Chefs in treble clef

Yes, most chefs they also travel Summers through Spain’s music festivals. The Horno Galaico brand is an example. They started testing at FIB 15 years ago and haven’t gotten out of the truck since. It is one of many examples of food trucks (food truck) peninsula from event to event.

this a success Festival It’s not just about music. Withstanding seven or more consecutive hours of dancing, singing, jumping, or pogo (legal and healthy) for days wall of death or multimetric congas like that of Serrabulho at the last Resurrection Festival in Viveiro, you have to have energy and the best way to achieve that is to eat.

The interest in offering quality products is increasing. “You should dine with us. best roasted ham sandwich of your life. This is our aim”, commented yesterday, betanceiro Álvaro Rodríguez, the person in charge of Horno Galaico.

This claim is followed by a philosophy of life: zero kilometer product, local. The bread for the sandwiches to be eaten at SonRías Baixas comes from Cangas, and the ham comes from O Porriño, from Frigolouro. “We are Galician and zero kilometer product is served to us every day, so there is no room for loss or spoilage.”

The care shown to the product is not limited to this. “Cooking on the street is not like cooking at home. Compulsory pay attention to the condition of the ovendon’t let the sun hit, don’t let the nordés hit… You have to go to the festival area the day before and prepare it for it to be ready,” adds a chef who is interested in this subject. The “bohemian lifestyle” when he dedicated himself to the “meat world” fifteen years ago.

“What I loved was going to festivals and I thought I could enjoy them while making some money. Later, we realized that you were basically working,” he admits, to add that he sometimes has time to see part of a concert in between laughter.

After all these years of experience, its food truck Five people, including himself, are on staff, eliminating the need to train new staff every year. “It’s very expensive to hire new people every year, in our case it’s against the quality, the excellence of the product,” he says. medieval festivals and fairs”. Actually, just yesterday, I turned it off to be in the organization. Festivals of El Pilar de Zaragoza In October.

The way Horno Galaico works is not the same as other companies operating at festivals. in your case, they don’t have restaurant or physical store. Other brands, yes. This is the case of 78 Gastrobar, recently located in San Simón’s Sinsal Estrella Galicia, with a restaurant of the same name in the center of Redondela; or Bico de Xeado, the ice cream company tired of selling their flavors in Sinsal.

In response to this example of experience, other brands also premiered at festivals this year. This is the state of the restaurant Mamafina from Ponteareas. His manager, Miguel Andión, announced yesterday that they’re starting with Green Millo this summer, although the idea is to start before quarantine.

The goal is to “achieve” additional income in the summer“While advertising your establishment. Both in this vehicle and in the food truck, Mexico sells street food, but at SonRías Baixas the bases will again offer gluten-free food as it is made from ground corn by a supplier from Pontevedra.

To try that the quality of this sale did not envy the restaurant’s offer,” andwe work in the restaurant every day to supply food truck. Plus, it’s the street food of quick detailing.

At this Buenos Aires festival you can also find food from Passion Bocadillos Foodtruck, which includes hamburgers; Sweet and savory pancakes from Creps’nRoll; pancakes from Cousiñas Doces, which also offers ice cream, waffles and chips; Not forgetting SmokedHub with its biochadillos, cachitos and other foods with a different twist. The Mamafina food truck will also have one of its stops. Urban pilgrimage of San Roque in Vigo.