The Mitjafava Fest 2026 puts on the apron to show that the broad bean in town is much more than tradition; it can also be haute cuisine. This Friday, April 17th, the expert hands of María Albero (@saboreanda) and Carlos G. Moreno (Dexcaro) will meet at El Poble Nou de Benitatxell to transform the star product of the municipality into dishes that take away the sense. They will offer a live showcooking, open to the public, where technique, flavour and ingenuity will be the main ingredients of the menu.
The event, which will be held from 8pm onwards at the car park on Valencia Avenue, is free of charge. After the cooking show, all attendees will be offered a wine of honour and tapas designed by Maria, who will prepare ‘My interpretation of the day of the mona’, a toast with brioche bread with cream cheese, broad bean salad and caramelised leftovers; and Carlos, who will cook broad beans on scallop tartare in its shell and yellow chili gazpacho with chlorophyll oils.
The event will be led by the publicist and communicator Elena Vidal, who, through her Instagram profile, @alicantestreetstyle, has established herself as a benchmark in the dissemination of plans, gastronomy and leisure in the province of Alicante. In addition, the wine of honour will be enlivened by the music of the saxophonist Alfredo Ripoll.
Maria Albero’s cuisine (@saboreanda)
Maria Albero is a chef, gastronomic disseminator and creator of the blog and Instagram account ‘Saboreanda’. After working in professions far from gastronomy, she decided to bet on her dream: cooking.
In 2017 she created the blog Saboreanda and two years later she won the Bloggers Cooks contest of Canal Cocina. Since 2018 she has been dedicated to the creation of gastronomic content for brands and companies. She has published three books, ‘Las recetas de Saboreanda’ (2020), ‘Las cenas de Saboreanda’ (2023) and, in 2025, her first self-published book with her mother, ‘CASA, las recetas de mi madre’.
Through social media, workshops and courses, she has found a way to connect with people, share her recipes and champion the market, local produce and Mediterranean cuisine. She has recently been awarded for Professional Career at the Yummy Awards 2025.
The cuisine of Carlos G. Moreno (Dexcaro)
Chef Carlos G. Moreno – born in Granada and living in Alicante – is pure daring. He likes to surprise people with his cooking and generate new impacts and experiences. Although in his early professional career he dedicated himself to military service, it did not take him long to realise that cooking was his passion.
He has worked as a cook for different hotel chains, as well as in restaurants such as Puerto Blanco (Calp). After more than ten years dedicating himself to the sector, in 2021 he decided to shape his own project in Dénia: Dexcaro by Carlos G. Moreno.
Awarded 1 Sun by the Repsol Guide in 2025, the restaurant is «a tribute to the best products from here with the best ingredients from there». In short, a gastronomic journey through the cultures of the world. The place works as a «meta-restaurant», because within the general proposal there is another much more technical and exclusive: the Dexperience Menu, which combines Dexcaro’s informal, although avant-garde, cuisine and high-level gastronomy.
