THE 10 COMMANDMENTS OF THE GOOD TAPEADOR
7. Any problems and worries should be LEVEL left in the hotel or at THREE home; jokes and funny stories, no! Tapear is a social event that was invented to enjoy life in general and pleasant conversation, in good company. 8. A good tapeador will not eat again after having tapas. 9. A good tapeador is capable of still standing even after visiting 10 or 15 bars.
10.
A good tapeador has a good memory, always remembering the name of the places he or she enjoyed the most. This way they can be recommended to friends, and revisited when the occasion arises
+ SOPAS DE AJO MIGAS INGREDENTS: 100 g of chorizo pieces, 100 g of ham pieces, 100 g of pork rind pieces, 1 clove of garlic, salt, olive oil and dry bread.
A minimalist harmony of dr y bread cr umbs, oil and pepper as the sole ingredients. This dish was typically eaten by shepherds and drovers, who used up dried bread by softening it up, turning into a nutritious dish to face up to the hard winter. Its
origins could be in the Arab cuscous. There are many different varieties, depending on the area where it’s eaten: migas with chorizo, with ham, with sardines, with milk, with grapes or with chocolate.
COOKING SECRETS
The pills of Dr. Negrín No time in the past was better.
7 0 B A BY L O N M A G A Z I N E
Armonía minimalista con el pan duro, el ajo, el aceite y el pimentón como únicos ingredientes. Este plato era típico de pastores y arrieros, que aprovechaban el pan endurecido y lo ablandaban, c o nv i r t i é n d o l o en un nutritivo plato con el que afrontar duros
TIME: 30 minutes. DIFFICULTY LEVEL: High.
inviernos. Su origen podría ser el cuscús árabe. Cuenta con muchas variedades en función de la zona geográfica: migas con chorizo, con jamón, con sardinas, con leche, con uvas o con chocolate.
Many of Spain’s grandparents can still remember the days of the Civil War. If in Barcelona they went as far as stewing pigeons caught in the Plaza de Cataluña, as happened with gulls in Bilbao, the most famous eating anecdote in the besieged republican Madrid,
TIP! The high calorie content and slow digestion mean you should eat this dish in moderate quantities. Thanks to the nutritious properties of the garlic, this is a very healthy dish.
under President Juan Negrín, was one about lentils. Lentils were practically the only food available in the city, and although the Madrileños got to the point of loathing them, they did so in good humor. They called them “the pills of Doctor Negrín.”
A legend from Teruel tells how a sopa de ajo (garlic soup) instantly cured King Jaime of an illness. It’s a dish that frequently crops up in classic Spanish literature as puchero de dolientes, (cook pot for pains) puchero de enfermo (for the ill) or puchero reconfortante (soothing). Ideal for winter days, and one with basic ingredients (water, bread and garlic... and an endless list of variations), it’s the Spanish soup par excellence.
Cuenta una leyenda turolense que una sopa de ajo curó en el acto la enfermedad de Jaime I. Aparece con frecuencia en la literatura clásica española como puchero de dolientes, puchero de enfermo o puchero reconfortante. Ideal para los días de invierno y de composición elemental (agua, pan y ajos... y un sinfín de variantes), es la sopa española por excelencia.
Muchos abuelos españoles aún recordarán algunas veces los tiempos de la guerra civil. Si en Barcelona se llegaron a estofar las palomas de la plaza de Cataluña, como ocurrió en Bilbao con las gaviotas, es famosa la anécdota ocurrida con las lentejas en el Madrid repu-
blicano sitiado, cuando Juan Negrín era Presidente. Las lentejas eran prácticamente el único alimento en la ciudad, y aunque los madrileños llegaron a odiarlas, se lo tomaron con buen humor, bautizándolas irónicamente como “las píldoras del Doctor Negrín”.