Spain Travelogue–Cuisine

Emily Li
Emily Li
Aug 31, 2018 · 4 min read

Spanish cuisine is most famous for its tapas culture and notorious for the late dining schedules. We had a taste of the latter ore than the first haha, with restaurants opening around 1pm and having their prime service around 2–3pm in the afternoon, while prime time for dinner doesn’t start around 9p in the evening. Most of us as visitors question whether this is a sustainable lifestyle if there’s work the other day, but I’d say that cultural roots definitely prompt the Spanish enjoy their tradition on weekends, while in weekdays I guess most have their meals in a later time as compared to us yet in smaller portions, so it’s be easier to go to sleep with food in your stomach late at night.

We were lavished with 3-course meals almost daily, and from Spanish seafoods, tapas, Michelin starred restaurants, to mazamorras, we indulged in some of the best foods in Spain. Yet, compared with self-travel, the four of us ate the same dishes each meal and the meals become much too rich after a few days in a roll. With self-arranged travel we eat lightly for one and indulge a bit in another, so there’s more variability and surprise when we encounter unexpected surprises–menus that we can’t read and wildly guess when ordering.

La Taperia

One of the highlights this time was a self-arranged meal in Cordoba’s old town–late at night around 8:30pm Dad, Danny, and I scavenged in the old town and decided on La Taperia. It was simply furnished and provided an English menu, with friendly waiters and a lively atmosphere. Most of the tapas dishes had 2 portions, the 1 racion or 1 tapa choice, meaning full portion or a smaller tapas portion. We decided on our orders, and while ordering the waiter kept making suggestions in which some we followed. When our meals arrived, unprecedented surprises came and it dawned on us how considerate the waiter was in making suggestions. Dad ordered a salteado de se, which was actually stir fried mushrooms that must have tasted great as a small appetizer, but a full dish of mushrooms as a main course kills the appetite haha. I ordered a tortilla, which tasted great and was well cooked done–thick and golden with well cooked potatoes. The mazamorra tapas was another surprise–it was a Cordoban traditional dish, a cold soup that was a mixture of bread, olive oil, cream, and salt–yet the cream must’ve been goat milk and it was the reason why I put down my spoon after a few delicate sips. It dawned on me why the waiter kept suggesting a “tapas” portion rather than a full portion when I ordered, and luckily I followed suit. Danny had a good portion of Solomillo Iberico, meaning Iberian pork which tasted like beef, as it tasted tender and a bit juicy, normally not what we expect of pork.

Around 9 o’clock the guitarist came in, drumming beautiful tunes and crafting a relaxing late evening vibes. Danny said that he was extremely masterful in classical guitar technique, and this live-acoustic performance was another highlight of our Cordoban food adventure. When we called for the bill, the waiter presented us with 3 sherry wines, and informed us that the “Mazamora” was free of charge as the cold soup was left nearly what it is when presented haha. They came to our table to check a few times, asking if an exchange of soup was needed, and we told them that the goat milk was a pleasant surprise haha. Very nice of the restaurant, another impression of the hospitable and friendly Spanish people!

croquettes
Iberian Ham
Seafood

Cuisine–Other Specialties

Olives, Iberian ham, and Gazpachos were among the dishes that made the deepest impression in my visit. The southern Spanish landscape is dotted by olive trees–flourishing in the dry heat and producing plenty of economical goods, from olive oil, pitted olives, to skin care products. Diets of the Spanish evolve around their agricultural products as well, as salads are lightly dressed with wine vinegar or olive oil, as opposed to the heavy ranch dressings in western restaurants. Olive oil is extremely cheap when bought in local markets, as the Oro brand Dad normally orders, a superior quality brand costs NT750 for a 250 ml bottle, while it cost 12 euros for a 500 ml bottle locally. Brought back to Taiwan not only quite a few bottles of olive oil, but a slightly altered perspective on daily diets.

Iberian pig is another renowned local produce, and Spanish ham shops can be found around streets corners displaying huge selections of ham marinated in different ways. Huge portions of ham are draped from the ceiling, and abundant choices are offered for the bewildered customer. Would really like to try an Iberian ham sandwich on my next visit, simple yet delicious I guess.

Gazpachos is Spanish cold soup, refreshing and invites our appetite back in hot summer days. The classic menu a simple mixture of tomatoes, olive oil, salt, pepper, garlic, and assorted vegetables, yet Mom, Dad, Danny, and I reached a consensus that we’d prefer soup hot rather than cold haha, as there are far more variations in Chinese soup cuisine I guess.

4 Cats Cafe, menu painted by Picasso:)

Written by

Emily Li

Simple Abundance.

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