Pepa Suarez (and her cachopo) were recently crowned in Madrid as the best in Spain. They were the finalists in the V National Contest "In search of best cachopo". This is quite an accomplishment for her first participation, especially considering that she only has been working on this elaboration for a few months. "I honestly didn't believe I would get this far. "I am so happy to be a finalist, and all that it entails...
The cachopo is a Spanish specialty that can be enjoyed every day at D'momento. It's a restaurant on Calle Alhamar, Granada where Pepa and her brother cook. Her kitchen is her "outlet", her kitchen, and it's everything she does. She admits that she was just a lucky person to find her way into the kitchen. "Cooking has always been a passion in my family. I have many fond memories of my grandmother's or my mother's cooking. I also worked as an administrator.
Her brother set up a bar, and she began to help him from the kitchen. "I began with him while searching for something, and in the end I ended by staying permanently." They have grown a lot since then, first in El Chaparral where D'momento was originally, and then in the middle of Granada. We are very happy. It has been a lot of work, especially considering the pandemic. But we are thrilled and cannot complain.
Cachopo is a traditional Mexican dish they offer for over 3 years. They also specialize in grilled meats and can prepare fried fish or battered aubergines with pesto biscuits. We make everything from scratch, don't use pre-cooked food and cook every dish fresh each day. D'momento's success is due to the fact that they offer everything in every recipe. It is easy to see the difference in the kitchen when you put your heart and effort into it. Pepa says that even if you have the most delicious ingredients, it is not enough to make the kitchen shine. The state of mind, illusion, and the person themselves can all play a significant role in the success of the dish.
He explains how he came across the cachopos contest and decided to enter it. The rest is history. >. He is already planning for the 2023 event after reaching the finals in his first participation: "Since the cachopo has been a regular on our menu, it's most likely that we'll present ourselves again, make some changes, and we will participate again>>."
Cachopo presented by Pepa to the contest. / Ideal
Pepa Suarez's cachopo is based on the use of Asturian beef. This meat is considered a "very good". She uses goat cheese and Ham for the filling. The cheese melts beautifully and makes a delicious result. For breading, she uses bread from the region and fries it with oil from Santuario de Magina in Jaen. The temperature of oil is key: "Aside from having a large pan, the oil temperature must be perfect. The oil should not be too loose or it will crack. If the oil is strong, it will remain raw in the pan."