If you love intense flavors and unexpected combinations, Nikkei ceviche is for you. A unique blend of Japanese technique and Peruvian seasoning that will make you see ceviche with different eyes.

Come to Ronda 14 and be surprised!

Ceviche, a dish with centuries of history

Before talking about Nikkei ceviche, it is interesting to know the origin of traditional ceviche. This dish, an icon of Peruvian gastronomy, has roots that go back more than 2,000 years, when pre-Inca cultures already marinated fish with acidic fruit juices.

With the arrival of the Spaniards in the 16th century, lemon was introduced to the region and began to be used to marinate fish, giving rise to ceviche as we know it today. However, the evolution of this dish did not end there.

With the arrival of Japanese immigrants to Peru at the end of the 19th century, ceviche was transformed once again, integrating Japanese ingredients and techniques to give life to a new version: the Nikkei ceviche.

Origins of Nikkei cuisine

At the end of the 19th century, thousands of Japanese immigrants arrived in Peru in search of new opportunities. When they did not find the traditional ingredients of their homeland, they began to experiment with local products, adapting their culinary techniques without losing their essence. Thus was born Nikkei cuisine, an authentic fusion that unites Japanese precision with the vibrant flavors of Peru.

Fun fact: Nikkei ceviche and the concept of “raw” in Japanese cuisine.

In Japanese culture, raw fish is a key part of gastronomy, as evidenced by sushi and sashimi. However, Peruvians have a different way of consuming it, as their ceviche has always been marinated with citrus, which lightly cooks the fish.

Nikkei ceviche fuses both visions, maintaining the freshness of the fish but with a more subtle marinated touch, thanks to the combination of soy, ginger and citrus. This cultural difference is what gives Nikkei ceviche its own identity.

What is ceviche nikkei?

Nikkei ceviche is one of the most emblematic creations of this fusion. Traditionally, Peruvian ceviche is made with fresh fish marinated in lemon juice, accompanied by onion, chili and cilantro.

In the Nikkei version, Japanese elements such as soy sauce, ginger and sesame oil are incorporated, adding new nuances of flavor and aroma to the classic dish.

How to prepare an authentic nikkei ceviche

To enjoy a perfect Nikkei ceviche, the secret lies in the freshness of the fish and the balance of flavors. Here is an easy recipe to try at home:

Ingredients:

• 200 g fresh fish (tuna or salmon), cut in cubes
• 1/4 cup soy sauce
• Juice of 2 lemons
• 1 teaspoon of grated fresh ginger
• 1 teaspoon sesame oil
• 1/2 red onion, finely chopped
• 1 aji limo or red chili bell pepper, seeded and chopped
• Chopped fresh cilantro to taste
• Salt and pepper to taste

Preparation:

1. In a bowl, mix the soy sauce, lime juice, ginger and sesame oil.
2. Add the cubes of fresh fish and mix gently so that they are well impregnated with the marinade.
3. Stir in the onion, chili and cilantro and stir again.
4. Let stand in the refrigerator for 10 minutes for the flavors to meld.
5. Adjust salt and pepper before serving.

Accompany with cooked sweet potato, Peruvian corn or avocado for extra texture and contrast.

The Nikkei gastronomic experience at Ronda 14

Nikkei cuisine is proof that gastronomy has no limits. Its ability to blend cultures, ingredients and techniques makes it one of the most fascinating experiences for the palate.

At Ronda 14, we have made this fusion our identity. From ceviches to sushi and tiraditos, each dish is made with fresh ingredients and the perfect balance of flavors.

If you haven’t tried Nikkei ceviche yet, this is the perfect time. Visit us in Avilés, Madrid, Pozuelo or Málaga and experience the authentic Nikkei fusion.

¡Reserve your table and let yourself be surprised!

Categories:

Share:

La entrada Ceviche nikkei: the fusion of Peruvian and Japanese cuisine se publicó primero en Ronda 14.

Today we would like to tell you what umami cuisine is and why in Round 14 is a fundamental part of our way of understanding cooking.

Umami: the taste that hooks

Umami is one of the five basic tastes (like sweet, salty, sour and bitter) and literally means “tasty” in Japanese. But it’s not that simple. Umami is that flavor that rounds out a dish, that gives it body and depth, that makes a broth, a sauce or a simple slice of Iberian ham taste like glory. It is the taste of ripe tomato, cured cheese, mushrooms, miso, dashi… and those funds that are cooked for hours to get all the juice of the product. It’s the taste that keeps you coming back for more.

