La versión español está después de la versión inglés.
AS LONG AS we’re talking about food (yesterday’s post), I thought I’d take you with us to Mesón Salvador. The restaurant was named for the original owner, current owner José’s father, Salvador. Salvador translates to “Savior,” hence the title of this post. We started out there today for coffee and stuck around for a paella lunch.
Another day, we both enjoyed flamenquín (slices of jamón serrano wrapped in pork loin, coated with egg and breadcrumbs, and deep-fried). It was first created in Córdoba Province, and I just learned that the name (which means “little Flemish”) derives from its golden color that resembled the blond hair of the Flemish assistants who came to Spain with the Emperor Charles V. Aren’t you thrilled to know that?
We didn’t have dessert today (since we both had ice cream last night). But we haven’t gone without dessert on other recent visits to Mesón Salvador. One perfect evening this week, while waiting for our dinner to arrive, Sergio told us we needed to take a peek in the kitchen. Chef Miguel was putting the finishing touches on a tray of milhojas (layers of cream between layers of pastry). The word translates, appropriately, to “A Thousand Leaves.” The cream this time was flavored with berries (fruit of the forest). We felt obligated to share a big slab, just to be polite.
Another night, I had their baked cheesecake, which I think I’ve mentioned is as good as (and maybe better than) the New York–style cheesecake I love. Then there was “Grandma’s Cake.” Nothing like MY grandma used to make, but so, so good.
I thought I had downloaded our milhojas dessert photo but I promptly lost it. So Lolo kindly removed a platter from the dessert case the next morning.
Don’t worry. Lolo didn’t breathe on the milhojas. The tray was much further from his face than it appears in the photo, which reminds me of a T-shirt I once bought for someone I love. It was similar to the message often printed on side-view mirrors in cars. “Objects under this shirt are larger than they appear.” She got a kick out of it, but I don’t think she ever wore it.
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MIENTRAS HABLAMOS DE comida (la publicación de ayer), pensé en llevarte con nosotros a Mesón Salvador. El restaurante lleva el nombre del propietario original, el padre del dueño José, Salvador. Hoy comenzamos a tomar café y nos quedamos a comer paella.
Otro día, ambos disfrutamos el flamenquín. Se creó por primera vez en la provincia de Córdoba, y acabo de enterarme de que el nombre deriva de su color dorado que se parecía al cabello rubio de los asistentes flamencos que vinieron a España con el Emperador Carlos V. ¿No te emociona saber eso?
Hoy no comimos postre (ya que los dos tuvimos helado anoche). Pero no hemos pasado sin postre en otras visitas recientes a Mesón Salvador. Una noche perfecta esta semana, mientras esperaba que llegara nuestra cena, Sergio nos dijo que necesitábamos echar un vistazo en la cocina. El chef Miguel estaba dando los últimos toques a una bandeja de milhojas (capas de crema entre capas de masa). La crema esta vez fue aromatizada con bayas (fruto del bosque). Nos sentimos obligados a compartir una gran losa, solo para ser educados.
Otra noche, tuve su tarta de queso horneado, que creo que he mencionado es tan bueno (y tal vez mejor que) la tarta de queso al estilo de Nueva York que amo. Luego estaba “Tarta de la abuela”. Nada como mi abuela solía hacer, pero muy, muy bueno.
Pensé que había descargado nuestra foto de postre de milhojas, pero la perdí rápidamente. Así que Lolo sacó amablemente un plato a la mañana siguiente.
No te preocupes. Lolo no respiraba en las milhojas. El plato estaba mucho más lejos de su cara de lo que parece en la foto, lo que me recuerda a una camiseta que una vez compré para alguien que amo. Era similar al mensaje que a menudo se imprime en los espejos laterales de los automóviles. “Los objetos debajo de esta camisa son más grandes de lo que parecen”. Le gustó mucho, pero no creo que lo haya usado nunca.
Spanish food is lovely. My absolute favorite was the Albondigazs we got in Cordoba, to die for and nothing I’d find in Canada…even if I tried to make it I don’t think it would taste the same. The deserts look amazing. MMMM cheesecake. I only splurge once a year on it…usually with large one for my birthday
Cheapchick:
So much good food and so many variations all over the country. Before moving here, we bought a great cook book to duplicate in the U.S. the dishes we had experienced here. We were not disappointed once! It’s called “The New Spanish Table.”
