Spice Up Your Life: The Bell & Terrazza Martini's Scorching Latin Fusion Flavors

People of the world! Every boy and every girl: In the lead up to our second annual Hot & Spicy Festival on Apr 20-21, we’re Spicing Up Our Lives with a few of the vendors to see what searing treats they'll be doling out at the rapidly approaching fine spring weekend. This time: Ivan Segovia Egas, executive chef at The Bell & Terrazza Martini, Latin Fusion Restaurant and Bar.

The Bell & Terrazza Martini made a big splash last year, after opening at the Nali Patio digs formerly occupied by nightlife powerhouse Migas. Despite having big shoes to fill, both the stylish, neon-lit patio (the Terrazza Martini portion) and softly-lit downstairs area (AKA The Bell) managed to impress a different crowd than those who frequented the former Spanish restaurant and bar, and made for a promising major opening during a year of rampant closures.

Since then, the menu has been honed by executive chef Ivan Segovia Egas, who aims to bring a Latin fusion theme to dishes on offer. Ahead of the festival, he tells us about how he's tweaking that fare to better suit the expected hoards of spicy food lovers who will rain down upon Galaxy Soho this weekend, and then later to his bar and kitchen on Saturday as the official afterparty host of the Hot & Spicy Festival (more on that here).

In your opinion, what are the most important elements that help make great spicy food?
I believe that spicy food should be balanced. If the spiciness is overwhelming it will numb your palate and your lips, and you will not be able to appreciate the textures or any complex flavors in the dish.

Tell us about the spicy food you will bring to our Hot & Spicy Festival.
We're bringing anticucho (chicken skewers) and chancho (pork skewers): I think they make for wonderful snacks. We marinate our chicken and pork for 48 hours, which allows the meat to be fully loaded with the chimichurri sauce, which is a mix of onions, peppers, chili oil, vinegar, and different herbs. We've also got a ceviche, and spicy cheese choclo. 

The ceviche is a great dish for hot spring and summer days. It is sour and spicy and full of seafood flavor. We use fresh ingredients and the most delicious chilies, along with our special fresh milky lemon sauce, which makes our ceviche a mouth-watering product.

Our spicy cheese choclo is inspired by Mexican street food, I created this dish especially for this event. It is a mix of sweet corn, cheese, and a creamy spicy sauce, and is topped with parmesan cheese. It is deliciously spicy comfort food that I believe will bring a lot of smiles to our costumers' faces.

What drink from your menu will go best with your spicy food?
We will serve a classic Chilean drink called Borgona. It is like a Sangria, but we add fresh strawberries, making a sweet and dry wine drink that will chill your mouth from the spiciness of the dishes.

When did your love of spicy food begin?
I've been traveling for all my life, and my travels begin in South America. My love for spicy food began in Peru with ceviche. After this I traveled to many countries, learning from their food and from their use of spices and chilies, from Mexico to the south of Chile. From Chilean guajillo to a smoked chili called merkén, without forgetting the awesome panka chili or the most traditional Peruvian rocoto. In South America, we say that even bad food can be palatable with the right chili: Hasta la lavaza, con aji pasa!

In your opinion, which country in the world has the best spicy food and why?
To name just one country would be leaving behind many stories and food. But if I have to choose, I feel that the main fight will be between Mexico and India, not just because of how spicy their foods are, but because of the complexity of other spices and flavors they use.

This said I feel also Peruvian food has a lot to say and to express. And of course, how could we forget the cuisine of Thailand and China? With their many regions and many spicy foods, this is a really hard question to answer. Food is so deeply involved in our lives. It is like asking me what my favorite song or movie is – there's just too much to choose from.

What is the spiciest thing you have ever eaten?
While traveling In Ecuador I met a German guy who was carrying a bottle of pure liquid capsaicin. I had never heard of this before, so I was not very smart and told him to put a drop on my tongue. This was one of the most excruciating experiences of my life. I felt like I was out of breath and, really, I almost passed out. This liquid had 15,000,000 Scoville units, so I cried like a baby. I would not recommend anybody do this.

What are you most looking forward to at this year’s Hot & Spicy Festival?
I want to let the people know about our new Latin American fusion menu, and to get feedback about our food, and adapt or change it in order to satisfy our future costumers. I want to provide the best food experience possible, so after this people will follow us to the restaurant to try the full and complex menu we are offering.

Do you have any tips or tricks for eating spicy food that might help the competitors in our Hot Chili Pepper Eating Contest?
First of all, use just one hand to touch the chilies, and use a glove on that hand. When you are in the middle of the competition you might want to touch your face, and if you touch it with a chili-coated hand it will be hell for you. However, if you use your right hand for the chilies and your left for a towel or for touching your face when you feel like passing out, then you'll be in better shape. You might also want to have some milk close to you.

Is there anything else you would like to tell our readers?
I would like to invite everybody to our booth at the festival. You will be welcomed with a smile and some nice food and cool drinks. We believe in high-quality service and a high-quality experience for our customers.

Haven't got your tickets to this weekend's Hot & Spicy Festival yet? Buy them online, here.

Photos: Uni You, courtesy of The Bell & Terraza Martini