Umami cooking is not about posturing

Chef Mario Céspedes “If you ask me how I would define my cuisine, I would tell you that it is umami cuisine. But beware, not because it’s a pretty word or a fad.”

It’s because, in the end, what I want is that every dish that comes out of our kitchen has that “something” that makes you really enjoy it. It’s not a strident taste. Umami is more subtle, but much more powerful.

It is like a caress on the palate that stays with you.

At Ronda 14 we work a lot with funds, reductions, fermented and products that have that special natural flavor . Because when you combine a tiradito with a good yellow chili cream, or some gyozas with a touch of anticucho, you are looking for just that: a rich, rounded flavor that asks you to repeat.

How to recognize umami? Easy: if you taste a dish and, without thinking about it, you think “oh my God, this is so good”, that’s umami. If you keep thinking about that taste for a while after eating, it’s umami.

If you feel that a dish has something that you can’t explain, but makes you smile, that’s umami. It happens with a well-made ramen, with a good pasta with aged cheese, with a grilled fish with just the right amount of salt… umami is everywhere, you just have to know how to look for it.

Umami philosophy at Ronda 14

In Round 14, we are not obsessed with rules or formalities.

What we want is for you to come, enjoy, and when you finish, think: “I want to come back”.

And for that, we work every day to achieve dishes that have that umami flavor that hooks you. It doesn’t matter if it’s an anticucho gyoza, a tiradito or a bao. The important thing is that every bite tells a story, that it has a soul, that it is an experience.

Would you like to come and try it? We are waiting for you to give you a unique experience.

La entrada What is Umami cuisine? se publicó primero en Ronda 14.

Ronda 14 Madrid is 10 years old and we want to celebrate it with you. If you are passionate about gastronomy, the fusion of flavors, come and rediscover a unique cuisine that mixes the best of Peru, Japan and Asturias, and let yourself be surprised by a proposal that continues to evolve for you.

A decade of flavors, fusion and creativity at Ronda 14 Madrid

It seems unbelievable, but it has been ten years since Ronda 14 landed in Madrid. A decade offering a unique culinary proposal, which continues to surprise and conquer those looking for different gastronomic experiences.

If you have ever come here, you know that it’s not just about eating, but about living an adventure of flavors, a journey between Peru, Japan and Asturias that leaves no one indifferent. And if you have not yet crossed our doors, now is the perfect time to do it: because we are celebrating our anniversary, and the celebration is underway. A project that was born to break the mold

Ten years ago, Mario Céspedes and Conchi Álvarez decided to open Ronda 14 in Madrid with a clear idea: to bring Nikkei and Peruvian-Asturian fusion cuisine to the heart of the city, breaking the rules of traditional haute cuisine.

They wanted a space where you could relax, enjoy surprising dishes and let yourself be carried away by a different gastronomic experience.

No formalisms or labels: just product, technique and flavor, without fear of mixing cultures and creating something new. Today, looking back, it is incredible to see how that initial idea has become a brand with its own seal, recognized by critics, diners and lovers of good food.

Ten years, a thousand stories and a menu full of surprises

To celebrate these ten years of Ronda 14 Madrid, we have prepared a special gastronomic proposal. The best part? You are also part of this celebration. We want you to come and discover (or rediscover) the dishes that have marked our history, but also those new creations that keep coming out of the head of Mario and his team.

Our anniversary menu includes the great classics, such as tiradito with yellow chili cream, anticucho gyozas or oxtail bao.

But there is also room for new surprises that you can’t miss, such as the ceviche with nikkei tiger’s milk, which is an explosion of freshness and flavor, or the eel and foie roll, which is pure umami.

Every dish tells a story, every bite takes you on a journey. And of course, we continue to work with top quality products and haute cuisine techniques, because for us that is non-negotiable.

