The Spanish national dish
Jan. 14th, 2012 05:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shewhomustIt was in Ruesta that we first began to suspect that the national dish of Spain is in fact the fried egg.
I've already said, I think, that the café there offered a choice of egg and chips, ham egg and chips, bacon egg and chips, sausage egg and chips (mysteriously, no spam; it was the egg which was ubiquitous): served sizzling hot and generously salted - another characteristic of Spanish cuisine as we encountered it was a heavy hand with the salt. Sometimes this was a drawback, but when it comes to chips, salt is a guilty pleasure.
Our destination that day was Sos del Rey Católico (pictures) where we stayed in the parador, the first of three on our trip. Where Ruesta was surprising for the signs of life in an apparently abandoned village, Sos was the opposite: in among the cliffs of finely cut stone of the affluent-looking and well maintained houses, a sudden patch of dereliction was as incongruous as a missing tooth. That evening, in the palatial splendour of the dining room, I ordered 'migas', a traditional dish of the region, a great heap of breadcrumbs enriched with morsels of meat and sausage - the whole topped with a fried egg.
For the sake of completeness, I'll add here that later, in a charming hotel in the Rioja, where breakfast each morning was not only the basket of baked goods at your table and the buffet of cheeses and cold cuts, but also a different treat each day, brought to you hot from the kitchen,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
durham_rambler achieved the Full Spanish Breakfast on the day the little something extra was two fried eggs.
I've already said, I think, that the café there offered a choice of egg and chips, ham egg and chips, bacon egg and chips, sausage egg and chips (mysteriously, no spam; it was the egg which was ubiquitous): served sizzling hot and generously salted - another characteristic of Spanish cuisine as we encountered it was a heavy hand with the salt. Sometimes this was a drawback, but when it comes to chips, salt is a guilty pleasure.Our destination that day was Sos del Rey Católico (pictures) where we stayed in the parador, the first of three on our trip. Where Ruesta was surprising for the signs of life in an apparently abandoned village, Sos was the opposite: in among the cliffs of finely cut stone of the affluent-looking and well maintained houses, a sudden patch of dereliction was as incongruous as a missing tooth. That evening, in the palatial splendour of the dining room, I ordered 'migas', a traditional dish of the region, a great heap of breadcrumbs enriched with morsels of meat and sausage - the whole topped with a fried egg.
For the sake of completeness, I'll add here that later, in a charming hotel in the Rioja, where breakfast each morning was not only the basket of baked goods at your table and the buffet of cheeses and cold cuts, but also a different treat each day, brought to you hot from the kitchen,
durham_rambler achieved the Full Spanish Breakfast on the day the little something extra was two fried eggs.
