Cod in Bilbao, Octopus in an Aldi in Madrid, a popcorn machine in Seville that fascinated.
(And a little bit in Italy)
We ate well in Spain, although it wasn’t a continual feast and it was never high-end. For the Seville part, there were six of us ranging in age from five to fifty-eight, of various dispositions, tastes and toleration levels. No, we had no pressing need to set out as a group to eat together for every meal (and in fact various divisions of the party would be off doing their own thing at times), but still, there were many factors to take into consideration which could be challenging at times. But knowing this, the smart person has already lowered expectations, and is happy to take whatever comes.
That’s not a bad suggestion for life in general, I think. Lower your expectations and be grateful for the gift of every moment. Yup.
Two other points:
First, my previous experience in Spain – Madrid and Barcelona on two different trips – had led me to expect more of the same regarding dinner times on this trip. It had been particularly acute in Barcelona, and perhaps I felt it particularly acutely at the time because I was traveling with a teen-age girl, an eight- year old and a four year old by myself. That is: they (Barcelona people – not my people) don’t even start thinking about dinner until 9pm, and then, they really are just thinking about it. We’d set out at nine, confident that we’d find a restaurant where we wouldn’t look like fools, as the sole customers – and were confounded every time.
So that’s what I was expecting in Seville. I was ready!
No need. Yes, “dinner” might not get rolling until that late hour, but the impact of the tapas culture is such that you can find people eating much of the afternoon and into the early evening.
Now, many restaurants are closed for a chunk of that – they might have been open for lunch from, say, noon to three or four – then they close and re-open at 8. But usually there are enough tapas bars that are open during that late afternoon-early evening hour that you can find something – and Spanish tapas is more than crackers and cheese. For light eaters, it qualifies as a meal.
So the point is that we never had trouble finding food being served somewhere.
Secondly, while I enjoyed the food and by no means exhausted the local cuisine, I’ll say this about traveling to an area with a deeply-rooted traditional cuisine.
We look forward to it, right? We can’t wait to hit the pizza and pasta in Italy, the German sausages, the French sauces, the Spanish ham and potatos bravas.
Well…
When I was in Italy (for two! days!), I was in the laundromat around the corner from our apartment. An American couple of about my age were also sorting and folding, so we got to talking. They were from Virginia and, like us, were on the tail end of a few weeks in Europe. I gathered that they’d been abroad a bit longer – more like four weeks. We had the usual conversation about how it had been great but we were ready to get home, and the woman said, I am so tired of pasta!
And there you go. When an American travels to a part of the world with deep cultural traditions, we encounter a different world that is very attractive in some ways – in its richness and stability, its self-confidence. But, again, an American just might find some challenges in that landscape as well – I’ll talk more about this in a general way later, but since this is a food post, I’ll limit it to food.
What that stable, deep and rich culture means for food, in my limited experience, is that you encounter wonderful food that’s been centuries in the making, beloved, well-honed – and…not much else. So in Seville and around, the menus of most restaurants tend to share about 75% of the dishes in common: pork-related products (ham, of course, and also pork loin and chops), patatas bravas, revueltos (egg and vegetable scramble), snails (in season right now), and maybe ten other common dishes.
Restaurants doing anything different are scattered. We found one chicken-centered place not far from our apartment (there’s hardly any chicken on restaurant menus), and it was good, but most times we passed by, it was almost empty, as well.
Burger places are popular, though, and not just McDonald’s. There are several chains that do well – one we encountered often and ate at twice, I think, is called The Good Burger.
It’s not just so tired of pasta! It’s the beauty and the gift of the authentic diversity we have in this country – with Mexican, Thai, Ethiopian, Nashville hot chicken, pizza and biscuits-and-gravy all within a couple miles of my house. A balanced world requires both – it requires the rich, solid, very-reluctantly changing and protected traditions – and the wildness of change and diversity. The trick is figuring out how to balance them, right?
