mooninspain

Food, Travel , Life and more Food in Spain

Archive for the tag “Salamanca”

My favorite places in Spain………..Salamanca Part 2 – the food

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Taking a walk through the small yet lively market in Salamanca is the perfect way to warm up your taste buds for an afternoon of tapa indulgence. This University town has tapas to suit anybody’s taste. For a plate of the some of the best ham, chorizo and cheese you should look for Las Caballerizas. It is a student cafeteria in the old stables of Salamanca. Cheap, traditional and delicious.

We always like to make a stop in Casa Paca right of the Plaza Mayor. The pisto (vegetable stew) with quails egg is one of my favorites. My daughter loves the meatballs and the “broken eggs” with ham and potatoes. The bar is the place to be where you can easily choose from the display of tapas but a table can be nice as well to kick back and observe the local flavor.

Pisto at Casa Paca

Pisto at Casa Paca

Sometimes tapas with a modern edge can be fun as well. Last year we stumbled into a place off the Rua Mayor. It is called Tapas 2.0, Gastrotasca. We were needing something green in our lives and were pleasantly surprised by the caramelized goat cheese with veggies. After that there was no stopping us. The crispy chicken leg was delicious and the patatas bravas rank among my favorites. Slightly spicy with a hint of garlic. As my daughter dove happily into the Mac Montero burger we were offered two glasses of Cava and a piece of chocolate cake to celebrate their anniversary. Heaven for us!

Patatas Bravas

Patatas Bravas

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Salamanca never disappoints. The beauty of the city mixed with the atmosphere and outstanding food welcomes me with every visit.

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breaking the fast…..!

Breakfast has always been my favorite meal.  I have many memories connected with morning delights.  Watching the snow fall accompanied by a latte and an almond cream cheese danish at Macy’s, the best coffee shop in Flagstaff, Arizona , a comforting sweet roll and omelet at Lou Mitchell’s in Chicago with my sister George the morning after I witnessed the birth of my first niece, a toasted ham and cheese sandwich on the train from Granada to Madrid with my daughter (her favorite),  cinnamon coffee with a side of refried beans, a side of tortillas and salsa before class at Kathy’s diner in Flagstaff , a simple baguette with laughing cow cheese and marmalade at many group hotels in Paris, and the amazing and unforgettable Chilaquiles with green sauce at Martan’s in Flagstaff followed by a hike up the San Francisco peaks,  to mention only a few of the best.

Here in Spain, breakfast is delicious and unique.  In Granada and Southern Spain in general the norm is a nice toast topped with what pleases you most; paté, butter and jam, cured ham with tomato and olive oil, or my personal favorite of tomato, olive oil and salt.  You can always opt for a croissant that will remind you that you aren’t in Paris or a big plate of churros and a cup of warm chocolate, but the majority order a toast.  “Café con leche y una tostada con tomate por favor.”  Whole wheat is even readily available these days.

When on tour one of my favorite stops for a great toast is on the way from Sevilla to Gibraltar in the Cork Tree National Park.  In December we stopped for an early morning toast on our long drive to Salamanca and I actually remembered to take a picture.  The enormous toasts are served with a bottle of  grated fresh tomato,  two huge bottles of local olive oil (one with garlic) and salt.  You can dress it up as you desire.  Washed down with a Spanish coffee with milk it is the perfect Andalusian breakfast.


In other parts of Spain, breakfast takes on a whole new air.  In Madrid and most of Castilla Leòn y  Castilla La Mancha morning fare tends to be much heartier. The weather tends is harsher and people bulk up with extra girth and fat.  Our first morning in Salamanca we went to a nice classic place for a “light” breakfast.  A delicious tortilla española with chorizo  (spanish potato omelet) and a plate of churros.  For those who are low carbing it, you can go for the very typical chicharrones (fried pork rinds) and torreznos (fried slices of pork fat) which my husband chose to order for day two breakfast.  As they say in Spanish, “Sobre gustos, colores” or “there are as many tastes as there are colors”.  To each his own.  Either way, I’ll stick with the tortilla which is an artform in Salamanca, tall and juicy and filled with all kinds of treats.  It was perfect to battle the bitter cold that waited for us outside that day.

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