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Monthly Archives: June 2010
Albondigas tapas are little bite-sized meatballs. I serve them in a tomato sauce and accompany them with a hot crusty loaf of bread. Albondigas arent’ difficult to make however there are a few steps. You can make and freeze the meatballs cooked or uncooked for later. They are terrific the first day but even better the second.
Mojitos are a refreshing blend of lime juice, mint, rum, and a sparkling water. Like all recipes, they are subject to interpretation. The classic mojito is made with white rum however I have seen dark rum as well as fruit flavored rums (mango, mandarin, etc.) and even vodka used.
Tortilla Espanola roughly translates into Spanish omelet. It is one of the mainstays in my cooking repetoire. One can hardly go wrong with a dish that calls for potatoes and eggs! I am told that in Spain one can go to a bar and order drinks and the tapas are free. Tapas (or appetizers) can be a variety of things but frequently tortilla Espanola is on the menu.
The word “tapas” means a cover and it is said that it derives from Spaniards who wanted to protect their beverages from the flies so they would cover them with a bit of bread. Today we use the word to describe appetizers or morsels served with sangria, beer, mojitos, or the beverage of your choice. I like to order a bit of this and a bit of that but my favorite is gambas al ajillo (shrimp in garlic).