The chef Jesús Iván Anaya, based in Herencia and representing the El Mirador de la Mancha Tourist Complex (Villarrubia de los Ojos), has won the III Spanish Hospitality Tapas and Pintxos Championship, held within the framework of Madrid Fusión, with his innovative tapa “Partridge, corn and escabeche”.
This prestigious competition has brought together some of the best chefs in the country, in a competition that seeks to promote creativity and excellence in Spanish gastronomy. Anaya has won the first prize, representing the Provincial Association of Hospitality and Tourism Entrepreneurs of Ciudad Real.
A tapa with a Manchego essence and an innovative touch,
The winning tapa, “Partridge, corn and escabeche”, pays homage to the hunting tradition of the province of Ciudad Real. It is a reinterpretation of the classic escabeche with a balanced combination of flavors and textures:
Partridge pâté in escabeche, which brings intensity and depth to the dish.
Crispy chicken skin, which adds texture and contrast.
Creamy corn, foie gras, and chipotle chili, which fuses the softness of corn with the smoky and slightly spicy touch of chipotle.
This proposal has been praised by the jury for its creativity, technique, and respect for local products, elevating a traditional ingredient to a avant-garde gastronomic experience.
Acknowledgement for Manchego gastronomy,
Anaya has expressed his satisfaction with this award, highlighting the importance of showcasing Ciudad Real’s gastronomy at an event as prestigious as Madrid Fusión. “This award is a boost to continue innovating and taking our cuisine to new heights,” the chef said.
Joining him in this special moment was the Tourism Councilor of the City Council of Herencia, María Eugenia Díaz Pacheco, who emphasized the pride that this recognition brings to the region and the impact it has on promoting the region’s gastronomic tourism.
The podium of the National Tapas Championship,
In this edition of the competition, the second prize went to José Luis Pardo, from the Restaurant Orixe do Campos (Lugo), with his tapa “Petisco Larpeiro”. The third place was awarded to Javier García, from Restaurant Martina (Albacete), with his proposal “Manda Webos”.
Madrid Fusión: a showcase of the best gastronomy,
With this championship, Hospitality of Spain concludes a series of regional competitions where chefs from all over Spain have presented their best tapas and pintxos. The aim of these competitions is to strengthen gastronomy as a cultural emblem and tourist attraction, consolidating miniature cuisine as a first-class culinary art.
This recognition not only consolidates Iván Anaya’s career but also reinforces the role of Castilla-La Mancha as a benchmark in Spanish gastronomy. Herencia and Ciudad Real are placed on the culinary map with a tapa that combines tradition and innovation, a bite of excellence that has conquered the most demanding experts in the sector.
Spanish post in El chef Iván Anaya gana el Concurso Nacional de Tapas en Madrid Fusión con su creación ‘Perdiz, maíz y escabeche’
