The Traveling Anchovy
Hand in hand with our Traveling Anchovy, we will explore various corners of Spain with chef Javier Ruiz. With his art and creativity, Javier will fuse typical products from each region with Pujadó Solano's specialties, such as anchovies, white anchovies, bonito del norte (northern albacore), gildas, brandade, and tapenade. The result will be special and unique recipes that will surprise and delight you.
THE CHEF: Javier Ruiz
Javier Ruiz is one of the greatest chefs in the regional scene and a clear exponent of quality, ingenuity, and innovation in Cantabrian cuisine. Originally from Noja and a lover of its natural larder, Javier has dedicated his life to gastronomy, positioning himself at the culinary forefront of the region.
Currently, Javier runs La Económica in Noja, a gastronomic tavern where technique, flavor, and creativity combine in every dish. La Económica is a place where the product is the star, reflecting Javier's commitment to culinary excellence. With decades of experience, his career includes memorable stints at Los Avellanos in Tanos and at the Sambal restaurant, solidifying his reputation as one of the most representative chefs in the community.
Javier's unique style, which fuses personal, authorial, contemporary, and creative cuisine, has earned him a prominent place in the Michelin Guide and the Repsol Guide. At La Económica, he continues to surprise visitors with dishes that overflow with imagination and creativity.
Javier Ruiz's career is a reflection of his passion and dedication to gastronomy, always seeking excellence and innovation. His commitment and talent consolidate him as a key figure in Cantabrian cuisine.
Javier joins us to show you how to make the most of our products and create innovative recipes that will surprise you.
THE TRAVELING ANCHOVY IN...
Cantabria
Follow us to CantabriaStarting from the essence of Cantabrian gastronomy, Javier Ruiz has taken the classic sobao to another level with his surprising recipe for Marinated egg yolk with fried Santoña anchovy, deconstructing the traditional sobao and adding the special touch of our salted anchovies.
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Andalusia
Follow us to AndalusiaToday, we join chef Javier Ruiz to present a recipe that fuses the best of Andalusian gastronomy with the intense flavor of Cantabrian white anchovies: Salmorejo lasagna with Cantabrian white anchovies, a unique culinary experience that will surprise everyone.
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Aragon
Follow us to AragonBut also his "illustrated salad" which today, thanks to our chef Javier Ruíz, we are reinventing in this recipe for Illustrated Salad Tacos with Bonito del Norte in an oriental style.
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La Rioja
Follow us to La RiojaToday, we bring you a new idea with all the flavor of the rich culinary tradition of the Region: Pedroso walnut bread with anchovies and wine caviar. But chef Javier Ruiz presents us with a simplified recipe for this toast that helps enhance the flavor of our Santoña Anchovies.
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Navarre
Follow us to NavarreWith this valuable base, today, our chef Javier Ruiz reinvents the piquillo peppers stuffed with cod brandade, transforming them into delicious pepper ravioli stuffed with cod brandade and red pepper pesto.
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Madrid
Follow us to MadridChef Javier Ruiz, on this occasion, wanted to revise the traditional recipe for "huevos estrellados" (fried eggs with broken yolks) and propose a new variety: fried eggs with anchovy tapenade. But going a step further, today he suggests a deconstruction of this typical dish, showing us how we can prepare a delicious and very original snack at home: Potato ravioli stuffed with egg and anchovy tapenade.
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Basque Country
Follow us to the Basque CountryView recipe
One of the most iconic and recognizable pintxos is the gilda, a pintxo originally composed of olives, anchovies, and pickled peppers that was born in the bars of San Sebastián around 1940. And it is precisely in the gilda that our chef Javier Ruiz has been inspired, reinventing this traditional pintxo in this recipe with a surprising version that explodes on the palate: Olive spherification with anchovies, white anchovies, and piparras.
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Galicia
Follow us to GaliciaToday, our chef Javier Ruiz wanted to give these "cachelos" (Galician boiled potatoes) greater prominence by preparing a simple and light recipe, yet capable of surprising the most demanding palates: Potato coulant filled with brandade.
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Balearic Islands
Follow us to the Balearic IslandsA lesser-known but flavorful recipe is the bonito and sobrasada empanada, where fish and cured sausage combine in a crispy dough to create a delicious bite that reflects the fusion of sea and mountain so characteristic of Balearic cuisine. And it is precisely this empanada that has inspired our Chef Javier Ruiz to create the recipe for this simple yet striking tapa: Northern bonito mollete with tapenade and sobrasada
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Valencian Community
Follow us to the Valencian CommunityA typical Holy Week recipe is the Valencian esgarraet, a warm salad made with roasted red pepper, salted cod, olive oil, and garlic. And it is precisely this dish that inspired chef Javier Ruiz in his reinterpretation for The Traveling Anchovy to create a small bite that combines the best of Valencian tradition with the delicacy and technique of contemporary cuisine: Roasted pepper montaditos filled with cod brandade with aioli and black garlic.
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Castile and León
Follow us to the Community of Castile and LeónBuilding on this foundation, chef Javier Ruiz wanted to pay tribute to the torrezno with this daring and flavorful recipe, which unites the best of two worlds: the taste of Castile and León with the character of Cantabria: Crispy torrezno with Santoña anchovy. An elegant deconstruction of the traditional torrezno, presented as a gourmet bite or montadito, which reinterprets Castilian tradition.
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Canary Islands
Follow us to the Community of the Canary IslandsOn this journey of the traveling anchovy, our chef Javier Ruiz wanted to pay tribute to the Canary Islands by reinterpreting the popular "papas arrugás" to create a very original recipe: Potato bites, red mojo sauce, and Northern Bonito.
A dish that you can use as an appetizer, pintxo, or tapa, encapsulating the essence of the archipelago and the Cantabrian Sea.
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the Region of Murcia
Follow us to the Region of MurciaTo pay homage to this gastronomic icon, our chef Javier Ruiz wanted to reinterpret it in an international key, giving it a very personal creative touch. A dish that fuses Murcian tradition with an unexpected format: the False Vietnamese Marinera Spring Roll.
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Extremadura
Follow us to ExtremaduraAt this stop, Chef Javier Ruiz wanted to pay tribute to one of the most emblematic cheeses in the country and combine it with the intensity of Pujadó Solano's Santoña Anchovy. The result: Mini Torta de la Serena bites with Santoña Anchovies
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Castilla-La Mancha
Follow us to Castilla-La ManchaToday, Chef Javier Ruiz proposes a reinterpretation of these two traditional recipes through two sophisticated versions, made with our Pujadó Solano Cod Brandade: "Tiznao taco with brandade" and "False atascaburras yolk".
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Catalonia
Follow us to CataloniaCalçots, a local product, have inspired Chef Javier Ruiz on this new stop of The Traveling Anchovy. With them, he has created a Calçot biscuit with romesco brandade, a gourmet bite that combines the smoothness of Pujadó Solano cod brandade with the intensity of calçot and the depth of romesco, on a crispy coca bread base.
