Los Cañitas bring haute cuisine to Mómö
Mómö continues to reinvent and refine kebab culture with a new collaboration with two stars of Spanish gastronomy. After making a name for itself by joining forces with culinary icons like Hugo Muñoz and Roberto Martínez Foronda, the restaurant now introduces a new, updated version of its 'kebab not kebab,' created in partnership with chefs Javi Sanz and Juan Sauquillo of the Cañitas group.
Cañitas x Mómö
The chefs behind the Michelin-starred Oba and Cebo have given a haute cuisine twist to the traditional Turkish street food dish. They've done so by offering a radical reimagining of the classic kebab with a pastrami version developed by the 'scientists' Javi and Juan, which will be available for four weeks at Mómö.
Los Cañitas have developed this kebab in their culinary lab using pastrami meat, cured for three days in brine, eight hours of smoking, and four hours of steaming to achieve a melt-in-your-mouth, succulent texture. The pastrami is combined with crisp romaine lettuce and arugula sprouts, fresh cucumber, pickled gherkin, and a few citrusy drops of lime. It's all finished with a creamy Mayozata (mayonnaise, mustard, and lime) and a touch of chives.
'This collaboration inaugurates a new format that will define Momo's direction in 2025: longer and deeper collaborations. A new era in which Michelin-starred chefs embark on translating their culinary universe into an ironic, approachable, and urban style, so that their cuisine can be experienced—and eaten—in everyday life. Because haute cuisine also comes to the streets, is wrapped in warm bread, and is eaten with your hands. And there's nothing cooler than getting a little messy if it's for a good cause… and for a kebab that will be unforgettable.'
