Vive las verduras

Mountain vegetables and their application in modern-day cuisine

Álex Múgica / Basakabi, Leitza

Álex Múgica based his presentation on the use of mountain vegetables because, as he himself explained, “the wet climate in our area, Leitza, does not allow for vegetables of greater prestige such as peppers, asparagus or artichokes”. And so, Álex Múgica paid tribute to humbler vegetables such as the potato, leeks, cabbage and corn, the basis of a great many of the dishes he has prepared since the beginning of the 80’s alongside his brother Javier in the restaurant opened by his father in 1933.

Among the dishes he prepared live were a tribute to leek stew, steak tartare and an eye-catching false chocolate with Spanish sweet fritters (churros) made using red beans and corn.

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