“Food Tastes Better with Sand Between Your Toes”. Anthony Bourdain
I was raised between Chicago and Arizona so beach was not really a part of my life growing up unless you count shivering with blue lips in Lake Michigan or tubing down the Salt River. So, when I first moved to Granada (25 years ago) and was able to be on the Mediterranean in 45 minutes I found a whole new world. Not like I had not been to a beach before, I had been to many. But, the coast of Granada is a big swimming pool. Most beaches are pebbly or rocky for that matter but in three steps you can no longer stand and are free to swim for as long and as far as your body will take you. I’m pretty sure the only reason I ever got out of the water my first year in Granada was that I realized I could have a cold beer and a free tapa and jump back in. And then repeat. Thank you to whoever opened that first beach bar in Sitges, Catalonia. The Chringuito is a way of life in Spain. The word comes from Cuba, a place where people who worked on the sugar plantations would rest in the shade to have their café.
I remember thinking to myself how absolutely delicious every tapa tasted to me with my feet buried in the sand, my hair and skin salty from the sea. I couldn’t imagine enjoying food more than at a Chiringuito. Tired from swimming and looking out at the sea. As a student, I could easily survive on the tapas. Fresh shrimp or some fried fish. It was all perfect, and still is.
Every once in a while you might get a tapa of ham or cheese or russian potato salad. But, for the most part the tapas go with the atmosphere. Clams lightly sauteed in a parsley sauce or mussels fresh from the sea. Sometimes they serve the mussels with pipiranna which is a light salad of tomato, onion, cucumber and bell pepper. We also eat a lot of fried fish in Southern Spain. It was never common for people to have ovens in their homes so frying was an easy and quick way to prepare certain proteins and vegetables. Some might even say it is healthy! In Granada, fried fish is commonly served with a raw cabbage salad marinated with olive oil, vinegar and garlic. Anchovies are one of the best fried fish you can find!
The Phoenicians founded the city of Cádíz in 1104 BC and established small towns such as Almuñecar along the Mediterranean coast of Spain. They elaborated Mojama, a salt dried tuna. Although the name comes from Arabic, the process began under the Phoenicians. Mojama is still prepared and consumed all along the Atlantic Coast of Spain as well as along the Mediterranean Coast. This tecnique is also used in Portugal, Morocco and Italy. Mojama is served like a slice of ham; alone, on a piece of toast, in a salad or to flavor other dishes.
The coast of Granada is full of surprises and history. These are just the “tapas” which will open your palate for the rest of a wonderful meal on the coast. Buen Provecho!!
Summer in Spain means gazpacho. I’ll never forget my first year in Granada when I studied at the Centro de Lenguas Modernas. I actually did study and go to most of my classes. We had great professors from the University of Granada. My Islamic Studies professor ended up being an advisor for my Master’s degree years later. We also went out a lot. I’m sure I saw the sun rise more that year than I ever have since. Bar Alfonso was a great family restaurant in the Realejo quarter with a menu of the day for about 600 pesetas. When the weather got warmer and I was in need of some serious vitamins I would go to Bar Alfonso for a tall glass of his wife’s gazpacho. It would revive me and give me the energy to make it through my classes.
In my mind, gazpacho is a beverage served in a glass with ice. I never translate it to “cold soup” which has never sounded appetizing to me. You will find it served in a bowl in some restaurants but that still doesn’t make it a soup in my eyes. My daughter’s Grandmother prepares Gazpacho a la Antigua which is similar to a salad with all the gazpacho ingredients chopped and served in cold water with the addition of cumin. You could call it gazpacho, salad or salsa depending on where you are from. In the south of Spain we also have a unique variant of gazpacho called “ajo blanco” prepared with garlic and almonds. You can read more about it here. https://mooninspain.com/2019/09/01/historically-refreshing.
My favorite relative to gazpacho is the Salmorejo. Salmorejo is deeply rooted to the city of Córdoba where it is a regional specialty. My dear friend Charo from the town of Cabra in the province of Córdoba was my first Salmorejo instructor over 20 years ago. Unlike it’s cousins, gazpacho and ajo blanco salmorejo is not usually considered a seasonal dish even though the base is tomato. The ingredients are simple: tomato, bread (no crust), olive oil and salt. Blended to a cream and garnished with egg and strips of jamón. In Andalucia you will also find Porra in Antequera, Loja and Granada. All very similar to their cousin, salmorejo.
