Three chefs from Lanzarote have won the bronze medal in the first edition of the national team pintxos competition "Miniature Cooking Championchip", which was held in Vitoria, with their proposal "Volcanic Jameo".
Yeray Gil (Primario gastrobar, Playa Blanca) and Mario Leguizamo (El Puerto, Arrecife) have won the third prize of the contest with a pintxo with savoury "pudding" with squid ink, filled with teriyaki marinated chicken and topped with sweet potato and apple cream and a touch of red mojo and a small apple crystal candle, the organisation reported on Wednesday.
The winner of the contest was the team from the Basque Country, for their creation called "Euskadi", a crispy toast of dehydrated tomato, smoked tuna and wasabi and jalapeño ice cream.
The winning team is made up of Iñigo Kortabitarte, from the Kobika restaurant in Durango (Bizkaia), Rebeca Barainco (Galerna, San Sebastián) and Mitxel Suárez (Asador Borda Berri, Vitoria).
The second place went to the Asturian team and their pintxo "Tomato slice", made up of Carlos Gallego (Los Llaureles, Torazo), Luis Menéndez, (A catar gastronomía, Gijón) and Mariano Mier (El quinto, Gijón).
It is a crispy fake of a flower in carnival representing a slice of tomato, filled with creamy chicken paté, with dehydrated tomato, a curry and galangal emulsion, and beetroot, apple and chives jelly.
The congress was held between 27 October and 2 November and the participating chefs had to prepare dinners based on pintxos in different restaurants in Vitoria where diners voted for their favourites and the chosen ones competed in a final held today.
