Week 4: Embracing Local Cuisine

   

 
The week was off to a great start. On Monday, my class participated in a tapas workshop where we were divided into groups to make various tapas dishes. I was pleasantly surprised to find that a beautiful backroom in a local supermarket was where our workshop would take place. The setting was unexpected and beautiful, with earthy tones that made the experience feel warm and inviting. We began the workshop with an introduction to the history of tapas, learning about how these small plates became a part of Spanish culture and dining.

My group was responsible for making the tortilla de patata, a classic dish made with eggs, potatoes, and onions. As a shortcut to dicing up potatoes, we used potato chips instead, which still maintained the character of the dish. The process was really enjoyable and pretty simple. My group, which included our professor, agreed that we'd all be preparing it when we returned home.

The end result was yummy, and it was rewarding to share our creation with the rest of the class. Other tapas prepared by different groups included gazpacho, fried calamari, bread with tomato, deviled eggs, a Spanish charcuterie board arranged in the shape of a trident, and tuna-stuffed piquillo peppers. The variety of dishes highlighted the diverse flavors and ingredients that characterize Spanish cuisine

Throughout the week, I continued to explore the city. I visited a few bookstores that were cozy and inviting, with comfortable seating areas perfect for reading. In one of these bookstores, I discovered some books on Metzineres, the organization I mentioned in last week's blog. These books provided me with deeper insights into their important values and community initiatives.My café visits also continued, allowing me to indulge in my cravings for French toast, beautifully made lattes, and the sweet company of dogs that coffee shop owners often bring in. 

These past four weeks have flown by, and although homesickness has kicked in, I'm going to miss Spain and the experiences it has provided me. Here's to one more week in Spain!

  

Giselle Zamudio