Overview
- The jury handed down the decision on January 26 at the XII/National edition of the contest during the Madrid Fusión summit.
- This year set a participation record with more than 80 recipes submitted and six finalists drawn from several Spanish regions.
- Julín A. Menéndez of La Raíz 15 in Asturias finished second, and Juanjo Mesa of Radis in Jaén placed third.
- Cano detailed his process: milk infused with jamón at 74°C for one hour, a 40–45 minute bechamel stir, frying at 180°C for 90 seconds, then baking for another 90 seconds.
- Madrid Fusión organized the competition with sponsor Sánchez Romero Carvajal, and Cano keeps the final recipe proprietary despite sharing technique.