14 Years Cooking the Same Dish

Cristina Cánovas and Diego Aguilar trace the evolution of Palodú through three dishes that explain their approach to cooking: Andalusian roots, memory, produce and technique in the service of flavour. The demonstration revolves around three dishes: scallop · pipirrana water · sea grapes; red mullet · gazpachuelo · potato; squid · pepper · mushroom duxelle. The red mullet and potato gazpachuelo, present since the project’s beginnings, serves as the common thread of a presentation that explores the evolution of Palodú without losing the memory of Málaga’s culinary tradition.