San Sebastián Express $28/Pp

QUESO Y CHARCUTERIA SAN SEBASTIÁN CHEESE MEAT MANCHEGO 9 JAMÓ N SERRANO 11 PP EXPRESS $28/ OSSAU IRATY 9 CHORIZO PAMPLONA 9 LA PERAL 8 LOMO IBÉ RICO 12 MONTE ENEBRO 9 CHARCUTERÍ A FIRST COURSE QUESO MIXTO 24 MIXTA 25 TABLA DE QUESO Y CHARCUTERÍ A 32 (CHOOSE 1) SOPA DE LENTEJAS TAPAS LENTIL SOUP Black Lentils, Chorizo, Garlic Bread, Paprika 12 MOJAMA* VERDOSA HOUSE CURED TUNA Local Baby Lettuces, Lemon Confit, Oloroso Sherry, Gordal Olives, Brioche Migas, Jerez Vinaigrette 12 Fresno Chile, Cucumber 18 ENSALADA CÉ SAR TORTILLA ESPAÑ O L A Romaine, Anchovy & Manchego Dressing, SPANISH TORTILLA Salsa Brava, Chistorra Sausage 10 Pickled Pearl Onions 12 CROQUETAS DE JAMÓ N HAM CROQUETTES SECOND COURSE Pickled Tomatoes, Pimentón 11 (CHOOSE 1) PATATAS ASTURIANAS *Sandwiches Served with Choice of CRISPY POTATOES Fries or Side Salad Tomato Jam, Blue Cheese Fondue 12 ENSALADA DE TOMATE CHICKEN SANDWICH HEIRLOOM TOMATOES Grilled Chicken, Bacon, Green Olives, Red Onions, Manchego, Romesco Aioli 18 Sherry Vinaigrette, Oregano 14 CARNE ASADA SANDWICH ALBÓ NDIGAS BEEF MEATBALLS SHAVED ROAST BEEF Pipérade, Poached Egg 15 Red Pepper Sofrito, La Peral, Watercress, Cucumber Pickles 19 A LA PLANXA BIKINI SANDWICH GRILLED HAM & CHEESE Serrano Ham, Manchego, POLLO A LA PLANXA Black Truffle, Seasonal Jam18 ROASTED CHICKEN BREAST Beans, Pepper Stew, Fideo Pasta, ORTZI BURGER* Garlic Cream, Spiced Chicken Jus 26 Dry Aged Beef, Ossau Iraty, Roasted Onion, Tomato, Truffle Aioli20 BISTECA* + Applewood Smoked Bacon $4 GRASS-FED HANGER STEAK (8 OZ.) Red Chile Marinade, Romesco Verde, LUBINA Padrón Peppers 28 ROASTED BRANZINO VIEIRAS* Bean Stew, Spiced Cauliflower, Hazelnut Sofrito21 DIVER SCALLOPS Chorizo Migas, Saffron & Corn Purée, SALMÓN A LA PLANXA* Corn Succotash 28 Roasted Spiced Salmon, Arroz Verde, Lentils, Yogurt & Dill Remoulade, Guindilla Peppers 21 ATÚN PAILLARD* BLUEFIN TUNA KALE & QUINOA SALAD Black Olive, Green Beans, Frisée, Crispy Sweet Corn, Feta, Raisins, Fingerling Potato, Garlic Crouton 27 Nora Chile, Buttermilk Vinaigrette 14 + Chicken, Shrimp, or Steak $8 CALABAZA SETAS SUMMER SQUASH WILD MUSHROOMS Mint Salsa Verde 13 Grilled Mushrooms, Lemon 14 *Consumers are advised that eating raw or undercooked food may increase the risk of foodborne illness. 9/9/19.

