Mariano Rodríguez prepares the best gourmet sandwich in Málaga: it includes Iberian shoulder and his award-winning mayonnaise.

Mariano Rodríguez has done it again. Having already won the last two competitions he participated in, taking home the awards for 'best gazpachuelo in Spain' and 'best Russian salad in Málaga', he has now repeated his success at the first edition of the Bocata Fest, a gastronomic festival held this past weekend at the Marenostrum Fuengirola, where he won the crowd's favor with his Bocarte sandwich.

The Bocarte sandwich by Mariano Rodríguez outperformed other creations from renowned chefs, such as those by Diego Gallegos, a Michelin-starred chef, and Diego René, who has a Repsol Sun. His sandwich includes ciabatta bread, the distinctive element being the Iberian mogote, a pickled gherkin, good arugula, and his award-winning mayonnaise, which he uses in his gazpachuelo and Russian salad, but seasoned with Parmesan, leading to this new recognition awarded by the audience who attended this first edition of the Bocata Fest in Fuengirola, which was sold out on Friday and Saturday at the Sohail Castle.

"There was a good level, many professionals, a top-notch level. Repsol Suns, Michelin Stars...", acknowledges Mariano, very happy after this new award that certifies the good work being done at Eme de Mariano, also highlighting the good organization of the contest: "It was a success". The chef explains that his Parmesan mayonnaise is the same one he prepares daily for other dishes but "once the mayonnaise is made, Parmesan is incorporated".

About his Bocarte, he adds that it includes "good bread, a ciabatta from Obrador Juanito" which he usually works with, "good arugula", and a pickled gherkin that they prepare beforehand. The distinctive element, besides the mayonnaise, is the choice of a "premium meat from Montellano", such as the Iberian mogote, which comes from the upper part of the pork loin: "It has more fat and is juicier. It goes very well with this sandwich". "I always try to play with the product," emphasizes Mariano, who bets on basic but well-executed products and elements to shine: "If you put too many things and you don't even know what it is... In my sandwich, everything fits very well". Once the contest is over, his Bocarte sandwich can still be enjoyed at his restaurant Eme de Mariano.

The contest also awarded another prize, in this case to Diego René, for the side dish he presented with the sandwiches, his Guacamole with Totopos. A "fresh and balanced" proposal that surprised the audience, especially for its strong flavor.