Jiale Pan's Iberian pork bao wins the 22nd National Pinchos and Tapas Competition in Valladolid

Chef Jiale Pan, from Jiapan restaurant in Valladolid, has won the 22nd National Pinchos and Tapas Competition, held in the Spanish city, with a creation called Doce/29, a bao filled with Iberian pork stew, pesto, leeks and shiitake ash.

The winning tapa combines culinary techniques and influences that bring together Asian cuisine and ingredients and preparations from Spanish tradition. The bao, an Asian-style steamed bun, provides the base for an Iberian pork stew, accompanied by vegetables and the distinctive touch of shiitake ash.

Jiale Pan had previously won the Gold Pincho at the 28th Valladolid Provincial Pinchos Competition with an earlier version of the same creation. On that occasion, the bao contained meat Bolognese, pesto and cheese. For the national competition, the chef reworked the recipe and chose an Iberian pork stew.

A podium dominated by Valladolid and Vitoria

The competition jury, chaired by Brazilian chef Janaína Torres, awarded second prize to Teo Rodríguez, from Trasto restaurant in Valladolid, for his tapa Bola del Mundo. The award carried a prize of €5,000.

Third prize went to Juan García Domínguez, from Dólar Coreses restaurant in Vitoria-Gasteiz, for his creation Volcán del Norte.

As winner of the national competition, Jiale Pan received €10,000 and will represent Spain at the 2027 World Tapas Championship.

Castilian cuisine triumphs at the World Tapas Championship

Valladolid also hosted the World Tapas Championship, won by Alejandro San Martín, from Habanero Taquería restaurant in the same city.

The winning creation, Milpa Meseta, recreated the tradition and memory of Castilian flavours through a crispy corn ring surrounding a stew of milk-fed lamb with green tomatillo sauce. The dish was completed with a cod chintextle, pineapple prepared as tepache and caramelised pine nuts.

This tapa followed Milpa, the creation that had won the previous edition of the championship.

The results of both competitions highlight the diversity of small-format cuisine, capable of combining traditional recipes, contemporary techniques and international influences.

Jiale Pan's victory also shows how tapas have evolved into a platform for gastronomic creativity, where a single bite can bring together ingredients, cultures and different approaches to cooking.

FOODIES ON MENORCA FACT SHEET

Competition: 22nd National Pinchos and Tapas Competition

Location: Valladolid, Castile and León, Spain

Winner: Jiale Pan

Restaurant: Jiapan, Valladolid

Winning tapa: Doce/29

Preparation: bao filled with Iberian pork stew, pesto, leeks and shiitake ash

First prize: €10,000 and the opportunity to represent Spain at the 2027 World Tapas Championship

Second prize: Teo Rodríguez, Trasto restaurant, Valladolid, with Bola del Mundo

Third prize: Juan García Domínguez, Dólar Coreses restaurant, Vitoria-Gasteiz, with Volcán del Norte

Jury chair: Janaína Torres

World Tapas Championship winner: Alejandro San Martín, Habanero Taquería restaurant, Valladolid

World Championship winning tapa: Milpa Meseta