This May, Benito’s Hat: Burritos and Margaritas, will be celebrating all things Mexican with a #MakeMayMexican campaign. To launch on 5th May, known as Cinco de Mayo in Mexico, the Mexican restaurant group with locations around London, will host a series of events, including quiz nights and culinary masterclasses hosted by co-founder and head chef Felipe Fuentes Cruz accompanied by special guests focusing on chilies, tequila and mezcal. Weekly giveaways will run throughout the month as well as a special tamale evening menu and the launch of Mezcal cocktails at all of their 6 locations, with a percentage of the proceeds from the menu going to charity.


Cinco de Mayo celebrations

On the launch night, 5th May, and to celebrate Cinco de Mayo, which saw the Mexicans win a courageous battle against the French in 1862, Benito’s Hat will offer all burritos and margaritas together for £5, starting from 5pm at all of their sites. Anyone who joins on the night will be entered into a draw to win their very own fiesta where Felipe Fuentes Cruz will hold a supper at the winners’ house for up to 10 friends.



To keep the festivities going, the Benito’s Hat, Oxford Circus will host masterclasses with a cast of experts in Mexican food and drink alongside Felipe.

  • Tuesday 10th May will be hosted by Herradura Tequila where guests will learn about all things tequila;
  • Tuesday 17th May will see Pritesh Mody from the World of Zing and Love Food Love Drink host an interactive masterclass on Mexican chilies;
  • Tuesday 24th will be on Mezcal, a distilled alcoholic beverage made from a form of agave and very much a Mexican specialty.

All masterclasses will take place at their Oxford Circus restaurant, starting at 6.30pm and costing £35.


Tamales and Mezcal



During May Benito’s Hat will offer a unique tamale menu especially created by Felipe. Taking inspiration from his homeland of Mexico, individual tamales will include slow-simmered pork with guajillo salsa and Monterey Jack and peppers and sweetcorn with salsa verde and melted Monterey Jack for £2.50 each. A full tamales plato, priced at £9.75, will also be available with one of each tamale served alongside pomegranate and chipotle slaw, black beans and feta and fresh-chopped

pico de gallo. £1 of every plate will be going to Compass Children’s Charity, who help support street children in Latin American, including Mexico. To accompany the menu, the restaurants will also offer any of their tequila cocktails as special mescal cocktails for £1 extra.


Lotteria and Quiz Nights

Across all of Benito’s Hat’s social media platforms guests will be able to win a whole host of prizes, including Mextrade hampers worth £50, Stewarts Coffee home brewing kits as well as gifts and vouchers from Benito’s Hat. All entrants will also be put into a prize draw to have Felipe cook at home. The social media channels will be also play host to Benito’s #MEXPert tips, making any follower an expert in all things Mexican in no time.


Twitter: @BenitosChat

Facebook: Benitos.Hat



For press enquiries and further information on

Benito’s Hat, please contact Bianca Russell / @MemoInteractive

Tel: +44 (0) 20 3651 5000



Notes to Editors


Ben Fordham opened Benito’s Hat, a Mexican bar and kitchen on Goodge Street in 2008; the there are 6 branches in London.  His dream to open a Mexican restaurant began when he lived in Texas and discovered real Mexican food.  From hole-in-the-wall canteens with plastic chairs to fine-dining restaurants, it was all a far cry from what was then being served up in London as Mexican food, but it was particularly the simple, fresh burrito and taco bars that Ben thought London was crying out for.  From that point he began the plan to bring authentic,


good-quality, fresh food to his hometown at a reasonable price.  Ben started moonlighting at a Mexican restaurant while continuing his legal career and shortly afterwards he met Felipe, who had the same dream of bringing great Mexican food to London.


Felipe Fuentes Cruz was born in Puebla, Mexico.  He and his eight brothers and sisters often had to lend his mother and grandmother a hand when it came to putting food on the table.  At 19, he emigrated to the USA where he began his restaurant life.  In 2006, he came to London via a stint in Barcelona, and a year later, Felipe was working in a Mexican restaurant when Ben Fordham, Benito’s Hat Founder, walked in.  They instantly found common ground in their passion for Mexican food. Felipe has been a business partner and head chef of Benito’s Hat since it began in 2008

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