GAZPACHUELO-EN | JRivera.eu

Interviewed

Press

What is GAZPACHUELO

Illustration: Laura Siz

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. Gazpachuelo premiered at the 24th Edition of the Málaga Film Festival 2021, with the Sponsorhip of Fundación Málaga, Cervezas Victoria, Sabor a Málaga (County Council of Malaga) and the help of many people.

Trailer

If you can't see the video, click here

Full Documentary

If you want to collaborate with the social kitchen "Yo soy tú", you can see how here

If you can't see the video, click here

INTERVIEWED

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

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.