Roberto Solis at Chilli Chilli Bang Bang


We’ve got LOADS of awesome chefs lined up to appear at Chilli Chilli Bang Bang, most you will have heard of, and a few you will learn about.

One chef you should get to know is Roberto Solis – a leading authority in molecular gastronomy and one of Mexico’s best-known chefs. Jose Cuervo are flying Roberto over especially for Chilli Chilli Bang Bang and here’s why you’ll be fighting for a front row seat at his fiery chilli demo.

Having worked in some of the world’s most forward-thinking kitchens, including Noma, the Fat Duck and Per Se, he’s well versed in ambitious cooking. Utilising the techniques he picked up on his travels, Solis has steadily gained a reputation as one of Mexico’s most cutting-edge chefs and his restaurant Nectar is one of the best in Mérida, a city that has gained a strong culinary status in recent years.

Widely credited as having kick-started the 'New Yucatecan cuisine’, Solis puts a modern twist on traditional recipes of the region, incorporating flowers, herbs and local game like venado (local deer) and credo peon (suckling pig).


For Chilli Chilli Bang Bang, he’ll be cooking a special dish called kibis de camarón (pictured), a spicy prawn croquette served with a chileatole sauce (prawn consommé, coriander, green tomato, chilli). Adapted from the community of Lebanese people who live in Mexico, kibis are now a popular staple of Yucatecan dishes and we can't wait to try them. He’ll be cooking these up at both Saturday sessions on the Crate Stage and handing out plenty of tasters to the audience so make sure you’re in the firing line.

This is a unique opportunity to see one of the best chefs in the world at work, in an intimate setting. Don't miss it. Saturday session tickets are on sale now HERE, with a very limited number on the door so get 'em while you still can.

See you there. In the meantime, we'll be sharpening our elbows. 



Making shit happen and bringing the vibes.

So far no deaths or arrests.