Recipe of Pork tenderloin in a pistachio crust, porcini mushrooms and licorice sauce
Enjoy this recipe with our amazing Monasterio de las Viñas Reserva
Miguel Ángel Aliaga Torcal
Miguel Angel Aliaga is a part of the living history of Aragonese gastronomy and a privileged witness to its evolution. He trained in Couloummiers, near Paris when he was an immigrant. He learned the French cuisine, the mother of all modern gastronomy. Although he wanted to stay, he went back to Zaragoza and passed through the kitchens of the Hotel Corona de Aragón, Hotel Don Yo, Casino Montesblancos and the restaurant Gayarre, before opening his own business. Since 1988 he has worked in the restaurant El Cachirulo.
The recipe of solomillo en costra de pistachos, ceps y jugo de regaliz as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.