Salmorejo is the Cordoban version of gazpacho, we follow the recipe of our friend Yoli, to make it healthier. With how good tomatoes are, it's worth it. We serve it with ham and sliced egg.
A good focaccia must be tender and crispy at the same time. Ours is homemade, very juicy and aromatic, with a crumb full of air pockets... We bake this focaccia with vegan pesto, cherry tomatoes, and zucchini.
A vegan bowl with avocado hummus, avocado, zucchini noodles mixed with baby spinach, lemon artichoke, edamame, crispy chickpea, and red fruit vinaigrette... a super refreshing explosion of flavor.
On weekends we love going to restaurants and eating paellas, rice, fideuá... Why not eat it during the week too? They are dishes that make us happy.
Fine noodles, with its cuttlefish tacos... A summer classic that transports us to the beach and that cannot be missing from our menu.