The Tasca of the Center

where was Carlos’ Tasca, by Carlos Lamacurrently retired in his hometown in Spain, Albacete, now works The Tasca of the Center. It was a pleasure to see that the new owners have respected the tradition of this tavern, which for approximately 30 years was in Cordova and Victor Manuel Rendonbecoming an iconic restaurant in Guayaquil.

The bar at the entrance, with the typical inn to have drinks and try tapas, remains almost intact. The layout of the restaurant is the same; It only underwent a renovation with drawings of Spanish motifs on the walls, by way of frescoes. Even the always attentive welcome of the maitre d’Sixto, who served half his life in said restaurant, is the same, and he still almost remembers what each diner ordered to drink.

comfort food

Thus, with that feeling of belonging, we sat down to analyze the new menu at La Tasca del Centro, which maintains a basic Spanish menu, with meats, charcuterie, classic dishes and a novelty: rice dishes.

We start with something very basic: chickpeas. A very simple dish, and, due to its simplicity, it is difficult to make it spectacular. In my opinion, their secret is to cook them with bacon, ribs or any meat with a lot of flavor, preferably with bone marrow, and some spices, like bay leaves and garlic. Since chickpeas take a long time to cook, the meat and bone “release flavor”, thus achieving a stew with a deep flavor, ideal to accompany with good bread and a glass of wine. And the bread, by the way, was also good, better than before.

We then tried a brothy duck rice. This was the best dish of our meal, and one of the best caldosos I’ve had in Guayaquil. Well done, with technique. The duck, medium term, accompanied with asparagus at its point. The rice, of national grain, had been cooked in a bottom made to perfection, with spices, saffron; with an intense flavor to the bird in question, ideal and juicy texture. Few things are as unpleasant as hard, dry rice.

We couldn’t try the blood sausage soup, which also looked sensational.

We finished our lunch with a tenderloin foie, to the wine. It can improve with a better cut of the foie and a lower cooking point. A good dish, with meat of good quality and thickness.

Finally, I could not miss the dessert and the bajativo. A Basque cake, with a reduction of forest fruits, and an espresso martini, made with espresso coffee, vodka and cocoa cream, which are worth trying. Especially in pairing. La Tasca del Centro continues a tradition of three decades. (EITHER)