Strolling around Barcelona means being amazed  by its  architecture,
..its people. The diversity around the place,
and its neighborhoods full of charms.
Precisely, one of its neighborhoods, is what brought us here.
Those who walk around Plaza España, don`t suspect that
a revolution is being carried out in a few blocks.
This revolution begins in 2011,
 
when Albert and Ferran Adrià
joined together with Iglesias Brothers
creating a new concept in gastronomy,
Six different concepts
 
in the same place,
 
"El Barri"
Chef tv continues discovering each of the
restaurants that comprise "El Barri".
We continue our tour with Jorge Muñoz, to meet  Paco Méndez,
Head Chef at Niño Viejo.
 
Hello, Jorge. How are you?
How are you, Sole?
How are you?, Good. thanks, nice to meet you.
Great to here that.
Thanks for all, good service.
Well, this is Niño Viejo. This is Niño Viejo, yes.
The Taqueria with this informal style
that Albert and I have decided to open
How long is it since you opened it?. eh..3 years and a half.
we opened in...
August 2014.
More that 3 years and a half,  it will be 4 years this year.
And the truth is that we are really happy.
And above all,
 
 
we have opened
two different concepts of Mexican cuisine.
Especially one,
that is the Taqueria, that is an informal gastronomy concept
which is our way of expressing, that is Hoja Santa.
And...
When you say , Taqueria, right?
It represents in our minds, the idea of Tacos.
Niño Viejo is the first of  a double gastronomy concept
thst seeks to honor Mexican food.
Alber Adri'a, knew from the very begining that he had to
create two different formats
that lived together in harmony,   in order that the great variety
of Mexican cuisine would be represented.
I have always said that Mexican cuisine is divided in two
which is, the street food and the
food that is served in houses or residences.
Which is more the cuisine of service, right?
And the Taqueria, is the food that is sold in the streets.
The street food, Mexico
is a country where you find something to eat
on every corner. And there are many street
food stands  where you can eat.
And it is what happens in all Latin America.
Well, but in Mexico,
precisely is where
 
you experience this eating points at every corner.
It`s something that is really noticeable,
Actually, I was talking to Jorge about this,
this question of Mexican cuisine being declared
 
World Heritage by Unesco.
It has an important impact.
Strong roots.
Well the truth is that,  above all, that Mexican cuisine
having so many different ecosystems
You find different dishes in each region.
 
It is a cuisine that consits of  many seasonal products.
There is a great variety of ingredients.
Thus, in the city of Mexico,
You find the best restaurants.
And they recibe products
from all Mexico.
 
we must bear in mind that Mexico
is a huge country,
That probably from Mexico City to Ensenada, for example,
you have 3 hours by car.
What would be from Spain to Denmark, let`s say.
The distances are different.
And how did you come up with this idea?
I meanm it`s a challenge to open a taqueria,
in a city like Barcelona, Europe.
Well, it started in 2012 when I got here.
we needed time to creat it.
At least we needed two years..
To create a project with strong basis.
To have , of course the products in Spain.
After many years of planning,
Albert and Paco gave birth to Niño Viejo.
To replicate a so diverse gastronomy
in another country , was not an easy task,
To obtain the necessary products, fresh and of good quality,
Is always a challenge.
Well, What`s the thing?
 
when we opened
 
when we opened, our most important worry was to have the product in Europe.
Because without the product, it was no possible to have the dishes.
So..what we did was...
 
We built an orchard with my wife.
 
I  had a products export business.
So we bring many prodcuts from there.
And from the orchard we obtain many fresh products.
And how are those , top 5 products
if you had to make a list, of the 5 products
that cannot miss in the kitchen of Niño Viejo?
Above all, the korn, which is the product used
for tortillas, that are the spirit of Tacos.
Then, the Cilantro, the Epazote, the
Quelites, the tomatoes.
But we also use many products from the season.
So we use a lot a seasonal product.
it's very important to have it.
And to take it into account.
And here in Niño Viejo,
Do you have Carte or menu?
Niño viejo is the most informal proposal of the group that comprises El Barri-
The casual version of this concept
you can enjoy a relaxed and cheerful atmosphere.
Where the client chooses what he wants to eat.
The tacos, Antojitos and Tortas, `play the main role in the carte.
In Niño Viejo we only have carte,
And we let the client choose what he wants .
What we intend to do, is that people come and choose, and spend a good time.
If they need our advice, we provide it.
 
We also prepare Mexican drinks,
Margaritas, Aguas Frescas with a seasonal fruits.
Every morning we prepare the mix of fruit. etcetera, etcetera.
And depending on what`s on the market, is what we prepare.
And the Tequila, does it play an important role in the restaurant?
Well, The tequila and Mezcal,  above all.
Beacuse the Mezcal is now very common in Europe.
The mezcales and all this.
 
 
But , of course, the tequila is
 
 
a basic typical of Mexican cuisine.
 
 
And with all this you are mentioning on
replicating in an evolved way.
of the taqueria..
 
Is the design of the place also in accordance ,right?
I mean, the plastic table cloth, the colors.
Well, the thing is that
in the history of taquerias
I think is this is the most economical concept
to be developed in Mexico.
In the spaces of Niño Viejo it can be experienced
the esence of the traditional Mexican canteens.
But it isnt`t from a folkloric manner,
On the contrary, it works details in a subtle way,
and brings back the origins of authentic taquerias,
to create its own language.
Many of the taquerias were opened in
garages, where  they had been
 
reparing car garages.
or some tailor shops
 
that were old,
And they re built them,
So, the shops were recycled
So that is why this restaurant is inspired on a car garage.
That `s why the floor is grey, imitating a garage.
As if a car would park here.
 
Its shape is square.
Like a garage. The lamps.
The restaurant how many tables does it have?
Inthe interior part, 40.
and 40 outdoors. but is a place with lots of rotation.
You come here, you eat and in 45 minutes you leave the place.
Niño Viejo represents cheerfull, movement and amusement.
The food, the service, and the atmosphere are thought
to take you to these feelings. And not only to the guests,
Also the working team experience this.
People have a really good time here, it is a very informal concept.
And in my case, I spend a good time working here.
 
I was going to ask you to take me to Hoja Santa.
and introduce me to the Head Chef.
but I`m in front of him.
Well I take you to Hoja Santa so that you know about it.
well you will see that is a complete
different concept.
As concept and as well as in terms of design
as well as the carte,  the language.
 
We wait for you in our next episode of Chef tv.
Where we will visit Hoja Santa,
the eldest sister od Niño Viejo
The other more smart and ambitious vision of Mexican gastronomy  with the Adrià `s signature
Traducción y Subt. Inglés por " Laura Amodio "
