Blanca Martínez is one of the key figures behind 'Memoria Gustativa', the restaurant she opened two years ago in Valencia with her partner, Javier Vega. Her professional career has led her to train and work in renowned establishments, starting with an internship at La Sucursal, where she stayed for two years. Later, she traveled to the Basque Country, where she worked for five years, passing through places like Astelena 1997. Her restlessness took her to Madrid, where she was part of SaBrisa and, for another five years, Dspeak, Diego Guerrero's restaurant. It was precisely in the capital that she met Javier Vega, with whom she began to nurture the idea of creating their own gastronomic space in Valencia, Martínez's hometown.
In an intimate conversation, Martínez reveals details of her personal and professional life. Her ideal last supper would be with family, in the mountains, with a good rice dish and a varied selection of small plates. She confesses to being addicted to 'conguitos' (chocolate-covered peanuts) and potato chips, and her latest gastronomic discovery is Bar Bèra. Family dishes such as her mother's 'puchero' (stew), her maternal grandmother's 'sopa cubierta' (covered soup), and her paternal grandmother's tender broad beans with olive oil and mint are among her most cherished memories.
Martínez also addresses her fears, which include failure, losing her way, not remembering, and not being able to be present for her loved ones. When she has guests at home, she prefers to prepare simple dishes like omelets, salads, or croquettes to share the moment. If she could go for tapas with a celebrity, she would choose Freddie Mercury, due to her fascination with music and his life.
Regarding gastronomy, she detests egocentrism, disrespect towards the profession, and those who 'sell smoke'. She criticizes the trend of some establishments focusing more on decoration than on product quality. She particularly values respect, empathy, sincerity, and loyalty in people, while rejecting falsehood and negativity. To impress when invited, she brings a cheese board, cured meats, and good 'champagne'.
Mental exhaustion and problems are what make her lose her appetite. To disconnect, she enjoys walks, crafts, listening to music, or sharing a beer with Javi while they 'fix the world'. Her dream is for the restaurant to be profitable, to be able to travel the world and discover different cultures and their gastronomy. Her last gastronomic tribute was at Origen, by Àlex Vidal, to celebrate the restaurant's second anniversary. Her perfect restaurant would be a place where she felt at home, that allowed her to escape for a while, and where all the pieces were in harmony. The happiest moment associated with gastronomy was the opening day, as well as having been able to feed her grandparents and families. She also highlights the work with Asier and the team at Arat, a Valencian company with local, quality products.
