Alfredo Garcia

His specialty is Spanish tortilla, and Alfredo Garcia speaks about it with the precision of someone who has spent a long time listening to the dish, watching it, and refining the moment when it becomes itself. Owner of Sylkar, the tortilla is not treated as a casual staple but as a signature craft, one that depends on discipline, timing, and a close attention to texture. Garcia describes it in exact terms: “Our tortilla carries potato monalisa and olive oil, and it's juicy inside.” That interior softness is the point of arrival, the thing he is always working toward, where the tortilla remains generous and tender rather than dense or dry. What makes his approach feel so distinctive is the way he frames temperature as both a safeguard and a technique. For Garcia, the tortilla’s appeal is control: the heat must be measured, the timing exact, the result carefully protected. He explains, “We put a thermometer into the tortilla, and we leave it cooking at 70 degrees for about two minutes and that kills all the bacteria.” The phrasing is practical, almost clinical, yet it also reveals the care behind the dish. The thermometer becomes part of the ritual, a small instrument of certainty in a preparation that otherwise depends on instinct, patience, and repetition. Garcia’s own benchmark is wonderfully specific: “At 70 degrees it's still runny.” In that brief line, he captures the balance he is after. The tortilla should not lose its softness; it should hold a particular liveliness at the center, a just-set quality that preserves the dish’s character. That runny middle, in his telling, is not an accident or indulgence but the intended expression of the dish itself. It is the place where the potato monalisa and olive oil meet heat and become something unmistakably his.