havingthehaving
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12:37:12 am on April 16, 2008 | # |
For a few years now, foodies across the USA have been saying that Spanish food is the new high-class Italian; easy to make, yet nuanced and (when authentic) adventurous. I’m here to say that after living in Barcelona for a year, those recipes you see in Saveur aren’t quiet what they serve on the Peninsula. While I miss a lot of things, including Nutella’s much tastier sibling Nocilla and croquetas, the things I do not miss include morcilla, magdalenas, white asparagus in a can and bacalao. For those of you who wish you could still eat Spanish favorites, or want to remind yourself why your stomach is happy to be back stateside, have a look at La Tienda and Despaña Brand Foods.
smokeyourgender 2:43 pm on April 17, 2008 | #
You mean not everyone is eating huevos rellenos con pulpo a la gallega and tartaletas de jamon de pato, aguacate y foiegras every day for lunch?!?!