Calimocho

So typically when you think of the word cocktail you do not associate Coca-Cola do you? Well, in Spain the "calimocho" exists to challenge this idea of classiness. Calimocho is half coca-cola and red wine served over ice. It is extremely popular in Spain and especially among the youthful drinkers. I think a similar parallel and functional youth beverage in the U.S. would be Red bull and Vodka or something of the sort because it energizes with 1/2 of its ingredients and intoxicates with the remaining portion. Why does a Calimocho sound so disgusting though? Soft drinks and liquor go well together but wine and sodas? This is definitely a beverage that I will have to try for myself at a club in Espana.

Empanadas

Empanadas are made all over the world with an assortment of different types. They are pastries, or bread pies, that are folded into a pouch and stuffed with various ingredients such as pork, chicken, shellfish, vegetables, fruits, etc. This appetizer or meal is said to originate in Galicia, Spain, although it is a Spanish and Latin American tradition almost anywhere Spanish is spoken. The original function of the little pouches was for on-the-go workers who needed portable food.

In Galicia there is an annual Festival of the Empanada that goes on the last Sunday in August. People come and pay a small price to try unlimited assortments of empanadas. This festival stays true to tradition and folds the bread pies in different shapes according to what is inside: fish and seafood pies tend to be square, the meat based ones are round and the vegetable ones are more round and patterned.

sangria wiiiiiiiiiiiiiine

So, I think it is safe to say that most of us know of Sangria wine. I have noticed it sold all over Austin from my Dad's special recipe to Fino to Spider House to Zocalo -- each has a different delicious variation. Typically, this spanish wine is red (although white variations like my father's do exist) and has other alcohol and fruit juices mixed it--kind of like a spiked punch. In Panama it was always served with chopped apples bobbing around at the top while some here have orange slices or nothing at all. Zocalo's is homemade and is more of a purple-pink color and is frozen like a margarita. I'm anxious to see the "genuine" spanish type and/or if they too have many variations.

After reading various comments and blogs on Sangria in Spain, it seems that only the touristy of tourists get the great thrill out of purchasing this beverage in Spain. Wine is already very accessible and inexpensive in Spain (and the rest of Europe) but Sangria even more so. This is because it is wine plus other "left overs" (fruits or spirits) all mixed together. But let's not forget how tasty it is as well.

In the next few weeks I plan to go to Fino on a Tuesday night to report on their "Spanish night" on the patio, where the Sangia is cheap and Paella is 20% off! Stay tuned to future blogs.

Gazpacho=tomato soup??

Gazpacho soup is original from the southern region of Andalusia of Spain. It is a cold soup with the main ingredient being tomatoes. It is kind of a tomato paste with a lot of garlic, celantro, bread crumbs, vinegar, etc. Sometimes there are so many ingredients that it is like a chunky salsa or liquid salad. Red gaspacho is the most common and mades it even more deceptively inviting for dipping a chip into. Although this would not be considered totally out of question, and bread often accomanies gazpacho, it is still not the same as spicey salsa.