I don’t know how you behave around so many wonders.
David:
I don’t. So I walk… a lot!
I want one of those milhojas. Right now, dammit!
Debra:
Oh, indescribable when they’re fresh from the kitchen.
How do you possibly keep your svelte figure with all the decadent food you eat? Or do you just post photos to make us fat?
Frank:
Exercise… and lots and lots and LOTS of walking! And, yes, I share the photos so everyone else will get fat and I’ll look svelte by comparison.
Those berry desserts look amazing!
Steve,
They’re unbelievable. But, I must admit, I like them even better when there’s chocolate layers!
Oh, yummy! The food looks good too 🙂 From the looks of that adorable face, it would seem that whatever Lolo wants, Lolo gets.
Deedles:
Lolo is a sweetheart. He could charm the pants off anyone! (He’s got a 3=year-old son who looks just like him!)
When I first saw that picture on top, I thought it was corn beef. Nevertheless, it looks delicious.
Kirk:
Ew. You’re right. Doesn’t look as good when you think it’s corned beef.
And now I’m dieting.
Just looking at the deserts and I feel ten pounds heavier!
Bob:
Well, if you’re going to gain weight just looking, you might as well eat them, too.
I remember the first time I had paella and LOVED it!
Looked like a ‘sweet’ week indeed.
Jim:
Mesón Salvador makes exceptional paella. It’s now become just a typical dish for us. Mmm.
Ahhhh, so I’m thinking that milHojas is like what Americans call a <Napoleon, because that pastry is, in French, milleFeuille…. feuille = hoja (a leaf; a sheet [of paper]). Cool to realize that! And, it looks SO SO good!
Judy:
You’re absolutely right. Sadly, I never had authentic Napoleons in the States with the truly fluffy, flakey pastry.
damn, I would eat at meson salvador every day for the food AND da hawt menz.
anne marie:
Well, we’re there just about every day… for something … or other.
Dang! Everything looks delicious. I wonder if milhojas are pretty much the same as dulce de lech, which I sometimes get at a Mexican restaurant near my house. Why do we have so many Mexican restaurants but we don’t have Spanish restaurants–as far as I know.
Love,
Janie
I have a question; maybe you have an answer. We have a Mexican restaurant we like called Il Potro. I finally looked up potro and learned it’s a young horse. My oldest sister, who is bilingual, said that where she lives they have a Mexican restaurant with a name that translates to Young Horse In The Watermelon Patch. She said Il Potro doesn’t mean they serve horse. I can’t wrap my head around the name, though. Why would a restaurant be called Il Potro and why is it Il instead of El?
Love again,
Janie
janiejunebug:
Wow. That’s beyond my level, I guess. I know “potro” means “foal” but I would use “el” and not “il.” The only “il” I know is Italian for “the.” I’m stumped! Let me know if you find anything out.
janiejunebug:
Milhojas are the Spanish version of the French Napoleon or the German Streudel (although that tends to be less light and flaky). Dulce de leche is something else entirely (and oh how I love it). It’s made by slowly heating sweetened milk and ends up tasting like caramel. (The name means: a sweet made of milk).
Of course! I should have known sweet and milk. Next time I go to Il Potro I’ll try to ask about the name. A young man who works there offered to help me with my Spanish. Unfortunately, I’m sure that all he wants is to help me with my Spanish. El es caliente.
janiejunebug:
Well, I’d let El Caliente help me with my Spanish as much as he likes. As for dulce de leche, if a dessert includes it, we usually order it. And Restaurante Primavera (oh, how I’m missing Primavera) makes their own home-made dulce de leche ice cream that is out of this world. My favorite way to order it is with a scoop of their home-made chocolate and home-made turrón!
You are so mean… THE FOOD !
parsnip
Parsnip:
Oh, there’s plenty for everyone.
You guys are such good customers.
Walt the Fourth:
That we are. And they deserve it. We’re treated like family.
I am continually amazed (and jealous too!) of the lovely food/restaurants you seem to have around your place.
All we got are poky Mexican joints and dreadful chain things.
Urspo:
We do have some exceptional options just a few minutes away, amid the not-so-incredible spots serving food-from-home for those tourists who don’t want to experience Spain and are only here for some sunshine.