Rincón de la Victoria brings together a hundred gastronomy and tourism professionals in Madrid at the Boquerón Victoriano Gala where Remedios Cervantes shines with its own light
The mayor, Francisco Salado, thanked Remedios Cervantes for "being the standard-bearer of Rincón de la Victoria wherever it goes", and highlighted "the versatility of our fish, which is an icon of Malaga's gastronomic bibliography". Rincón de la Victoria has brought together a hundred gastronomy and tourism professionals from the national scene at the Boquerón Victoriano Gala, where Remedios Cervantes from Malaga has shone with her own light. The ceremony was held tonight within the framework of the International Tourism Fair (FITUR). The event was attended by the Mayor of Rincón de la Victoria, Francisco Salado (PP), the Tourism Delegate of the Junta de Andalucía, Nuria Rodríguez, the Councilor for Tourism of Rincón de la Victoria, Antonio José Martín (PP), deputies, mayors, councilors of the province, Madrid hoteliers, local and national restaurant businessmen, as well as press specialized in gastronomy. A gala where the third 'Boquerón de Plata' award was also given to the businesswoman and actress from Malaga, Remedios Cervantes, closely linked to the municipality during different stages of her life, and where a new edition of the recipe book was presented, which was widely represented from the professional world of gastronomy: Concha Crespo, from the radio program Ganas de comerte; Alberto Granados, from Gastro Planet magazine; Elisabeth Iborra, from the gastronomy section of Eldiario.es; Juan Pozuelo, executive chef of the Goya Theater and Ramón Martín, Top Chef contestant. And it is that as announced by the mayor "Rincón de la Victoria has become the backbone of gastronomy around the FITUR Fair". `Boquerón de Plata´ Distinction Salado was in charge of recognizing the link between Remedios Cervantes and Rincón de la Victoria, ?and the work as an ambassador of our land that makes you worthy of this distinction. Because Rincón de la Victoria is part of your DNA,? he asserted. ?We have to thank Remedios for her unconditional love for Rincón de la Victoria and for making her homeland wherever she has been. And it is that our city, the little town that she knew as a child in those wonderful summers in La Cala del Moral, catches you. For this reason, years later, she decided to be our neighbor for almost a decade," recalled Salado, who added that "if you ask her about Rincón, she will tell you about those endless summer days, her bike rides, her dreams, but especially his Virgen del Carmen. Of his walks to see her there in El Tajo, where he has gone for so many days, almost in privacy, to ask her, to pray to her. Remedios Cervantes, as a professional, has earned the respect of everyone in each of the areas in which she has worked. Even now, after more than 25 years linked to the world of fashion, theater, cinema and television, in her role as CEO and co-founder of RMedios Marketing, her 360º digital communication agency and Influencer Marketing, the president indicated. For all this, Salado presented a work by the corner artist, Chico Repullo, Remedios Cervantes, who showed his utmost gratitude for the recognition. ?It is an honor to receive the Boquerón de Plata because I boast precisely of being Boquerona wherever I go, a pro Malaga with a corner soul. Always faithful to my appointment with the Virgen del Carmen every time I go down to Malaga. And, of course, after seeing the queen of the seas, my second date is to eat little fish on that promenade that brings back such good and beautiful memories?, affirms the businesswoman and actress from Malaga. New edition of the Rincón de la Victoria Cookbook has become a reference city and destination not only for getaways, but also to live and put down roots. "This transformation has been possible thanks to the enormous commitment to transformation that we assume from the different areas of the City Council, including Tourism, betting on bringing to Madrid the essence of the Fiesta del Boquerón Victoriano", said the mayor. In this sense, the Councilor for Tourism highlighted the importance of "disseminating the gastronomic possibilities of the anchovy and publicizing its festival and our municipality as a tourist attraction, since it is the only gastronomic event in the province that brings together a part of haute cuisine and a popular festival?. During the event, held at the Intercontinental Hotel in Madrid, the fourth edition of the gastronomic cookbook `De Rincón, El Boquerón' was presented. Gastronomic Uses of the Boquerón Victoriano' in which more than twenty local chefs and chefs from Malaga who belong to the Network of Restaurants of the Boquerón Victoriano have participated. ?This new volume comes to expand the gastronomic library that we began to develop in 2019 and that highlights the versatility of a fish as ours as the anchovy. Author recipes, traditional, creative, international and even sweets that put the gastronomic focus on one of the most popular products of the gastronomy of Rincón de la Victoria?, pointed out the mayor. In addition, Salado added, "we are the only city council in the province of Malaga that organizes a gastronomic festival where live haute cuisine, the dissemination of Malaga's gastronomic heritage, tastings, music, an agri-food market with producers linked to Sabor a Málaga, the Diputación brand that has done so much for gastronomy in the province, and a restaurant network that supports the dissemination of the gastronomic culture of the anchovy?, he concluded. Martín also said that ?the purpose of this festival is to show the many gastronomic possibilities of the anchovy. Our blue fish is tasty, versatile and can be a reference raw material not only in traditional cuisine but also in any haute cuisine dish. Being a gastronomic reference is also key to being a preferential destination?. This year as a novelty, the gala featured the showcooking of two local chefs, Álvaro Saura and Iván Bravo, who made a menu that included products from the Axarquia, such as raisins and subtropical ones, in addition to the anchovy that was paired with wines from Malaga. 500 copies of the recipe book have been published, which can also be downloaded from the website of turismoenrincon.es. The recipe book will also be presented in Malaga at an event attended by the chefs who have participated.
