Yesterday, the young cook from Tenerife, Diana Marcelino, won the II National Contest of Mojos harmonized with wines from Tenerife on Madrid Fusion 2022. the chef of the restaurant Chimiche’s Secretlocated in Passion fruit, triumphs with the elaboration of its Mojo with cilantro and toasted avocado. For his part, Nacho Garbayo, chef at Madrid’s Sueños de Cocina, won the category of best dish with mojo thanks to his creation Salmonete with pea mojo, minced black olives and cockles harmonized with Los Tableros white wine from the Appellation of Origin Abona.
“I couldn’t be happier, I didn’t expect it” Diana Marcelino affirms excited minutes after receiving the recognition. She emphatically adds a whole statement: “I couldn’t feel more proud to represent my island. Long live the gastronomy of Tenerife!
Diana Marcelino expressed her joy in front of a room full of people and in the context of such a prestigious international congress as Madrid Fusión.
“Tenerife is innovation, authenticity and tradition, and that is what Diana Marcelino has shown in this contest.” It is highlighted by the Minister of Agriculture, Livestock and Fisheries of the Council of Tenerife, Javier Parrilla, who highlights the pairing of Atlantic fish with Marcelino mojo and a traditional Brumas de Ayosa. Parrilla values: “We are very proud that a young and innovative Tenerife woman has won this national contest with a dish that reflects our identity.”
The contest has had the participation of about thirty chefs from all over Spain, of which six were finalists. This high number reflects the great interest in restaurants for the most international Tenerife sauce in the kitchens of the world. The jury emphasizes the high level of the six finalists. Just before the stage begins, it frames the elaboration of a traditional mojo to show the public its origins.
The rest of the finalists and their recipes were Luis Ángel Pérez, from Yakitoro (Madrid) with Asian-inspired sweet and sour Mojo and sole; Manu Liria, from Mojo 3.0 (Jerez de la Frontera) with Morena canari-thai and mojo-mango; Carlos García, Dexcaro (Denia) with Artichokes with green mojo, and Andrés Rengel, Mediterráneo Culinary Center (Valencia) with Eel, Canarian-Mediterranean mojo and Valencian tomato textures.
The last day of the congress is a tribute to the culinary culture of Tenerife. A stellar breakfast based on Teide and its surroundings opens the day; followed by lunch with island chefs and, in the afternoon, an intense program of workshops starring local products, from tuna to cheese, to close Tenerife’s presence at Madrid Fusión.
Deadline for aid to the livestock sector
The Cabildo opens today, for 20 business days, a call for subsidies addressed to the livestock health defense groups (ADSG) of the Island, with which it is intended to improve the health of the livestock population of Tenerife. The island councilor for the primary sector, Javier Parrilla, explains that, with a budget of 100.00 euros, the aid seeks to pay for the execution of health programs, “key to guarantee animal health.” These grants will make it possible to optimize the conditions for obtaining and handling milk from sheep and goats, as well as favoring the implementation of animal health and public health measures on farms. They may be requested by the ADSG of all types of livestock recognized by the General Directorate of Livestock. | jdm
