Saturday, April 16, 2016

bocadillos and papas

Ah, the beauty of a fresh slice of bread piled high with meats! Be it a seductive slice of smoked salmon or jamón, a dollop of crab salad or a fine piece of morcilla (as modeled by Pedro below), there's simplicity and an understated elegance in a mini bocadillo. We enjoyed these trendy versions of the bar snack with a few glasses of gorgeous wine at the Mercado del Puerto in Las Palmas for dinner one evening, while the next day...

It was the humble deviled egg and a beer for lunch, accompanied by a dish of olives, pickled anchovies, and papas arrugadas— salt crusted potatoes.

I must admit that I was not impressed by the papas, and tried my best to scrape off the salt and smother them in pepper sauce. It was a delicious sauce, but goodness how my tongue hurt from the salt!

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