This Monday 26, dexcaro changed the stage to be part of a very special event for Alicante gastronomy: the Gastronomic Alicante.
Carlos G Moreno, the skilled chef of Dexcaro Experience, put all its artillery into gear to enter the Alicante Gastronomic steak tartare contest.
For this contest, the chef presented a proposal that consisted of a delicious Octobris Bio Oil brioche bread, followed by its main ingredient, the matured meat of the chop of Nicolás and Valero cut into brunoise fine and seasoned with 4 peppers of the Carmencita brand.
The chef used the ribeye's own fat that was melted with butter, filtering it and incorporating it back into the Steak Tartar.
To top off the creation, he added hollandaise sauce, freshly grated Japanese wasabi, and sake perfume.
As a result of this surprising and tasty dish, dexcaro won the prize to Best steak tartare of the province of Alicante 2022.
Carlos G Moreno He is very grateful for having been able to be part of this experience, as well as full of the desire to continue surprising the public with his creative creations, with which he seeks to capture his most daring facet, his energy, his perseverance and his love for cooking.
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