In the XX National Contest of Pinchos and Tapas City of Valladolid, chefs from different regions of Spain have presented their creations, aware of the high competition and the general recognition of the quality of Spanish cuisine. Javier González, from the restaurant Los Zagales, pointed out: "The tapa is for Spain like sushi in Japan."
The participants displayed their passion for tapas, highlighting the importance of working with local ingredients and offering innovative proposals. The president of the jury, Toño Pérez, praised the "stratospheric" level of the creations. Carolina Álvarez, from Quique Dacosta Restaurant, praised the concept of the tapa as a small bite to enjoy with hands.
In this competition, originality in both flavor and presentation is key. Some participants, like 'Kojaz', presented a 'chupachups' of partridge pâté with oloroso wine and pistachio in an edible paper, highlighting culinary tradition and creativity in every bite.
The competition's mobile application features a 'gastromap' that allows users to locate and consult the various participating tapas, such as 'Lechazus Deliciosus' or 'Calamero'. The competition has generated great anticipation among participants and the public, and the creations will be served in bars in Valladolid until November 17.
On this intense and flavor-filled day, tension and excitement are palpable among the contestants. Chef Sheila Barbeito surprised with her 'Calamero' in a fishing-style recreation, while Antonia Massanet presented 'Miel d’abeja', a vegetarian creation with egg, pollen, and jelly.
The participants, both local and foreign, have demonstrated their commitment and creativity in this contest. This event, which will be held until tomorrow, promises to discover new gems of gastronomy in the form of creative and delicious tapas.
