La Vietnamita Sant Antoni: Best Vietnamese Restaurant in Barcelona

Today I want to recommend something different that I am sure Barcelona visitors and of course, many locals would appreciate, Vietnamese cuisine, and what better than choosing a good restaurant in the city that I have tried myself, of course. The place in particular is La Vietnamita Sant Antoni which is part of a group of four restaurants that have been providing quality service for almost a decade to 'exotic' food lovers like us. But before I talk about my favorite Vietnamese let's explain why I go there in the first place.

Why a Vietnamese? Southeast Asian food, that is, Vietnamese or Thai food are delicious options that we often overlook in Barcelona. We tend to choose between Japanese or Chinese all the time (Korean would be the less common choice within the East Asian food group). I am no expert but in my opinion they all share some common traits, like good cousins, sort to say, but have a character of their own that would take hours to describe here. I like the way Japanese handle raw food. I like fried stuff, pork mainly, soy and ginger from the Chinese. Korean Bibimbap. Sweet and spicy flavors and coconut milk in Thai food. In fact, what I enjoy the most is sweet and spicy and I can have that in Vietnamese food plus that little extra touch of herbs like lemongrass, Vietnamese coriander, Vietnamese balm or mint, rice paddy herb, basil, lime leaves...

It is this taste and scent of herbs that captivates my senses, that harmony of natural ingredients that tells me I am enjoying quality, organic, healthy food. This really makes a difference for me and constitutes the main reason I choose Vietnamese cuisine in La Vietnamita Sant Antoni.

Last time I visited, I went with the family, wife and daughter. It is the perfect spot for family groups as there is plenty of room (there is even a playground area for kids). Space, comfort and street-style decoration is the first thing that calls your attention in fact. All four restaurants in the chain have that casual street deli food stall air that goes so well with the idea of homemade healthy cooking, respectful with nature and affordable.

And here is what I recall we ordered this time and will surely make us repeat:

Starters:

The Nem rán fried rolls that take veal, carrot, onion and noodles.

Main course:

1.  Bun Bao Burger with salmon and fried yucca

2.  Noodle crunch with shrimps, vegetables, Vietnamese herbs, coconut powder, nuts and Nuoc Cham fish sauce.

3.  Red curry with coconut milk, mesclun salad, jasmine rice, chicken and peanuts (curries are fantastic!)

Desserts:

Che chuoi of tapioca pearls, coconut milk and banana. Yummy, yummy!

And last but not least, the refreshing Vietnamese lemonades or the exotic cocktails in the Mixology section. 

I wouldn't want to finish without stressing that general state of well-being that accompanies you and your stomach when you include such fresh and environment respectful foods in your sustainable diet. It is time to start the year with new commitments and why not including good old wise Vietnamese cuisine to clean the path.

Palo Alto Market Barcelona Fest

The Palo Alto Market Fest is all you can expect from a festival, it is indeed a fiesta in which locals and foreigners alike have indulged year after year, on the first weekend of every month to be more precise. Based on the idea of Javier and Pedrin Mariscal and their foundation, the Palo Alto Market Fest is part of a bigger project, a creative hub, an island within the city, that implied the rescue of the old and abandoned Gal i Puigsech factory not without discrepancies with the town hall.

The Palo Alto festival, encompasses a little bit of everything you can expect from a street market plus an extra and much more relevant additive: culture. In the particular cozy atmosphere of its inner space in which art galleries blend with food trucks, you can enjoy concerts, workshops, exhibitions, find vintage articles, handmade crafts, recycled products, the latest trends in design, beautiful jewelry, street style fashion, organic food, you name it.

This privileged 3,700 m2 space is a great opportunity for local artists and creators to display their work and the ideal place for visitors to get in contact with what's cooking in street or urban culture in Barcelona while pampering one's stomach.

Admission to Palo Alto Market Barcelona 2019: 4.50 eur on site, 3.50 online.

Can Marc Restaurant: An Excellent Choice at Montseny National Park

Can Marc restaurant should be in the top five list of best places to eat while enjoying the company of nature at Montseny natural park near Barcelona. I say this out of respect for the rest of good options in the area.

This little gem is hidden in a very modest road in Sant Esteve de Palautordera, a town at the Valles Oriental county (the Eastern side of Montseny park). Sant Esteve is 55 kms away from Barcelona city but still in the Barcelona province limits. There are plenty of rural activities at your disposal in this town first documented in history back in IX. As a matter of fact Can Marc is not only a restaurant but a rural farm or "Mas" in Catalan with attractive and comfortable rooms devoted to fans of nature, hiking and horse riding.

