocobrownie Cake and a Mexican Chocolate Martini made with Casco Viejo tequila and garnished with Maltesers, all for £15.95.
Visit any Benito’s Hat Branch to enjoy this delight and many others: 19 NEW ROW, LONDON WC2N 4LA // 56 GOODGE STREET,LONDON W1T 4NB // 12 GREAT CASTLE ST. LONDON W1W 8LR // KING’S CROSS STATION, MEZZANINE LEVEL, LONDON N1 9AP
Email email@example.com for full menu details
Did You Know? – Mexico Gave Chocolate To The World
Shortly after arriving at Tenochtitlán in the fall of 1519, Hernán Cortés and the Spanish conquistadores were granted an audience with Moctezuma at his breakfast table. They found the Aztec ruler sipping an exotic drink called xocóatl (meaning bitter water). Made from ground cacao beans boiled in water, flavored with vanilla and other tropical spices, and chilled with bits of snow from nearby mountain tops, the pungent beverage was, the Spanish reported, “of a very exciting nature.”
Xocóatl was used medicinally to alleviate abdominal pain, as an antidote for poison and as a medium for administering other remedies. When made from green cacao, the drink was considered a potent hallucinogen and aphrodisiac. Xocóatl and cacao also figured in certain religious ceremonies.
Benito’s Hat has four locations around London and for the week of Chocolate Week they will be adding to their menu one of the most quintessentially Mexican of Mexican foods – mole! But this is not just any mole – this is authentic Mexican mole made by a chef from Mexico taught the recipe by his mother incorporating 17 different ingredients.
Mole is not the only thing that Benito’s Hat have added for Chocolate Week – they have also added a most decadent chocolate brownie which is HUGE and a lovely chocolate cocktail which is close to a margarita but without lime juice. It was chocolaty, sticky, but not too sweet, making it extremely drinkable. I *love* the garnish of three Malteesers – it’s like a 3 olive martini!
We started with Filipe walking us through how the mole was made. He had laid out all the elements of the mole before he had combined them to make the chicken. The tortillas were heated before being filed with hot rice, black beans cooked to soft perfection, and the chicken mole. Once everything is secreted inside, the wrap is closed and the mole sauce is liberally spread all over it. Not quite drenched but they certainly didn’t skimp on it! Add a healthy dose of salad and there you have it.
This burrito is special though – no guacamole, no extra anything and no changing perfection. When you order this blending of perfect nuts, herbs, spices, fruits and love you get it as Filipe means you to have it, as Mexicans expect it and as Filipe’s mother would be proud to see him serve – a proper mole burrito. The mole is perfect – it is not at all sweet and the flavours of the chicken mole blend perfectly to create a delicate balance of flavours. Not too spicy but there is a slight heat, not at all sweet and yet not bitter. It is the epitome of mole (and I’ve had quite a few).