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Servicio De Pan V Aceitunas, Ajo Y Pepinillos V + Gf
Montaditos ~ open faced sandwixh Grilled Octopus gf Pan con Tomate 8 Cannellini Bean Salad w/ Celery & Capers, Piquillo Pan con Tomate w/ Jamon Serrano & Manchego Cheese 12 Pepper Emulsion 15 Heirloom Tomato w/ Goat Cheese & Salsa Verde 11 Servicio de Pan v Smoked Duck w/ Caramelized Shallot & Foie Mousse 14 Housemade Bread w/ Olive Oil 4 Shrimp Ajillo Bocadillos ~ lil sandwich Garlic, Parsley, Lemon, Red Chili & Country Bread 18 Aceitunas, Ajo y Pepinillos v + gf Chorizo & Idiazabal 6.5 Crispy Pork Belly with Pickeld Shishitos & Aioli 7 House Marinated Olives, Pickled Garlic & Cornichons 7 Sautéed Soft Shell Crab w/ Mussels Shishito Peppers v + gf With Saffron Broth & Ragout of Fennel & Tomato 21 Quesos Caña de Cabra (soft goat,) Manchego (semi-firm sheep,) Blistered Peppers with Sea Salt & Vinaigrette 9.5 Valdeon (mixed milk blue,) Membrillo & Raisin Crisps 16 Select One Cheese 6 Patatas Bravas v Rhode Island Calamari a la Plancha Fingerling Potatoes, Bravas Sauce & Alioli 12 Olive Oil, Garlic, Salsa Verde & Country Bread 16 Charcuterie Jamon Serrano, Lomo Embuchado, Chorizo Sautéed Asparagus & House Baked Country Bread 28 Maitake Mushroom & Tarragon-Butter Emulsion 14 Steamed PEI Mussels Chorizo Chistorra, Shallots, Country Bread, Garlic, Catalan Mató Cheese Crispy Cauliflower v White Wine & Old Bay Cream 17 Fresh Housemade Cheese, Raw Honey & Grilled Bread 13 Smoked Eggplant Tahini Sauce & Pickled Turnips 13 Summer Gazpacho v Sweet Summer Corn Seared Atlantic Salmon & Verduras gf Tomato, Cucumber, Garlic, Sherry Vinegar & Olive Oil
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Tasting Navarra with a Surface Area of 10,421 Km2, Navarra Has Four Dis- Tinct Climates: Oceanic, Mountain, Continental Mediterra- Nean, and Arid
Tasting Navarra With a surface area of 10,421 km2, Navarra has four dis- tinct climates: oceanic, mountain, continental Mediterra- nean, and arid. Part of Navarra is humid and the other part is arid; the uplands in the north and the flatlands in the south. The interaction of these conditions has created dis- tinct ecosystems, on which human activity has modelled settlements, landscapes and different lifestyles that are reflected in the cuisine and in other cultural expressions. Navarra cuisine is based on local and seasonal produce, a cuisine that is closely linked to the land. The repertoires of recipes and traditional flavours are a result of the climate, the terrain, the history and the know-how built up over ge- nerations while now combining contemporary ideas. If synaesthesia is the perception obtained through the blending of two senses, when a taste transmits to the brain the harmony with the environment in which it was prepa- red, an intense synaesthetic experience occurs: sensations and emotions that immerse us in the land and explain it. © Departament for Economic and Business Development. Directorate-Gene- ral for Tourism, Trade and Consumption. Texts: Maite Pérez Larumbe. Design and layout: RBK DESIGN. Photos: J. Campos, O. Conesa, Diaporama Estudio, I.Tejerina, Tryon, P. Uriz. And lent by Restaurante Rodero, INTIA-Reyno Gourmet and AEHN. Cover photo: Zigako Etxezuria. Publisher: Linegrafic. Translation: Traducciones CCI DL NA 327-2020 (March 2020) Ref. C205 Printed on eco-friendly paper. 2 A land of culinary diversity 3 413 The finest produce The produce of our land goes directly to our table, our culinary culture is built on abundance and local supplies.
