The competition, held during the 39th edition of Salón Gourmets, a national gastronomic benchmark event, crowned Lavagú's proposal for its originality and flavor. The winning tapa offers a modern take on traditional Madrid-style tripe, presented in a savory fried pastry that blends the intensity of the stew with new nuances.
The preparation of Rock & Callos begins with a classic sofrito of onion, carrot, garlic, and tomato, to which chickpeas and tripe cooked with chorizo and morcilla are added. This filling is then encased in a fritter-like dough made with flour, honey, and egg, before being fried. The final touch is a sauce derived from the stew's own juices, enriched with butter and cocoa, and garnished with lime zest and almonds.
“"The high standard of participants highlights the diversity of Madrid's hospitality sector and the use of local produce in their creations."
This innovative bite, reminiscent of a savory donut, achieves a balance between tradition and creativity, featuring sweet, citrus, and toasted contrasts. As a prize, Lavagú received 1,000 euros and the opportunity to represent the Community of Madrid in the National Tapa Championship, which will take place at the next edition of Madrid Fusión.
Seven establishments competed in this edition, all presenting dishes that included at least 50 percent local ingredients. Among the finalists were Brach Madrid with El Piropo, Medems Catering with Tomatitos agridulces, pastrami de presa ibérica, galleta de tomate, Zalamero Taberna with La Sin Hueso!!, El Quinto Sabor with La joyita madrileña, Baelo Restaurante with Madrid en un garbanzo, and Nunuka Bistró with Khinkali.
