"The anchovies you know are cured in brine, resulting in a powerful saltiness and pungent fish flavor. Boquerones, on the other hand, are salted and pickled in vinegar and herbs."
"The result is a tender texture, a mild flavor, and a delicious combination of salt and tang. It really is a completely different experience."
José Andrés showcases the beauty of simple culinary combinations at Mercado Little Spain with a dish of potato chips topped with marinated olives and boquerones. The dish highlights Spanish ingredients and flavors that transcend cultural boundaries. Boquerones, or white anchovies, differ significantly from traditional anchovies, being salted and pickled in vinegar and herbs, resulting in a mild flavor and tender texture. This unique preparation offers a fresh perspective on anchovies, making them more approachable for diners who may have previously disliked them.
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