Word: chorizo
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Dates: during 2000-2009
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...come with sachets of dried cranberries that can be rehydrated with orange juice and chopped with local walnuts to make a tasty relish. We also plan ahead. This morning a co-chef arrived from Germany with a suitcase stuffed with slabs of bacon and cheese; another friend brought chorizo from a European vacation; and on a recent trip back from the states I was charged overweight baggage for pecans and bottles of real vanilla extract. (Watch a slideshow of the war in Afghanistan up close...
...sangria and cava as dishes big and small flow freely from a glass-tiled open kitchen. Tiny padron peppers come fried in a crust of salbitxada (almond sauce); Catalan sausage and meatballs serve as anchors for a spicy Spanish stew. Mercat's namesake plancha entrées include grilled chorizo and morcilla (blood sausage). Rambling over three colorful floors, this is an all-night fiesta with prices that won't kill the fun. Details at www.mercatchicago.com. (See 10 urban bike trips, including one in Chicago...
...scones, clotted cream and jam. A small bookshop nestling in the corner of this teahouse makes it easy to spend time here. In the evenings, La Sal, tel: (62-361) 738 321, serves tapas in stylish surroundings. Uncork chilled cava and dive into chorizo, eggplant in Bloody Mary foam, or papas bravas. Appetite sated, head upstairs to the open-air lounge for a valedictory drink...
...know if he eats every part? How much of each part does he have to eat? Do eyeballs count? His headfirst dives into platefuls of snouts, curly tails, and the rare strip of tasty bacon leave no time for strategy. The unplanned, dizzying journey that results takes him from chorizo festivals to “ant-throwing bacchanals” and from the hills of ancient towns to the kitchen table of Fidel Castro’s favorite cousin. Along the way he’s stuffed with roasted pig hearts, drenched in molten pig fat, and transported to heaven...
...great for grabbing a bite and watching a game in HDTV. Chief manager Rony Bonilla says, “Our concept in this business is to make people feel at home.” The 14-inch ($12-$16) or 18-inch ($15-$21) pies offer gourmet toppings like chorizo, asiago, and baby shrimp, while slices ($3-$3.50) are limited to cheese, pepperoni, and a daily special. The massive quarter-pie slices are perfect for folding in half and have an elegant ratio of chunky tomato sauce to gooey cheese. Boasting classy ingredients and authentic Italian style thin-crust, will...