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5 Montaditos
52 GARLIC PORK LOIN, fresh tomato, lettuce and mayo ORIGINAL MONTADITOS 53 Garlic pork loin, manchego cheese, green pepper and fresh tomato SALADS 54 Garlic pork loin, brie cheese and bacon 01 Serrano ham 55 Garlic pork loin, piquillo pepper and mayo 02 Chorizo 56 CHORIZO and manchego cheese 03 Salchichón (cured sausage from Spain) 57 Chorizo and tortilla española 04 Lomo (dry cured pork loin from Spain) 58 Chorizo, manchego cheese, fresh tomato and arugula 05 Chistorra (basque style chorizo sausage) and piparra (mild pepper from Spain) 59 CHISTORRA (basque style chorizo sausage) , hard boiled egg and piparra (mild pepper from Spain) 60 Chistorra (basque style chorizo sausage), bacon and piquillo pepper 61 Chistorra (basque style chorizo sausage), brie cheese and green pepper ESPAÑOLA CLASSIC MONTADITOS 62 Chistorra (basque style chorizo sausage) cream cheese and crispy onion Romaine lettuce, tuna, fresh tomato, red onion, olives from Spain, balsamic vinaigrette 63 SERRANO HAM and manchego cheese 06 TORTILLA ESPAÑOLA with ali oli 64 Serrano ham and fresh tomato - WHOLE GRAIN BREAD 07 Tortilla española and chorizo CHEF 65 Serrano ham, mozzarella and pesto 08 Tortilla española, manchego cheese and piparra (mild pepper from Spain) Romaine lettuce, chicken, fresh tomato, egg, serrano bites and one 66 MANCHEGO CHEESE, fresh tomato, green pepper and anchovies 09 Tortilla española, fresh tomato, green pepper and mayo thousand island dressing 67 Manchego cheese, chorizo and green pepper 10 MEATBALLS, crispy onion and marinara sauce 68 BRIE CHEESE,
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BASIC SPANISH FOR THE CAMINO A Pilgrim’s Introduction to the Spanish Language and Culture American Pilgrims on the Camino www.americanpilgrims.org Northern California Chapter [email protected] February 1, 2020 Bienvenido peregrino Leaving soon on your Camino and need to learn some Spanish basics? Or perhaps you already know some Spanish and just need a refresher and some practice? In any case, here is a great opportunity to increase your awareness of the Spanish language and to prepare for your Camino and the transition into Spanish culture. Our meetings will focus on the language challenges that, as a pilgrim, you are likely to encounter on the Camino. While we will talk about culture, history, food, wine and many other day-to-day aspects of Spanish life, our objective will be to increase your language skills. Familiarity with the Spanish spoken in Spain will make the cultural transition easier for you and ultimately pay off with more satisfying human interactions along the Camino. Our meetings will be informal, in a comfortable environment and geared to making the review of Spanish an enjoyable experience. Buen Camino Emilio Escudero Northern California Chapter American Pilgrims on the Camino www.americanpilgrims.org TABLE OF CONTENTS Day 1 Agenda . i Day 2 Agenda . ii Day 3 Agenda . iii 01 - The Communities, Provinces and Geography of Spain . 1 02 - Spain - A Brief Introduction . 3 03 - A Brief History of Spain and the Camino de Santiago . 5 04 - Holidays and Observances in Spain 2020 . 11 05 - An Overview of the Spanish Language . 12 06 - Arabic Words Incorporated into Spanish .
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Morcilla Spanish-Style Blood Sausage Description: Mo r c il l a Our Morcilla is inspired by the famed product of Burgos in Spain, but while they use pork blood we chose to use beef blood for a richer flavor and darker final color. Equal to its weight in blood we use onions to fortify the flavor coming with the spices. ingredients: Pork, Beef Blood, Onions, Sea Salt, Gluten-Free Flour, Spices, Garlic Powder, Sodium Nitrite Product name Morcilla product code ND051 UPC 857996005488 10 days Fresh Shelf Life 6 months Frozen Catch Weight 10 lbs. Product L x w x h 8 x 6 x 3 (approx.) Case pack 2 each / 5 lb. Links case l x w x h 12 x 10 x 4 Nutrition Facts pallet config. 216 cs. (18 layers / 12 cs. per layer) Serving Size 1 oz. (28g) Servings Per Container: VARIES Amount Per Serving Calories 140 Calories from Fat 130 %Daily Value* Total Fat 14g 22% Saturated Fat 5g 25% Trans Fat 0g Cholesterol 15mg 5% Sodium 330mg 14% Total Carbohydrate 2g 1% Dietary Fiber 1g 5% Sugars 0g Protein 2g Vitamin A 40% ¥ Vitamin C 0% Calcium 0% ¥ Iron 2% *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: 2000 2500 Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2400mg 2400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Calories per gram: Fat 9 ¥ Carbohydrate 4 ¥ Protein 4 Longaniza Mild Chorizo Description: Lon g an i z a Our Longaniza draws inspiration from its authentic Castile regional counterpart.
