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Potato salad – a Spanish regional speciality? Really?
Ask anyone to rattle off a few Spanish delicacies and the results will be fairly predictable – gazpacho, patatas bravas, tortilla, paella, boquerones and a preponderance of bull’s bits will all rate a mention.
One of the greatest culinary injustices of our times has been Spanish cuisine’s permanent “bridesmaid” relationship to its French equivalent. Oh sure, we all get along with tapas and foodies know only too well the major influences of three-star Iberian chefs such as Ferran Adria, Juan Mari Arzak and his daughter Elena, the Roca brothers and Eneko Atxa.
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There are some things you just shouldn’t muck around with. You wouldn’t want the “Hallelujah Chorus” suddenly interrupted by a guitar solo from Slash. Your Armani suit wouldn’t look any better with a touch of Top Shop around the pockets. And please don’t say you’d ever buy a brown Ferarri.
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Here’s an original litmus test when next choosing a restaurant to eat at. Make a list of ten cooking ingredients you find induce actual physical nausea, then look at said restaurant’s menu, particularly if it’s of the oh-so popular, chef-driven limited choice variety, and see how many times they crop up. A score of anywhere from five to ten and it’s probably not going to float your culinary boat.
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