Yeray Gil from Primario Gastrobar in Playa Blanca has been proclaimed winner of the 1st Lanzarote Enyesques Championship, which was held within the Miniature Enyesques Congress by Arrecife at the Islote Fermina in the capital.
His winning enyesque has, in the words of the chef, "an avocado and piparra emulsion, emulating a green mojo with a little garlic and cilantro, but very smooth, very balanced, so you can taste the spiciness and the creaminess of the avocado. It also has a semi-dried tintán variety tomato from Lanzarote, treated for two hours in the oven at 90º, along with a cured sierra from the Bocaina strait for six hours in Janubio salt with a percentage of sugar. It is an enyesque of tradition and gastronomy of Lanzarote."
The runner-up in this competition was Paco Medina from the Alarz restaurant, who presented the enyesque "Squid sandwich with avocado emulsion" to the jury, while third place went to Dailos Perdomo and Julio Cuenca from the Liken restaurant in Playa Blanca.
Finally, Daniel Jiménez and Víctor Betancor from the Tacande restaurant in Haría, obtained the Popular Enyesque Award, which was given to the proposal that obtained the most points from consumer votes from April 7 until yesterday. A total of 2,760 votes were cast through the contest APP.
This Saturday will be the last day of this Miniature Enyesques Congress of Arrecife, which will offer presentations by prominent chefs from the Basque Country and Navarra, a congress that seeks to boost the hotel and tourism sector of Lanzarote, as well as to value not only the word enyesque, but its gastronomic concept.
The culinary meeting is also completed with a commercial and institutional mission to deepen collaboration in gastronomic and wine tourism areas, which will be led by the Basque and Canary governments, the Foral Council of Álava, the Cabildo of Lanzarote and the town councils of Arrecife and Vitoria-Gasteiz; who will also have a work agenda with representatives of local businessmen.