But let's go to the main course, the exquisite cuisine of Oriol Sabé with his team led by Sergi Planas

I will give you some examples with pictures. All dishes were part of the 28 Eur menu of the day although you can go A la Carte of course.

A delicious mellow rice with all the subtleties of fresh seafood, especially the famous Blanes shrimps adorned with this delicate foam.

A fresh marinated cod and clams with crisp flavors although not too strong accompanied with apple slices.

A succulent portion of roasted suckling pig with mushrooms and asparagus.

An attractively presented mushroom sautee on egg and bacon.

And for dessert a great tatin sided with what tasted like mint or rosemary, I couldn't tell but the combination was surprisingly good.

The staff is polite and very efficient. We had the Agaliu 2017 white wine (Costers del Segre D.O), ecologic and 100% Macabeu grapes which I strongly recommend you.

Catalan Cuisine Suggestions: Restaurant La Violeta, Castelltersol, Barcelona

One the good things in life, if not the best, is to go out and find a nice meal, at a nice restaurant in a nice place. When it comes to enjoying excellent Mediterranean dishes, Catalan cuisine, is one of the best choices. It's been a long time, I haven't recommended an interesting restaurant in or out of Barcelona and in fact I always forget to use cellphone pictures I take while traveling around Catalonia to share them here with you. That's what a blog is for after all.

Today I want to suggest Restaurant La Violeta in Castelltersol (there should be a letter cedilla after the R but Google spiders don't like foreign letters too much), a Catalan municipality that is part of Barcelona province which historically devoted to the textile industry and took its name after a castle that dates back to the ninth century. Restaurant La Violeta and the hotel with the same name, are located in a house from 1860, restored in the 90s. Apparently is just another normal local restaurant, but I have to say that if you happen to be nearby you shouldn't miss it because its cuisine is certainly worth tasting. When I say nearby, I mean, you could be watching eagles fly in renown Cim d'Aligues natural park or admiring the views at Sant Miquel del Fai. 

But let's talk about the menu at La Violeta:

For starters, I recommend you don't miss their special tapas, like Formatges arrebossats amb melmelada de violetes (breaded cheese dice in violet marmalade) in the picture above, or the Patatas Bravas a la Violeta. In fact, my wife and I fell in love with that violet flavor and that's why we always try to return when we have the chance. They have a nice selection of salads like the season salad with nuts, cheese, quince and apple.

For the main course, you can either have pasta dishes like the Rossejat de fideus mariners (a sort of Paella but with noodles and sauce) or a good shrimp risotto. I would go for the Arros amb llamantol (rice with lobster) but as you can see in the image, pan fried tuna can suit you well for less money. We were fortunate it was summer and they had the Gazpacho, one of the best I have tried, out of Andalusia of course.

For dessert, there was this homemade ice cream with strawberries that was just the cherry on top of the day. As to the price, it is slightly pricey, not much, but you get quality food and they are not minimalist at all, if you know what I mean. More details on their website following the first image.

Porras with Hot Chocolate

Porras with chocolate in Barcelona

If you fancy secret places out of the touristic routes, places not so charming but equally exquisite because of the quality of the product you get and if you cannot leave Barcelona without tasting those porras or churros with chocolate somebody was bragging about just before you came visit us, then you should know that there is this small cafe, frequented by locals, very near Metro stop Fabra i Puig (Red Line) called Churreria Laia (carrer Malgrat 82)(Passeig de Fabra i Puig, 146) where you can satisfy your most guilty pleasures.

For those of you that don't know what a churro is, let me tell you that it is just dough made right in front of you by mixing flour, hot water and salt inside a blending machine made for such purpose. Once the dough is ready, some portions are placed inside another machine called churrera that pipes everything through a star-shaped nozzle that gives it that characteristic prism-like shape. The dough comes out of it as if it were tooth paste slowly making a spiral that is then fried and served hot. You usually sprinkle sugar on top.

