Oh, Honey! / ¡Oh, Cariño!

La versión español está después de la versión inglés.

FOR A CHANGE of pace last night, San Geraldo and I returned to a local tapas bar, El Callejon, with especially good food and especially uncomfortable tables and chairs (the reason we haven’t been back for a while). We figured, since it was just the two of us, we wouldn’t spend as long at the task and could therefore survive the seating. It was well worth it.

I started with a favorite dish of mine, tortillitas de camarones (shrimp pancakes), which I devoured before remembering to get my camera out of my bag. We moved on to boquerones al limón (anchovies with lemon). Admittedly, before moving to Spain 8-1/2 years ago, I couldn’t be in the same room with an anchovy; but I had never had good, fresh, large Spanish anchovies. These are exceptional. Next we had hamberguesitas de rabo de toro (little hamburgers/sliders made with bull’s tail meat). Again, exquisite. And for the finale, we shared a plate of berenjenas con miel de caña (eggplant/aubergine with molasses/black treacle). These were also superb. The waiter kindly brought a separate little bowl of miel de caña for San Geraldo, who, I had explained in advance only really orders the berenjenas so he can have the miel de caña. And, of course, when the berenjenas were all gone, there was bread on the table for dunking.

The waiter and SG might be related. He said it’s HIS favorite part of the meal, too.

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POR UN CAMBIO de ritmo anoche, San Geraldo y yo volvimos a un bar de tapas local, El Callejón, con comida especialmente buena y mesas y sillas especialmente incómodas (la razón por la que no hemos vuelto por un tiempo). Pensamos que, como éramos solo nosotros dos, no pasaríamos tanto tiempo en la tarea y, por lo tanto, podríamos sobrevivir a los asientos. Estaba bien vale la pena.

Comencé con mi plato favorito, tortillitas de camarones, que devoré antes de recordar sacar mi cámara de mi bolso. Pasamos a boquerones al limón. Es cierto que antes de mudarme a España hace 8-1/2 años, no podía estar en la misma habitación con una anchoa; pero nunca había comido anchoas españolas buenas, frescas, y grandes (y locales). Estos son excepcionales. Luego tuvimos hamberguesitas de rabo de toro. De nuevo, exquisito. Y para el final, compartimos un plato de berenjenas con miel de caña. Estos también fueron excelentes. El camarero le trajo amablemente un pequeño tazón de miel de caña para San Geraldo, quien, como le había explicado de antemano, solo ordena realmente las berenjenas para que puede tomar la miel de caña. Y, por supuesto, cuando las berenjenas se habían ido, había pan en la mesa para mojar.

El camarero y SG pueden estar relacionados. Dijo que también es SU parte favorita de la comida.

BOQUERONES AL LIMÓN. / ANCHOVIES WITH LEMON.
HAMBERGUESITAS DE RABO DE TORO. / BULL’S TAIL “SLIDERS”.
BERENJENAS CON MIEL DE CAÑA. / FRIED EGGPLANT (AUBERGINES) WITH MOLASSES (BLACK TREACLE)
SORRY I DIDN’T CATCH THE FINAL ENTRY. BUT, AS YOU’LL SEE BELOW, HE WAS HAPPY TO SHARE.
LO SIENTO, NO CAPTÉ LA ENTRADA FINAL. PERO, COMO VERÁS ABAJO, FUE FELIZ DE COMPARTIR.

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Oh, honey… Falling for nobody else but you.
Oh, caríno… Enamorarse de nadie más que tú.

NOTA:
La palabra inglésa “honey” significa “miel” pero también significa “cariño.”

Aloe Vera, Salmon Rose / Aloe Vera, Rosa de Salmón

La versión español está después de la versión inglés.

THE ALOE FLOWERS are opening from bottom to top on their stems and our back hall is aglow with golden hues. In its own way, it’s delicious, but not as delicious as the beautiful salmon and mango “rose” salad I had the other day at Mesón Salvador. (Click here for last year’s flowering aloes.)

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LAS FLORES DE áloe se abren de abajo a arriba en sus tallos y nuestra sala trasera está iluminada con tonos dorados. A su manera, es delicioso, pero no tan delicioso como la hermosa ensalada de “rosa” de salmón y mango que comí el otro día en Mesón Salvador. (Haz clic aquí para ver las flores de los áloe del año pasado.)

Salmon and Mango Rose at Mesón Salvador. / Rosa de Salmón y Mango en Mesón Salvador.

