Last December, Fuerte Hotels launched a Facebook contest to find the dish that proved to be the most Fuerte for Christmas. It proved to be a hard-fought competition in with Salvador Vallejo won first prize for his Tuffled Sirloin.
This Malagueño (resident of Malaga) won a weekend for two at the Hotel Fuerte Grazalema and in gratitude, promised to cook his delicious recipe on site. It’s been months and our winner has enjoyed his rural getaway in the Sierra de Grazalema.
‘Salva’, as he is known, is a professional cook (but currently unemployed) so he told us how wonderful it was to be able to show off his culinary arts. We turn it over to him to explain further:
A friend and I decided to head out for a weekend in May, making it a great time to enjoy the weather in Grazalema without becoming overheated. We left my town, El Borge (Malaga) and took a couple of hours of driving to arrive.
The day was blessed with bright sunshine, offering a stunning first impression of the Fuerte Grazalema. Honestly, we were astounded to see the hotel and its location – the place could not be more impressive. The truth is that photos do not do it justice – it must be seen to be believed!
After our journey, all we wanted to do was take a beer on the hotel’s terrace – what a view! Once rested, we headed to Grazalema, a village with real charm that reminded me of my own.
On Saturday we woke up early to seize the day and toured Ubrique, Benaocaz and Villaluenga. We were fortunate enough to encounter the Feast of the Trashumancia in this village and of course try the purchase the typical, local cheese – the payoyo.
Back at the hotel, the moment arrived to cook my Truffled Sirloin. My fellow chefs provided me with a kitchen apron and hat and brought me all the ingredients, but I will say that what gives my recipe its special touch comes from my own town – raisins and sweet El Borge wine. I cooked the meal for nine people and put it on the buffet for other guests – it was a smash hit! So, I want to let Fuerte Hotels known that if there are any vacancies for a chef, I am completely available ;).
It was an extraordinary experience that we thoroughly enjoyed and would love to repeat. So I’d like to take this opportunity to thank both Inma Medinilla, the director of the hotel, as well as the entire staff or their wonderful treatment. Thank you!
