“The tapa in our cooking is a leader in high street gastronomy. It is an everyday symbol of our culture”. Kisko Garcia. Choco Restaurant(Córdoba)

“This tapa culture doesn´t only exist in Andalusia, but rather has caught on in other grand cities like New York, Madrid and Barcelona. It is a way of life that everyone likes, a reflection of our sunny climate, long walks and the smell of orange blossoms in our streets, a fundamental part of our culture.”

“I was born in a house of food where there were always tapas. Our house is 34 years old. Therefore, the way of life that we have had has revolved around these little plates that accompanied a refreshing drink and the big stews that my father made: jowls, pig feet… I particularly remember the kidneys a la montillana (from Montilla).”

“The memory that my father left has been the core of our cooking. We continue doing what he did but in this century. Keep in mind that there is a guy behind it. That´s me, 33 years old, cooking like it was done in his time, trying to find those sensations that the public demands.”

“The product is still fundamental when it comes to creating tapas. You can´t make a tapa with a mediocre product. That´s history. The product always has to be a quality product. It´s the same as preparing a dish, but in miniature. It´s a mouthful so that the public enjoys the product in small quantities.”

Kisko, what is your secret ingredient? “Love.” Nothing more to add. Period. Restaurant Choco (Córdoba). Tlf: 957 264 863.

Suggestions of the chef:
Salmorejo (a traditional Cordovan cold soup).
Stewed mushrooms with foie.
Beans.