Spanish cuisine — 2013, Basque cider houses
Decide the order of Spanish cuisine before the pan is hot. “Basque cider houses” in 2013 names that order, and 2013 is heat, salt, or time. Do not treat a restaurant photo’s gloss as a quantity. London and a few other cities carry the dense grocers; high streets sell the icon dish.
Are restaurant versions "authentic"? Restaurant Spanish cuisine is one register. Home pots and market stalls are others. Authenticity is a marketing word; technique is not. Cocina española is the local name used in this atlas beside Spanish cuisine. Spanish cuisine is olive oil and sofrito: onion, garlic, tomato, pimentón. Valencia guards paella; the Basque Country guards pintxos and a technical restaurant culture; Andalusia fries fish and pours sherry.
Street Spain is a bar counter, not a night market. Churros and a market toast are the morning; the serious meal is still after 9 p.m. Spanish cuisine is organised by jamón / sherry / olives and bread / rice. Galicia is seafood and octopus; Basque is grill and sauce; Catalonia is mar i muntanya; Andalusia is fry and gazpacho.
A single "Spanish restaurant" abroad is usually tapas plus paella, which is already two regions arguing. Olive oil, sofrito, pimentón, sherry vinegar, cured pork. Rice in the east, bread everywhere, legumes in the interior. Share plates. Stand at the bar. Do not expect an early dinner.
2013 belongs to “Basque cider houses” in 2013. Spanish cuisine is not a sentence about taste until that measure is there.2013
Figures to keep
- Year of the method
- 2013
- Measure
- 2013
- Dish
- Spanish cuisine
- Cooking line
- Basque cider houses
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