Most-loved dishes
AI summary of what 23 dish mentions say about the food
The Rubia Gallega steak earns unanimous praise for its rich, buttery flavor, while the overall vibe is one of rustic, unpretentious warmth that elevates simple ingredients into something memorable.
“Rubia Gallega used as a topping on Franco Pepe's fried cone. It's delicate, very soft, very juicy. I'll tell you that I would have appreciated it even spicier because I like more spicy things.”
What creators say
2 creators have covered Paco Mendez. Most active: Cosa mangiamo oggi?
- Cosa mangiamo oggi?Loved
Gli CHEF più fighi del mondo cucinano A CASA NOSTRA: Ein Prosit 2024 ⭐⭐⭐ · @ 25:34
Come is Paco Mendez's one-Michelin-star restaurant in Barcelona, where he serves incredible Rubia Gallega.
Dishes mentioned
Rubia Gallega
Rubia Gallega used as a topping on Franco Pepe's fried cone. It's delicate, very soft, very juicy. I'll tell you that I would have appreciated it even spicier because I like more spicy things.
- Cosa mangiamo oggi?Loved
COME diventare lo chef numero uno di Barcellona - Paco Mendez ⭐ · @ 0:40
Come is a fantastic fine-dining restaurant in Barcelona where chef Paco Mendez reinterprets Mexican cuisine with Mediterranean and global influences, offering a vibrant, festive atmosphere and an incredible tasting menu that we absolutely loved.
Dishes mentioned
Spherified Olive
I'm always super excited to eat the Spherified Olive, it's really... Franci, let's prepare our vocabulary for the use of slightly different adjectives, because many adjectives will be needed today.
Cantina Olive
A Cantina Olive is made with olive juice and piparra, a local pickle.
Polverón di Arachidi
A peanut polverón, inspired by a typical Mexican sweet, the Mazapán de la Rosa. Peanut powder, pressed again in a peanut-shaped mold, finished with garlic salt and chili.
Tostada di Yucca e Parmigiano
A tree made of yucca and parmesan. On one side there's a powder of oregano, on the other there's a powder of tomato. We recommend taking it off the trunk, breaking it on the green plate in front of you and dipping it in the white cream, which is a smoked mascarpone cream with basil oil in the center. And we start right away doing the scarpetta, how happy I am.
Negroni Solido
A solid version of a cocktail. Instead of a Margarita we'll make something Italian, a Negroni. Finished in maltodextrin and orange peel and frozen in liquid nitrogen. We recommend eating it in one bite, as if we were eating an oyster.
