Potatoes from El Faro
The capital of the goblin is on everyone's lips because of that New York Times article and a little because of him, this song to his gastronomy: the high and the low (which pirra us), the gastronomic but also the potholes, the frying, the wines (from the Jerez framework), the bars and the tabancos, the shrimp omelettes and even the chiringos on the beach.
We already saw in that gastronomic Cádiz for beginners everything that Cádiz gastronomy offers, so today it is time to finish this menu with the muffins, the embers, the affordable kitchens, the best fish and the temples of the product.
It was true: ** Cádiz never ends.**
It was true: Cádiz never ends
BREAKFAST
Breakfast in Cádiz (and in Andalusia, of course) goes far beyond the nutritional event and all the nonsense surrounding its caloric importance, because here the thing is about pleasure and this life in pieces, from first thing in the morning. Because if.
And it is from that way of being so essential (here we have come to be happy, or as Jeff Lindsay best explains it, “Family comes first, but could it be after breakfast?”) the only way to understand the gastronomic arsenal at coffee time: churros, batons, molletes from Antequera or toasted bread (good) with olive oil and Iberian ham.
Breakfast never ends, not even in Cai: the churro stand of La Guapa and a coffee with milk Le Poeme patisserie , to which they let you go with the churros; **the Andalusian of the Royalty** under the paintings on the ceiling by Felipe Abárzuza and the muffins from La Cremita de Chiclana. Brunch has not yet arrived in Cádiz: fortunately.
PRODUCT TEMPLES
We said it (we said it!), that the gastronomic revolution in Andalusia, which is already a cyclone, would be. In part, for that intelligent look at its geographical exuberance and its knowledge of respecting the testament and its culinary roots, its land, its sea and its fruits; and put gender at the center. As it always should have been.
Creativity in Cataria
And Cádiz is a fundamental place to understand this product love, for almadraba tuna the camper of Don Pepe Melero in Barbate (where the thunnus is gospel); the castle in Vejer de la Frontera, with Juan Valdés in front of the coals; and that delegation of Elkano in the south that is already an inviolable destination for the gastronome: Cataria by Carlos Sánchez and Edu Pérez. Lots of carats and lots of cooking.
FISH TO CRY
Why come to Cadiz and not die of pleasure around fish like no, No? And the fact is that the assortment of that beautiful pantry that is the Atlantic and the waters of Rota, Chiclana or Barbate is infinite: melvas, moray eels, acedías, pijotas, cuttlefish or urtas; Sanlúcar prawns or white prawns, clams and mussels.
Fish to cry, next to a manzanilla, in ** El Faro de El Puerto **, The Carbon in Jerez de la Frontera or The Puerto Real Tavern. Houses of always where everything is as always.
**GREAT KITCHENS AT REASONABLE PRICES (THIS IS CADIZ) **
More keys to our love for the little silver cup: the joy when the bill arrives at the table, that is, the very tight prices of so many potholes, sales, tabancos, bars and taverns along the coast , from Chipiona to Bologna.
A recommendation goes: the fabulous gastronomic documentation work what Pepe Monforte has been doing for so long since his things to eat , essential. But for slipping a couple of tracks, I'm always happy in The Tavern of the Chef of the Sea (wonderfully captained by Marta Girón), the Curiosity by Mauro Barreiro or Sale The Duchess in Medina-Sidonia, mountain cuisine thanks to the talent of Miriam Rodríguez Prieto.
KITCHEN FROM HERE AND KITCHEN FROM THERE
That we already know that Cádiz is its tradition (of course it is, and that it always be that way) but it is also a good handful of tables open to the world and the flavors of Indonesia, Latin America or Japan.
We like them so much Saja River , the 'border sale' by Carlos Rivas and Nuño Alonso at Puerta Tierra; the fret tavern , by Laura López, Jaime Mato and José Miguel Fuentes —Moroccan, Peruvian or Thai cuisine— in Zahara de los Atunes; Y Barcode in the beautiful Plaza Candelaria.
Kitchen from here and there
WE HAVE COME HERE TO HAVE A GOOD TIME
“I get drunk on bulería, good cante, joy”. The sentence, of course, is of the immense lola flowers , from Jerez by race and a regular in that parish having a good time that she is Butter House in the ground zero of the Barrio de la Viña. Corralón de los Carros corner with San Félix, the art of Pepe el Manteca, the photographs of Rancapino with El Gallo, the boots at the door and those special pork rinds that are already a heritage of happiness, if happiness has a heritage.
More Cadiz in vein in the Aces of Art 'El Manicomio' by Don Rafael in Sanlúcar, where the most colorful of the Barrio Alto congregate (artists, flamencos, mayetos and bohemians) and the Sale of Vargas in San Fernando , more than 100 years of flamenco history in stone: Camarón was born here.