Gazpacho is five ingredients. The tomato is four of them in effect. At Fervores, the gazpacho is made every morning and the recipe does not change, but the dish changes every week depending on what the tomatoes are doing.
The Mercado de San Agustin in Granada is open every morning except Sunday. Gonzalo Carrasco visits on Tuesday and Friday, which means the Fervores menu gets updated twice a week. This is less romantic than it sounds and more practical than most people expect.
The wine list at Fervores has thirty-one references. It has never had more than thirty-five. Keeping it short is a deliberate choice, and it involves saying no to a lot of wines that are perfectly good.
Group dinners in a restaurant are either the best or the worst version of eating out, depending almost entirely on how well the kitchen and the group have communicated beforehand. This is a practical guide to making the former more likely.
Presa iberica is a cut from the shoulder blade area of the Iberian pig, well-marbled with fat and suited to slow cooking. At Fervores it is the dish that most clearly shows what the wood hearth can do that a gas range cannot.
When the gas range at Fervores was replaced by a sandstone hearth in the spring of 2018, the change was not cosmetic. It altered what could be cooked, how long it took, and what the kitchen smelled like at 22:00 on a Friday. This is a practical account of what that shift involved.
The Alpujarras is a series of valleys on the southern slope of the Sierra Nevada, between Granada and the coast. It has been producing goat's cheese for a very long time, and the cheese from that area has a particular character that is hard to source elsewhere in Andalusia.
Cafe de puchero is a traditional Andalusian coffee made by brewing ground coffee in a clay pot with a cinnamon stick and a strip of lemon peel. It is not espresso. It is not filter coffee. It is something older and slower, and it is the last thing served at Fervores most evenings.
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