i. Biography
Marcos Toranzo works from La MaMá in Madrid, where the menu reads as Traditional Spanish cooking carried through family memory. The identity of the kitchen is carried by Arroz Meloso de Carabineros, Tortilla de Bakalao, and Pulpo con Meneás.
The Path
Training at Luis Irízar School of San Sebastián gave Marcos Toranzo a formal base for a cooking style that stays close to Spanish tradition.
The Work Today
As chef of La MaMá, Marcos Toranzo treats Spanish cooking as inheritance rather than display. His own framing is direct: “It is the cooking of mothers and grandmothers, the inheritance.”
Signature
The signature line at La MaMá runs through Bacalao, Arroz Meloso de Carabineros, and Tortilla de Bakalao, with those dishes marking the kitchen’s plainspoken identity.
In Their Words “It is the cooking of mothers and grandmothers, the inheritance.” “My whole life has been linked to food and cooking; in my family I have had great inspirations because of the care they brought to their dishes, like my mother and my grandmother.”
Acclaim
The work is clearest in the named plates: Arroz Meloso de Carabineros, Tortilla de Bakalao, and Pulpo con Meneás. Marcos Toranzo describes La MaMá as more than a cooking concept, calling it “a way of feeling gastronomy and the gathering around it.”
Profile updated July 2026
FAQ
Asked of Marcos
Where did Marcos Toranzo train or study?
Marcos Toranzo trained at Luis Irízar School of San Sebastián.
What is Marcos Toranzo known for?
Traditional Spanish cuisine.