An anniversary that is lived at the table

Turning ten years old is a reason to celebrate, thank and continue creating. And we do it with you, who have trusted Ronda 14 to live special moments, to share laughs, discoveries and that curiosity for the fusion of flavors. This anniversary is an opportunity for you to come back, to taste, to be surprised and to enjoy. And if you don’t know us yet, this is the perfect excuse to do it. We promise you a different experience, where each dish is a mixture of tradition and creativity, from Peru, Japan and Asturias, with all the love that we put every day.

At Ronda 14 we are excited for what is to come. Ten years is not the end, but a new beginning to continue evolving, creating and dreaming.

We want you to continue being part of this story, because without you it would not be possible.

So now you know: we are waiting for you at Ronda 14 Madrid, with our tables ready and a menu designed to make you enjoy. Because this is much more than a meal: it is a journey of flavors, a celebration of cuisine and, above all, an invitation to continue sharing. Will you join us in this adventure?

Categories:

• Experience Round 14

Share:

La entrada Ronda 14 Madrid celebrates its 10th anniversary se publicó primero en Ronda 14.

There are dishes that are not forgotten. Flavors that take us straight to a village house, to grandma’s kitchen, to the smell of a slow-cooked stew.

Stuffed potatoes are one of those classics that make a mark, and in Ronda 14 we wanted to pay tribute to this traditional Asturian recipe, giving it a very personal touch, with the respect it deserves and the product as our flag.

A recipe with history, flavor and roots

Stuffed potatoes have the soul of a Sunday lunch. They are one of those dishes that require care, patience and desire to enjoy. In Asturias, they are almost an emblem. They have been prepared for generations, filling them with stewed meat -usually beef or minced meat- and cooking them in a sauce that turns into a tasty sauce.

For us at Ronda 14 this traditional recipe has everything we like: humble product but rich in flavor and history.

Our version: respect for tradition, with the Ronda 14 seal.

When we decided to include them in the menu, we knew we could not do it just any old way. Instead of reinventing them without measure, we chose to extol them, to make them our own without losing their essence.

At Ronda 14, stuffed potatoes have an Asturian soul and a traveling spirit. We prepare them with a stewed meat filling in the most traditional style, but we give them a very subtle Nikkeitwist: a background full of nuances and a product pampered in detail.

It is a dish that summarizes very well our Asturian-Peruvian cuisine, where flavor, technique and respect for tradition are fearlessly mixed. The best part? It is comforting and surprising at the same time.

It has that taste that makes you feel at home, but also something that makes you travel far away, as if you were crossing the Atlantic in one bite.

This is how we make them (and yes, you can try it too).

It all starts with just the right balance: good potatoes, juicy meat, and a stir-fry with character.

1. We use medium-sized potatoes, drain them a little -just enough- and set aside.
2. Then we prepare a meat stew (it can be minced or very chopped), to which we add onion, fry garlic, a teaspoon of aji panca (dehydrated and powdered Peruvian red bell pepper) and a teaspoon of paprika.
3. Add some raisins and a little chopped parsley to the stuffing, mix well and remove from the heat.
4. When it is already cold, spread the mashed potato on a piece of plastic wrap, place the filling in the center and, with the help of the paper, form a compact roll.
5. Then, cut the roll into thick slices, all of the same size, coat them with panko (that crunchy Japanese bread crumbs) and fry them until they are golden brown and crispy on the outside.
6. For plating, place the slices in a row, reconstructing the shape of the roll.
7. On top, we cover them with a little of the meat stew sauce and serve with straw potatoes to give them a crunchy touch.
8. Finish by garnishing with drops of avocado cream (made by mashing avocado, lime and parsley) and aji amarillo tears, a vibrant sauce based on aji, onion, garlic and cilantro.

The same as always, as never before

This dish sums up very well what inspires us every day at Ronda 14: to give love to tradition, but without fear of playing with it. We love to mix the traditional with new flavors, and make you feel at home… but with that touch of surprise that makes you say “wow! Because, let’s face it, who said that traditional can’t be fun?

There is only one way for such a dish to work: do it the way it has always been done, but with an eye to the future.

Come and try them!

If you are one of those who value traditional cuisine, recognizable flavors but with a surprise, Ronda 14’s stuffed potatoes will win you over.

It is not just a dish: it is a tribute to Asturias, to its houses, to its stews.

And also a declaration of intentions about what we want to live in our menu. We are waiting for you to try them.

