In the latest Tasting Notes by Laurie Ochoa, the focus is on Chef Daniel Ochoa’s exquisite tripe meatball, a modern take on the traditional Spanish dish callos. Served in a Michelin-starred restaurant Montia, in Madrid, the dish features a rich sauce crafted using paprika, rosemary, and bay leaves, showcasing Ochoa’s culinary artistry. The experience of tasting the meatball, enhanced by a delicate layer of tripe, underlines a personal connection between chef and dish, making it a significant culinary highlight. The article encapsulates broader restaurant trends and insights from the culinary world, including upcoming Coachella food events and restaurant closures in West Hollywood.
"Chef Daniel Ochoa approached with a wooden tray and kitchen scissors, revealing a breathtaking meatball embodying his personal vision of callos, embodying rich Spanish traditions."
"Callos, often reworked, is traditionally a hearty stew featuring blood sausage and pig's feet, capturing the essence of regional Spanish cuisine intertwined with personal flair at Montia."
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