What is GAZPACHUELO

There are few things more from Málaga than gazpachuelo, a humble, mild mayonnaise soup, that has evolved to be a high cuisine dish. But the reaction to "tempered mayonnaise soup" isn't always the best outside of Malaga. I have often met faces of surprise and even disgust.


This documentary tells the history behind this dish, its main variations and its evolution to the high cuisine, an evolution that goes parallel to the city where it is so loved. Because, as they say, we are what we eat, or even yet, what we cook.


You will meet gazpachuelo enthusiasts, chefs, grannys, journalists and historians. Our goal is to entertain and enlighten on gastronomy and history with a sober tone, but in an amicable way for all audiences. Our goal is to make this dish well known outside of Malaga.


Gazpachuelo also wants to "feed" others. Therefore, 100% of the film's earnings will be destined to the soup kitchen Yo Soy Tú. We made an online pre-premiere in November 2020 with a longer, exclusive and different cut that the one to be shown in cinemas, TV and/or events in 2021. Premiere at the 24th Edition of the Málaga Film Festival 2021


This is a project written, directed and financed 100% independently by Jorge Rivera, with the Sponsorhip of Fundación Málaga, Cervezas Victoria, Sabor a Málaga (County Council of Malaga) and the help of many people.

If you can´t see the video, click here

Sponsored

Producer

Music

Gratefulness

Fernando Sánchez Gómez (Media&Chef), Fernando Rueda,  Laura Siz,

Olimpia Valderrama, Daniel García, Muelle Uno, Autoridad Portuaria.

Diputación de Málaga

Biblioteca Cánovas del Castillo

Archivo fotográfico

Collaborators

Asociación de vecinos

y vecinas de El Palo

INTERVIEWED

- Pepo Frade
- Irene Garrido
- Toñi Sanchez
- Esperanza Pelaez
- Juan Gavilan
- Jesus Moreno
- Andres Torres
-- Angelina
-- Pepita
-- Manoli
-- Trini
-- Reme

Pepo Frade

Chef, Aire Gastrobar


Pepo Frade is a chef from Malaga, who opened Aire Gastrobar in La Malagueta (est. 2010) after 15 years of experience. Aire's proposal is a place to enjoy a creative Mediterranean cuisine with a wink to Malaga's popular dishes. A result of his roots and his taste for pastry is the creation of the  “Biznaga” dessert (inspired by Malaga's flower), that has become iconic for him.

Juan Gavilán

Philosopher and Anthropologist


Juan Gavilán Macías has developed his intellectual activity in the fields of Philosophy (Professor), Linguistics (Researcher) and Anthropology (University teacher). He has written a vast amount of books on thought, identity and language, and he is part of Aula del Pensamiento (School of Thought) to introduce thinkers, philosophers and science people from Málaga to the people of the city.

Irene Garrido

Chef, KGB 


Chef at KGB Gastrobar, an establishment recommended by the Michelin guide since 2018. She has worked with the renowned chefs Dani García, “Pachu” Barrera and David Olivas. She has won several prizes and she is a lover of Malaga and Andalusian kitchen, as well as the Japanese and Mexican. Her project is to democratise the High cuisine with the right mixture of tradition and high quality.

Jesús Moreno

Vice President, La Carta Malacitana


Researcher and speaker on gastronomic History, especially about American food and it’s effect on Malaga’s and Andalusia’s cuisine. He is Doctor in Art history, History Professor and expert in Gastronomy. He has written an published more than 30 research articles for international congresses with special focus on Malaga’s gastronomy.

Jesús Moreno

Vice President, La Carta Malacitana


Researcher and speaker on gastronomic History, especially about American food and it’s effect on Malaga’s and Andalusia’s cuisine. He is Doctor in Art history, History Professor and expert in Gastronomy. He has written an published more than 30 research articles for international congresses with special focus on Malaga’s gastronomy.

Toñi Sánchez

Gastronomic blogger, Mi Cocina


She loves Malaga’s sea, its history, landscapes, culture and gastronomy. She has cooked up to 1.600 recipes from all over the World. Out of these almost 600 from Málaga (“from my family tradition”, she says).

She has published “Recetario Marengo” (Cookbook from the sea) and “Tecnicas culinarias marengas” (culinary techniques from the sea). She collaborates with TV and Radio programs.

Andrés Torres

Creator and administrator at OMERG,

Observatorio Malagueño de la Ensaladilla Rusa y el Gazpachuelo.


Gastronomy enthusiast, especially of these two dishes. He created the OMERG Facebook group in 2016, which today hosts more than 13.000 members.

Málaga grandmas:


Gazpachuelo cooks, connoisseurs and eaters since long time ago...

PRESS

April 29, 2021

La Opinión de Málaga

November 17, 2020

Mi Cocina Carmen Rosa

November 12, 2020

Canal Sur Radio (min. 53)

November 12, 2020

La Vanguardia

October 27, 2020

La Danesa (Dansk/Danish/Danés)

October 21, 2020

Fundación Málaga

October 8, 2020

La Opinión de Málaga

September 25, 2020

Fundación Audiovisual Pública

de Andalucía

September 18, 2020

Spanien i Dag (Danés/Danish/Dansk)

December 20, 2020

El Redil (Podcast)

November 13, 2020

Diario Sur

November 12, 2020

Canal Málaga

November 12, 2020

20 Minutos

October 24, 2020

Come en casa

October 6, 2020

La Opinión de Málaga

September 25, 2020

Chica sombra

November 20, 2020

Scenikus (bajo registro)

November 12, 2020

Canal Sur Noticias Vídeo 2´

Presentation "Gazpachuelo" (28´)

Diputación de Málaga

November 11, 2020

Cine Arte Magazine

October 22, 2020

Bien despachao

October 17, 2020

Málaga en la mesa

September 26, 2020

Mi Cocina Carmen Rosa

September 25, 2020

101TV

September 10, 2020

Canal Sur

The official merchandise for "Gazpachuelo" is available

on Nakerband and sent free of charge to peninsular Spain.

CLICK ON ANY OF THE THREE IMAGES TO GO TO THE STORE.