◆ In House

Brasa Americana

Chipotle BBQ Sauce

€14.50

Tomato and onion, smoked twice over with chipotle and oak paprika, sweetened with cane sugar and honey: barbecue sauce read through a Spanish-Mexican kitchen.

Origin España

Producer Zales & Rego

Volume 230 g

Appearance

Deep mahogany, glossy, medium viscosity

Aroma

Oak smoke, tomato concentrate, miel, cumin

Taste · Primary

Sweet smoke, tomato umami, controlled chilli heat

Taste · Secondary

Pimentón sweet-smoke, miel, garlic, cumin, bay laurel

Texture

Glossy medium-bodied sauce, coats the spoon

Finish

Long smoky-sweet, with a clean, slow heat that builds and clears

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American barbecue sauce is a regional folkloric tradition: Kansas City sweet-and-thick, Memphis vinegar-and-pepper, Texas mustard-and-coffee, Carolina vinegar-and-mustard. American Embers takes the Kansas City scaffold and reads it through the Spanish-Mexican axis.

The base is concentrated tomato and onion, sweetened with cane sugar and miel, sharpened with vinegar and ascorbic acid, seasoned with garlic, cumin, sweet pimentón, salt and bay laurel. Chipotle brings the cold-smoke bass and a controlled chilli heat, smoky from two directions at once: oak-smoked paprika and oak-smoked chile.

The Producer

Zales & Rego - Alcorcón, Madrid

The line starts in a botica in Mondoñedo, Galicia, where remedies, conserves and spices once shared the same shelf. Alonzo Rego carried the trade to Cádiz in 1776, then across the Atlantic to Veracruz in 1795. In 1888, Don Ismael Rego y Salcedo gave the house its formal name. Seven generations later, Zales & Rego returns to the old world, composing and selecting from a workshop in Alcorcón, Madrid: compose, select, preserve the excellent.

Founded 1888

Generations Seven, documented in archive

Workshop Alcorcón, Madrid

Philosophy Compose. Select. Preserve the Excellent.

The Process

Smoke from two directions. Sweetness from two more.

Concentrated tomato and onion form the base, sweetened with cane sugar and honey and sharpened with vinegar. Chipotle brings a cold-smoke bass and a controlled heat, doubled by oak-smoked paprika, so the sauce reads smoky from two directions at once. Garlic, cumin and bay laurel round it into something that sits between the American canon and the Spanish-Mexican kitchen.

Base Concentrated tomato, onion

Smoke Chipotle and oak-smoked pimentón

Sweetener Cane sugar, miel

Register Spanish-Mexican reading of Kansas City BBQ

“We smoked it twice because once wasn't going to be enough.”

Zales & Rego · España