Categories:

Share:

La entrada We rescue the recipe for stuffed potatoes from the most traditional Asturian recipe book se publicó primero en Ronda 14.

Are you passionate about Asian cuisine and want to surprise your friends with a delicious dish? Gyozas are a perfect option to taste exquisite flavors and easy to prepare.

In Ronda 14 we tell you how to prepare them in a quick and easy way. Dare!

Choose the right ingredients

Gyozas are one of the most representative dishes of Asian cuisine, especially Japanese. Its origin, although Japanese, has spread throughout Asia and the world, adapting to different variants. These small delicacies of stuffed and steamed or fried dough are perfect as an appetizer or even as a main dish.

First and foremost, make sure you use the right ingredients. Gyozas have a tasty filling, so the quality of the products you use will really make the difference.

Here are the basic ingredients for the most traditional stuffing:

• Minced pork (you can use chicken or veal if you prefer an alternative)
• Finely chopped cabbage (this is the ingredient that provides freshness and texture)
• Chopped garlic Grated fresh ginger
• Chives or green onions
• Soy sauce, sesame oil and salt to taste
• Gyoza peel (you can find it in Asian grocery stores or use wonton wafers as an alternative)

The filling is quite flexible, so you can adapt it to your tastes, adding other ingredients such as mushrooms or even tofu if you prefer a vegetarian option.

Prepare the filling

One of the keys to good gyozas is to avoid making the filling too liquid, as this will cause the dough to break easily. The first thing to do is to drain the chopped cabbage well. You can do this by placing it in a colander with salt and letting it sit for about 10-15 minutes to release excess water.

Then squeeze it well to remove the remaining moisture. In a large bowl, mix the ground beef with the cabbage, garlic, ginger, scallions and sauces. Be sure to mix everything well, and taste the mixture to adjust the flavor with more soy sauce or an extra touch of ginger if desired.

The result should be a wet mixture, but not excessively so.

Stuff the gyozas

Now that you have the filling ready, it’s time to form the gyozas. Place the dough wafers on a flat surface and place a small amount of filling in the center of each one. Don’t use too much filling, as it can be difficult to seal them properly and they may break during cooking.

With your finger dipped in water, wet the edge of the dough to make it stick easily. Then, fold the wafer in half to form a half moon, and start making folds on one of the edges to seal it properly. The key is to make the folds firmly but without overdoing it, so that the gyoza is tightly sealed but does not break when baked.

If you have never made gyozas before, don’t worry, you will practice and they will come out better and better!

Time to cook them

Gyozas can be cooked in several ways, but the most traditional is the two-stage cooking: first steamed and then fried to get a crispy exterior. Here’s how to do it:

Steaming: heat a large non-stick frying pan with a little sesame oil. Place the gyozas in the pan, making sure they do not touch each other.

• Cook for 2-3 minutes until the base is golden brown.
• Add water to steam: pour a little water into the pan, enough to cover the bottom, and cover with a lid. Let them steam for about 5-7 minutes. This will cook the filling well without making the dough too soft.
• Brown them: once the water has evaporated, remove the lid and let the gyozas fry for 2-3 minutes more until they are nice and crispy underneath. If you prefer a lighter version, you can choose to just steam them, which will make them more delicate and juicy.
• But if you like your gyozas crispy, feel free to follow the double cooking technique.

The final touch: the sauce

There is nothing like a good sauce to accompany gyozas.

The traditional dipping sauce is very easy to prepare and consists of mixing:

• Soy sauce Rice vinegar (if you don’t have it, white vinegar can be used)
• A touch of sesame oil
• A little chopped garlic or red chili if you like more intense flavors

Simply mix these ingredients to taste and serve in small bowls. Some people also add a little sugar to balance the acidity of the vinegar.

Any extra tips?

1. Experiment with the filling: you can try variations on the filling, adding ingredients such as seafood, chicken or even vegetables for a vegetarian option.
2. Homemade dough: if you dare to make your own dough, the taste will be even more authentic. Mix wheat flour, water and salt to form a soft and pliable dough.
3. Refrigeration: if you prepare a lot of gyozas, you can store them in the freezer before cooking. This way, you will have gyozas ready to fry or steam at any time.

Homemade gyozas are a great way to experiment with Asian cuisine in your own home. With simple ingredients and a little practice, you can enjoy delicious gyozas. Plus, they’re perfect for sharing at a meal with friends or family.

