Valencia, January 21, 2025. Chef Miguel Satorre, from the ‘Madre’ restaurant in El Cabanyal, is responsible for creating this new recipe. This dish is part of “Las cuatro estaciones de la terreta” (The Four Seasons of the Land), an initiative that celebrates seasonal and locally sourced produce at ‘Mi Cub’ in Mercado Colón.
Mi Cub, the gastronomic space in the Mercado de Colón (Colón Market), kicks off the year and celebrates winter with a new culinary creation: ‘Chicken Taco with Sweet Potato Foam’, a dish created by Miguel Satorre, chef of the ‘Madre’ restaurant. A seemingly simple dish, yet one of great depth, in which the sweet potato—the star ingredient of the season—takes centre stage in the form of a smooth and enveloping foam. The contrast is provided by the Cajun-style marinated chicken, which introduces a salty and spicy note, balancing the whole. This creation also marks a new addition to Mi Cub’s menu, introducing the taco format for the first time.
“The challenge was to create a recognizable dish, but with surprising nuances. We wanted the sweet potato to be more than just a side, but the central element of the dish, and for the chicken to add character without overpowering it,” explains Miguel Satorre. “It’s a very honest recipe, designed to showcase seasonal produce without artifice.”
The taco is made with chicken from Carnes Varea and sweet potato from Frutas y Verduras Fina, two suppliers from the market itself. ‘Mi Cub’ works directly with all the vendors for its menu, prioritizing quality and proximity. In addition to these main ingredients, the recipe is complemented by a carefully selected array of flavours that add freshness and complexity: oak leaf and cilantro, pickled onion, which balances the dish with a subtle acidity, mango, which introduces a sweet counterpoint, and sriracha sauce, which rounds out the dish with character and personality.
‘Mi Cub’ thus reaffirms its commitment to local flavours and Valencian products. “For us, there is no greater privilege than paying homage to the produce of our land and to those who work with it,” says Anabel Navas, director of Mi Cub. “The ‘Four Seasons of Valencia’ initiative is a way of telling the story of Valencia through gastronomy, and this taco is a magnificent example of how tradition and innovation can coexist on the same plate.” “Four Seasons of Valencia” is an initiative that celebrates seasonal and locally sourced products and highlights a local product each season.
In this case, they also wanted to create a recipe that would perfectly pair with Turia Beer, which is known for its rich aroma and citrus notes.
With this new addition to its winter menu, Mi Cub consolidates its position as a gastronomic benchmark in Valencia, a place where local produce, creativity, and respect for seasonality come together to offer unique culinary experiences.
Report by ’24/7 Valencia’ team
Article copyright ’24/7 Valencia’
‘Mi Cub’
Mercat de Colón
Carrer de Jorge Juan, 19
L’Eixample
46004
Valencia
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