Pedro Quílez Tolón, Chef at Mazmorra by Macera
Pedro Quílez Tolón is a chef who, with simplicity and dedication, demonstrates the artistry that can be achieved in the kitchen. In his first international collaboration with Saborea España, Quílez presented a braised beef cannelloni with Spanish sauce at the World Tapas Day presentation in London, a tapa that embodies the best of Zaragoza’s cuisine.
How do you evaluate your experience at Saborea España’s showcooking event?
It was an enriching experience, both professionally and personally, thanks to the warm hospitality we received from Zaragoza Turismo, the Zaragoza Association of Cafés and Bars, and Saborea España.
How did you feel minutes before the event started?
It was a mix of emotions. While I felt a little nervous due to the importance of the event and the responsibility of representing Zaragoza and Spain on an international stage, I also felt very calm being surrounded by industry professionals who supported me at all times.
Is this your first time collaborating with Saborea España?
Yes, this was my first international event, both for me and for Mazmorra by Macera, a restaurant that is just over a year old and still in the process of growing.
What is the most important aspect of your cooking?
The most important thing in any chef’s kitchen should always be the customer—regardless of personal preferences or signature ingredients.
What is your favorite tapa?
Every city, every establishment, and every corner has a product waiting to be discovered. That would be my favorite tapa—the one that best represents a specific place and moment.
If we talk about Zaragoza, which tapa or dish would you recommend?
At Mazmorra by Macera, the restaurant where I currently work, we specialize in low-temperature roasting.
If I had to choose a tapa, I would recommend the braised beef cannelloni with Spanish sauce that we presented this week in London.
If you had to define Spain with a single flavor, what would it be?
I think it’s impossible to define Spain with just one flavor. We are a privileged country, where you can find the best meats, the finest seafood, and the freshest produce.
What does flavor mean to you?
Flavor is memory. Flavors remind us of moments, people, and places.
Does the perfect dish exist?
There is no such thing as a perfect dish. Every chef must strive to improve daily, constantly refining their creations. I believe this is the only way to grow in this complex and ever-evolving world of gastronomy.
