Cod, sautéed onion, and tartar sauce take centre stage in a sandwich with a strong Mediterranean character and that unique twist that a good esmorzaret calls for. The event, part of “Las Cuatro Estaciones de la Terreta,” featured a pairing with Turia Märzen and concluded with the traditional cremaet. Mi Cub, the gastronomic space located in the Mercado de Colón, once again welcomes a new season with seasonal, market-fresh, and quintessentially Valencian products, highlighting one of the local area’s most deep-rooted gastronomic traditions: the brunch (el almuerzo).To do this, they collaborated with one of the greatest promoters of esmorzaret culture, Joan Ruíz, creator of the @esmorzaret profile, who was tasked with designing a new sandwich that, following its presentation, will become part of Mi Cub’s lunch menu.
The proposal combines cod from Martin y Mary, sautéed onion from Frutas y Verduras Fina, and tartar sauce on classic pataqueta bread from Jesús Machí. It is a combination that unites Mediterranean produce, Valencian flavour, and a unique touch, while keeping the essence of a good esmorzaret intact.
The choice of Joan Ruíz for this new edition of Las Cuatro Estaciones de la Terreta is no coincidence; Joan has turned his passion for lunch into a project through which he invites people to discover the bars, sandwiches, and protagonists of a tradition that is part of Valencian gastronomic identity.
For him, esmorzar is much more than just sitting down to eat. “The esmorzar has something special because so many things happen around a sandwich. There is produce, tradition, conversation, and a very distinct way of ours of enjoying it. For this proposal, I wanted to start with very Mediterranean flavours, but also seek a different contrast. The cod, the sautéed onion, and the tartar sauce work very well together, and I believe they represent that balance between tradition and creativity,” Ruíz explains.
The event was once again sponsored by Cerveza Turia, which is closely linked to Valencian gastronomic culture and has been a travelling companion of Las Cuatro Estaciones de la Terreta.
The sandwich created by Joan Ruíz was presented paired with Turia Märzen, a toasted beer with a characteristic amber colour, full of personality and balance, making it especially appropriate for accompanying gastronomic proposals and intense flavours.
And since no good esmorzaret is complete without its traditional finale, Joan Ruíz was also in charge of preparing the traditional cremaet, putting the finishing touch on the experience.
“At Mi Cub, we understand the lunch as a fundamental part of our gastronomic culture. We want to preserve its essence, but also open it up to new perspectives and new combinations. Having Joan on board made perfect sense because he represents that way of living, sharing, and promoting the esmorzar, and the result has been a unique sandwich that we are delighted to add to our menu,” says Anabel Navas, director of Mi Cub.
The presentation was part of Las Cuatro Estaciones de la Terreta, the gastronomic initiative that ‘Mi Cub’ develops throughout the year to coincide with the changing seasons, aiming to highlight Valencian products, the flavours of the region, seasonality, and the gastronomic traditions of the Comunitat Valenciana.
At each gathering, chefs, gastronomic creators, and professionals linked to the culinary world bring their unique perspective, creating dishes or proposals that allow for the rediscovery of Valencian products and cuisine from different viewpoints.
Report by Will McCarthy
Article copyright ‘24/7 Valencia’
‘Mi Cub’
Mercat de Colón
Carrer de Jorge Juan, 19
L’Eixample
46004
Valencia
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