{"id":185657,"date":"2023-05-09T17:26:09","date_gmt":"2023-05-09T15:26:09","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=185657"},"modified":"2023-05-09T17:31:42","modified_gmt":"2023-05-09T15:31:42","slug":"this-is-the-acid-proposal-chef-begona-rodrigo-rodrigo","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/this-is-the-acid-proposal-chef-begona-rodrigo-rodrigo\/","title":{"rendered":"This is Bego\u00f1a Rodrigo’s acidic proposal based on her own vinegars and pickles"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
Bego\u00f1a Rodrigo has been in the kitchen for almost 20 years and during all this time she has not stopped researching and improving her culinary techniques to define a perfect gastronomic proposal, in which acidity acquires a great prominence. And she does it especially through vinegars and pickles. La Salita<\/a>‘s chef has managed to develop her own vinegars and pickles to give a much more personal touch to all her dishes. In fact, now she does not use any commercial vinegar in her restaurant (only balsamic vinegars, with which she is still researching).<\/p>\n\n\n\n

“I realized that in all the menus I present, for me it’s important to get to the end without dying. And I achieve that because all my dishes have a touch of acidity. This has become the common thread of my cuisine along with seasonality and the products of my area,” says the chef, who also considers herself to be very “acidic, many call me La Vinagres,” jokes Bego\u00f1a.<\/p>\n\n\n\n

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A post shared by La Salita Restaurante (@lasalitarestaurante)<\/a><\/p><\/div><\/blockquote>