Spanish Cookoff

Published 8:00 am Wednesday, April 24, 2019

Growing bigger every year, the mystery of Spanish cooking is wearing off and the reality of the 240 year ancestral heritage of good cooks is taking its place along other well seasoned cookoffs in Bouligny Plaza. The 2019 Paella, Tapas and Jambalaya Cook-off is here — almost — there is still time to enter and even more time to enjoy. James Migues, chairman of this year’s competition, will accept registrations up to 7 a.m. Saturday morning. Even though the number of teams surpasses previous years, there is still room for more. After talking with Migues about the cookoff, the uncertainty of what to serve is lessened. Cooks, if you’ve not signed up, here’s what you need to know to enter. The winning is subject to competition.

What kind of foods will be competing at the Spanish Festival this weekend?

Paella is the No. 1 tradition dish in Spain, that’s one category. Use just about anything you want from smoked meats, pork, mussels, shrimp, pork loin — it’s really just jambalaya with yellow rice. The key to a good Paella is lots of saffron. The other categories are traditional jambalaya and Tapas, or finger foods, hors d’oeuvres, what ever you want to call small portions. And we have a new category this year, Spanish baked items, basically desserts.

How does the cookoff work?

A team registers for $120 for a 10×20-foot space, they supply the tents, cooking pots, etc. We ask that they prepare a minimum 85 to 100 servings. Festival visitors purchase $2 tickets that can be used at any booth. The prices vary but generally are $4 for paella and jambalaya and $2 for tapas and desserts. The team fee is waived if all the proceeds benefit the Spanish festival. Otherwise, we split the proceeds with the team 50/50. We’re a nonprofit and it takes a lot to put on the event. We’re all volunteers. It’s a lot of work up to the day, but it pays off at the festival.

Is your family part of the original Spanish founders?

Yes we can trace the family line back to one of the original families on the boat, Juan Miguez. In my opinion, when the Catholic church started baptizing babies, for convenience they changed the “z” to an “s” but basically, we’re the same even though I spell mine Migues.

What else can you tell us about the festival?

We’re celebrating 240 years since the founding families put New Iberia on the map. It’s important to passing the history onto others, trying to teach our children. There will be a slide show and genealogy in the Sliman all day. Several families will be present if others have questions. The Founding Families are Gary, Lopez, Migues, Prados, Romero, Segura and Viator, and that’s a lot of branches.

Who cooks at your house?

I do most of the cooking at home. I love to do it. I enjoy it and it’s a hobby. I also like competing and have at the Gumbo Cookoff, even though I haven’t won. My wife is French and I’m Spanish.