He’s been dishing up chilli-based feasts for years and now cook Marten Holdway is bringing the heat to the street.
Marten has spotted something of a gap in the south coast food market and is filling it with his Mexican and Caribbean street food.
He’s serving up burritos, tamales, tortillas, jerk chicken wings and jerk pulled pork rolls, as well as other spicy snacks and Brit favourites like bacon butties, from his shop near Gosport bus and ferry station.
A long-standing Latin American and Caribbean cuisine enthusiast, Marten says his dishes at TK Snax takeaway and cafe bring a flavour of the food people eat in Central American countries.
‘What they serve up in a lot of British restaurants isn’t like the food you can buy on the street there. You can find this sort of street food in London, but not widely in other areas of the UK,’ he says.
Marten’s wife Yolanda is from Belize where the cuisine is a blend of Mexican and the Caribbean and this mix influences his exotic dishes.
He says he’s tapping into a passion for street food which is just taking hold in the UK, with gourmet food vans and a wide range of food vendors, but which is far more established in other parts of the world.
He likes to encourage people to try making his favourite foods and has published recipes online. He says this pork burrito recipe is a favourite.
Makes about 10 wraps
Some 12” soft flour tortillas
2kg of pork shoulder
500g pinto beans
garlic to taste
Salt and pepper to taste
2tbsp ground cumin
1tbsp chipotle chilli powder
Some tomato or bought salsa
1. Soak the pinto beans overnight.
2. Pop the pork into a slow cooker, cover with water, sprinkle with cumin, salt and pepper and a couple of crushed garlic cloves then go to bed.
3. In the morning take out the pork and shred with two forks, moisten with some of the cooking water and mix in the chilli powder. Put in a plastic container and pop in the fridge.
4. Rinse the beans, cover with lots of salted water, mix in some cumin and two garlic cloves and bring to the boil, then simmer for about two hours until soft.
5. Finely dice the onions and fry gently in about 80g of lard. With a slotted spoon start by adding three spoonfuls of beans, mash with a potato masher and fry gently for about five minutes, Repeat until all your beans are crushed and fried. Sprinkle over some salt and pepper and a teaspoon of cumin. Using the boiling water, add to beans until you reach your desired consistency.
6. Take each tortilla and warm in a microwave for about 20 seconds. Run a generous smear of beans on top with some of the pork and cover with some chopped tomato or a bought salsa. Sprinkle over some grated cheese and wrap.