The origin has a name

This starts far from here, in early-2000s Denver, where someone dropped a ball of beef onto a screaming-hot griddle and pressed it until it crackled. That's how the smash was born: beef and fire, nothing to hide.

We could have softened it when we landed in Madrid, made it easier. But we didn't feel like it, so we brought it over whole, with the ball, the press and that crust that only shows up when the griddle truly burns, because the hard part was never making it once, but making it like this every single time.

Making that happen day after day is down to chefs Carlos Revuelta and Noelia Muñoz, seasoned in the smash and with their own venues behind them, who make sure that, whatever the hour, it reaches you exactly as it should.