Update 07/2023:

'Porras differ from churros because they contain an extra ingredient: baking soda or, in some cases, yeast. The dough for the porras contains flour, salt, water and baking soda and we must leave it to rest for a period of several minutes before putting it in the fryer in order to release carbon dioxide and result in a much softer dough. . There is also a difference in the proportion of flour in relation to the amount of water: the amount of water is higher in the mass of the porras. Churros are loop-shaped, thin in thickness, and have a dense dough. Instead, the porras are fried in the form of large spirals and then cut into pieces; they are thicker and spongier because they have air inside.' - according to Churreria Desi 

So Porras, which are very popular in Madrid (and other regions of Spain, check this post from Valencia about the difference between churros and porras), are not just thicker as you can see in this image but carry that extra ingredient. In Madrid, porras are a staple of the local cuisine and are often consumed for breakfast or as a mid-morning snack. The result is a heavenly treat that pairs perfectly with a cup of thick, rich hot chocolate. Madrid boasts numerous traditional cafés and pastry shops where locals and visitors alike can indulge in the pleasure of porras. One of the most renowned establishments is San Ginés, a charming café located near Puerta del Sol. San Ginés has been serving porras since 1894 and is often crowded with clients eager to experience the iconic combination of porras and their famous hot chocolate. The porras in Madrid tend to be thick, dense, and slightly chewy, providing a satisfyingly substantial bite.

 
Moving to Barcelona, although you can find porras as such, more than often you will end up having our churros or xurros with different form and texture. The dough used for churros is typically made with a higher proportion of water, resulting in a lighter and crispier end product.  In other words, although you can find porras or what looks like porras but carrying a filling (which is not a porra), churro or a xurro in Catalan, is the usual thing to have. Anyway, porras you can find.

 
Xurrerias, specialty shops that specialize in churros and sometimes offer porras, can be found throughout Barcelona. These establishments attract locals and tourists with the enticing aroma of freshly fried dough. One popular xurreria is the iconic Xurreria Trebol, located in carrer Corsega 341. 

Do you have porras in your city? Spanish porra also refers to the sticks or batons carried by the police so I am sure you have some porras and they don't serve it with chocolate!

Goat Cheese Salad, Terra Mia Italian Restaurant, Barcelona

Sometimes the best places to eat are not necessarily along those well trodden touristic routes nor are tips suggested by travel guides comprehensive enough as to include them. When we think of Italian restaurants pizza and pasta come to mind instantly leaving short room for other kind of dishes. But even though you go beyond that point and you are a true enthusiast of Italian cuisine and you accept the fact that it is richer than that sold in Italian fast food restaurants, you may be surprised at some troves you can find out there. Terra Mia is a very small restaurant very near Parc Güell, but difficult to see if you get to the park by bus. It happens that tourists go straight from the parking lot to Parc Güell and back to the bus again without noticing that some blocks down the street, exactly at carrer Ramiro de Maetzu, 31 there is this hidden gem. I am just a very happy client and they are responsible for that because the service is impeccable and food is exquisite.This goat cheese salad in the picture above is just a sample but you ought to try their every dish as not only the ingredients are genuinely Italian but also the way they are cooked and served. In spite of being a small place they have a very nice terrace. Don't forget to try a bottle Il carpino wine. Find here Terra Mia Facebook page.

Boquerones en Vinagre (Anchovies in Vinegar), Mediterranean Delight

Having a tapa of raw fish macerated in vinegar is surely not quite luring for some stomachs. Mediterranean anchovies are not just gutted fish salted in brine, matured and canned or bottled in oil or salt as those you find in the market. They are also served fresh and marinated in vinegar as the ones in the picture. This exquisite tapa is called Boquerones en vinagre. By now you probably have guessed that not all anchovies prepared this way taste the same and that both the freshness of the fish and the quality of the vinegar really make the difference. Yesterday, we enjoyed these superb boquerones en vinagre dressed with garlic, parsley and some olives at Rincon de la Ciudadela, exactly at the corner of carrer Princesa and carrer Comerç in El Born, Barcelona. The restaurant is not modern, chic and trendy like many others in the area, but you know, good food, is not always in the coolest place.

Lupin Beans or Altramuces Pickled in Brine.

White Lupins (Lupinus albus) or Altramuces are normally taken as a pickled snack food that accompanies beer in Spanish bars, as for example in Andalusia. It is very nutritious although I don't like it much. I've read it is rich in protein. I still think they taste bitter. Sorry for not being very talkative today.

Fish stall at Mercat de la Mercé, Nou Barris, Barcelona

Who said a female fishmonger had to be rude, shabby and smelly. Well, I guess they smell of fish of course but certainly these girls have a wonderful look. I realize my comments are stupid but I wanted to muse on cliches around professions. I don't know in your country but at least here I remember one: You shout like a fishmongeress, something that of course is not always true. Maybe you can share other cliches you've heard of in your city.

