[tocador]

I am a bit of a food junkie and love Tapas. Although I have not been to Spain and had the real deal I have visited several Flamenco venues that served tapas. What are some of the best and your favorite tapas and where did you eat them?

I am looking to try new foods and looking for suggestions.

Thanks!

[Payul]

Ah.....Tapas.....

Every week after playing the guitar is my hometown tapas restaurant, the owner and frend and also cook, asks me what I want to eat....I look at him with a big smile in my eyes, and ask: "what do you have....."
He knows I like fish, and I like very nice eating, so if he has fresh fish he prepair some fish, if he has some "specials" he makes them. Very very nice.

My favorite: Bacalao, langostine's, Pata Negra ( jamon, also chorizo made from the Pata Negra Pig is very special)
Cheecks from fishes, very exclusive.
Almejas in white wine saus
Ostra's in bloody mary......with cava preferable.....

In Spain Sevilla is a Tapas mekka, if you ever go there on holliday, you can eat every where Tapas, but the best are in the Barrio around the Arena, and
at the calle Betis, along the river Guadalquivir at the Triana side I remember a place called T-de Triana go there in the evening, you can eat the whole tapas menu card!

Also a wise thing to do is this: Get up in the morning, take a breakfast, see the town, do your thing, eat aroud three some tapas and a beer, go to sleep, get up at around
six, take a shower, go to the town again and eat some tapas here and there, and a beer or wine here and there.......It is quite cheape, you can do this for days! Be carefull with the drinks!

Man I am humgry now!!

[falseta]

Pata Negra Chorizo! Man thats sounds good!

I think today is a good day to go out for Tapas!

[deteresa]

Haha... good thread!
I agree about Betis, just try to avoid the teeny bopper night clubs. Also pretty good tapas around the Alameda, places like Corral de Esquivel. Damn I want to back to Sevilla.

Albondigas, espinacas con garbanzos, calamares fritos, gambas al ajillo, squid in ink sauce, croquetas, tortilla español of course, the list goes on.
Can't say I'm a huge fan of Bacalao yet, I think it's an acquired taste.
And of course picos are always a beautiful thing although I don't think they would taste as good outside of Spain, it's just part of the whole experience.

When I lived in Philadelphia, Amada was a really great upscale tapas restaurant that used to have really good Flamenco shows until they shut them down due to noise complaints (???!!!) The food is still exceptional though, but it's never like in Spain where the guy writes your tab on the bar with chalk and you just enjoy your watered down beer and tapas and have the best time of your life.

[Frontera]

Never been to Spain but learned about Tapas from a book written by a Spanish chef that must be a lazy cook like me. The folks at Hotpaella got me started on hot paprika from Spain and we use it on about everything. When going to a big city for the specialty doctor, I have tried several tapas bars and restaurants and every one has been a disappointment. Nothing Spanish about them, high prices, poor quality American ingredients, etc. Fake Serrano ham, etc...

Favorite Tapa my own original recipe: Take a hoggie roll, toast it, drizzle on olive oil evenly, then smear on some crushed garlic, some tomato pulp, and lightly salt. Put on pieces of real Spanish olives, kippered herring, and feta cheese, sprinkle on hot paprika (real Spanish stuff only), then lightly cover with a sharp cheddar cheese or Spanish equivalent. Put in oven on top rack near element and put on broil and crack door and watch for melted cheese.

Put on an old gypsy Alegrias video, liberally tip your Sangria glass while on your lips, and bite into a tapa worth interrupting practice for. Best fix at least a half dozen at once and plan on a long lunch break and extended siesta.

[Black Sheep]

Frontera... that's not fair. It's 8 in the morning and after reading that I'm hanging out for lunch...

[Frontera]

Here is a photo of the tapa I made for dinner. Spread salted homemade garlic butter on hoggie bread then toast under broil oven element. Remove from oven add thin sliced Spanish olives, smoked oysters, Feta cheese, Parmesan Reggiano, and finally sharp high grade cheddar cheese. Put back under element and when cheddar cheese is melted remove and sprinkle on smoked hot paprika.

[Payul]

Yummy! this looks nice!
Where can I ordr this??

[falseta]

@Frontera - Many many talents! Flamenco guitarist and tapas chef! That looks really good and wish I could order that locally! I will try to recreate it based on your ingredients.

[falseta]

@Frontera - You recipe post inspired a new thread!

Post Your Tapas Recipes!

Everyone do like Frontera and post your tapas recipes! Man this is making me hungry!