The 'Ferran Adrià' of heart attacks: the trendy hyper-caloric cuisine

Gastronomic avant-garde that ends in the hospital

Can a burger topped with melted San Jacobo (a traditional Spanish ham and cheese sandwich style) and a base of cheese-filled potatoes be called avant-garde? The author of this collection believes so. He has dedicated more than five years—exactly 1,900 days—to documenting his culinary "masterpieces" with unshakable conviction. The collection, totaling 454 recipes, ranges from deconstructed omelets to pizzas with butter and garlic crusts, including an "aguja de zerdo" (pork shoulder) with crispy potatoes that the author himself describes as "sensitive content." The result is a monument to excess that pays homage to Ferran Adrià, but with skyrocketing cholesterol.

A collection spanning over five years

The idea is simple: to compile all the creations that mix processed ingredients in proportions that defy dietary science. The author describes himself as someone who has "reached a new dimension with cooking that cannot be described in words." And he is not wrong: you have to see it to believe it. Among the star dishes are 2x1 garlic bread crust pizzas, bacon, quince, and blue cheese pizza, or burgers with a pepperoni and cheddar core. The constant factor is the absolute absence of vegetables: "It is part of my creed. Vegetables are for grazing animals, pregnant women, or patients in public hospitals."

The anti-vegetable creed and its consequences

This is no joke. The author has turned an aversion to lettuce and tomatoes into a statement of principles. In his burgers, adding a slice of tomato is "ruining them." This philosophy has triggered a flood of reactions. Some accuse him of "digging his own grave," while others urge him to get blood tests. The irony of the collection's title, "Myocardial Infarction," seems to be a warning that the author has turned into a brand. And although some dishes, such as cheesecake or roast chicken, receive positive comments, most of the proposals are described by observers as "Jackson Pollock canvases" or simply "looking disgusting."

Between kitsch and health concerns

What began as a recipe collection has become a phenomenon with both trinc and detractors. The former applaud the "bravery" of breaking the mold; the latter simply cannot understand how anyone can ingest such amounts of saturated fat. Far from being intimidated, the author responds with more inventions: aged beef burgers, chicken and cheese sandwiches, and seafood salad served with pizza as a side. He even boasts of a secret "salsa de Batallas," made with the fat rendered from a meat roll, peppers, onion, garlic, and black pepper. It is a recipe the food industry would love to know, if only the audience hadn't yet decided whether to laugh or consult a cardiologist.

Given these circumstances, the only avant-garde antiestéticat this collection will achieve is surviving a medical verdict. Enjoy.