Italian Food in Barcelona: Calzone Pizza

Nothing like well presented food to welcome guests into a restaurant. Besides growing your appetite, it creates a mood. Who is not thrilled by Italian food and the pleasures of Mediterranean recipes? The sight of this calzone pizza at the entrance of La Tagliatella (Mallorca, 266) couldn't be more appealing. The fact this is a franchise does not mean you can't have a good meal sometimes. I have used a strong vignette to give it a sort of old silent movie effect. Here is an interesting Calzone recipe: Meat Feast Calzone via BBC

Black Olive Bread: Yet Another Catalan Delight

It is very common in Catalonia to dress up dishes with the magic touch of some small slices of black olives. They appear on top of salads, fish, pizzas, cocas and so on. These buns look yummy with that tasty garnish so I thought they might be a good teaser for your stomach this weekend. Check this black olive bread recipe and maybe you can try it at home.

Fresh Goat Cheese Rolls

Fresh goat cheese carefully wrapped in straws in a small local market near Barcelona. There is nothing more appealing to my avid cholesterol-ridden organism than cheese in any of its forms. Personally I prefer them cured but wouldn't say no to these little whims. I am sure you agree with me that what's bad for your health tastes great more than often. Why didn't Mother Nature give us lettuces rich in saturated fat, with plenty of LDL (Bad) Cholesterol so we massively fed on zero calorie goat cheese? Here is a good comparative of bad vs good food. They obviously just don't get it! Do they?

Disclaimer: The purpose of this post is merely philosophical. The author does not instigate others in any way to keep soaking their nachos in guacamole. He is just wondering, what if?

Megrim (Gallo) at Market Stall in Barcelona

This is what I think is a Megrim sole or Whiff (Lepidorhombus whiffiagonis) a species of flatfish. In Spanish we call it Gallo, the French call it Cardine and Italians, Rombo Giallo. It is also referred to as white sole or lantern flounder. I mentioned a totally different fish called Gallo before in Barcelona Photoblog. Well, what's in a name. The point is I am always attracted by the looks of market food, of dead animals displayed kind of artistically to lure customers. I hope this still life portrait serves taxonomists and food enthusiasts alike. Before I say goodbye today let me tell you that megrim is inexpensive and quite good for soup. Although it is not very tasty, it can be served filleted along with other ingredients. Try this recipe: Cornish Megrim poached in a white wine and mushroom sauce.

Boqueria Fish: Fresh Gallo

As with all species mentioned here in the past, there is a certain percent of error in the classification I give since many times I forget to write down names when I take pictures. This one looks like a John Dory or Zeus Faber (Gallo, Ceo, Zeo or Pez de San Pedro in Spanish).

The name Gallo (rooster) is also given to other species of fish in Spanish that are different in appearance and have different scientific names such as Lepidorhombus wiffiagonis aka Megrim.

This is not an ichthyology treaty so just concentrate on the fresh appearance and the fact that you can buy some at La Boqueria market in Barcelona or maybe other fish posted in Barcelona Photoblog recently.

Update 2023: Due to the huge popularity of the original post (for reasons still unknown to me) the frustrated scientist in me (who dreamed of being a marine biologist) has decided to abound in the topic and do some justice to the beauty of a John Dory or Gallo fish.

The Zeus Faber: A Remarkable Species with Many Common Names

The Zeus Faber, also known as the John Dory, is a unique and iconic fish species found in the coastal waters of the eastern Atlantic Ocean and the Mediterranean and Black Seas. As a fan of marine biology and ichthyology, the study of fish, I am fascinated by this distinctive fish and its many common names across languages.

In English, the Zeus Faber goes by several colorful names, including John Dory, St. Peter's fish, and dory. The name John Dory is thought to be a corruption of the French jaune doré, meaning golden yellow, referring to the striking yellow and black patterning on the fish's body. St. Peter's fish comes from the myth that the dark spot on the fish's flank is the thumbprint of St. Peter, left there when he removed a coin from the mouth of a fish.

In Spanish, this fish is known by two main names: gallo and pez de San Pedro. Gallo means rooster in Spanish, an apt description of the Zeus Faber with its tall dorsal fin resembling a rooster's comb. Pez de San Pedro mirrors the English St. Peter's fish, referencing the biblical apostle.

