The best patatas bravas are found in Madrid and Valencia
The first National Championship of Patatas Bravas, which premiered on the second day of Madrid Fusión, proved to be a close competition, although the jury missed recipes more faithful to tradition, while praising all the preparations, each in its own style, for their flavor and frying technique.
In the tradition category, Miguel Carretero, from Santerra* (Madrid), took first place. His ham croquettes, also winners at this gastronomic congress, are a huge success at his bar. The chef opts for small diced potatoes and a sauce of oil with garlic, julienned onion, ham bones, Asturian chorizo, cayenne peppers, broth from a stew, a sauté of sweet and hot paprika, and vinegar.
Gonzalo Silla, head chef of Vuelve Carolina, one of the Quique Dacosta group's restaurants in Valencia, won the award for best creative patatas bravas. His creation features a gelled potato purée in tempura batter, "making it crispy on the outside and creamy on the inside." It's served topped with a veil of pork jowl and a sauce made with ham fat, onion, garlic, smoked chipotle, and a touch of tomato. These will be added to the menu this Wednesday.
Seven versions of patatas bravas made it to the final of this competition, sponsored by Tinto de Verano La Casera, and whose winners receive a gift basket from the brand and a dinner with wine pairing at Noor*** (Cordoba).
The Madrid Fusion Food of Spain Award for its defense of local produce was also presented to Ricard Camarena from Valencia, who, in his eponymous restaurant, not only values local products and his territory, but also, since beginning his collaboration with farmer Toni Misiano 12 years ago, has intensified his relationship with the vegetable garden and adopted as his motto to cook with what he has, not with what he wants.
There was also a shared prize at the 16th Negrini Creative Cooking Competition. It went to Margherita Fuligni, from the Ozio Gastronómico restaurant (Madrid), who won with the recipe Italia Gola, and Antonio Mezzero, from the Antonio Mezzero restaurant (Matosinhos, Portugal), with the recipe Italia Amatriciana a modo mio.
Another competition making its debut at Madrid Fusión was the Best Carajillo 43, which was won by Denys Cherkasov of La Salita* restaurant (Valencia) with a cocktail made with Licor 43, specialty coffee, fennel, and tonka bean. This is the new face of this combination, which has been proclaimed one of the gastronomic trends of 2024 by media outlets such as The New York Times and the British publication Delish.
And the pigeon escabeche bonbon prepared by Iris Jordán Martín, from the Ansils restaurant (Huesca), was chosen as the Best Tapa in the II Hospitality Championship of Spain.