Up here in the North what are called tapas throughout Spain are called Pinchos. Though many of the offerings are similar, so far the dishes seem a bit spicier and there are an enormous variety of creative, tasty open faced sandwiches (obviously a favorite in these parts) offered throughout the day at every bar. At night the cooking gets a bit more ambitious and on Bar Artajo's short menu we were offered . . . mussels with a delicious tomato anchovy sauce, and patatas bravas -- a favorite all over Spain, fried potatoes with a spicy mayonnaise dressing.
Another Spanish classic, pulpo ala gallega -- octopus Gallician style served simply with paprika and live oil.
Morcilla -- blood sausage is a popular treat.
A memorable dinner at a classic Bilbao bar,
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