In Catalan, Zeus Faber is called Gall de Sant Pere or Gall or Sant Pere. Gall means rooster, like the Spanish gallo. Sant Pere means St. Peter.

It is fascinating how the common names in English, Spanish, and Catalan all draw comparisons to a rooster's comb or reference St. Peter. These creative names speak to the Zeus Faber's distinctive appearance and religious legends surrounding the species. However, it is important to note that gallo in Spanish refers to a different fish species in some regions.

Taxonomy and Classification

From a taxonomic perspective, the Zeus Faber belongs to the family Zeidae under the scientific order Pleuronectiformes. As a flatfish, it is closely related to other dorsally-asymmetrical fish like sole, flounder, plaice, and halibut. Its genus name Zeus derives from the Greek god, while its species name Faber comes from the Latin word for craftsman.

The Zeidae family contains just one other species - Zeus gurnardus, or the gurnard John Dory. The John Dory is larger in size and has a deeper body than the gurnard John Dory. Both species are found in the Mediterranean and eastern Atlantic.

Key Characteristics

The Zeus Faber exhibits several unique external characteristics that distinguish it from other fish:

• Tall, extended first dorsal fin resembling a rooster's comb
• Distinctive black and yellow color pattern on body
• Large, spiny head
• Small mouth with teeth
• Asymmetrical, flat body shape
• Dark spot on flank thought to be St. Peter's thumbprint

The John Dory can grow up to 60 cm in length and weigh up to 2.3 kg. It has a compressed, oval-shaped body and is broader than it is deep. The eyes are located on the right side of the head, with the left side of the body appearing white or blind. Small, fine teeth line the jaws.

The flank patterning features a golden yellow background with six distinct black vertical bands. Black or blue markings surround the pectoral and caudal fins. The John Dory's scaleless skin is very thin and semi-transparent.

Habitat and Distribution

The Zeus Faber inhabits the coastal waters over sandy, muddy, and rocky seafloors along the eastern Atlantic coast from Norway to South Africa. It is abundant throughout the Mediterranean and found as far east as the Black Sea.

John Dory live mainly at depths between 10 - 250 meters, but occasionally venture to 350 meters deep or come to the surface. They prefer saltwater temperatures between 10 - 20°C. Though mostly solitary, these fish occasionally form small schools around rocky coastal areas or reefs.

Predators and Prey

With its large mouth and sharp teeth, the John Dory is an opportunistic carnivore that feeds on a variety of smaller fish, cephalopods like squid and octopus, and crustaceans. Some key prey items include anchovies, sardines, mackerel, shrimp, and crabs.

Despite being predators themselves, John Dory fall prey to larger carnivorous fish like groupers, larger tuna, barracuda, and sharks. Their camouflage coloration helps them avoid detection from above. John Dory have also been observed following venomous weever fish, likely for protection from predators.

Gallo in Spanish

As mentioned earlier, the name gallo in Spanish also refers to a different species - the whiff, or Lepidorhombus whiffiagonis. The whiff belongs to the same order as the John Dory, Pleuronectiformes, and shares its asymmetrical flat shape. It is found in the northeastern Atlantic and Mediterranean.

Like John Dory, whiff possess camouflaged coloration, although they lack the distinctive patterning. Instead, whiff display sandy brown, yellowish, or reddish hues to blend in with seabeds. They have a slightly oblong, oval profile.

While whiff and John Dory overlap in range, their depth and temperature preferences differ. Whiff stay closer to shore in shallower, warmer waters of 80 - 150 meters depth. The similar body shape and habitat likely accounts for the shared common name of gallo, despite being different species.

Culinary Significance

The Zeus Faber holds an important place in European cuisine and food culture. In England, the John Dory has long been revered as one of the finest eating fish. Due to its notoriously low population numbers, however, it remains an expensive and prized delicacy reserved for gourmet seafood lovers.

Valued for its fine white flesh and subtle flavor, John Dory are often baked, pan-fried, or grilled. Chefs carefully fillet the spiny fish to remove bones and skin. The meat stands up well to a range of sauces and spice rubs.

In Catalonia, John Dory appears in classic seafood stews and rice dishes.

Overfishing Threats

Regrettably, John Dory populations have declined over the last several decades due to overfishing. They are extremely vulnerable to trawl and gillnet fishing methods. Their habitats have also been degraded by destructive bottom trawling practices.

