Any day of the year the Luis de la Pica Flamenco Cultural Association It is a refuge for so many who want to find some time with their families, just as beloved names like [names of names] did in their time. The Bo, Fernando de la Morena o Periquin Boy JeroThey were regulars, faces you might run into if you went out. It has been and still is that meeting point for friends from all corners of the world, in the presence of longtime residents of the Santiago neighborhood who are always eager to share their culture. When you enter that courtyard where boys and girls from the old Carmen Benítez school once played, you can feel the freshness and joy of the people who run the show. "This is home to many; there have even been some who left everything behind to live with us for a while. One was from Amsterdam and his name was Martín. We nicknamed him Martín Pirulero, and he would come to enjoy himself and became part of us; he even liked washing the glasses," she says. Rocio Jimenez, a cook who proudly showcases the fine cuisine of the Roma people, who this year are present every week at every event in the city, since JPérez is the Gastronomic Capital of Spain in 2026.
She is the woman of Castro John, in front of the peña For over a decade now, what he does is "share what we've experienced at home, be warm and welcoming to visitors, and celebrate them. This is my home, and I want everyone who comes here to leave happy," he says. On the occasion of Jerez Festival They have prepared an important program that began on Saturday the 21st with the opening of the exhibition of Juan Luis Mongephotographer nephew of Camarón de la Isla that captures the moments of pellizcowhich speaks volumes about the unrepeatable nature of that moment. There are 22 photographs, alternating between color and black and white, featuring faces familiar to everyone, such as Manuel MoneoPansequito, El Torta, Periquín, Antonio Agujetas or Juana la del Pipa.
"Rocío Jiménez is a chef who proudly showcases the fine cuisine of the Gypsy people, which is present every week at every event in the city this year, since Jerez is the Gastronomic Capital of Spain in 2026."
That same day the recital was held Luis Chanquita, along with the guitar of Manuel del Salado, within the cycle De Peña en Peña with an auditorium packed with fans from all corners of the world. On February 28th, they have prepared a special day with a recital by Dolores Agujetas and Pedro Montoya Chanquita, Two flamenco singers from the Jerez school but from different generations. Dolores is a hallmark of the cante seguiriyas singer from Jerez, heir to Manuel Agujetas and metal admired by discerning palates. Pedro, for his part, is the hope of cante Santiago, with a very attractive command of rhythm, demonstrating great knowledge. Domingo Rubichi's she will be with Dolores and Rubén Martínez with Pedro. Although the posters show nine o'clock at night as the approximate start time, "we're going to start later so that it doesn't coincide with any performance at the Festival," says Rocío.
One of the keys to this house's success is the quality of the kitchen. What can visitors expect to find there? Well, "a hearty stew at any time of day, even in the wee hours, snails, thistles, beans with noodles, tripe, offal... They see all of that as a delicacy and go crazy for it. They arrive and tell me they want some hearty stew, and well, that's pure bliss." You can even learn with masterclasses from Rocío herself.
Juan Castro comments that "many people arrive by plane or train with their suitcases; they haven't even gone to pick up the apartment keys, they come directly here to say hello and have something to eat." In addition to this, one can take compass lessons. Juan Grande and Jesule de la Tomasa, also dance Juan Paredes. Classes that are usually very popular every year, although this season there is something "very special, and that is that "my TrianaAt ten years old, she wanted to offer a free rhythm and dance course to anyone who wants it. She doesn't want money, she says, just to do something she's been wanting to do for a while. Pastora Galvan"She can't be here this year, and she wanted to take up the mantle. She's used to it because she usually goes from table to table talking to everyone," her parents say. Many journalists, artists, and course participants come to eat there, finding in this corner a charming and uniquely authentic space. ♦