My friend Charo sent us a recipe the other day for a healthier version of Salmorejo substituting the bread for avocado. I made my own Gazpacho Asalmorejado adding a bit of red pepper, cucumber and a splash of vinegar. My daughter Luna requested it 3 days in a row for lunch and snack. She claims that she only wants this version from now on.
Reminded of my above post including habas I decided to prepare the Moroccan dish Bessara. It is a puree of dried habas with olive oil, lemon, garlic, cumin and red chili. It is a dish that reminds me of traveling through the small towns in Morocco. I garnished ours with a bit of yogurt, red pepper and cucumber.
All of these dishes will find their history before, during and after the period of Al-Andalus on the Iberian Peninsula and beyond. Bessara can be traced back 4,000 years to Egypt and the idea of breaking down food items can be traced to the Neolithic Age. Ajo Blanco is connected to the Roman age. It is beautiful to savor all of this history in our local dishes.
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I was so blessed to be invited to Seattle this past January. Right now it actually seems like a dream. Positive energy and uplifting are the words to describe the experience. First of all, I was able to share it all with some very close friends and as a big bonus met so many outrageously friendly people while I was there. Genuine, that is another word to describe my experience those 10 days. Most of the time was spent in Edmonds where Rick Steves Europe is based. It is a gorgeous town North of Seattle and reminded me a tiny bit of Flagstaff, Arizona with a lot more rain. I also got to spend a bit of time enjoying the city of Seattle. I had never been to this part of US so it was like a whole new world for me. Every bit of it. The only reason this is titled “sleepy” is due to the brutal jetlag that I had for days.
The day we arrived was a bit rough after my 3 flights but we managed to get ourselves out and about to eat and enjoy this rocking city. It was Sunday so we were lucky to bump into a great brunch at one of the cool downtown hotel restaurants. My friend had eggs benedict and potatoes and I had an avocado toast with chilis and perfectly boiled eggs and a super spicy bloody mary. Yes, it was after 12. Yum! That was the first of a few I had while in the states. Welcome home Margaret! We made our way to Pike Place Market and enjoyed the fish tossing, great street performers and ambience and then walked and walked enjoying the beautiful downtown area until we finally needed to collapse.
While we were in Edmonds we were taken care of and fed very well. So unbelievably well that even on our free nights we did not need to eat out. We had food from Mexico, Uzbekistan, Korea, England, India, Vietnam and much more. On our last afternoon my friend who has been here many times rushed me over to “The Market” in downtown Edmonds for a lobster roll. They were so good that our conversation completely stopped and communication remained only with looks of serious pleasure as we wrapped our mouths around those delicious sandwiches. I can’t wait to go back and repeat.
Seattle and the Pacific Northwest are obviously known for its home brews. I liked the vibe at one of the breweries close to our hotel in Edmonds and went back a couple of times. Being in a brewery makes me feel like home and takes me back to some great memories in Flagstaff, AZ during my university years. It was extra special to share it with one of my closest friends from Spain who had never had a good brewery experience. Brigids is both a shop and a bar with a great open space with couches and tables to hang out and play games or chat. The bartender was probably a bit confused as to why an obviously American woman would be so in awe and open mouthed when reading the selection of beers. I tried to explain to him that we don’t have this where I live. I’m pretty sure he still thought I was from Mars. Their “Mexican Cake” brew was insane. It was like a meal and dessert in a beer. Chilis and whiskey. Spicy and thick. I went back a few days later for a repeat.
I loved the weather while we were here. I haven’t seen that much rain in an extremely long time. And walking around Edmonds is so beautiful. They are completely inundated with Europeans for 10 days and the people are so welcoming and friendly. We got stopped on the street many times by people wanting to know about Spain (our name tags had the flag) or to share their travel experiences. The rain held back a few times so we could walk along the beach and even see the mountains peaking through the clouds. The area is popular with divers since Edmonds is home to an underwater park with two and a half miles of trails. The train also runs right along the water. Trains and school busses are always two things that quickly snap me into the reality of being back in the US.
Sorry about the detour to the US but I had such an amazing experience here that I wanted to share. Part 2 coming next. I’m grateful to my daughter and partner for supporting me and letting me take off for 2 weeks. And to all the great people at RSE who made us feel so welcome and filled us with positivity and great energy, especially Rick! I even have a new partner in crime based in Seattle.
Oh, and dinner at Rick’s house was especially cool!