Tag: restaurants and kitchen

The Albacete restaurant ‘Cañitas Maite’ stars in a historic and unrepeatable feat in Madrid Fusión
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The Albacete restaurant ‘Cañitas Maite’ stars in a historic and unrepeatable feat in Madrid Fusión

In just six hours, twentysomething chefs Javier Sanz and Juan Sahquillo win the Newcomer Chef of the Year Award, the Best Ham Croquette Award and the Best Pickled Pickle Award. Juan Sahquillo and Javier Sanz with the Revelation Chef Award. We already said in Metropolis last September that the gastronomic revelation of the year was in a town in Albacete and it was called Caitas Maite. The nineteenth edition of the gastronomic congress Madrid Fusin Alimentos de Espaa has only confirmed it throughout Wednesday, June 2, in six hectic and exciting hours, between 12 and 18, which will be unforgettable for the very young chefs in their twenties Javier Sanz and Juan Sahquillo and for all those who experienced them live, and who will go not only into the annals of the congress but also of world g...
The ham and the marine cereals of Ángel León
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The ham and the marine cereals of Ángel León

One year after another, the chef from Cádiz ngel Len never ceases to amaze the participants in any gastronomic event in which it intervenes. In this case, it was the assistants to Madrid Fusin Alimentos de Espaa who have been left ojiplticos before the penultimate of their findings, the marine ham. A ham that looks like ham, cuts like ham and even tastes like ham ... but with the slight exception that it is made with tuna belly instead of Iberian pork leg.It is made from belly pieces weighing one seven kilos from animals caught in traps weighing between 250 and 300 kilos. And the salt curing process is practically the same as that received by pigs in Jabugo or Guijuelo. The result, almost incredible on the palate, is an intense ham flavor that, in the aftertaste, thanks to the fat of th...
The revelation pastry chef of 2021 is in Guadalajara
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The revelation pastry chef of 2021 is in Guadalajara

'Almendra: from origin to evolution ", by Ftima Gismero. "He has worked a lot on it, has a lot of aesthetics and has created an exclusive dish, with a nice touch of bitter". As defined by the president of the jury, the pastry chef Paco Torreblanca, the dessert Almond: from origin to evolution, with which the pastry chef alcarrea Ftima Gismero, holder of the Pastry-Baker Ftima Gismero from the town of Pioz (Carretera Loranca 9. Tlf .: 622 225 434), in the province of Guadalajara, has won the 2021 Revelation Pastry Chef Award, held within the nineteenth edition of the Madrid Fusin Alimentos de Espaa gastronomic congress. In his family workshop, Gismero opts for a healthy pastry with the use of fruits without added sugar. 'Millefeuille of cream' by Estela Gutirrez.In second place was the ...
The empanadilla de Móstoles and its first culinary route
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The empanadilla de Móstoles and its first culinary route

If someone talks about dumplings ... many (most) think of Mstoles. The town of Madrid was associated years ago with this traditional snack by the work and grace of the humorist Tuesday and 13. In one of his skits broadcast during an end-of-the-year program, a lady (Josema Yuste) called the radio program Incarna at night and it drove the presenter (Milln Salcedo) crazy with her dumplings and her children who were doing military service in a barracks in Mstoles. Unforgettable.Now that legendary Mstoles dumpling has its own route. Several hoteliers, with the help of El guila beer, have come together to create this culinary journey in such a way that the popular snack has ceased to be a joke to become a reality. The tasty initiative to be in motion until next June 6 and it has been organiz...
The Madrid temples of escabeche
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The Madrid temples of escabeche

Pickling is an ancient food preservation technique consisting of marinating any product, both animal and vegetable, in vinegar to preserve it from oxidation and putrefaction. After the appearance of refrigerators, it was no longer necessary to become one more kitchen technician, in search of enhancement of flavors. It is generally consumed cold. (although we have eaten them warm and even hot), so it is a dish that adapts perfectly to the imminent months of heat. In Madrid there are half a dozen restaurants that embroider it (although one of them, Verdejo Tavern, is temporarily closed while the transfer of its founding premises on Espartinas Street to a new address is completed).For reasons of scale, the first thing to cite is, obviously, Arce (Augusto Figueroa 32-34. Tlf .: 915 220 440),...
Who said eating vegetables was boring?
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Who said eating vegetables was boring?

Five restaurants in Madrid that have turned vegetable products into haute cuisine The mythical crystal peppers of La Manduca de Azagra. No one disputes that eating vegetables is one of the healthiest things out there. What many people doubt is that eating vegetables can turn out to be an unforgettable gastronomic experience, at the height of the best. Those who think that eating vegetables is boring and sad should take a tour of one of the five restaurants in the Community of Madrid that we point out below, which have become gastronomic temples consecrated to the vegetable universe.Fried artichokes from La Manduca de Azagra.Coming from the Navarran town of Azagra, Juan Miguel Sola and Anabel Arriezu settled in 2003 in a designer premises where, from the first moment, they stood out for ...
The latest ‘madness’ of Mexican chef Roberto Ruiz: chipotle chile liqueur
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The latest ‘madness’ of Mexican chef Roberto Ruiz: chipotle chile liqueur

Among the thousands of bad news brought by the onset of the coronavirus pandemic, one of the worst, from a gastronomic point of view, was the closure of the best Mexican restaurant ever to exist outside of Mexico, Madrid MX point from chef Roberto Ruiz. But, sometimes, the saying that there is no evil that for good does not come true and, since then, practically everything has been good news for the cook.First he started his delivery MX Roberto Ruiz, which has been one of the best and most successful during these uncertain months of lockdowns and arbitrary curfews. Then he opened the restaurant Barracuda MX, which rescues the spirit of MX point and takes it a step further, betting on the recipes of the unknown Pacific coast of the country. The success, more than justified, is being bril...
A new Trattoria Manzoni … with the usual pizzas
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A new Trattoria Manzoni … with the usual pizzas

Pizza margherita. Within the ever-changing and too irregular Italian offer, A couple of decades ago there was great news for Madrid's pizza fansAs was the landing in the capital of the pizzaiolo Alberto Carta, who up to that moment had practiced on Lake Como and was preceded by his notable reputation, at least among those who frequented northern Italy. In the Don Lisander de Tetun met with his son Stefano, a chef living in Madrid, (and other partners) and more than confirmed all expectations.La sala.The adventure in that restaurant lasted for a little over five years because, for reasons that are irrelevant, the Carta members decided to separate from their partners and become independent in a local chamber-keeper, on Calle Bretn de los Herreros. As naca Trattoria Manzoni (whose name pa...