John Dory reproduce slowly, taking 2-3 years to reach sexual maturity. Their low fertility and slow growth mean they are very slow to recover from population declines. For these reasons, sustainability organizations like Seafood Watch recommend avoiding Atlantic-caught John Dory.

However, fisheries in the Mediterranean have made progress with more responsible management. Mediterranean-caught John Dory are a better choice for sustainability. With conscientious consumer demand and smart regulations, we can prevent the loss of this iconic species.

The Zeus Faber remains one of the most unique and cherished fish in the ocean. While many know it as John Dory, St. Peter's fish, or gallo, marine biologists recognize its scientific name that pays homage to both mythology and taxonomy. Safeguarding this species for future generations will require a collective effort between scientists, fisheries managers, chefs, and consumers who appreciate its value. With some care, this fabulous fish can continue thriving for centuries to come.

Bolets or Mushrooms You Can Buy at La Boqueria, Barcelona

I don't have the slightest idea about mushrooms so I am going to dare give names to these three species. According to pictures, the first ones on the left could be some variant of Tricholoma, in the middle and most attractive to the eye, Cantharellus tubaeformis or Cantharellus infundibuliformis aka Rossinyol in Catalonia and finally what seems to be Agaricus bisporus. But then again don't follow my word on this so as to go and collect some in the wild holding my image cause your life might be at risk. The photograph was taken last September at La Boqueria market. If there are boletaires (bolet is Catalan for mushroom and boletaire those who know about bolets) in the audience please help me with this one.

This is just a recommendation of course for you to have fun with media. And while you are at it, how about more than 7000 mushroom recipes to browse for fresh ideas and maybe add that final touch to your Christmas table?.

Peeling Fava Beans - Some Like it Raw

One of the secret pleasures and most amusing of activities in life, at least for some Mediterranean peoples is to shell and then peel fava beans, broad beans or habas as we know them in Spanish and eat the fresh content, the seed or kernel raw, accompanied with some bread and sometimes other ingredients like cod, cheese, ham, etc. My wife loves them and refers to them as an authentic delicatessen. Bear in mind though that you may catch a disease called favism which causes anemia but only if you are genetically predisposed. Try to tell that to locals in Murcia, Andalusia and other regions of Spain! In my opinion, you need some skill to peel habas or at least I see experts pile up a good amount of shells in the time I need to utterly destroy one pod. In the image, notice the beans inside the cardboard box and a bunch of pods right in front in the plastic container. This was taken early in the morning at one of those open air veggie stalls set outside La Boqueria market. The picture is almost ruined cause there was too much light and I didn't have much time to set the camera properly and still get away with my candid. I brought it here so you could see what peeling favas looks like and learn about the tradition behind it, a tradition as old as humanity itself and only second to good old lentils but that is part of another story. To illustrate the culinary aspect of fava beans here is a list of videos either about the plant or recipes that might give you new ideas for today's meal.

• How to Grow Fava Beans


• How to Prepare Fava Beans


• Fava Beans with Ham (Habas con Jamón not a video but a favorite!)


• Tortilla de Habas Tiernas


• Egyptian Recipe


• Fava Beans and Chianti by Hannibal Lecter (not that good)

Egg Stall, La Boqueria Market, Barcelona

Illuminated by both the warm incandescent light of the bulbs and the pristine rays of the early morning Sun these eggs, so carefully laid out as they are, seem to draw the most attention in La Boqueria market. In my opinion, the egg stall is only second best to the fruit stand at the entrance. By the way, today it is starting to be slightly cold in Barcelona although for tourists coming from up North this must be a joke. Sooner or later we will be like little chicks looking for a warm shelter under Mommy Hen's feathers. I hate winter.

Opuntia ficus indica: Cactus Figs - Higos Chumbos

Here are some Cactus Figs, Indian Figs, Tunas or as we know them in Spanish, Higos Chumbos. A lot of names to designate a delicious fruit that oddly enough comes out of Opuntia ficus-indica, a cactus. This is one good example of specialization, of survival in extreme conditions, one of those wonders of mother nature.

Would you expect to get food out a cactus!? I mean, imagine you are a primitive man, you are starving and you get lost in the Sonoran desert. You know that you should not try any odd beautiful fruit or plant cause previous experience tells you that it could be dangerous. You probably get to smell it, lick it but finally the spines make you change your mind. I have always wondered who was the first to try so and so, say, eating an octopus or a snail or a swallow's nest or a shark's fin!? They say cattle have a knack for this plant once farmers burn it to get rid of the sharp points.