Dare to try this recipe and surprise your loved ones with a delicious dish!

Categories:

Share:

La entrada How to prepare good Gyozas? se publicó primero en Ronda 14.

Do you consider yourself a foodie? Peru is the destination you can’t miss. With a mix of local flavors and international touches, its cuisine is taking the world by storm. In Ronda 14, we tell you why you should put it on your food list.

The diversity of Peruvian cuisine

Peruvian cuisine is a true melting pot of traditions and flavors, a perfect fusion of the indigenous and the contemporary.

Throughout history, Peru has been home to different cultures, from pre-Hispanic peoples to Spanish colonizers, and later Asian and African immigrants. Each of these influences has left its mark on the ingredients and techniques that make Peruvian cuisine unique. The various regions of the country contribute their own touch.

On the coast, fresh seafood is the protagonist. Ceviche, with its mixture of raw fish, lemon and chili, is the star dish. In the Andes, the potato is prepared in infinite ways, being one of the most important ingredients of the local diet.

And in the jungle, exotic flavors such as camu camu or aji charapita take dishes to another level of flavor. Native ingredients: an incomparable flavor A great secret of Peruvian gastronomy is the incredible variety of native ingredients.

Peru is home to more than 3,000 varieties of potatoes and an enormous diversity of exotic fruits and herbs found nowhere else in the world.

These ingredients, together with superfoods such as quinoa, camu camu or lucuma, not only add flavor, but also offer exceptional nutritional value.

These products are the basis of a fresh, healthy and, above all, tasty cuisine. The richness of its ingredients allows Peruvian chefs to create dishes that go beyond the ordinary and always surprise.

The fusion of cultures: Nikkei and Creole cuisine

What makes Peruvian cuisine even more interesting is its ability to fuse flavors from all over the world. In the late 19th century, the arrival of Japanese immigrants to the country gave rise to the famous Nikkei cuisine, which blends Peruvian flavors with Japanese cuisine. The result is innovative dishes such as tuna tiradito with wasabi, quinoa sushi and anticucho gyozas.

On the other hand, Creole cuisine is still the basis for many traditional dishes such as lomo saltado, aji de gallina and cau cau. This fusion of native ingredients with foreign influences has given rise to a modern, fresh and avant-garde cuisine.

Peru on the world stage In recent years, Peruvian gastronomy has gained international recognition. Lima, the country’s capital, is home to some of the world’s most prestigious restaurants.

In addition, festivals such as Mistura, one of the largest in Latin America, attract thousands of tourists who want to taste the best of Peruvian gastronomy. Thanks to its rich culinary heritage, Peru has established itself as one of the most important gastronomic destinations worldwide.

Gastronomic tourism in Peru

If you’re a food lover, Peru is a must-visit destination. From Lima’s local markets filled with fresh ingredients and food stalls to high-end restaurants offering innovative experiences, there is something for everyone. The best part is that when you travel to Peru, you can enjoy the food where it comes from. Imagine savoring a freshly prepared ceviche on the coast or tasting a cuy chactado in the Andes.

The proximity to the producers and the respect for the ingredients make the gastronomic experience incomparable.

Chef Mario Céspedes and his vision in Ronda 14

If you are passionate about Peruvian cuisine, you have to know the proposal of Mario Céspedes in Ronda 14.

This Peruvian chef has taken his country’s gastronomy to a new level, fusing traditional Peruvian flavors with Asturian products and creating a unique gastronomic proposal.

Ronda 14 is a benchmark of Nikkei and fusion cuisine, where creativity and respect for the ingredients are mixed in each dish, offering you an experience that you will not find anywhere else.

If you like to discover new flavors and live unforgettable gastronomic experiences, don’t hesitate to put Peru, and Ronda 14, on your list of destinations.

The culinary adventure awaits you!

La entrada Peru: one of the best gastronomic destinations in the world se publicó primero en Ronda 14.

An award that tastes of effort and talent

The Macarfi guide does not beat around the bush: every year it selects the restaurants that make the difference in Spain. And this 2024, Ronda 14 Malaga has managed to earn a place among the 15 chosen.