Oh, and cost. You can eat very, very cheaply in Spain – in our experience. As I said, we didn’t go high end. So, for example, a tapas-centered dinner that filled all six of us up (including one five-year old, yes), including drinks – which included a couple/three beers – came, on one memorable occasion, to 43 Euros. Most tapas plates are between 2-3.5 Euros. Of course you can get larger plates, but we tended to stick with tapas-sized.
Anyway. Highlights of food, in no particular order:
Spinach and chickpeas in Seville (very common); tuna & peppers (again, tipico) and some sort of potato-shrimp-chorizo thing in Seville (it was excellent); Asparagus and Migas in Trujillo – Migas – breadcrumbs, sausage, peppers and egg- a typical dish of the region. Then, snails in Seville. They were in season, and everywhere – and very good. The sauce was a rich tomato – more flavorful than most sauces I encountered in Spain.
Oh, that’s my advice for you if you travel to Spain to eat and have a typical American palate like mine: bring salt. Just a bit, to bring out those flavors a little more.
Asparagus is one of the more common green vegetables in the region. It’s so arid, they just don’t grow much, and they don’t really feature on the menus. Breakfast juice with strawberries. That weird, but tasty “zucchini tart” from Seville, and one of the typical pastries of Trujillo – basically, a custard.
Clockwise from top left: First two photos are from an excellent lunch in Merida. Tuna and peppers for me, delicious pork loin and chicken for the guys. . A typical breakfast in Caceras – toast (thick-cut bread) with ham and some olive oil. A typical pastry from Guadalupe – basically day-old cake bits bound with honey Then a break in Toledo with Middle Eastern food.
Same. Pizza in Lucca – the best, served as they do in Rome, with big sheets of it available for your choosing, sold by weight. Then a very good chain burger place in Seville called Goiko Grill – probably the most expensive meal we had, but they said the burgers were great, so it was worth it. Lamb brains from on of the Seville markets. Tapas that came with drinks in Toledo. Typical bakery in Chinchon. The beginning of pintxos in Bilbao.
In the south you have tapas – served generally from a menu. In the north, you have pinxtos – piled up high at the bar. If forced to choose, I would probably go with the pintxos – the olive/pickles orientation is more my style. The other feature of pintxos is slices of bread with…stuff piled on top. I thought I had photos, but I don’t. It’s easy to find them, though.
We ate more than this, but a lot of my photos of those meals tend to have family members’ faces in them, and while many social media types have no problem using their families in that way, well, you won’t find that here.
One more: a tale of two montadillos.
There are different kinds of sandwiches in Spain, of course. The smaller is called the montadito. There’s a very popular chain called 100 Montaditos – and that’s exactly what it is. A menu featuring 100 kinds of montaditos priced at 1 Euro each.
I see that they have a few American stores – in Florida. Sandwiches are not a buck each – they start at 2 and go up.
It’s truly fast food – I would say hangover food, really. One of our party was fascinated with the concept and wanted to hit it every time we saw one (we didn’t.). I mean – for a euro? It was fine. Hit the spot.
But.
These on the right were better. Recommended in many guides, this bar – Bodequita Antonio Romero – specializes in montaditos, and they were wonderful. I think not too much more than a Euro, but easily five times as flavorful. It’s the kind of thing you really wonder about – why can’t we have this here? Just go up to a bar, order a couple of little sandwiches, have a beer, and move on. Everyone’s professional and courteous, but there’s no need to treat the experience as if you are binding yourself to the establishment for life or need to be assured that you’re loved and appreciated.
(Two reasons, probably – it goes back to the deeply rooted cultural aspect of this food and these places – they’re just part of the fabric – and the no-tipping culture, as well. I found the waitstaffs in Spain to be sometimes on the brink of brusque, but always just…professional. As a person who will go an extra mile for self-checkout and who wants to Death Stare the next server who cheerily asks, How’s it goin’ guys? Having a good day? …this is definitely more my style.)
One more random note: While in Seville, most mornings, I went out and got pastries for breakfast from this bakery, called Colette – they were really some of the best I’ve ever had. On the quick jump over to Italy, I was reminded why I am not fond of the Italian take on these pastries – like croissants – they put a glaze on them.
Charlotte was Both 