Tartar: why this summer you won’t want to eat anything else

It is a constantly evolving classic, a wild dish and at the same time refined. And, above all, it is one of the best options when temperatures rise.

Today Summum, We explain everything you need to know and where you have to go to get started in the exclusive culinary art of the tartar.

How to prepare a classic tartar

In its classic version, the tartar It is a dish based on raw meat finely cut with a knife. For obvious reasons, the meat has to be lean and tender. Once cut, it is mixed with some essentials such as Worcestershire sauce or the Tabasco sauce (which adds a spicy touch), capers, onion, parsley, olive oil and, sometimes, chilli and pickles. As if it were not a very “raw” dish, a raw egg yolk is used as a finish. Salt and pepper are added at the end and according to the taste of each one.

En the restaurants, mix it is usually given to try to the diner before serving. The ideal accompaniment: salad and chips. It may seem too simple, but it is rather necessary: ​​tartar is a hearty dish that does not admit rivals.

But why is it called tartar?

The tartar it’s not a dish, it’s a legend. Literally. They say that the inventors of the tartar were the tartars, the nomadic warriors of central Asia, who used to use the meat of sick or injured horses by putting it under the saddle and riding all day.

Of course, the typical appearance of tartar, of raw minced meat, help to commune with this anecdote. However, it is more likely that the first tartares began to be prepared in the XNUMXth century using, yes, horse meat rather than beef or beef. One thing is certain: There is no tartare if there is no knife, not machine minced meat, and dressing.

Zalacaín and John Barrita: the versatility of Steak tartare

Zalacain It is one of the steak tartare temples in Madrid. You can change everything around you (the restaurant has undergone a recent renovation), but the charm of this classic remains unchanged. Is about a beef tenderloin tartare, seasoned before and to the taste of the diner, as tradition dictates. The soufflé potatoes, which are served as a side, are perfectly up to this legend.

True to its philosophy “slow food”, the restaurant Elena House, located near Toledo, resorts to the sirloin of Yunclillos beef to make your Steak tartare.

Javi Estévez, chef of The Tasquería with 1 Michelin star, the stall has just opened in the new Mercado de San Miguel John Barrita. The offer focuses on brioches made by the baker John Edward Torres with different and attractive fillings. The Steak tartare brioche is the star tapa of this establishment. It is made with meat from La Finca and is served with a spicy chipotle mayonnaise.

Enigma: the most exclusive version with truffle and foie gras

With 1 Michelin star, seven different spaces and more than three hours long. That’s how it is the gastronomic experience that you live in Enigma, in Barcelona. As a good heir to the Bulli what it is (it is one of the establishments led by Albert Adrià), Enigma accustoms its guests to always go one step further. And not only when it comes to cutting edge.

In this establishment, a classic like Steak tartare merges with two other greats in the kitchen, aspic and pâté en croûte, giving life to a triumphal dish. First a fine high loin tartare is made, seasoned, fresh truffle is added in season and a little gelatin. With the help of molds, the pie, placing a roll of foie gras in the center. Finally, it is napa with veal consommé jelly and left to set. Each slice is accompanied by a slice of sponge cake.

Meat or fish: choose your ideal tartare!

Beyond the Traditional steak tartare, The expression tartare It has now been applied to both hot and cold preparations (yes, there are exceptions) and to a myriad of ingredients.

Between meatsApart from veal, beef or horse, you can use duck breast, for example.

Among the fish, we have many exclusive options, such as salmon or bluefin tuna, fresh cod, sea bream or swordfish. And seafood, like scallops or prawns!

Latasia: heading to Peru

Spain, Peru, Singapore and back to Spain. Latasia It is one of the most popular openings in the capital in recent years. A informal gastronomic proposal, with a lot of heart and a lot of flavor. One of those proposals for daring gourmet who want to have fun.

Located in the financial heart of Madrid, Latasia also makes room in its letter to two fresh, exotic and tasty bites letting yourself be guided by the art of tartar. It is about the Lima cause with red tuna tartare and the Lima cause with nikkei tartare. To try.

Molino de Alcuneza: wild sea bass and ‘detox’

An old mill converted into luxury hotel under the seal of Relais & Chateaux. Alcuneza Mill It is a simple and exclusive boutique hotel located a few minutes from Sigüenza. One of the best places in Spain to wake up.

His restaurant, which as of 2019 has 1 Michelin star, prepares, among other proposals, a wild sea bass tartare with apple, celery and cucumber ‘detox’ soup.

Refresh!

Vegetables and fruits: expanding the confines of tartare

Tartar is not just a carnivore affair. They can also be used vegetables and vegetables, like tomatoes or beets, or why not, fruits. The key is to choose juicy, soft, but not “bland” fruits and cut them into regular pieces. You can go seasoned with brown sugar, wine, rum, cinnamon, mint or pepper.

The book “Homemade Tartares” compiles the recipes of the best tartares from restaurants in The Uncle, the only restaurants in Paris specialized in this dish. Meat, fish, seafood, vegetables and fruits. More than thirty recipes to improvise and enjoy tartare at home. In the most unexpected and gourmet.

Gran Hotel Inglés: red diamonds

It was the first luxury hotel in the capital and now a new stage opens from the hand of Hidden Away Hotels and under the seal of Leading Hotels of the World. The Great English Hotel it is one of the most exclusive corners of Madrid where to stay and one of the most “crazy” places to drink Sunday brunch.

Located in the hotel lobby, the gastronomic space lobby to focuses its offer on salads, sandwiches, sandwiches and cocktails. In his menu, we find the beet tartare with pickles and green rice biscuit. Very TOP.

Cobo Vintage: the most summery tartar

Juicy and with a million nuances, tomato is a wonderful option for making a tartare. On Cobo Vintage, restaurant with 1 Michelin star located in Burgos, the chef Miguel Cobo pay tribute to summer by using this technique.

Su tomato tartare with ajoblanco and smoked sardines is a fresh, light dish and an elegant escape route on these hot days.