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Mevalco Catalogue.Pdf
INDEX OF OUR SELECTION FRESH MEATS 7-18 IBÉRICO PORK, DUROC PORK, SUCKLING PIGLET, WILD BOAR, MATURE BEEF OVER 8 YEARS OLD & PYRENEAN LAMB. COOKING MEATS 19-26 MORCILLA, COOKING CHORIZO, FRESH SAUSAGES, PANCETA, LACÓN & TOCINO. CURED MEATS 27-38 HAMS, HAM CARVING EQUIPMENT, CURED CHORIZO, SALCHICHÓN, LOMO, MORCILLA, OX HAM & SOBRASADA. FISH & SHELLFISH 39-46 PRAWNS, OCTOPUS, PUNTILLITAS, ANCHOVIES, BOQUERONES, SMOKED SARDINES, SALT COD & TUNA . CHEESES 47-56 EWE, COW, GOAT AND BLUE CHEESES. OLIVES, NUTS, SNACKS & CONFECTIONARY 57-64 OLIVES, PICKLES, FRIED, ROASTED, CARAMELISED AND RAW NUTS, QUINCE JELLY, HONEYS, DRIED FRUITS. OLIVE OIL, vinegar & spices 65-72 EXTRA VIRGIN OLIVE OILS, VINEGARS, SALTS, SPICES, BREADS AND READY MADE GOURMET SOLUTIONS. VEGETABLES 73-80 FRESH VEGETABLES, PIQUILLO PEPPERS AND OTHER PRESERVES, RICE & PULSES. BREAD & READY MADE SOLUTIONS 81-84 BREADS, CROQUETTES, EMPANADA & CONFECTIONARY. KITCHENWARE 85-90 CROCKERY & PAELLA EQUIPMENT. © MEVALCO FINE FOODS FROM SPAIN - BRISTOL- 3 As you can see in the next few pages As ever we remain committed to we have introduced a new range of contributing to a positive and thriving food inexpensive alternatives to boost our culture in the South West, Cotswolds, portfolio and also your menu. The products Midlands and Wales. Our loyalty to using We pride ourselves on being at the in our range reflect quality Spanish produce from some of Spain’s more rural forefront of importing quality gastronomy rather than more mass-market communities, gives clear and continued Spanish produce. It is a principal that sets commercial support to some of the most artisanal and gastronomic us apart and one we hope you appreciate.
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Our Bread Try Our Tapas
53 112 Fitzpatrick St., Key West • European • (305) 296-2626 THE TRUE Between Greens St. & Front St. TASTE OF SPAIN 1Block West of Duval • Summer 2013 The Menu of the Florida Keys 1. Serrano ham and olive oil 51. BRIE CHEESE, salami and olive oil 2. Chorizo and olive oil 52. Brie cheese, cranberries, arugula and honey mustard in WHOLE 3. Chorizo, tomato and olive oil WHEAT BREAD TRY OUR TAPAS 4. Chistorra and cheddar cheese 53. 4 Cheeses: manchego cheese, goat cheese, cheddar cheese and 5. Salami, lettuce and mayo cream cheese A TASTE OF SPAIN 6. Ham, tomato and olive oil 54. CREAM CHEESE, salami and tomato in CHAPATA BREAD 7. Grilled chicken, crispy onion and aioli 55. Cream cheese, salami and arugula in CHAPATA BREAD 8. Philly steak and mayo 56. GOAT CHEESE, crispy onions and honey mustard 9. Pulled bbq pork 57. Goat cheese, lettuce, cranberries and honey mustard in WHOLE 10. Meatballs and marinara sauce WHEAT BREAD 11. 100M chicken strips and mayo 58. CHORIZO, spanish tortilla and aioli IBÉRICO HAM 12. Mozzarella, tomato and olive oil 59. Chorizo, grilled chicken and aioli in CHAPATA BREAD SERVED WITH BREAD, FRESH TOMATO, CHIPS AND OLIVES 13. Manchego cheese, tomato and olive oil 60. Chorizo, manchego cheese and tomatoCHISTORRA, bacon and IBÉRICO HAM AND MANCHEGO CHEESE 14. Brie cheese, arugula and olive oil brava sauce SERVED WITH BREAD AND CHIPS 15. Goat cheese and pesto 61. Chistorra, cream cheese and crispy onions FINE HERBS CHICKEN WINGS 16. Cream cheese and guava 62. SERRANO HAM, tomato & olive oil in WHOLE WHEAT BREAD SERVED WITH RANCH SAUCE 17.
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