This year, two names stand out: La Compita and Carbopapa. The former is the season’s new addition, combining pulled pork, sweet pickle and orange barbecue sauce on a freshly baked potato. It is a meeting point between American barbecue and Mexican pulled meat that perfectly matches Nómada’s street food spirit.
Carbopapa, meanwhile, is returning after becoming one of last year’s highlights. It is, quite literally, carbonara in potato form, with guanciale, Parmesan and pecorino. It comes back with the same idea that made it a success: showing that traditional dishes can also flirt with haute cuisine.
WHERE AND WHEN TO EAT THEM IN ZARAGOZA
Both options can be tried at Nómada Street Food, in Plaza San Francisco, Zaragoza. The potatoes will first be served next Thursday, October 8, during dinner service, from 8:30 p.m.
La Compita is the season’s new addition
From Friday, October 9, through Sunday, October 18, they will be available both at lunchtime, from 12:30 p.m., and at dinner, from 8:30 p.m. In this way, Nómada is once again bringing one of the flavors associated with fairs to Plaza San Francisco during the Pilar Festivities.
“Last year we realized that a fairground potato doesn’t have to stay at the fair: people want it nearby, in their own square, as part of their everyday lives,” explains Sergio Rodríguez Olarte, Nómada’s chef.
LA COMPITA, A NAME CHOSEN BY VOTE
La Compita’s name emerged from a popular vote. Nómada presented this year’s edition on Thursday, October 1, during the Potato Summit, a gathering held in its private space for those who believe in potatoes, everything behind them and, above all, what goes inside them.
A total of 30 people took part in a challenge-style tasting of different potato varieties from Patatas Gómez before discovering the season’s two recipes. One of them arrived at the table without a name, and the attendees themselves chose from three options using ballots.
La Compita won, and not by chance, since “compitas” is what the members of the kitchen team call one another. The attendees wanted the new potato dish to bear the name of those who cook it every day.
