Sobrasada from Mallorca and bread from Alcalá de Guadaíra, the breakfast pairing suggested by Rafael Ruiz
The restaurant on Amador de Los Ríos street offers excellent toast. Besides this one, the hand-carved ham and the pulled pork toasts are particularly noteworthy.
Every time Rafael Ruiz's restaurant receives an order from Mallorca, the delivery driver is captivated by the lingering aroma in the van. The source of this fragrance, far superior to that Christian Dior, is the sobrasada sausage that arrives from the Son Not farm in Porreres, a town in Mallorca.
Francisco Ruiz and Pilar Burgos, the owners of this small restaurant on Amador de los Ríos Street, emphasize that they have been bringing this product to the area for 18 years, ever since they discovered it during a trip. The key to this sausage lies in using paprika produced by the same family that makes sobrasada.
At Rafael Ruiz, they serve it especially for breakfast. "We use several types of bread that come from Alcalá de Guadaíra, from the mollete to the bollo or the prieto, as well as a seeded bread and a few others. We try to have options for everyone." The secret is that the sobrasada warms up a bit with the bread, so it becomes like a kind of pâté, which is exquisite."
In addition to this toast, another popular option at the establishment is a ham sandwich made with acorn-fed Iberian ham, sourced from Jamones Benito. The ham is sliced when the customer orders the toast "to ensure it's cooked to perfection," Francisco Ruiz emphasizes.
The other big hit at the restaurant is the shredded beef prepared by Pilar Burgos, which they serve with her signature sauce. (More information about it here).
They emphasize that they take care with all the ingredients. In fact, even the butter is special, and they use the Imperial butter from Mantequera de Tineo, which comes to them from Asturias.
