I Dream Of Spanish Cuisine

About twenty thousand Filipinos visit Spain each year and I have aspirations to be number 20,001. Tourists want to immerse in the extensive panorama of cultural and culinary traditions of Spain, and to feast on Spanish food in its original form would definitely be my ultimate goal.

I will be guided by a book, the Culinaria Spain 2007, edited by Marion Trutter, to sample Iberian cooking which is the sum of all the regional cuisines. There are 17 comunidades autónomas (autonomous communities) to visit: Andalusia, Asturias, Aragon, Balearic Islands, Basque Country, Canary Islands, Cantabria, Castile y León, Castile-La Mancha, Catalonia, Extremadura, Galicia, Madrid, Murcia, Navarre, La Rioja and Valencia.

Then, your favorite food columnist fell asleep while writing this article. I started dreaming and in fantasy world, I went on a Culinary Journey to Spain! I visited Andalusia, where olives reign supreme and Aceitunas Machacadas (pickled olives) as appetizers would be a good start. Soup would be Gazpacho Andaluz with a slice or two of marinated Mojama (preserved tuna) or Jamón de Trevélez.

Asturias welcome friends with a drink, Sidra natural (cider) followed by slices of Queso de Cabrales or Queso de Gamonedo   before the flagship of Asturian cooking, the Fabada Asturiana is served, excuse me, only in earthenware bowls with wooden spoons.

In Aragon, Bacalao al Ajoarriero (Dried cod muleteer-style) is very popular, while festive dishes include Jabali in Salsa (Wild Boar Pot Roast) and the roast suckling lamb, Ternasco al Jorno (the lamb must not be more than ninety days old).

I will skip the Balearic Islands and the Canary Islands, because even in dream land, euros are scarce. Let’s proceed directly to the Basque Country with an invitation from the Txokos (Basque gastronomic society). A nice appetizer would be the Angulas a la Bilbaina, (baby eel) preferable the angulas de lomo Negro. Main dish may be Bacalao a la Vizcaina (only the morro and lomo are used), Merluza a la Kuskera (hake with asparagus and peas), Salpicon de Lubigante (Lobster) and finally the Terrina de Conejo (rabbit).

Onwards to Cantabria for some seafood, the Mejillones al Mode de Laredo (mussels with olives) and sample some mountain cuisines like Ciervo a la Montanesa (roast venison with mushrooms) before proceeding to Castile y León for appetizers like Cecina de León (dried beef), great Spanish cocidos, the Olla Podrida (Castilian Stew) or the Catalan version called the Escudella I Carn D’Olla and finally, a poultry dish the Pichones Rellenos (stuffed pigeons).

Next on the agenda is Don Quixote‘s Castile-La Mancha for game dishes like Espaldilla de Gamo Rellena (stuffed shoulder of deer) or Perdiz en Escabeche (Marinated red-legged Partridge); pwede pud simple peasant food like Gazpachos Manchegos (La Mancha Shepherd Stew) and for pasalubong, a mere kilo of saffron.

Catalonia would be the site for the Calcotada (green onion feast) where grilled green onions are dipped in Salbitxada (almond tomato sauce). I would also try the Arros amb Conill (Rice with Rabbit), Suprema de Merluza con Trufa (medallions of Hake with Truffles) and perhaps seafood like Salpicon de Rape y Mariscos (Monkfish salad with Seafood).

I was ready to buy my second pasalubong for beloved followers of this column, Jamón ibérico in Extremadura, preferably the 2006 Alba Quercus Reserve priced at a mere $2,100 per leg (about $160 per pound) when that stupid alarm clock rang. So many Spanish dishes to go in the regions of Galicia, Madrid, Murcia, Navarre, La Rioja and Valencia!

Back to reality and I was back to the Culinary Journeys of Marco Polo Plaza Cebu (phone 253-111) (www.marcopolo plaza.com) with a Spanish Food Festival called Sabores de España. The Spanish dishes like the Paella Valenciana, Fabadas, Lengua Estofada con Setas, Rabo de Toro (the best dish that night!), Tortilla and Canonigo with Caramel sauce as prepared by Guest Chef Ms. Gema Pido.

Heading the reception line were Marco Polo GM Hans Hauri and Honorary Spanish Consul Jaime Picornell to welcome the Guest of Honor, H.E. Luis-Arias Romero, Ambassador of the Kingdom of Spain to the Republic of the Philippines.