The recipe for this success? We talk about passion, effort and love for what we do. Because behind every dish, there is a team that gives its best. But, honestly, without your support, none of this would make sense. You are the one who gives life to each service, to each toast, to each shared moment.

A unique fusion

Since we opened our doors in Malaga, we bet on a gastronomic proposal that combines Peruvian, Japanese and Asturian flavors. A unique fusion, where tradition and innovation go hand in hand, inviting you to an unforgettable journey of flavors and emotions.

In our menu you will find from tiraditos and ceviches to Nikkei rolls and Asturian stews with a Peruvian touch, such as dry wagyu with tacu tacu of Asturian faba bean.

Each dish is designed to surprise you and make each visit different and memorable.

Thank you for being part of this adventure

Receiving this award encourages us to go even further.

Thank you for trusting us, and for being part of this story that is just beginning. We move forward, with you by our side.

We continue cooking, creating and dreaming with you as the main ingredient.

And it’s only just begun! The best part of it all? That the best is yet to come.

We are eager to keep innovating, to keep bringing you flavors that excite you, and to keep growing together.

Thanks also to the Macarfi guide for recognizing this great little project that we love so much. We are still on the move, with our feet on the ground and our hearts on every plate.

Join us in this adventure and we will be waiting for you to celebrate it as it deserves!

La entrada Ronda 14 Malaga, among the best openings of 2024 according to the Macarfi Guide se publicó primero en Ronda 14.

If you are passionate about Nikkei cuisine and are looking for surprising flavors, our nigiris at Ronda 14 are a gastronomic experience not to be missed. Each piece reflects our passion for innovation without losing the authentic essence of Japan and Peru.

What makes our nigiris special?

At Ronda 14, each nigiri is much more than just rice and fish; it is a balanced combination, where the ingredients are carefully selected to offer exceptional freshness and quality. Each piece is prepared on the spot, guaranteeing the perfect harmony between rice and fish.

Unique ingredients, surprising flavors

Although traditional nigiris are known for their delicacy, at Ronda 14 we take a step forward by incorporating unique ingredients and surprising flavors. We go for daring combinations, using products such as yellow chili, miso or yuzu, which bring unexpected nuances to every bite.

Our creations include red tuna nigiri with spicy sauce, butterfish nigiri with yellow chili cream, and the irresistible combination of salmon with sweet miso. These original mixtures create fascinating contrasts that respect the Japanese tradition, providing a distinctly Peruvian personality.

Rice, the key to our success

Rice is the essential base for a good nigiri, and at Ronda 14 we know this very well. We take care of every detail, carefully controlling the texture, temperature and cooking point of the rice to achieve a compact, firm and at the same time delicate piece, which melts smoothly in the mouth.

The result is a small culinary masterpiece that highlights both the rice and the fish, guaranteeing freshness and balance in every bite.

Japanese technique with Nikkei identity

Nikkei fusion requires equal parts technique and creativity. Under the direction of Mario Céspedes, our nigiris represent a cultural dialogue between Peru and Japan, where each dish shows a deep respect for both gastronomic traditions.

From the precise cutting of the fish to the artisanal preparation of our sauces, each nigiri is a visual and gustatory manifestation of balance and beauty, inviting you to enjoy with all five senses.

Share, enjoy and explore

Our nigiris are ideal for sharing, discovering and enjoying in company. We invite you to experiment with different flavors and combinations. Our team is always ready to recommend the pieces that best suit your preferences, making your visit a totally personalized experience.

Discover the best way to pair Nikkei cuisine dishes!

Visit us and discover them for yourself.

We are waiting for you in our restaurants in Madrid, Pozuelo de Alarcón, Málaga and Avilés to enjoy our nigiris, the benchmark of Nikkei gastronomy in Spain. Book your table at Ronda 14 and see why our nigiris have become a reference for lovers of fusion cuisine. Come and try them and enjoy a unique experience from the first bite!

Categories:

Share:

La entrada The Nigiris of Ronda 14 se publicó primero en Ronda 14.

The essence of the Peruvian seco, reinterpreted

seco is an emblematic Peruvian dish, traditionally made with meat slowly cooked in a delicious sauce based on coriander and spices. At Ronda 14 we have decided to go a step further, using wagyu beef, recognized worldwide for its exceptional juiciness and tenderness.

