More than 150 gastronomic experiences
It is the best time to enjoy this raw fish, since in March and considering the high temperatures, it is when it has the least fat. In salting, marinated or sashimi, the boqueron becomes, for a few weeks, king of the table in Ca'n Aurelio.
At Cal Reiet's Table, more than anywhere else, food is the medicine of the body. For this reason in their kitchens are prepared recipes very tempting and colorful, but full of energy and healthy ingredients.
Jorge Esparis, Cannibal's chef, makes time another ingredient in every dish he prepares. Restless, versatile and eager to use what the market offers every day, this chef who always cooks with a glass of wine reveals the secrets, almost all, of one of his star dishes.
Fernando Artigas, chef and co-owner of Tannat, proposes a dish that is inspired, like almost all those in his kitchen, by colors. This cook who studied Fine Arts prepares one of the best chicken curry recipes in Pollença.
Chef Shahin Awal prepares the Mughal-style korma sauce, which were the Arabs who invaded India a thousand years ago, and who originally cooked this dish.
6 ANGELBlanc bottles of Blanca, 40 euros. 6 bottles ANGEL Rosat, 40 euros. 6 bottles ANGEL Negre, 40 euros. 6 ANGEL Gran Selecció bottles, 55 euros.
You can now make your reservation for Christmas Day at the Es Porxo restaurant.
Rodrigo Vallejo is a young professional that we must include in the list of chefs who cook with a lot of foundation and contribute to make Mallorca a gastronomic paradise, not in vain, as he explains in the interview, his training has taken place together with several great of cookers.
Why not call the act of combining food and wine a conwinetion? Are we not a little tired of so much pairing, of so much culinary marriage, of so much wordiness and fatuousness?
By popular request, this month we will take a look at one of the most contradictory ingredients that exist regarding its quality and aphrodisiac quality: common in Spanish cuisine (and even distinctive of it on many occasions), garlic is a plant that has been as praised as it is vilified when it comes to favoring (or blocking) the passions of Venus ... and without all that glitters being gold, it is true that there are many who ponder its qualities in this and in other fields, with greater or less foundation.
The red shrimp is Mother Nature's spoiled child, this is the only way to explain that today it has not become extinct, after suffering overexploitation since the 1950s.
One more year, families around the world will gather around your table to celebrate Christmas, probably more digitized than ever. However, we can also travel with the palate and emotions from home; each culture, each country, each village has its own traditional dishes and its own customs for these dates. In the following lines, we propose an exciting and entertaining journey through the gastronomic-festive culture of the five continents to serve as inspiration to travel with the soul and the palate.
We share for the occasion the recipe for "Escaldums de Nadal", from Binissalem, collected from page 198 of the book by A. Tugores.
The chef starts the recipe by advising to store the desired vegetables in the pantry or refrigerator, without cleaning, with roots and stems. If they had any dirt, remove it with a soft paper. This way they will be preserved for much longer.