Comments on: Patatas a la Riojana and a Complaint About “Tapas”

By: Gehaktballen maken

Gehaktballen maken — Sat, 15 Oct 2011 20:51:26 +0000

What a nice article!

By: Chorizo Potatos…Otherwise Known as the Best Thing Ever…. « Truly Scrumptiousness

Fri, 05 Feb 2010 18:54:15 +0000

[...] They’re inspired by the Patatas Riojanas on We Are Never Full! [...]

By: Hete bliksem » Lekker Hapje

Hete bliksem » Lekker Hapje — Tue, 02 Feb 2010 00:26:44 +0000

[...] iets uit mijn geboortestreek te maken, maar kon in Utrecht helaas niet de broodnodige chorizo voor patatas a la riojana vinden. Wat [...]

By: Jendi51

Jendi51 — Mon, 20 Apr 2009 18:12:27 +0000

Great recipe! Looking forward to some Argentinian food porn.

By: admin

admin — Sun, 19 Apr 2009 18:48:40 +0000

Hello! Thank you for this excellent comment (and, of course for agreeing with us). We have been to San Sebastian and did a tapas crawl there too. so many, too little time and too little stomach room. we were only there overnight on our way to Bilbao to catch a plane. you’re right -that place is tapas heaven. if you open up a place, let us know b/c i will def. be there to visit! part of the problem w/ having a really great tapas restaurant here is all the food standards/laws/refrigeration rules, etc. that the USDA puts on restaurants – you couldn’t just have tortilla sitting out as well as all the other tapas just sitting on top of the counter for customers to point to and then munch on. that’s the part that makes it fun and the USDA kind of ruins that whole idea.

thanks for the comment and please stop by again!

a & j

By: mlle noëlle of simmer down

mlle noëlle of simmer down — Wed, 15 Apr 2009 15:44:53 +0000

I’m a little late on this one, but was cruising around your site and had to comment because I feel equally strongly on the subject (i.e. agreeing with you!). Here in the Detroit area, we have several “small plates” type restaurants (at least they aren’t calling themselves tapas) but no real authentic tapas at ALL. There used to be a very authentic Spanish place years ago in Detroit, but sadly they closed. I would love to open a traditional tapas bar here; I can’t help thinking it would go over well in the current economic climate! Small, inexpensive portions of down-to-earth food…
Have you been to San Sebastian? Of all the places I visited in Spain, I think this was my favorite for doing a “tapas crawl”. (Although in the Basque country they call them pinxtos. But a rose by any other name…) Their parte vieja is all pedestrian and crammed with great places to eat & drink!

By: Colloquial Cook

Colloquial Cook — Sun, 05 Oct 2008 01:09:09 +0000

I am so making that!!

By: Emiline

Emiline — Sun, 21 Sep 2008 22:24:49 +0000

Yes, I do stare at those nose strips after I peel them off. For like, 30 minutes. Just kidding.

I hear you on the tapas thing. I tapas have reached Springfield MO, then….well, they’re not very trendy anymore.

By: Lori Lynn @ Taste With The Eyes

Lori Lynn @ Taste With The Eyes — Sun, 21 Sep 2008 21:27:37 +0000

Very informative, as usual!
I am just now ordering a Paul Bocuse rose bush for my garden, and one of my favorite meals is the “Chicken and Morels Paul Bocuse” at Bistro 110 in Chicago.

By: chefectomy

chefectomy — Sun, 21 Sep 2008 00:07:43 +0000

Jonny,

Great blog that you and Amy do. I am very much with your sentiment on simplicity. Traditional tapas go for this. I have spent a lot of time in Spain and love tapas as well. As for the argument of simplicity versus “overdoing it”, I am split however. I appreciate the Bocuse line (why mess with tradition, great ingredients speak for themselves)…however the innovation of doing new and wonderful preparations is also good in my opinion. I think the key is to be aware of both and enjoy them for what they are. Really great post.

–Marc