Chef Dabiz Muñoz revealed during an appearance on Atresmedia’s El Hormiguero that his three-year-old daughter enjoys helping him prepare food and eats vegetables like bimi.
Essential Takeaways From Muñoz’s Television Appearance
- The three-year-old toddler regularly helps in the kitchen with adult supervision and eats vegetables such as bimi, a tender variety of broccoli.
- Muñoz states that he cooks more with his head than his hands, often imagining combinations before tasting them separately.
- The chef shared a quick home snack recipe combining Greek yogurt, ham, olive oil, and a touch of nutmeg.
Family Kitchen Habits and Grilled Bimi
When asked whether the child actually cooks, the chef responded naturally with the affirmation, “La niña cocina.” Such early participation serves as an introduction to fresh foods under adult supervision.
The discussion highlighted bimi, a specialty vegetable resembling broccoli featuring a longer, more delicate stem. Explaining its preparation, Muñoz noted, “Claro, es una especie de brócoli más tierno, con un tallo más grande… más delicado y a la brasa queda espectacular.” The method requires minimal intervention: washing and drying the stalks, brushing them with olive oil, adding salt, and searing them on a hot grill or griddle until tender and lightly charred.
| Ingredient | Quantity / Preparation | Recommended Cooking Method |
|---|---|---|
| Bimi | 250 grams, washed, dried, and lightly trimmed | Grilled or pan-seared with olive oil, salt, and optional lemon drops |
| Greek Yogurt | One smooth base layer in a small bowl or individual cup | Served cold as a savory snack base |
| Cured Ham | Thin slices placed over the yogurt layer | Served raw to contrast the creamy dairy |
Mental Flavor Mapping and Creative Process
Beyond domestic routines, Muñoz detailed his rigorous professional methodology, emphasizing a conceptual approach to recipe development. “Cocino más con la cabeza que con las manos,” the chef explained, describing how he spends much of his day mentally simulating flavor pairings and transformations before touching raw ingredients.
This internal rehearsal allows him to construct complex dishes without constant mid-process tasting. Explaining this unorthodox workflow, Muñoz stated, “Yo hay veces que hago platos y no los pruebo y los llevo al comedor.” Having tested individual components beforehand, he relies on years of refined taste memory to predict the final harmony of the completed plate.
Quick Home Snacks and Alternative Recipes
The television appearance also offered viewers an accessible home snack combining pantry staples. Muñoz outlined a straightforward preparation utilizing a base of natural or Greek yogurt topped with ham, a drizzle of olive oil, and a dusting of nutmeg. Summarizing the combination, he declared, “y tienes ahí un snack espectacular.”
The recipe contrasts the cool acidity of the yogurt with the salty savory notes of the ham and the aromatic warmth of the spice. Alongside this quick bite, the culinary discussion pointed toward versatile vegetable dishes ranging from grilled fish pairings to pan-seared tuna with avocado pesto and crispy eggplant chips.
