Daniel Carballo from Conejero studied cooking in Madrid, where he became passionate about Asian cuisine. A few months ago he opened with the support of his partner Reynali Bicaldo, also from Lanzarote, but of Filipino origin, the K-Mayan restaurant, the first with food from the Philippines in Lanzarote.
In an interview with the radio program Más de Uno Gourmet from Radio Lanzarote, they explain their philosophy, their raw material and value the tradition of the Asian archipelago of eating with their hands, K-Mayan in Tagalog language.
- Daniel, how did you train in cooking?
I studied cooking and pastry in Madrid. We started with Spanish gastronomy and then moved on to other cuisines. The one that aroused the most interest in me was that of Southeast Asia because of the difference in flavors, techniques and traditions.
- How have you chosen the recipes?
Looking for a lot of information, even historical records. It has been complicated to translate the recipes from Tagalog, the national language of the Philippines. There are also some in English, but I prefer Tagalog.
- Reynali, what did you think of Daniel's proposal?
I was delighted. He has always shown a lot of interest in everything Asian and I, in fact, have always thought that he was interested in me because I was Filipino, not for anything else. (Laughter).
My whole family loves cooking. Whenever there is any family party, everyone fights to be in the kitchen and he has always been there with my family watching and helping, so when he proposed it, I encouraged him.
- What is the name of the restaurant?
K-Mayan Gastrobar Filipino Food. K-Mayan means 'with your hands'. It is a play on words because all our food is homemade and also, in the Philippines, the traditional thing is to eat with your hands.
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- So, do you have to eat with your hands in the restaurant?
Daniel: We have cutlery. (Laughter).
Reynali: I always invite people to eat with their hands but we have cutlery for those who are not yet brave enough. We also have gloves if they prefer.
Daniel: Eating with your hands contributes to mixing the senses because we not only use taste and smell, but we add an added value which is the touch of the different textures. We also promote baby led weaning (weaning regulated by the baby itself, who begins to choose solid foods with his hands).
- Daniel, what is your favorite dish?
The Filipino roll. It is a small meat roll, snack style, and I have managed to give it a personal touch.
- Does the menu have any Conejero touch?
Daniel: In Lanzarote we have very good produce. In the restaurant we have for example a barbecue made with volcanic stone in which we cook mainly Canarian black pork, but with a Filipino marinade.
We also have a small garden where we grow chilies, okra and other vegetables so that they reach the customer as fresh as possible.
- Reynali, you work in the dining room, how are you doing?
I had never worked in hospitality before. I have a degree in Law, so I am in my office in the mornings and in the afternoons I help in the restaurant.
When I was young I worked summers in stores and supermarkets, but I always told myself that I would never be a waitress, because I am super clumsy with trays. In fact, I still don't carry trays, but customers say that I serve very well and I don't see myself badly. (Laughter).
- Where is the restaurant and what are the opening hours?
We are at number 37 Guanarame street in Playa Honda and we are open from 3:00 p.m. to 11:00 p.m. Saturdays we open at 2:00 p.m.
