The most intimate confessions of Tamara Falcó after the publication of her recipe book: what she cooks for her boyfriend, what she eats at Isabel Preysler’s house, what her childhood tastes like …

For a few days, I just want to go to Isabel Preysler’s house to eat lentils and a Spanish omelette. And chorizo ​​croquettes. Because don’t fall into the prejudice, as I did, of thinking that the Puerta de Hierro mansion only takes caviar and Ferrero Rocher. Tamara Falcó confirms it to me in the interview about his first book, ‘My mother’s house recipes’ (Espasa), a compendium of family gastronomic wisdom simmered during the after-meals in the pandemic, flavored with the Philippines and Spain, with the inheritance of his grandmother. Beba very present and dishes of those that would be prepared in any of our homes. “At home is that we eat a lot and well”, emphasizes the Marchioness of Griñón. And I believe her, because Tamara, so transparent, polite and always kind, you can only believe her when she tells you things and stay with the desire to share a little more: as in good restaurants (which she recommends to us), a chat she always leaves us with our mouths watering.

Although she admits that “making an improvised menu is complicated because you can’t do anything sophisticated”, Tamara is clear about it, and if we were to show up at her house by surprise, she would prepare some eggs for us: ” you always look good with a ratatouille with fried eggs, some broken eggs … Eggs always save you from any unforeseen event. Mario always says that an egg saves everything (he, in fact, always puts it in lentils) «. The Marquise de Griñón confesses that “in confinement I did not cook much because I did not feel very upbeat because of everything that had happened with my father. I saw pictures, the news was so terrible … I focused more on personal peace, prayer, enjoying long meals with my family, playing in the garden with my nephew, doing sports … but I walked away from all that were obligations. I wanted to enjoy, as I normally cannot with my family, those after-hours that lasted for hours, and food was part of that.

From those eternal after-dinner tables came ‘The recipes from my mother’s house’, “sitting around a table is beautiful, and those stories are the ones I tell in the book.” Because, in addition to recipes, Tamara Falcó’s first publication is full of confessions and anecdotes. “The Philippine roots made us eat things as children that were not so common at that time, rice noodles, rolls, mango …”, but Tamara Falcó’s childhood also tastes like «lentils, which I love, I liked even the ones at school; to potato omelette, to breaded steaks«. Surprised? I admit that I do too.

The Philippine heritage of her grandmother Beba, who passed away just a few months ago, marks every page of Tamara Falcó’s cookbook. «It was his recipes, the ones that traveled from the Philippines with my mother, which mark the flavors of my childhood. But one day, on a move, the book in which my grandmother kept her recipes got lost. She herself told me about it with immense sorrow, it was something totally irrecoverable and, perhaps without knowing it, that moment was the germ of this book«.

The book that Isabel Preysler’s daughter has published by the hand of Espasa is a gastronomic journey around the world, with a stop in the Philippines, Italy, France, the USA, but if she has to stay with a kitchen, Tamara Falcó is clear about it: «the Spanish one, without a doubt. It is a pity that we do not have it as well documented as the French, and it is true that our presentations are not as careful, but of flavor, like Spanish food there is none. We are lucky because, in addition, it is a country in which they cook, and they cook well, although we have to be careful, because we are losing it. And we can’t lose that, because It is very important to eat healthy, with local products, and even more so if we have the Mediterranean diet«. And he leaves us another portrait that we would not have imagined either: “when I was little I would go to my father’s house in the country, I would take fresh eggs from the hens, and that flavor …”.

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And with many eggs, « the dish that I will never get tired of is the potato omelette. When you cook other dishes you can get tired of them before eating them, but that doesn’t happen to me with an omelette «. After sharing her recipe and that of my father (the best in the world, by the way), Tamara Falcó also confesses to me that Íñigo Onieva, her boyfriend “is very gluttonous, but on Fridays, he has to have his omelette.” Recently graduated from the renowned Le Cordon Bleu, the Marchioness of Griñón is a chef from head to toe: «you don’t cook for yourself, you cook for others to enjoy, and sometimes you are going to cook things that you don’t like or don’t like you would eat, but you have to do them ».

In the foreword to the book, written by Isabel Preysler herself, much emphasis is placed on the presentation of the dishes and the decoration of the table. It’s not that I don’t like cooking. It’s simply that I find the ultimate pleasure in food, while Tamara finds it from the moment she chooses the ingredients. For her it is a process. For me, it is an end. When I think of a dish, I think that I am not only thinking about a flavor or even an aroma. I think of a table. A well-set table, with flowers, arranged, decorated, and that plate served on a beautiful china and waiting for the guests. For me, cooking is that: a mixture of stimuli that awaken all your senses and the security of being able to enjoy, together with mine, an important moment«, Says the proud mother Tamara Falcó.

And since we can’t think of a better host to lead by example than Isabel Preysler, our interview with Tamara Falcó ends, precisely, talking about tables and decoration. « Any food tastes better on a well-laid table. My mother taught me that food has to enter through the eyes. Plating is a brutal form of expression. When I was little, I prepared I don’t remember what looked horrible, and I gave it to my mother to try. And he didn’t want to, not looking like that. »Gastronomy is a 360-degree experience, the chef’s work is inside the kitchen, but everything adds up, from the reception to the attention in the room, how they sell you the dish and the chef’s idea«.