Although I’ve had pan con tomate before, the one I tried recently went above and beyond my expectations. The tomato was so fresh and bright, it reminded me of the summer tomatoes I love to eat at home in the US!
I was pleasantly surprised by the tapa that I tried as well. I wasn’t expecting to like the anchovy, but it was salty and delicious paired with the olive.
Tapas are prepared in small kitchens in the back of all kinds of restaurants. They are typically served with chips, a small piece of bread, or a few potatoes.
Fabada is made each day and stews slowly throughout the afternoon. It’s ready to serve at Spanish dinner time, which happens much later than in the United States!
Tortilla de patatas is cooked in a hot pan with olive oil. Different people make it slightly differently, and many people claim their family has the best recipe! I like tortilla de patatas the best when the center of the dish is slightly jammy.
Each of these foods are connected to Spanish food culture, which features lots of olive oil, tomatoes and potatoes. Fabada in particular is specific to the region where I am living. The beans in this stew have been grown in the Asturian meadows for centuries. Asturias can be rainy and cold in the winter, so a warm and comforting dish like this is perfect for the local environment.
