Podcast Summary: Más de uno (Onda Cero)

Episode: Cómo preparar un Pechugón en escabeche "Fernando Esteso" según Robin Food
Date: February 6, 2026
Host: Begoña Gómez de la Fuente & David de Jorge ("Robin Food")
Notable Guest: Rosa Rodríguez (ganadora del bote de Pasapalabra)

Episode Overview

This lively episode blends humor, pop culture, and culinary skills as Begoña Gómez de la Fuente and chef David de Jorge, aka Robin Food, dedicate the show to the late Fernando Esteso. The main highlights are an engaging interview with Pasapalabra jackpot winner Rosa Rodríguez and an original, interactive "rosco" (word-wheel) segment revealing the ingredients and preparation for the recipe "Pechugón en escabeche Fernando Esteso." All is delivered with the show's signature wit and camaraderie.

Key Discussion Points & Insights

1. Humor, Work, and Light Banter (00:20-06:24)

• The morning kicks off with playful teasing about working weekends, particularly involving Rafa La Torre – a recurring joke about work commitment and TV personalities.
• David pokes fun at Rafa's tone:

  “¿Pero qué le pasa a Rafa La Torre, o sea, de verdad, qué le pasa a este muchacho? Que se coma unos canelones.”
  (David de Jorge, 01:16)

• Lighthearted banter over saint names like "Brinolfas," "Guarinos," and the authenticity of hagiography, blending cultural trivia and inside jokes.
• The team comments on TV show ratings, marveling at Pasapalabra’s "disparate" 36.8% share, linking popularity to the show's fairness and warm tone.

2. The Rosa Rodríguez Interview – Behind the Pasapalabra Win (09:02-25:57)

Rosa’s Backstory and Identity (09:02-10:40)

• Rosa speaks about her Spanish-Argentinian family, the subtle changes in her accent, and how cultural identity is reflected within her home.

Journey to Victory (10:40-17:22)

• Rosa describes Pasapalabra as an emotional refuge during tough times, never imagining winning the jackpot was possible.
• She began preparing in earnest in early 2021, studying roscos (quizzes) and the dictionary, driven by curiosity and a love for learning.

  “Me acompañó en momentos muy difíciles... la ilusión de llegar a participar, a verme en ese plató.”
  (Rosa Rodríguez, 10:40)

• Preparation process: reviewing thousands of past roscos, learning patterns and dictionary content, honing memory techniques despite not having a photographic memory.
• Rosa explains the “cat-and-mouse” game with Pasapalabra’s writers, who base many questions on contestant profiles and previous answers, requiring both breadth and depth of study.

Insider Details: The Winning Moment and Life Secrets (17:22-19:33)

• The win was kept secret for just over two weeks, with Rosa hiding away to avoid giving away spoilers even through non-verbal clues.
• She describes a bittersweet feeling post-win, more sadness for the end of an era than happiness for the money at first.

  “He sentido más tristeza y nostalgia porque se ha acabado una etapa... que feliz porque había ganado.”
  (Rosa Rodríguez, 19:33)

Personal Consequences: Work and Friendship (20:46-21:57)

• Rosa took a leave of absence from her job to pursue Pasapalabra since she was unsure how far she’d get. Her commitment paid off in ways she couldn’t have imagined.
• Emphasizes friendship and mutual respect with rival contestant Manu, describing the competition as largely with oneself and the game, not the other participant.

  “Siempre era competir contra el rosco y competir contra uno mismo, pero no el uno contra el otro.”
  (Rosa Rodríguez, 25:00)

“Is Roberto Leal Really So Nice?” (21:57-22:40)

• Rosa confirms the genuine warmth of the show's host, Roberto Leal:

  “Roberto es exactamente la persona que se ve y eso es maravilloso. Es un ser humano que te llena el alma.”
  (Rosa Rodríguez, 22:40)

Playful Antics and Argentine Tastes (26:01)

• David jokingly laments not asking Rosa about her taste in food, leading to debate about pizza toppings—she reveals a fondness for “palmito,” not pineapple.

3. The Recipe: Pechugón en escabeche ‘Fernando Esteso’ via “Rosco” (27:02-35:17)

Interactive “Rosco” of Ingredients (27:10-32:07)

• The team turns ingredient revelation into a Pasapalabra-style quiz, energetically working through each letter:
  • A: Ajo, Aceite de oliva virgen extra
  • C: Cebolleta
  • L: Laurel
  • M: Manzanilla (wine), Mollete (bread), Mostaza
  • P: Pavo (not pollo, as David humorously grumbles about the bird)
  • Q: Queso
  • V: Vinagre
  • Z: Zanahoria

Notable banter:

“No sé por qué Dios lo puso en la creación... Qué pereza de pavo.”
(David de Jorge, 30:13)

Step-by-Step Preparation (32:07-35:17)

1. Dorar la pechuga: Brown a large turkey breast in a pot. When browned, remove and set aside.
2. Sofrito: Use the same pot to sauté chopped cebolletas, zanahorias, a whole head of garlic, and a pinch of salt.
3. Add the turkey back: Return the browned turkey to the pot.
4. Insert the rest: Add olive oil, a glass of vinegar, laurel leaves, white peppercorns, manzanilla wine or other white wine, and a glass of white wine.
5. Cook: Bring to a gentle boil, cover, and cook for just 4 minutes.
6. Rest: Let cool in the pot, covered, to room temperature.
7. Serve: It can be refrigerated and used for days. Slice turkey thinly for sandwiches or salads. David recommends blending the escabeche juices and vegetables for a “vinagreta” to dress a salad, or putting everything inside a toasted mollete with soft cheese and mustard for an indulgent bocadillo.

“Cogemos la pechuga, la partimos en escalopes finitos... colocamos encima la pechuga de pavo... la idea es morder y que el bocadillo sea como fino y elegante. Y ya está, no hay que hacer nada más. A disfrutar, que el mundo se va a acabar.”
(David de Jorge, 34:10)

4. Tribute and Closing – Fernando Esteso, Laughter & “La Ramona” (35:17-36:10)

• David pays homage with references to Esteso’s films and songs, especially "La Ramona":

  “La Ramona se la saben en la Moncloa, se la saben en la Zarzuela, se la sabe Ábalo, se la sabe todo Dios...”
  (David de Jorge, 35:18)

Notable Quotes

• “¿Quién eres tú para juzgar la santidad de alguien? ¿Quién eres tú para decir que Guarino no era santo porque tú lo digas?”
  (Begoña Gómez de la Fuente, 03:55)

• “Me gusta tanto aprender que claro, eso te facilita retener la información. Porque al final, si todo te sorprende, todo te resulta curioso, el cerebro tiende a quedarse con eso.”
  (Rosa Rodríguez, 15:09)

Memorable Moments & Timestamps

• Rosa reveals her secret training process: 11:16-13:09
• Audience anxiety about Pasapalabra leaks: 18:30
• Rosa’s honest feelings after her win: 19:33
• David’s theatrical grumbling about turkey (pavo): 30:10-30:25
• Pasapalabra-style ingredient quiz: 27:10-32:07
• Recipe making and variations: 32:07-35:17
• Singing “La Ramona” to close the Esteso tribute: 35:17

Structure & Tone

• The show's tone remains warm, light, and playfully irreverent throughout. It honors Spanish pop culture, celebrates knowledge, and relishes kitchen creativity, all wrapped up in brisk, humorous banter.
• The celebratory energy is anchored by heartfelt moments, especially in Rosa's reflections on her journey and her emotional honesty about how transformative the show was for her.