The Traveling Anchovy
Join us on a journey across Spain with our Travelling Anchovy and chef Javier Ruiz!
Together with his artistic flair and creativity, Javier will blend the local ingredients from each region with Pujadó Solano’s specialties: anchovies, white-marinated anchovies, white tuna, gildas, brandade, and tapenade. As a result we will have unique and delightful recipes that are sure to surprise you!
THE CHEF: Javier Ruiz
Javier Ruiz is one of the greatest chefs on the regional scene and a clear exponent of quality cuisine, ingenuity and innovation in Cantabria. Originally from Noja and a lover of its natural pantry, Javier has dedicated his life to gastronomy, managing to position himself at the culinary forefront of the region.
Javier currently runs La Económica in Noja, a gastronomic tavern that beautifully blends technique, flavor, and creativity in every dish. At La Económica, the ingredients take center stage, showcasing Javier’s dedication to culinary excellence combined with his decades of experience at notable stints such as Los Avellanos in Tanos and the Sambal restaurant, solidifying his reputation as one of the leading chefs in this autonomous community.
Javier’s distinctive style which fuses personal, signature, contemporary, and creative cuisine has secured him a notable spot in both the Michelin and the Repsol gastronomic guides. At La Económica, he consistently delights visitors with imaginative and creative dishes.
Javier Ruiz’s career is a reflection of his passion and dedication to gastronomy, always in search of excellence and innovation. His commitment and talent consolidate him as a key figure in the restoration of Cantabria.
Javier joins us to teach you how to make the most of our products and create innovative recipes that will surprise you.
Starting with the essence of Cantabrian food, Javier Ruiz has taken the classic “sobao” to another level with his surprising recipe of marinated yolk and fried Santonia anchovy, restructuring the traditional “sobao” while adding that special touch of our anchovies.
Today, we join chef Javier Ruiz to present a recipe that fuses the best of Andalusian gastronomy with the intense flavour of Cantabrian anchovies: Salmorejo lasagna with anchovies from the Cantabrian Sea, a unique culinary experience that will surprise everyone.
Another traditional aragonese dish is the “ensalada ilustrada” (illustrated salad). Which today, with the help of our chef Javier Ruíz, we are reinventing it in a new recipe: illustrated Salad Tacos with White Tuna in Oriental style.
Today, we bring you a new recipe inspired by the rich culinary tradition of the region: Pedroso walnut bread with anchovies and wine caviar. Chef Javier Ruiz offers a simplified take on this toast, enhancing the exquisite flavour of our Santoña Anchovies.
With this valuable base, today, our chef Javier Ruiz reinvents piquillo peppers stuffed with cod brandade, turning them into delicious pepper raviolis stuffed with cod brandade with red pepper pesto.
Chef Javier Ruiz has reimagined the classic huevos estrellados and introduced a new twist: huevos estrellados with anchovy and caper tapenade. Taking it even further, he presents a deconstructed version of this classic dish, showing us how to prepare a unique and delicious tapa at home: Potato ravioli filled with egg and anchovy and caper tapenade.
Today, chef Javier Ruiz has decided to spotlight these cachelos with a simple, yet surprising dish: Cachelos coulant filled with brandade.
