Tapas of Enrique Becerra

I did several photo shoots for a book about the tapas of Becerra.  The book is fantastic.  Enrique writes well and does it all with a sense of humor.  The dishes in some cases were put against dark backgrounds to add emphasis.  And, although giving life to traditional dishes is a bit difficult, we were content upon finishing the project.  In particular we love the last photo of tripe.

His Majesty "El Langostino"

These photos are from the International Conference of Andalusian “Sabor.”  Famous faces like Xavier Agulló, Pedro Subijana and Juan Mari Arzak joined the event.  Fernando Bigote arrived with these men for his presentation.  I could not resist and ordered a glass of Sanlúcar sherry.  At that moment, all was good. 

"Ajoblano" - White Garlic Soup

This photo is meant to illustrate a recipe of an article.  The white garlic soup to me is a spectacular dish.  It marries the simplicity of tradition with the complexity of the contemporary chef without any problem.  On top of that, it is adorned with authentic Andualusian caviar.

"Milagritos" Restaurant in Sevilla

I visited this restaurant during the “Ruta de las Tapas” (Tapas-Tasting) of Sevilla.  What surprised me was a fantastic version of “Lomo en Manteca” (Pork Loin in Butter).  The fresh and tender meat with paired perfectly with Iberian butter.  This tapa is the work of Sevilla-native Víctor Manuel Rondán Alfaro, lead chef of the bar Milagritos, which uses Andalusian ingredients like tuna, Huelva butter, and Sanlúcar sherry.

"La Azotea" Bar – Sevilla

This centrally-located bar in Sevilla will treat you well.  Juan and his staff offer great cuisine with beautiful details and quick service, all of which has given the bar great success.  The local, wanting a small place to eat, will also find a small dining room attached to the bar.  You should make reservations for the weekends.  The Azotea bar has it just right.

The Alcalareños

Juan Antonio is a great entrepreneur.  “Los Alcalareños” is changing the way people eat.  All of the products are of excellent quality and with “Denomination of Origin.”  His last product has the fantastic name “Taquito King.”  It is a cube of ham (4 mm), which is practical and ideal for recipes for call the ingredient.

Kisko García

I have known Kisko García for a long time.  His brilliant and stunningly simple work captivated me from the start.  When we started working together, he received an award for best chef by Madrid Fusión.  His restaurant, Choco, is situated in Córdoba, one of those places that require a lot of browsing before deciding where to eat.  Kisko’s cuisine, elegantly Andalusian and world-famous, little by little is setting new path in a city that like Seville remains stale and conservative.  What a shame.   I recommend a visit to Choco; it will be a breath of fresh air.