Kirsty Lyons
Cinta Ramblado of Choquera Bakery & Bistro on her life in food
Here, we catch up with Cinta Ramblado to chat about everything from her earliest memories of food to her favourite flavours and culinary inspirations.
Back in April 2022, Andalusian native Cinta Ramblado opened the doors of The Pink Tent Café in Newport, Co. Tipperary. Having since expanded the premises and renamed to Choquera Bakery & Bistro to better reflect her heritage, the from-scratch eatery specialises in Andalusian cuisine, tapas, and incredible wine.
Here, Cinta shares her life in food…
What are your earliest memories of food?
Going to the local market in my home city of Huel va, Spain, with my mum – a butcher – everyday as she went to work at her stall. I have very fond memories of exploring the other stalls, where I would smell, touch and taste amazing foods from my region.
How would you describe your relationship with food?
My relationship with food is very emotional really. Every food, every aroma is connected to a memory and to feelings. Food is my absolute passion.
What was the first meal you learned to cook?
Pestiños, little sweet fritters. I would mix the dough by hand until my mother thought it had reached the right consistency.
How did food become part of your career?
After my parents passed away, I felt it was time to honour my mother’s legacy and embark on a life that enables me to proudly showcase Andalusian culture and cuisine. I had worked as a University lecturer for 24 years and felt that it was time to move on, so I decided to make a life-changing choice and took early retirement. That allowed me to take a leap of faith and devote the rest of my life to what I love doing most, cooking.
What’s your go-to breakfast?
Sourdough, tomato, extra virgin olive oil, and Ibérico ham.
If you’re impressing friends and family at a dinner party, what are you serving up?
Ibérico roast and Flan de nata.
Your inspiration?
My mother.
What would your last meal on earth be?
Huevos rotos — fried eggs, chips (freshly cut and fried in olive oil), Ibérico ham and good sourdough to mop it all up.
What’s your go-to comfort food?
Croquetas with homemade mayo.
What’s the go-to quick meal you cook when you’re tired and hungry?
A good salad, with some canned fish (I always use either USISA or PESASUR, both of which are artisan canning factories based in my hometown of Huelva).
What is one food or flavour you cannot stand?
Almond extract.
Hangover cure?
Sourdough toast, butter and jam, and a good cup of tea.
Sweet or savoury?
Savoury.
Fine dining or pub grub?
Fine dining.
Favourite restaurant in Ireland?
If I’m honest, I don’t really have a favourite restaurant here in Ireland. It tends to be when I fly back home to Spain that I get to enjoy a break from work and eat out, sampling lots of different types of dining experiences. If I had to pick out a couple of my favorite Huelvan eateries, it would have to be El Portichuelo, which serves the best Offal casseroles, specially ibérico pig’s ear, and Finca Alfoliz in Aljaraque—which had a Bib Gourmand and Michelin green star rating—for their welcoming atmosphere and the best Crème Caramel (flan de huevo) you will ever have.
Best coffee in Ireland?
In Choquera, we used beans from Ponaire coffee roastery. I’m a huge fan of their coffees!
Go-to beverage accompaniment?
It depends on the weather. In the heat I love a cold beer, and in the winter it has to be petit verdot red wine.
What are your thoughts on the Irish foodie scene?
I think we still need to open up our minds to a lot more diversity than we’re used to. There’s a lot more to Spanish cuisine for example, especially when you take into account places and regions that are currently on the periphery, but whose cuisines are very exciting and have a lot to offer.
What’s your favourite thing about cooking?
The whole process. I love being in the kitchen and working with quality ingredients. For me it’s an act of care, and of love. I enjoy both the making of the food and being surrounded by the smell and aromas that my cooking creates, and the final result of it all. Serving the finished dish and seeing someone’s reaction to and enjoyment of your food and how it makes them feel.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
Food means everything to me. I devote my life to food because I enjoy nourishing people. I like working with ingredients to prepare meals for my family, friends, and costumers, and I enjoy every bit of it no matter how tired or under pressure I am. It represents an act of caring and love for others. Creating a dish of delicious food is one of the most beautiful things you can do for someone.
Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?
Definitely, there is a lot of room for improvement from the government, and all of the stakeholders too in terms of supporting small businesses and local entrepreneurs so that they can flourish. Something needs to be done swiftly as a lot of us are struggling to make the numbers work and our businesses viable. Like many others, it’s a case of my heart ruling my head. We do what we do because we love it so much, but we really need their help.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
Tragatá, in Ronda – the best tapas I’ve had in my life, and believe me, I’ve eaten a lot of tapas.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
Xanty Elias, from Finca Alfoliz in Huelva, Spain, for his love of our homeland, transmitted in every single dish he cooks and the project he shares.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
For me, it’s all about the perfect balance between etiquette and comfort. There’s no point serving someone amazing food if they don’t feel comfortable in the environment. You want a warm welcome and a nice venue to deliver a complete experience. Your dessert should be the crowning jewel and the grand finale, not merely an afterthought. You want diners to leave the restaurant with a strong sensory memory that they’ll cherish and think back to as one of their best ever meals.
Photography by Kirsty Lyons
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