The choice of wagyu is no coincidence. Its delicate marbling provides a silky texture and a deep flavor that, when slowly cooked in the aromatic Peruvian sauce, reaches a unique dimension.

Each bite becomes an experience that combines the best of two worlds: Peruvian tradition and Japanese excellence in the selection of meats.

Tacu tacu de faba asturiana, the perfect accompaniment

In Peru, tacu tacu is a symbol of Creole cuisine, traditionally made with rice and beans. In our desire to pay homage to the Asturian pantry, we have given a twist to this classic recipe, using Asturian beans, known for their incomparable creaminess and unmistakable flavor.

The preparation of tacu tacu with Asturian faba beans creates a delicate and slightly crunchy texture, which contrasts perfectly with the tender wagyu meat.

The result is a dish that clearly speaks of our identity: authentic fusion that respects the essence of its origins, adding an innovative touch.

Fusion as a culinary philosophy

At Ronda 14, fusion is not just about mixing ingredients; we unite cultures, traditions and experiences. Our cuisine is a dialogue between Peru, Japan and Asturias, where the creative freedom of chef Mario Céspedes gives life to unexpected but always balanced combinations.

The seco de wagyu with tacu tacu de faba asturiana is a clear example of this. It represents how, from exceptional ingredients and refined culinary techniques, we can create something novel and delicious that reflects our passion for gastronomy and our commitment to the enjoyment of the diner.

A gastronomic experience you must try

If you want to live the Ronda 14 experience, this dish is a must. Ideal for sharing and enjoying in good company, it is a tribute to the palate, where each element is designed to enhance the flavor of the other, creating a perfect harmony in every spoonful.

We invite you to discover it in any of our restaurants in Madrid, Pozuelo de Alarcón, Málaga or Avilés. Come and live a unique experience where Peruvian tradition, Japanese precision and Asturian products come together in a combination that you will not find anywhere else.

Are you ready to enjoy this unique creation? Reserve your table at Ronda 14 and experience authentic Nikkei cuisine with an Asturian touch.

La entrada Discover our dried wagyu with tacu tacu of Asturian faba beans. se publicó primero en Ronda 14.

Fresh, intense and with a unique flavor. This is the Nikkei tiradito, a fusion of textures and nuances that combines Japanese tradition with Peruvian passion.

At Ronda 14, we prepare it with the best ingredients so that each bite is an explosion of flavors.

What is Nikkei tiradito?

Nikkei tiradito is one of the most representative expressions of this fusion. It is a dish that combines the delicacy of Japanese sashimi with vibrant Peruvian flavors.

It consists of thin slices of raw fish, cut in Japanese style, and bathed in a citric sauce with touches of chili and other ingredients that add freshness and a subtle spiciness.

This contrast between the softness of the fish and the acidic-spicy point of the sauce is what makes the tiradito an authentic gastronomic jewel.

Our proposal in Round 14

At Ronda 14, we have perfected the art of Nikkei tiradito, offering a unique dining experience that reflects authentic Nikkei fusion. Our chef, Mario Cespedescombines his Peruvian heritage with Japanese techniques and high quality local products to create dishes that surprise and delight.

Fresh and quality ingredients

We use fresh, sustainably sourced fish, carefully selected to ensure optimal flavor and texture. We accompany the fish with a sauce made with aji amarillo chili, fresh citrus and a touch of soy, creating a perfect balance between acidity, sweetness and umami.

A presentation that makes you fall in love

Presentation is fundamental in our proposal. Each dish is carefully placed to highlight the vibrant colors and elegance of the tiradito. We want you to feel the passion and dedication we put into each creation from the first glance.

A complete Nikkei dining experience

In addition to tiradito, at Ronda 14 we invite you to explore other emblematic dishes of Nikkei cuisine. From fresh ceviches to innovative sushi, our menu is designed to take you on a culinary journey that celebrates the union of two rich and diverse gastronomic cultures.

We are not going to tell you more, because the best thing is that you try it. In Ronda 14 we are waiting for you in our stores in Avilés, Madrid, Pozuelo and Málaga to live an authentic Nikkei experience.

Reserve your table and get ready for an explosion of flavor.

See you at the table, bon appetit!

Categories:

Share:

La entrada Discover our Nikkei tiradito se publicó primero en Ronda 14.