📍 Five foodie stops
🍺 With craft beer (or milk)
🌶️ Five spicy dishes!
Spain has a long gastronomic history, first with the Moors, who invaded in the 8th century and stayed for 700 years while introducing rice, saffron, almonds, citrus, spices (and even the humble carrot).
Christopher Columbus turned the tables in 1492 by bringing back tomatoes, potatoes, corn, cacao, tobacco, as well as hot chilli peppers, mistaking their heat for that of black pepper (pimienta) and incorrectly naming them pimiento or “pepper”. However, chili peppers, or “capsicum anuum” has also greatly influenced Spanish cuisine!
Pimientos de Padron*
Tomatoes, brought back to Spain from Mexico radically transformed Spanish sauces, from gazpacho, to pisto (vegetable stew), and countless Mediterranean dishes.
Without them, many classic Spanish recipes would look very different today!
Taco Selection*
The biggest pepper influence comes from pimentón (Spanish paprika), especially smoked pimentón de la Vera, originally created by Monks in Extremadura. It adds depth, colour, and subtle smokiness to countless dishes from chorizo to stews, soups, paella and potatoes!
Patatas Muy Bravas*
Take a plump, juicy Criollo sausage (a bold, garlicky, Argentinian classic) and slide it into a soft bun and hit it with a generous lashing of fiery Habanero & Quince sauce that brings a bright, fruity heat along with a serious kick straight from Andalucia! Vegetarian option available.
Habanero Hotdog
*With Veranillo del Membrillo
End with an extreme tasting and craft beer tasting flight (or milk, if you prefer) with traditional Andalucian Albóndigas en Salsa de Almendras Reaper, (meatballs, subtly spiced with saffron, garlic, toasted almonds), but with an added splash of Carolina Reaper heat!
History has never tasted so dangerously delicious.
Meatballs & Reaper Sauce
