What is your favorite Tapas?

[federico]

I am here in Los Angeles and you can buy the following at these stores at a reasonable cost:
Queso Manchego: Trader Joes
Marcona Almonds: Trader Joes
Jamon Serrano: Trader Joes
Rioja wines such as : "Campo Viejo" (My Favorite) at La Espanola in Harbor City
Chorizo Espanol: La Espanola
All the rest of the things you can buy at "La Teinda" and "La Espanola".
As far as Paella is concerned, I recommend several brands like "Goya" and another one I can't remember at the moment. All you do is put in the chicken, shrimp pork, and other things. It's surprising how good they taste even if it is from a box. ALso try "Bonito del Norte Atun". THis is the best tunafish I've ever had. Bread is also a big deal in spain, so try Pioneer brand. You put this in the toaster oven a few minutes and it's great.

[drolma]

My favorite tapas restaurant in Atlanta was Querno, which, unfortunately closed last month. Looking for a new tapas restaurant. Favorite so far, bacon wrapped dates!

[falseta]

Bacon wrapped dates! WOW!

Found a couple of recipe's for them:

Bacon-wrapped dates - Slashfood

Bacon Wrapped Dates Stuffed with Blue Cheese - All Recipes

I will keep an eye out for this at local Tapas bars here... or maybe... i will just make some!

[diago1]

oh tapas...just another part of the lifestyle in Spain that makes me want to go back. I lived in catalunya on and off growing up and one of the things I miss most are basic tapas like jamon serrano and pan con tomate..........you just cant get that nice fresh bread here in the states......I ordered pan con tomate the other day at a tapas join in NYC and it just was not the same at all. If anyone knows of any job opportunities in Spain I'm there!

[flamencodiva]

I am from Syracuse, NY. Italian Restaurant country. The first time I heard about a Tapas Restaurant I thought they were saying "topless". I wish we had a Tapas Restaurant in Syracuse.

[ssante]

Guacamole and Chips

[Aaron Todd]

I live relatively close to Dallas, Tx. and there is a place in Addison (N. Dallas) called "De Tapas" where my flamenco instructor and good friend Miguel Antonio plays on Friday and Saturday nights weekly. I stand in for him when he is out of town, and love to hear him play as well, so my wife and i go often. Loooove the "pulpo a la vinagreta" (octopus) with pico de gallo!! My favorite!! Also, gambas al ajillo, anything from the sea, manchego cheese/olives/bread, tortilla española, puerco adobado, and they have good sangría and café con leche.
De Tapas is owned by a local Spanish family, so pretty authentic stuff and reasonably priced.
One of my fondest "tapas memories" was sitting outside of a café in the Plaza de las Tendillas in Córdoba and eating tapas with my wife as we listened to Chicuelo warm-up and sound-check before playing with Miguel Poveda at the first "Noche Blanca del Flamenco" a couple years ago. They went on after Manolo Sanlucar. Pretty amazing night!! Lots more happened, but that's for another thread i guess! Ah, memories and tapas!!

[cocilovo]

Right off the bat - the fried sardines I found at a tapas bar in the shopping district in Sevilla - you know - where all the wedding dresses are - were utterly fantastic. I grew up in an Italian family where this was a regular dish, but somehow sardines that are 8" or longer (heads and all ) are really hard to find in Arizona. I recommend them highly if you can find them anywhere. They are not like canned sardines.

Now for the Red Chile Almond Sauce - which is fantastic on the traditional Spanish omlet, or on mushrooms, frogs legs, or just about anything else.

Heat 1/2 cup olive oil in skillet, simmer
Add 4 cloves of finley chopped garlic till lightly toasted (if using cast iron skillet it will continue to cook the garlic even after the heat is shut down so be careful)
Add 4 T of very lightly toasted powdered Red chiles, - (I grow my own and dry them ,mine are medium/hot) cook shortly till they are absorbed by the oil

Add 2/3 C of blended almonds (blanch if possible to get the skins off) if there are no skins it makes a pretty orange color when finished but not necessary. Stir.

THE MAGIC: Add wine vinegar ( Spanish sherry vinegar if ya have it) and salt to taste. When you add the vinegar it will steam up and the nut paricles will swell. Keep heat a bit lower.

Add chicken broth to get a smooth consistency - could take more than you think - then simmer for about 15 minutes and the nuts will absorb quite a lot of broth. Add broth as needed.

This is heavenly - you will have to absorb some red wine during the process and be prepared to be rocked.

If you refrigerate it it will seem very thick when cooled. Heat and it will thin a bit but might still need to add more chicken broth.

My deepest secrets revealed,
Tony