A Benajarafe restaurant wins the II Contest for the Best Malagueña Fry-up

The Gastronomic Academy of Málaga has announced the winners of the 2nd Malagueña Frying Contest, aimed at selecting the establishment that best prepares a traditional dish of our region, the Malagueña fry. The jury's decision was revealed at El Candado Golf, where the first prize was awarded to La Plata Casa Matilde from Benajarafe (Vélez-Málaga), which won the award for Best Malagueña Fry. Additionally, in the category of Best Anchovy Fry, the winner was El Yerno restaurant, located in the capital, Málaga. This category evaluated the anchovy fry recipe that most authentically represents this dish characteristic of the Malagueña coast. The contest saw participation from 16 establishments across the province of Málaga, thanks to the collaboration and sponsorship of the Provincial Council of Málaga, Sabor a Málaga; the Andalusian Regional Government, Gusto del Sur; San Miguel Beers, and Morales and Godoy. This contest was initiated with the goal of "preserving the authenticity of such a typical Malagueño dish as a good fry, rewarding establishments that commit to quality frying, and promoting the excellence of the gastronomy of Málaga and Andalusia," explained Manolo Tornay, president of the Gastronomic Academy of Málaga, during the awards ceremony. The event was attended by the delegate of Agriculture, Fisheries, Water, and Rural Development of the Andalusian Regional Government in Málaga, Fernando Fernández Tapia-Ruano, and the technical director of Sabor a Málaga, Ignacio Carmona. The restaurants that participated in this 2nd Malagueña Frying Contest were: El Yerno (Málaga); La Recaleta (Málaga); Avante Claro (La Cala del Moral, Rincón de la Victoria); Alma Playa (Rincón de the Victoria); La Plata Casa Matilde (Benajarafe, Vélez-Málaga); La Parada (Caleta de Vélez, Vélez-Málaga); El Canarias (Torremolinos); El Choco (Fuengirola); La Escollera (Estepona); La Ponderosa Playa (Fuengirola); Casa Lucas (Málaga); El Cabra Ovidio (Málaga); Bien Frito (Fuengirola); El Cateto (Málaga); Los Manueles (Torremolinos) and Marina Playa (Rincón de la Victoria). All of them received an anonymous visit from the jury throughout the duration of the contest. The jury consisted of the president of the Gastronomic Academy of Málaga, Manolo Tornay; Javier Hernández, from El Candado Golf restaurant; Malagueño chef Manuel Alba, founder of Hermanos Alba restaurant; the technical director of Sabor a Málaga, Ignacio Carmona, and the vice president of Mahos (Málaga Hoteliers Association), José Simón. The public also participated in this event in two categories. The People's Choice Award for Best Malagueña Fry once again went to La Escollera, from Estepona, while the People's Choice Award for Best Anchovy Fry was won by El Choco, from Fuengirola. For both categories, a public vote was conducted through the website of the Gastronomic Academy where the public could vote for their favorite recipe. The Gastronomic Academy of Málaga is the oldest institution of its kind in Spain. Each year, it not only grants these awards at the provincial level but also adds prominent figures to its academic roster to continue highlighting the entire gastronomy of Málaga. A legacy that began in 1977 by historical figures Sebastián Souvirón, Salvador Buendía, Enrique Laza, José Manuel López Peña, Enrique Mapelli, and Antonio García del Valle.