FOOD HUNT : A FUEGO NEGRO | EUSKADI (English Subtitles)
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Music: Brown Oxford by Archie Pelago, courtesy of Mister Saturday Night Records.
I wanted to eat at a restaurant that followed the time-honored principles of the Tasca the traditional tapas bar yet felt fresh and contemporary. Friends pointed me toward A Fuego Negro, a small spot in the old part of town which reinterprets classics and adds a modern kick to every presentation.
Chef Edorta Lamo and his sister Amaia García de Albizu took over an old-school Tasca back in 2006 and converted it into a hip place where plating is taken to new, creative, and sometimes kitschy heights, and where the chef can often be found DJing. I took a look around with my camera, had more than a few tastes, and managed to nab an interview with the chef.
A Fuego Negro’s Edorta Lamo shares his path to culinary success, his everyday inspirations, and his innovative take on Donostian cuisine. To turn on subtitles, press the “cc” icon on the right side of the player.
Drinking, Eating, and Drinking Cordoba, Spain Specialties
Cordoba, Spain has a few culinary specialties that we couldn't miss while traveling Spain. Sara and I start things off with Spain's favorite aperitif, a glass of vermouth. In Spain, bars will often have their own homemade vermouth, or vermut in Spanish.
After a quick drink, we headed to a local bar for lunch. We ordered the most popular Cordoba specialty, Flamenquin. Flamenquin is a sheet of pork loin rolled around some cured serrano ham. This ham is a very popular ingredient in Spain. The roll is dipped in egg, battered, and deep fried. It's a very heavy, meaty meal, and it came with fries, calamari, and salad. Sara ordered a sausage combo: chorizo and blood sausage. In Spain, chorizo is the king of the sausages. It's slightly spicy with added paprika. For me, the big surprise was the blood sausage, or morcilla in Spanish, which is a pretty popular food in Spain. Blood sausage is made with pork offal and meat, ground up and mixed with blood. The added flavors in this one were great. I haven't had much experience with blood pudding, but this began a Spanish love affair for me.
After dinner, we went for a glass of a special sweet wine of the area. It's called Montilla-Moriles and it's similar to a sherry, but it isn't fortified. We had this at a bar called Bar Guzman. It's a local favorite, with bull fighter memorabilia (including a bull head) scattered around the establishment.
Cordoba ended up being one of my favorite places in Spain. We really loved the quaint streets, the plazas, and the giant Mezquita cathedral of Cordoba. Every turn we took we felt like we were walking into a fairy tale.
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Blitz by Eric Reprid -and- Clueless Kit
Alex Polizzi samples Spanish cuisine - S1 E1 clip | Spectacular Spain with Alex Polizzi | Channel 5
Alex Polizzi enjoys the sights, sounds and tastes of Spectacular Spain. Yum!
Spectacular Spain with Alex Polizzi starts on Friday 31st March at 9pm on Channel 5.
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