CHECHU GONZÁLEZ
A cuisine built on the traditions of Granada
Chechu González was born and raised in Granada, and that root defines his cooking before any label does. His reference point is Granada’s culinary tradition: the sauces, the escabeches, the preservation and transformation techniques that for centuries organized this city’s pantry.
Not only as homage, but as method.
Granada as a Discourse
For Chechu, Granada is not inspiration, it is raw material
The product comes from the land. Cauce works with ingredients from the Cortijo del Alitaje, an 11th-century Arab farmstead in the Vega de Granada, with native vegetation and traditional farming methods. Cooking inside four historic buildings in the Albayzín —a 13th-century Nasrid house, a 16th-century Morisco dwelling, a 17th-century house, and a carmen— shapes how the food is cooked and for whom. It is not backdrop: it is condition.
THE SAUCES
Sauses, the protagonists of the dish
Chechu makes the sauce first: its acidity, its texture, its exact point. Once it’s resolved, he thinks about the rest of the dish’s components — what accompanies it, what supports it, what balances it. The sauce doesn’t arrive at the end to dress the dish. It’s the first thing that exists.
Acidity-led Cuisine
Acid-drive cooking
It is one of Cauce’s pillars. Within it we work with escabeches, pickles, and vinegars, all made in-house. Also the acidic fruits native to our province, present in Granada’s pantry for generations.