Five restaurants participating in the “Menjars de la Terra” spin-off in Baix Vinalopó have prepared their menus and are trying to complete the details for the gastronomic event that will tour the region from January 23-27.
The first of these to “perform” will be La Masía de Chencho in Elche, and coincidentally this emblematic restaurant hosted the first day of “Menjars de la Terra” in 1987. Sommelier and owner Chencho Reyes is clear: “For La Masía de Chencho, it is an honor and a tremendous pleasure to attend these days. The whole team made great efforts to make the 23rd a success. In this year’s menu, we tried to capture the spirit of the 1987 gastronomy day, which my father showed great care and love, but obviously we added a modern touch to the dishes”. Chencho Reyes, «INFORMACIÓN newspaper’s initiative has been great. The province of Alicante is characterized by the richness and diversity of its gastronomy, and restaurants have the opportunity to introduce all our local products to anyone who wants to enjoy these days”.
On Tuesday 24th it was the turn of Casa Tomás in Crevillent. Its chief chef, Antxon Paredes, believes that “gastronomy is a very important part of the history, traditions and life of our peoples, without which we cannot understand them. This is why such initiatives are so important to the region, as many families reclaim and value products and recipes that represent their work and way of life. A way to promote our region with something we love and something that makes everyone happy: gastronomy”. Regarding their participation, Paredes said, “It is a privilege for us to be chosen as the representative of the region and it shows us that we spend all our daily effort to find the best products of the region and bring the gastronomy of the region. being closer to our customers through them eventually makes them known». Regarding the menu, “We wanted to reflect the feeling of a town and region with a variety of dishes cooked with the most representative products.
Wednesday 25th will be the day of the Cachito restaurant in Elche. For Noelia Pascual, the head of the facility, “I find these days very enriching and supportive in promoting the products of our land. We are very grateful to be able to cooperate in such gastronomic activities,” she said. The owner of the restaurant from Elche says, “Cachito’s gastronomy brings the restaurant closer to the recipes of the past years and cooks by the vine fire. We cook seasonal products from Camp d’Elx,” he says. “Gastronomy should be valued from our origins.
On Thursday, the 26th, it will be El Faro’s turn in Santa Pola. Pedro Navarro, the restaurant’s manager, said: “We are proud that they trusted us in these gastronomic days. The more than forty years of El Faro restaurant’s history is deeply connected with the products of our gulf. Cooking for us is about tapping the highest quality raw materials and then transforming it into a simple, delicious and traditional seafood dish. and this is what our menu reflects: quality and tradition”.
Finally, on Friday, January 27, “Menjars de la Terra” will close the week at Baix Vinalopó in Selecte in Elche Business Park. Curro García, the head waiter, “save these days means reviving the tradition, the home product, the flavors of our land… It is an honor for us to have ‘Menjars’ on this two-year trip. de la Terra’ gives us this opportunity». Curro García, with the chef “For this event, we prepared a menu based on traditional seafood cuisine with products from our garden. These conferences provide us with a good opportunity to make visible the excellent raw material our soil offers us”.
MONDAY, JANUARY 22
WELCOME COCKTAIL:
Iberian ham “Juan Manuel” cut with “Regañás de Callosa”.
A crusty rice tap from our friends from “El Estanquet”.
Turkish delights from the Elche Adri version.
White shrimp from Santa Pola with green curry.
Baked croquettes.
Picao from Aunt Carmen.
Pipes and faces.
ON THE TABLE:
single snack
La Masia salad.
first course
Artichoke stuffed with ham and caramelized goose mushrooms.
Second lesson
Onion and cod rice.
SWEET:
Elche cake from “Confitería Castell” with date ice cream.
cellar:
Red wine: El Caire Monastrell ’20 (PDO Alicante). White wine: Semsum ’21 (PDO Alicante).
Waters, beers and soft drinks.
PRICE PER MAN: €40 (including VAT)
Reservation: 965 42 17 84
www.lamasiadechencho.com
BEGINNERS:
Galician bread, garlic and tomatoes.
Octopus salad.
Burrara salad with pomegranate and red fruit sauce.
Pie with pomegranate mayonnaise.
fried octopus.
artichoke with goose.
MAIN COURSE :
Chickpea casserole with cod.
SWEET:
Rice pudding with creamy lavender and crunchy citrus.
cellar:
White Mendoza Chardonnay young and Red Prime from Bodegas Pepe Mendoza Casa Agrícola Monastrell/Giró
Waters, beers and soft drinks.
PRICE PER MAN: €40 (including VAT)
Reservation: 966 10 78 87
WEDNESDAY, JANUARY 25
SNACKS FROM MY GARDEN:
Grilled village bread with EVOO and tomatoes with marjoram.
Pipes and caracals (ñora, pastor, EVOO, orange).
Foie gras from Elche DOP, PGI Xixona nougat, Granada Mollar jam.
Pesto made from eggplant lama de sarmiento, Elche and Marcona almonds.
Boiled artichokes with guardamar shrimp velouté.
Esquerola, artichoke, moles pomegranate and pomegranate sauce.
MAIN COURSE :
Brass firewood:
With onions, cod and potatoes.
With the rabbit and the mountains.
With winter vegetables.
or Iberian cheek with pomegranate sauce and spicy sweet potatoes.
SWEET:
Torrija fritters or almond cake.
cellar:
Pepe Mendoza Agricultural House, White. Pepe Mendoza Red. Estrella Levante beer, water and soft drinks.
PRICE PER MAN: €40 (including VAT)
Reservation: 966 63 35 75
www.restaurantecachito.com
THURSDAY, JANUARY 26
BEGINNERS:
Homemade toast bread with traditional olive oil and natural tomatoes.
Stir-fried homemade flying potatoes.
Battered squid in the usual style.
Fried fish from the bay “Peix de Santa Pola”.
Acorn fed ham cut with a knife.
Boiled shellfish from Santa Pola Bay.
Escarole salad with Granada Mollar and salmon cubes from Elche.
MAIN COURSE :
Decorate a band with “Peix de Santa Pola” fish pieces.
SWEET:
Homemade souffle with xixona nougat ice cream.
cellar:
Red Primitivo Quiles ROble Monastrell and Merlot. White Primitive Quiles White Walking Stick.
Waters, beers and soft drinks.
PRICE PER MAN: €40 (including VAT)
Reservation: 965 41 21 36
www.restaurantefaro.es
FRIDAY, JANUARY 27
WELCOME BEGINNERS:
Shot glass with a boiled ball.
Anchovy and almond sobrasada.
toasted almonds
Rock octopus salad with carpaccio and crispy paprika from La Vera
Tomato tartare from Elche with roasted peppers, fried pastor and moles pomegranate.
Fried shrimp.
Artichoke hearts stuffed with white shrimp and seasonal vegetables, almond all-i-oli gratin.
MAIN COURSE :
seignorette rice
fidea
Or Gazpacho sailor.
SWEET:
Elche cake with nougat ice cream.
Coffee and sweets from home.
cellar:
White and red wines from the DOP Alicante house winery.
Waters, beers and soft drinks.
PRICE PER MAN: €40 (including VAT)
Reservation: 965 36 61 88
www.selectorestaurante.es