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Tapas, the Spanish custom of sharing lots of little plates so that diners can eat more, is making its way to the American table. The food is seductive, earthy, robust, and flavorful. There are no starters in this course; all dishes are the main event. Recipes include Roasted Sweet Onions with Cabrales Blue Cheese; Saffron Risotto Cakes with Shrimp and Chile and Chive Oils; Tacos of Flank Steak with Red Onion Jam and Horseradish Crème Fraîche; Oven Roasted Mussels with Garlic Herb Butter; and Braised Chicken Thighs with Garlic and Lemon and Mashed Potatoes. Lastly, it wouldn’t be Tapas without Albondgas—meatballs made with beef and pork presented with a garlic mayonnaise or in a simple tomato sauce.
www.cookingschoolsofamerica.com/cambridgeculinary/index.p...
Al primer bar al que fuimos, altamente recomendado por mi ya que tuve el placer de disfrutarlo en mi primera visita cañística a Granada, del que hay fotos en este mismo flickr.
Estaba todo estupendisimoish, ala, se peta en un momen q da gusto, ambiente, barato, bonico y con camarero buenrollero
Dinner @ Tapa Tapa, which is a (rather touristy) chain of restaurants in Barcelona. We went because our Hotel in Barcelona, offered us discount vouchers. The food is a tad disappointing, just mediocre at best for the price we paid...even though there was a discount. One of our orders took ages to arrive. Tapas - do you need half an hour to prepare them?
Wasn't the Calamari that we had in mind when we ordered - it was more like grilled squid. Wasn't too bad but wasn't outstanding as well. I was just glad that the pieces were not too tough to chew through.
I continuem de tapes!! I les que hem provat per la tarda també són espectaculars!! No t'ho perdis! Totes les fotos i informació del Tapa a Tapa Sitges 2017 a www.visitsitges.com/ca/sitges-news/3969-tapa-a-tapa-sitge...