{"id":11175,"date":"2021-12-13T08:29:28","date_gmt":"2021-12-13T07:29:28","guid":{"rendered":"https:\/\/eneasmagazine.com\/en\/?p=11175"},"modified":"2021-12-12T17:40:40","modified_gmt":"2021-12-12T16:40:40","slug":"taberna-pedraza-where-stews-and-traditional-cuisine-are-revived","status":"publish","type":"post","link":"https:\/\/eneasmagazine.com\/en\/lifestyle\/gastronomy\/taberna-pedraza-where-stews-and-traditional-cuisine-are-revived\/","title":{"rendered":"Taberna Pedraza where stews and traditional cuisine are revived"},"content":{"rendered":"\t\t
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With as emblem a hearty cocido a la madrile\u00f1a and the splendor of the embers of red meat, lobster\u00a0and large pieces of fish. Visiting the Taberna Pedraza is an opportunity to check the keys of Spanish cuisine with today’s criteria, based on the products that have given rise to its variety, excellence\u00a0and fame.<\/span><\/em><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\"\"Carmen’s Cuisine<\/span><\/strong><\/p>

He built the culinary identity of the house, inspired by the classic regional<\/b> dishes that his curiosity and admiration brought him closer to.<\/span><\/p>

He also contributed to the improvement and excellence of others that needed to be revived or updated.<\/span><\/p>

Carmen Carro’s cuisine has its own roots and spontaneity, its own pattern and authority.<\/b><\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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To the first ones belongs its unsurpassable Betanzos omelette<\/b>, learned and felt in origin and elaborated at the moment.<\/span><\/p>

Also the piquillo peppers stuffed with cod, Rioja style, the fried pitxin with black tripe or the Asturian style stewed beef. The stewed cow’s tail, the pure Iberian pork cheeks, the veal meatballs with beach cuttlefish or the Mongetes del Ganset with Olot sausage<\/b>, among other regional excellences recreated by her.<\/span><\/p>

To the second culinary notion belongs her daily challenge before the Cocido a la madrile\u00f1a, essential in its soup, without a hint of fat, accurate in the excellence of the ingredients<\/b>, succulent and different in its particular subtlety, far from gluttony.<\/span><\/p>

So are his croquettes<\/b>, that gourmet evidence, primordial and infallible, which he develops in his triple option of ham, hake and chicken. Or the escabeche de picant\u00f3n, the infrequent and select encebollado liver, the tuna cannelloni or a Russian salad<\/b> that is pure joy of harmonies and textures, which accumulates a culinary versatility, as refined as energetic and simply endless…<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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