School of Hotel Management and Tourism of La Rioja Ehoja - 100% Riojan Center
Competition 2021
For the first edition of the skewer contest in collaboration with EHOJA we proposed a skewer contest. For two months 15 finalist students worked on the development of their creations with the participation and supervision of the school's teachers.
Yaiza Ortiz, from Nájera, was the winner of the first contest with her reinvention of the traditional potatoes with chorizo. She created a chorizo mousse with a crispy potato skin and jowl. In addition, he added potato foam for a skewer served in a short glass.
The second winner was Sergio Sanci, a native of Navarrete who, at only 18 years old, surprised the jury with ravioli stuffed with chorizo. The pasta was replaced by potato slices that simulated the Italian product, and inside you could taste slices of chorizo with infused cream. The dish was complemented with a bell pepper sauce.
Competition 2022
In this new edition we wanted to make them work a little harder and bring out their best culinary creativity in desserts and cocktails. Yes, these dishes can also incorporate Rioja chorizo into our palates. Almost thirty creations were filtered to obtain the finalists who defended their proposals before the jury and carried out in the school's kitchens.
The winner of the dessert competition was Juan Gómez with a chorizo cheesecake. A dish that contained in each of its elaborations chorizo: first the crumble, then the mousse, then the ice cream, and finally, the toffee. All with chorizo. Incredible and delicious.
"The level of the students left us speechless and open-mouthed. Or rather, with our mouths closed because we did not stop enjoying their gastronomic creations with very different proposals for the use of Riojan chorizo sausage."
Is it possible to make a cocktail with chorizo? There are no limits. The best rated by the judges was the one prepared and created by Aitana Andrés, with her bloody mary riojano containing 180 cl of Vodka (siderit), 360 cl of tomato juice and chorizo juice, 60 cl of lemon juice, a piece of pepper and salt. A unique mixture to which two drops of tabasco, perrins sauce and ice were added.
