It is the first fruit of a beautiful project with which a couple from Tui (Pontevedra) wants to pay tribute to the Galicians who leave their hometowns to seek a better life. That common trend that has forced many inhabitants of the rural world to emigrate to places with a greater job offer and professional possibilities. Some may return to their starting point, others may not, and it is in this context that the idea of recover flavors from international recipes but reinterpreted with a Galician touch. The example is this first Padrón pepper sauce fermented behind which there is a story to discover. We tell you more here!
The concept of returned cuisine
Under the name of twister Returned Kitchen, the two promoters of this project -Martin Crusat and Patricia Elola- want to offer distinctive products. Behind each of them there is an indigenous ingredient of Galician gastronomy but also a certain foreign touch, since the objective is reflect recipes back and forth. A kind of memory to those Galicians who "with only a photo of their loved ones and a suitcase under their arms" left their rural life to venture in search of a better future.
The link of this path with gastronomy appears because they want to recover some overseas flavors, those that are discovered when traveling to other destinations. By reinterpreting them with typical Galician products create a fusion very interesting aimed at marketing a new line of dressings and ready-to-eat foods. With differentiated and even unique organoleptic qualities. Also stamp 100% Galician, preserving the artisan elaboration together with the nutritional properties of the ingredients used in the recipe. This is precisely the Padrón pepper sauce, with which the project is released.
This is the Padrón pepper sauce
A sauce Vietnam which is made with the ferment of the pepper so famous in Galicia with which a beer. Of course, it is a product craftsman and a sriracha made only with natural Galician raw material. Its ingredients are, in addition to that star mentioned, water, garlic, salt, vinegar and sugar. It is gluten free. Now, the story that this Padrón pepper sauce wants to tell is the journey shared by two Galician emigrants from the XNUMXst century. So that? Well, to merge the flavors of the Vietnamese city Ho Chi Minh with that native pepper from Galician lands.
According to the entrepreneurs of Viravolta Cocina Retornada, this Padrón pepper sauce It is an ideal dressing for a variety of dishes. In Asia, for example, diners use it in soups, so they recommend using it in creams, stews, pasta, meat and rice. They define it as a unique fusion thanks to the effect that the lactic acid fermentation, as it releases the popular flavor umami. This also joins the taste hot spicy of capsaicin contained in bell peppers.
Support and aid for the project
These two lovers of their land are not alone in their project, since they have received joint funding from the Xunta de Galicia and the European Agricultural Fund for Rural Development (EAFRD). Thanks to this they will be able to develop new recipes to launch the following products to the market. In addition, the idea they have is to reuse the productive surplus of vegetables to get those food novelties. On the other hand, they also have the collaboration of Meat Technology Center (CETECA) and a farmer from Herbón.
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Ultimately, this is just the beginning of something new and very striking with Galician accent that plans to continue to develop throughout 2021 until the end of October. We will be attentive to tell what will be the next products that will be launched by this couple that also owns the Vimbio winery, located in Goian, Tomiño (Pontevedra). Also discovering the wines they make serves to realize that they try to offer something distinctive but always linked to the land, to Galicia.
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