{"id":12053,"date":"2019-07-23T12:56:00","date_gmt":"2019-07-23T10:56:00","guid":{"rendered":"https:\/\/tastingspain.socialypsum.com\/?p=12053"},"modified":"2025-02-12T13:52:11","modified_gmt":"2025-02-12T12:52:11","slug":"flavors-remind-us-of-moments-people-and-places","status":"publish","type":"post","link":"https:\/\/tastingspain.socialypsum.com\/en\/flavors-remind-us-of-moments-people-and-places\/","title":{"rendered":"“Flavors Remind Us of Moments, People, and Places”"},"content":{"rendered":"

Pedro Qu\u00edlez Tol\u00f3n, Chef at Mazmorra by Macera<\/strong><\/p>\n

Pedro Qu\u00edlez Tol\u00f3n 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 Espa\u00f1a<\/strong>, Qu\u00edlez presented a braised beef cannelloni with Spanish sauce<\/strong> at the World Tapas Day presentation in London<\/strong>, a tapa that embodies the best of Zaragoza\u2019s cuisine<\/strong>.<\/p>\n

\n

How do you evaluate your experience at Saborea Espa\u00f1a\u2019s showcooking event?<\/strong><\/h3>\n

It was an enriching experience<\/strong>, both professionally and personally, thanks to the warm hospitality<\/strong> we received from Zaragoza Turismo, the Zaragoza Association of Caf\u00e9s and Bars, and Saborea Espa\u00f1a<\/strong>.<\/p>\n

\n

How did you feel minutes before the event started?<\/strong><\/h3>\n

It was a mix of emotions. While I felt a little nervous<\/strong> due to the importance of the event and the responsibility of representing Zaragoza and Spain on an international stage<\/strong>, I also felt very calm<\/strong> being surrounded by industry professionals<\/strong> who supported me at all times.<\/p>\n

\n

Is this your first time collaborating with Saborea Espa\u00f1a?<\/strong><\/h3>\n

Yes, this was my first international event<\/strong>, both for me and for Mazmorra by Macera<\/strong>, a restaurant that is just over a year old<\/strong> and still in the process of growing.<\/p>\n

\n

What is the most important aspect of your cooking?<\/strong><\/h3>\n

The most important thing<\/strong> in any chef\u2019s kitchen should always be the customer<\/strong>\u2014regardless of personal preferences or signature ingredients<\/strong>.<\/p>\n

\n

What is your favorite tapa?<\/strong><\/h3>\n

Every city, every establishment, and every corner<\/strong> has a product waiting to be discovered<\/strong>. That would be my favorite tapa<\/strong>\u2014the one that best represents a specific place and moment<\/strong>.<\/p>\n

\n

If we talk about Zaragoza, which tapa or dish would you recommend?<\/strong><\/h3>\n

At Mazmorra by Macera<\/strong>, the restaurant where I currently work, we specialize in low-temperature roasting<\/strong>.<\/p>\n

If I had to choose a tapa<\/strong>, I would recommend the braised beef cannelloni with Spanish sauce<\/strong> that we presented this week in London<\/strong>.<\/p>\n

\n

If you had to define Spain with a single flavor, what would it be?<\/strong><\/h3>\n

I think it\u2019s impossible to define Spain with just one flavor<\/strong>. We are a privileged country<\/strong>, where you can find the best meats, the finest seafood, and the freshest produce<\/strong>.<\/p>\n

\n

What does flavor mean to you?<\/strong><\/h3>\n

Flavor is memory.<\/strong> Flavors remind us of moments, people, and places<\/strong>.<\/p>\n

\n

Does the perfect dish exist?<\/strong><\/h3>\n

There is no such thing as a perfect dish<\/strong>. Every chef must strive to improve daily<\/strong>, constantly refining their creations<\/strong>. I believe this is the only way to grow<\/strong> in this complex<\/strong> and ever-evolving world of gastronomy.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pedro Qu\u00edlez Tol\u00f3n 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 Espa\u00f1a, Qu\u00edlez presented a braised beef cannelloni with Spanish sauce at the World Tapas Day presentation in London, a tapa that embodies the best of Zaragoza\u2019s cuisine.<\/p>\n","protected":false},"author":2,"featured_media":11411,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[268,294],"tags":[],"class_list":["post-12053","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","category-blog-zaragoza-en"],"yoast_head":"\n"Flavors Remind Us of Moments, People, and Places" - Saborea Espa\u00f1a<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tastingspain.socialypsum.com\/en\/flavors-remind-us-of-moments-people-and-places\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\""Flavors Remind Us of Moments, People, and Places" - Saborea Espa\u00f1a\" \/>\n<meta property=\"og:description\" content=\"Pedro Qu\u00edlez Tol\u00f3n is a chef who, with simplicity and dedication, demonstrates the artistry that can be achieved in the kitchen. 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