Maestro Bar’s Paquito de Cordero (Lamb Paquito) has won over the jury of the competition held for the first time in Valencia. The establishment will represent the Valencian Community in the final of the Best ‘Paquito’ in Spain. More than 60 bars and restaurants from across the Valencian Community are participating in this year’s Paquito Route. The Mediterráneo Culinary Centre hospitality school by the Chamber of Commerce hosted the first edition of the ‘Best Paquito in Valencia’ competition, a contest promoted by the Interprofessional Agri-Food Organization for Sheep and Goat Meat (INTEROVIC), which seeks to recognize excellence in the preparation of the lamb sandwich among all the versions offered by establishments in the Valencian Community.

Maestro Bar’s Paquito has been recognized as the best lamb sandwich in Valencia. This decision was made by a jury comprised of chef Toni Boix, from the Lavoe restaurant, journalist and writer Marta Hortelano, winegrower and founder of the Celler del Roure winery, Pablo Calatayud, and gastronomic critic Jesús Terrés, who blind-tasted the fifteen Paquitos that participated, evaluating visual presentation, doneness and texture of the meat, bread, flavour, originality, balance, and their personal subjective assessment of each. The Maestro Bar Paquito will represent the Valencian Community in the competition for the title of Best Paquito in Spain, to be held in September.

Fifteen establishments participated in this first edition of the competition, most of them from the city of Valencia, including La Gramola, Vaqueta Gastro Trinquet, Casa Baldo, Cal Carrero, La Cooperativa, Somos Raro, Veneno concept, Maestro Bar, Trébol, Portolito playa, and Beirut; but also from other parts of the province, such as A Roig Viu (Albaida) and Bar Sangonera (Gandía). Two establishments from Castellón also participated: Barriga, from the city of Castellón, and Propi (Onda).

“We were familiar with the Paquito Route concept and have been supporting it for years as customers. When we decided to create our own ‘Paquito’, we didn’t want to make a stewed lamb; we wanted to use a cut that would remain whole, that would have a different texture. That’s why we opted to make a breaded cutlet, which we accompany with baby garlic shoots and a roasted garlic aioli, and serve it on a toasted and crispy bun,” explains Nacho Gómez, one of the owners of Maestro Bar, the winning sandwich. In addition, two finalists were selected. The second prize went to the Paquito from A Roig Viu, in Albaida. In their case, chef Arturo Roig decided to prepare a traditional roasted lamb, with potatoes and accompanied by a lettuce salad. “I wanted to make that stew but turned into a sandwich. We make it with a very special bread, a sourdough baguette from Forn Mariu, in Ibi. As for the meat, we use two types of cuts: suckling lamb neck and leg of kid, because they are the ones that are usually least used from the animal. The neck part is stewed and the leg is roasted, with the potatoes, which we put on the base of the bread with the lamb juices. We add the shredded meat and finish with lettuce that we plant ourselves and harvest every day from our garden, dressed with tarragon vinegar, and a little Moroccan pickled lemon to give it a counterpoint,” the chef points out.

In third place, the jury recognized the Paquito from Cal Carrero. “Cal Carrero is a lunch house, with a very large volume of sandwiches, and we focused the Paquito on that time of day. We really like breaded eggplant, and we saw that the honey connection worked very well. We roast the lamb in the oven –neck and shoulder– and serve it with a touch of mint and yogurt sauce,” says Bernardino Ortí, one of the managers of the bar located in Patraix. During the day, the members of the jury highlighted the high level of the participants. “All the sandwiches were of a very high standard; the decision was made based on minimal details. You can see the effort and originality in each proposal,” commented Toni Boix.

The Paquito Conquers More Than 60 Bars and Restaurants in the Valencian Community
The competition to find the best Paquito in Valencia is held in parallel with the Paquito Route, an initiative also promoted by INTEROVIC that aims to highlight the virtues of national lamb, especially among the younger public, and to showcase the versatility of this meat, which is exceptionally tender and flavourful. In 2019, the Paquito landed in 40 bars and restaurants in Madrid; since then, the lamb sandwich with its own name has been established over its seven-year history in thousands of establishments throughout Spain.

In its 2026 edition, which in the Valencian Community will be in effect until June 7, the Paquito Route operates in 40 cities in 16 provinces, including Madrid, Barcelona, Lleida, Valencia, Alicante, Castellón, Badajoz, Cáceres, Toledo, Ciudad Real, Albacete, Cuenca, Teruel, Zaragoza, Huesca, and Pamplona. This year, within the framework of the European campaign “Celebrate the Everyday with European Lamb,” INTEROVIC highlights the environmental benefits of consuming lamb and goat meat, two of the most sustainable meats within the European Union. In brioche bread, mollete, focaccia, baguette, in taco or bao format, the Paquito adapts to all types of interpretations. From the most traditional —with crusty bread, juicy meat, poached potatoes, and candied peppers— to the most daring, with exotic flavors and international influences: Mexican, Japanese, oriental, Latin… This sandwich allows for endless versions, as long as it respects one condition: it must be eaten with your hands and feature European suckling lamb, lamb, or kid, meats that are tender, flavourful, sustainable, and very easy to prepare.

An innovative presentation for a traditional meat

INTEROVIC seeks to promote gastronomic culture, encourage the consumption of local products, and contribute to the sustainable development of the sheep and goat sector in Spain. Through this new edition of the route, the consumption of national lamb meat continues to be promoted with this proposal characterized by a traditional style that seeks to connect with everyday consumption moments. To this end, the renowned artist Ana Jarén has designed a series of illustrations that are physically displayed in the establishments where the Paquito is served, playing a fundamental role in conveying the essence and unique aesthetic of this lamb sandwich with its own name.

Report by ’24/7 Valencia’ team

Article copyright ’24/7 Valencia’