{"id":23028,"date":"2025-11-17T16:44:23","date_gmt":"2025-11-17T15:44:23","guid":{"rendered":"https:\/\/anafric.es\/milpa-the-corn-and-lamb-tapa-that-crowns-lamb-once-again-in-valladolid\/"},"modified":"2025-11-17T16:44:23","modified_gmt":"2025-11-17T15:44:23","slug":"milpa-the-corn-and-lamb-tapa-that-crowns-lamb-once-again-in-valladolid","status":"publish","type":"post","link":"https:\/\/anafric.es\/en\/milpa-the-corn-and-lamb-tapa-that-crowns-lamb-once-again-in-valladolid\/","title":{"rendered":"‘Milpa’, the corn and lamb tapa that crowns lamb once again in Valladolid"},"content":{"rendered":"

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<\/strong>‘, by chef Alejandro San Jos\u00e9 Birnbaum<\/strong> (Habanero Taquer\u00eda 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.<\/p>\n

\"Concurso<\/p>\n

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.<\/p>\n

Lamb, the undisputed star of the competition<\/strong><\/p>\n

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:<\/p>\n

\u2018Rocher Lamb\u2019, by Bartolom\u00e9 Lozano Gonz\u00e1lez (Asador Arrocer\u00eda Puerta de Madrid, Albacete).<\/p>\n

\u2018The Mother of the Lamb, Stop Blowing Bubbles with the Milk!\u2019, by Antonio Jos\u00e9 Gonz\u00e1lez Naval\u00f3n (Restaurante +IDEAS, Higueruela, Albacete).<\/p>\n

\u2018Suckling Lamb Skewer, Oaxaca\u2019, by Gohar Tsaturyan (Bamb\u00fa Tapas y Brasas, Salamanca).<\/p>\n

\u2018Curry Lamb Neck Katsu Sando\u2019, by Carles Soriano (Casa V\u00edctor, Castelldefels).<\/p>\n

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.<\/p>\n

A Growing Trend<\/strong><\/p>\n

Lamb’s prominence in this competition is nothing new. In 2023, the winning tapa was Pucela Roll, by chef Teo Rodr\u00edguez (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.<\/p>\n

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 \u2018El Paquito\u2019 to the European campaign \u2018Celebrate the Everyday with Lamb,\u2019 the product is being brought closer to new consumption environments and younger audiences.<\/p>\n

A Campaign that Unites Flavor, Sustainability, and Local Sources<\/strong><\/p>\n

The \u2018Celebrate the Everyday with Lamb\u2019 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:<\/p>\n