From a 20-square-meter churrería to a Madrid institution
The story of Patatas Marisa began in 1964 in a small, rented churrería on the Paseo de Extremadura in Madrid – just 20 square meters in size. Iraído Rodríguez and Emilia Santana traded churros for potatoes: Iraído cut them piece by piece with a manual slicer, fried them in a small deep fryer, and Emilia filled the bags by hand – then distributed them shop by shop throughout the city. Seven days a week, without a break. Incidentally, according to legend, the company gets its name from a silver bracelet engraved with the name "Marisa," which the founders found while taking a walk in the Parque del Retiro.
The product quickly became known by word of mouth. Demand grew, and the space became too small. Iraído and Emilia moved production to Villanueva del Pardillo, a town in the west of the Community of Madrid, where the factory still stands today. Today, their children continue to run the company in the second generation.
Galician potatoes, Andalusian olive oil – and nothing else
What has not changed since 1964 are the principles: exclusively Spanish raw materials, no compromise on quality. Selected varieties from Galicia are used as potatoes in the factory; olive oil from Córdoba, Andalusia, is used as the fat. The ingredient list for the classic version is limited to three ingredients: potatoes, olive oil, salt. No preservatives, no colorings, no flavor enhancers.
The packaging consists of one hundred percent recyclable paper – a step the company consciously took to reduce its ecological footprint. All products are also certified gluten-free.
Chips with character: the range from Villanueva del Pardillo
The focus is on three lines that cover different flavor profiles. The Patatas Fritas con Aceite de Oliva show what is possible when you completely forgo additives: clear potato aroma, the buttery melt of the olive oil, sea salt as the only seasoning. The Patatas Fritas al Pimentón rely on Pimentón de La Vera, the smoked paprika powder from Extremadura, which brings a slightly smoky, earthy character into play. The Patatas Fritas Mediterran work with a herb mix that is reminiscent of the aromas of the Iberian maquis. All three varieties go well with vermouth, a cool Fino sherry, or as an accompaniment to an aperitif – and they work just as well alongside a glass of white wine with a fresh acid structure as they do with a light red wine.
