The ‘cockfight’ between restaurants in Madrid: the customer decides who wins this duel

Gastronomic fights return to Madrid. chefs Fernando Carrasco and Julián Barros and Roberto Martínez Foronda of Mawey Taco Bar, creator of the concept sunday dinner In the market of Tripea, Vallehermoso, duel this sunday for the customer to decide that their delicious offer is the winner.

This ‘taco festival’ gets right into it in the world of flavors and textures To present the restaurant with a new gastronomic experience that will take place from 8:00 pm at the Mawey facilities in San Bernardo.

It is a single day during which the chefs will serve original tacos during dinner time. 45 Euros per person, this delicious ‘cockfight’ Includes a welcome cocktail, six tacos per person, and a dessert to share. Make a reservation on the Mawey website (reservas@restaurantemawey.es), in the reservations section of the Gran Vía restaurant, or by calling 91 878 52 01.

The Mawey kids compete with three new creations: oxtail chilorio taco, cooked with three peppers pickled pico de gallo and coriander; Angus picaña taco chiltepin with chili and cured cheddar cheese and With iberian taco cheese Major, sobrassada and morita chili sauce.

His rival, Roberto, combines strength and creative capacity. cevichado taco of Baja California shrimp; another grilled red tuna parpatana ‘enchipotlada’, green tomatillo and shisho creole and finally, with lomo saltado and huancaína tacos.

This curious dinner can be rounded off with the Mawey beverage menu, which brings together a wide variety of drinks. beermicheladas, tequila, appetizers and cocktails both traditional and self-created.

This is how Fernando Carrasco and Julián Barrios round up their gastronomic ‘cockfights’, celebrating the success of their more informal lines: Mawey CartelOffering burritos and having three branches in Galicia: Vigo, Santiago de Compostela and A Coruña.

“We love to say we’re making a meticulous kitchen on the corn tortilla, more than the author,” explains Mawey’s cooks as they prepare for the challenge they’ll face. another of the most creative chefs of the moment, Roberto Martinez Foronda.

The creator of the Tripea counter in the Vallehermoso market, a Sol Repsol and a for Bib Gourmand Michelin Guide. The Madrid chef is a wonderful representative of fresh cuisine, well understood and diversified by what the market has to offer daily. Martínez Foronda keeps searching unusual flavors to surprise the most daring palates.

Source: Informacion

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