I suppose no one got rid of the spines for us in the past, or was it a lightning perhaps, maybe a suicidal cow who dared to chew on it or why not, the blasting jet of a mysterious alien mothership? I have read that in Mexico you do not only eat the fruit but also the young pads called nopales before they grow the spines of course and have them with eggs and jalapeños for example.

In southern Spain higos chumbos grow in the wild as they have this incredible ability to multiply out of any small fragment but there are also extensive crops. Take for example the case of Murcia where almost 200 tons of tunas are harvested every year. The plant has some medicinal properties too as it contains a mucilaginous substance good to treat nausea, headaches, fever, arthritis, constipation, asthma, burns, stomach-ache and a long etc, it even served as a remedy to fight scurvy during long sea journeys. Besides, there are lots of recipes for both sweet and savory dishes.

I just wanted to show you how they looked at La Boqueria market and to let you know that it is quite common to find them when you travel around Spain. Care for a bite?

Gills - Corvina Fish, La Boqueria, Barcelona

Today, another dead fish and for a change in La Boqueria market. Yep, posts are somehow fishy lately. Well, fishmongers must be glad, ichthyologists not much, and Barcelona fans, eager to watch other hot spots in the city, rather disappointed. I found the gills of this fabulous corvina extremely attractive so I thought, what the heck, one more for the blog before I say, so long and thanks for all the fish!

Tapa or Pintxo? What's in a Name?

Allow me to use two words to refer to this small serving. As I mentioned in a previous post according to the region you are visiting in this multicultural concoction known by many as Spain, you would call this slice of bread holding a given combination of ingredients, either tapa or pincho. If it carries a toothpick it is certainly a pincho but either way it is a kind of tapa. According to the Real Academia de la Lengua dictionary a Pincho is a small portion of food taken as an appetizer sometimes pierced with a toothpick while Tapa is a small portion of food served as an accompaniment to a drink. Considering such "subtle" difference, a tapa refers to anything small you have while you drink and a pincho does not imply a drink (hard to believe!) and may carry a stick on it (sometimes!). You see, our dictionary does not help much. Well, a pincho or pintxo has to do more with Northern Spain (the Basque country, Navarre, Cantabria, etc) although you may find they call it so in other regions as well. The way I see it, tapa is a more general term that may include larger portions, whether pierced by a toothpick or not but you know what? some pintxos are served on a roll or with no bread at all and even without the toothpick! So there we go again! As you know language is alive and a dictionary just tries to make rules out of common usage. In real life concepts are not that strict. Don't be surprised when you find it hard to decide upon one word or the other and you hear "give me a tapa of jamón" and "a pincho de tortilla".

We went to this Basque restaurant, called Sagardi, where I had a reasonable amount of pintxos like one of these of shrimp and red pepper. In Barcelona pintxos are never as good as in San Sebastian, Bilbao et al. We are aware of that but we look the other way. Most clients already know how a pintxo should look and taste, cause they have been up North and have had a great time there, hopping from place to place in renown streets full of pintxo bars. But we accept the fact, pay more and dream about our next trip to the land of pintxos. Those of you who never tried them before are surely missing one of the greatest culinary experiences you can think of not just because of the quality of the product and the way it is presented but also because of the ritual behind it, the social aspect of going for and sharing around pintxos. As I said, Barcelona is not the perfect place for what is known strictly as pintxos. We have a whole bunch of extraordinary tapas bars but for us going for pintxos is not a way of life if you know what I mean. In the Basque country there are annual competitions of pintxo bars, everyone wants to serve the best pintxo cause positive word-of-mouth communication really makes the difference. Good pintxo fans travel together in groups and have a route of their own with an expert eye for the best choice so guess how important it is to have a good reputation and deliver quality service.

How it works?: Ask the waiter for an empty dish and order your drink of course (I prefer cider or sometimes a glass of txakoli which is a young white wine) and then start "fighting" with other clients in your quest for the best pintxos properly displayed in comfortable self service lid covered glass shelves or conveniently distributed all over the counter and constantly refurbished with an extraordinary amount of possible combinations of food. Take as many as you wish but never throw the toothpick. You ought to keep those on your dish so you can tell the waiter how many pintxos you had when you ask for the bill. If you want to know more and choose your own route or find the best tapa/pintxo try: Todo Pintxos.

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