“After God, the pot” was a saying used by our ancestors in the Golden Age, which was later included in the Dictionary of Authorities in the 18th century and which we could practically bring to the present day. The stews and variations they combine are now highly valued, as evidenced by the businesses that specialize in spoon dishes. With this same purpose in mind, ‘Cuchareando’ returns for its third edition, a fair dedicated to these and other traditional desserts that will showcase Andalusian cuisine this weekend in Seville.
On February 20, 21, and 22, the Paseo de Colón will host this gastronomic event full of hearty stews, rich flavors, and creamy textures from some of the city’s leading establishments.
Specifically, 13 restaurants will set up shop along the river for three days to offer their splendid recipes. In addition to savory dishes, these establishments will also serve sweet treats.
Editorial credit: David MG / Shutterstock.com
The event is organized in collaboration with the Seville Academy of Gastronomy and Tourism and the Seville and Province Hospitality Association.
In terms of opening hours, on Friday, February 20, and Saturday, February 21, visitors can visit the fair from 12:30 p.m. to 7:30 p.m.; on Sunday, from 12:30 p.m. to 5:00 p.m. Admission costs €4, including a drink. The dishes on offer will also be reasonably priced, between €3.50 and €4.50 per tapa.
Participating proposals in ‘Cuchareando’
- Bar La Chata: cascotes and grandma’s cake.
- Bar Perita: whiskey sirloin meatballs with roasted chestnut cream as the main course and pistachio coulant.
- Bistró Bar 41100: bistro-style tripe and a combination of cookies and Nutella.
- Casa Baldomero: diced bluefin tuna with homemade fried tomato sauce from Los Palacios and house flan with crunchy caramel.
- Catering Medinaceli: returns to participate with the winning spinach with chickpeas and its tocino de cielo.
- El Rey del Chicharrón will bring its pork rinds from the Guadalquivir.
- Entrecárceles: traditional migas and caramelized French toast with toffee.
- La Extremeña: chickpeas with prawns and cheesecake.
- La Torrijada y Castaño Vinos y Tapas: Iberian pork and mushroom rice and brioche French toast with toffee caramel.
- Pando Centro: chickpeas with Iberian pork ribs and fried milk with glazed strawberries.
- Patio San Eloy: Oloroso-flavored pork cheeks accompanied by homemade poleas.
- Puerto de Cuba Café del Río: black rice and tocino de cielo (a type of custard).
- Restaurante Monte Tradición: Argentine beef stew and cookie cream with brownie cubes.