The Perfect Martina in Mijas Pueblo

Before taxiing up to Mijas Pueblo Monday morning, I did some research on restaurants and found one that sounded good for lunch. Described by visitors as “off the beaten path” and “a quiet escape,” Restaurante La Martina sounded like a good option.

It was better than good. It’s on one of the main pedestrian streets in the center of town but the neighborhood very quickly became residential. In addition, La Martina is up some steps on a terrace that overlooks the street. The terrace was inviting but the sun was hot so I peeked inside. The long narrow interior opened onto another terrace out back. That terrace was even more inviting. We sat, the waiter rolled out an awning to provide some shade, and the day got even better. (Click the images to see how much better things got.)

THE FRONT TERRACE ON CALLE MÁLAGA.
THE BACK TERRACE.
FRIED CAMEMBERT TOPPED WITH RASPBERRY JAM.
COMPLEMENTS OF THE HOUSE.
HOMEMADE CHICKEN PATE.
MY REVUELTO (SPANISH SCRAMBLE) WITH SHRIMP AND MUSHROOMS.
JUDY’S REVUELTO WITH ASPARAGUS AND IBERIAN HAM.
LOOKING BACK DOWN CALLE MÁLAGA AFTER LUNCH.

Toledo: Of Course, We Had To Eat!

So, did you think I wasn’t going to tell you about the food?!?

We had a few disappointing restaurant experiences in Toledo. Our first night, we went to a restaurant recommended by our hotel. It was classy and expensive. The food was exceptional. Our waitress was pleasant enough. Everyone else was indifferent — to everyone — to the point of being rude. It was called Alfileritos 24 and we would never go back.

There were a couple of other disappointments before San Geraldo and I finally went to a place called Cafe Del Fin (click here for their website). It had looked interesting as we passed by one day. It was closed that night when we went back in a downpour. So, our last night we tried again and we were in luck.

The food was excellent. The prices were surprisingly reasonable (Toledo’s prices are much higher than Fuengirola’s). And the service from the two servers/bartenders was beyond compare. Warm, friendly, charming, professional. A cool crowd, too. Too bad Judyshannonstreetwhat was under the weather and didn’t get to experience this meal.

(Click the images to enlarge the deliciousness.)

CHICKEN FAJITAS WITH PEPPERS AND SAUCE.
SAN GERALDO HAS HUGE HANDS.
THIS GIN & TONIC WAS THE SIZE OF A GOLDFISH BOWL.
FORTUNATELY, IT TASTED MUCH BETTER. SO I HAD ONE, TOO.
CHICKEN SKEWERS.
HAMBERGUESITAS: BEEF (GREEN BUN) AND CHICKEN.
A TOSTA: MIXED MUSHROOMS, GOAT CHEESE, AND HONEY.
MID-MEAL, OUR LADY OF FÁTIMA PROCESSED DOWN THE STREET
AND PASSED RIGHT IN FRONT OF THE RESTAURANT.
NO ONE IN THE RESTAURANT KNEW WHY…
SAN GERALDO’S “DEATH BY CHOCOLATE.”
HE COULDN’T FINISH IT!
MY “CHOCOLATE BROWNIE WITH VANILLA ICE CREAM
AND HARD CHOCOLATE TOPPING.”
OUR COFFEES WERE SERVED WITH LOVE.
MY ‘LOVE’ LASTED TO THE VERY END.
A PARTING SHOT.

Erotic Tapas: Breast Men

BITE-SIZED.

I haven’t stuck to my commitment of sampling at least one tapa erótica each day of the final five days of competition (click here). Today is the last day and I’ve only been to two places. Saturday night, we finally got back to Meson Salvador (with friends Tynan and Elena) for dinner and the tapa special.

The waiter, Ricardo, told us their theme was pechitos (little breasts). They were very tastefully (in every way) done. Bacon wrapped around sausage, topped by seasoned mash potato with a dollop of slightly spicy sauce; and in the centre of another bit of mashed potato, a heart- (or breasts-) shaped wedge of fried mash. It was charming and exceptionally delicious.

And, in case you don’t know by now, the preceding paragraph is as close to ‘cooking’ as I comfortably get.

TAPA EROTICA AT MESON SALVADOR.

After dinner, San Geraldo told Ricardo he was in the mood for dessert and, before he could even order, Ricardo ran off to do something. We had no idea what. He soon returned with two chocolate chip mini-muffins topped with whipped cream.

POSTRE DE PECHITOS (DESSERT OF LITTLE BREASTS).
SAN GERALDO DID NOT SHARE!

Ricardo said he wanted to maintain the “little breast” theme. That’s more breasts than San Geraldo has had in his lifetime.

Tetas y culo…