The 21st National Pintxos and Tapas Competition of Valladolid has once again placed lamb at the pinnacle of Spanish gastronomy. This year’s winning entry, ‘Milpa‘, by chef Alejandro San José Birnbaum (Habanero Taquería Restaurant, Valladolid), stood out for its originality and respect for the product: a corn ring filled with lamb, combining tradition, technique, and creativity in a modern and surprising format.
This victory represents further recognition of the culinary potential of lamb. It is also the third consecutive year that a tapa made with lamb has won the top prize, consolidating a growing trend in bars, restaurants, and gastronomic competitions.
Lamb, the undisputed star of the competition
The presence of lamb in this edition was particularly prominent. Numerous finalist entries have incorporated lamb, suckling lamb, or kid goat into their dishes, a clear sign of the growing interest among chefs and consumers in these meats. Among them are such creative options as:
‘Rocher Lamb’, by Bartolomé Lozano González (Asador Arrocería Puerta de Madrid, Albacete).
‘The Mother of the Lamb, Stop Blowing Bubbles with the Milk!’, by Antonio José González Navalón (Restaurante +IDEAS, Higueruela, Albacete).
‘Suckling Lamb Skewer, Oaxaca’, by Gohar Tsaturyan (Bambú Tapas y Brasas, Salamanca).
‘Curry Lamb Neck Katsu Sando’, by Carles Soriano (Casa Víctor, Castelldefels).
This surge is no coincidence. Lamb is making a strong entrance into more informal, dynamic, and accessible culinary approaches, connecting with new audiences and demonstrating its versatility.
A Growing Trend
Lamb’s prominence in this competition is nothing new. In 2023, the winning tapa was Pucela Roll, by chef Teo Rodríguez (Trasto Restaurant, Valladolid), a puff pastry roll filled with suckling lamb stew and Japanese curry, which a year later was crowned Best Tapa in the World at the same competition.
This trajectory demonstrates that the use of lamb in Spanish tapas has become a true line of gastronomic evolution, also driven by the work of INTEROVIC, the Interprofessional Organization of Sheep and Goats. From initiatives like ‘El Paquito’ to the European campaign ‘Celebrate the Everyday with Lamb,’ the product is being brought closer to new consumption environments and younger audiences.
A Campaign that Unites Flavor, Sustainability, and Local Sources
The ‘Celebrate the Everyday with Lamb’ campaign highlights the environmental and social benefits of suckling lamb, lamb, and kid goat meat, considered among the most sustainable in Europe. In Spain, its production:
- Supports more than 185,000 sheep and goat farms.
- Preserves the rural landscape and biodiversity.
- Prevents wildfires through grazing.
- Boosts the local economy in rural areas.
- Protects native breeds and production systems linked to the land.
Furthermore, the campaign aims to break the stereotype that lamb is only for special occasions, promoting its consumption in everyday, informal, and easy-to-prepare formats. One prime example is “El Paquito,” the lamb sandwich that is already a hit in bars across the country.
Lamb: Innovation and the Future
According to Tomás Rodríguez, director of INTEROVIC:
“This recent success of lamb at the National Pintxos and Tapas Competition in Valladolid reaffirms this approach: lamb is not only tradition and quality, but also innovation and the future of Spanish gastronomy.”
The triumph of ‘Milpa’ and the widespread presence of sheep meat at the competition demonstrate that the sector is experiencing a period of renewal, reinforced by initiatives that bring it closer to culinary innovation and new consumption channels. This evolution benefits the entire livestock and meat supply chain and the whole region linked to this production.
