The Capricho Blog
How to make a ox Steak tartare El Capricho
Rump steak The rump steak is located in the leg, where the tip of the hip meets the top sirloin on the rack of ribs. It is left to age together with the leg for a month. It has great texture, is juicy and has a lot of flavour, which is why it is fabulous for making...
How to grill your ox chop with or without a grill
In order for the meat to be well cooked, in other words, to be juicy and with an almost golden and crispy appearance, the ideal is to have a barbecue. However, we do not always have a barbecue in our homes, although the truth is that this is not a great impediment to...
We are back
It's been almost three months since this terrible virus turned us all upside down and opened our eyes, making us reflect on the urgency and speed of life. It forced us to close our businesses and put a stop to what we have been so passionate about for so long, but...
Cecina
Cecina or salt beef is a silent product from the past, but today the world is turning its gaze on it. The elimination of water from food by simple air-drying, sometimes accelerated by the heat of the sun, was one of the first methods of conservation deliberately used...
Raíces
Some time ago a friend came to visit, and she said something that I have thought about many times since; “There are not many places where there is such direct contact between a product and the people who consume it.” That comment of hers, apparently so light and...
El Capricho ox burger
Many people ask us what the secret of a good hamburger is, and the answer is very simple; the secret is in the meat it’s made with. Our hamburger comes from the essential, from the deepest, from the past, from the selection of the best native Iberian breeds, breeds...
Making our way…
It has been a long road and at the same time we feel that we have always been here, right where we are; then one day the world’s gaze fell on us. Today we want to share how people started talking about José Gordón’s restaurant El Capricho. For us, the starting point...
Respect II
... Later comes the ageing, to be able to honour the three animals we have mentioned; Bonito, and Luisito's oxen, animals over 17 years old ... We will do it in November, in El Capricho, where we will bring together friends, clients, meat lovers and everyone who is...
Respect I
It’s seven o’clock in the morning. It’s a cool dawn; the sun is rising, giving colour to the scenes with its rays and images that will remain printed on my memory. I'm going to see Bonito in his barn; I’ve separated him from the rest because he gets cramps and the...
The Vegetarian Myth
"Elder, Today, a sesión wiser And fainter, too, as Wiseness is" Emily Dickinson I heard about the book The Vegetarian Myth a few months ago, and as a professional in the restaurant world I read it and was really surprised, as it was rigorous and honest. That was a...
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