Moorish pork kebabs marinated with spices and olive oil. Tapa $8
Canela, San Francisco
Squeeze the lemon on top and enjoy! The pork was super tender and had a lot of flavor. I was not shy to dip the pork pieces in the delicious drippings at the bottom of the bowl, hehe.
Project 365: Day 62
Tried out Canela for a pre-birthday celebration for Silverfox. My roommate had already been here and said that it was pretty good. We’re planning to have a nicer dinner in San Juan next week to really celebrate Silverfox’s birthday but it’s nice to go out and have a dinner closer to the actual date of his special day.
With apple, manchego cheese, walnut, flat leaf parsley, lemon, olive oil, egg. $8
Canela, San Francisco
This salad was really refreshing. I loved all the different components but I have to say that the Italian parsley was killer in this salad! In combination with the lemon, it really helped to brighten up the salad and gave it a fanastic flavor. I would definitely order this again!
Red sangria. Bottle $21
I really enjoyed this sangria. It was overly sweet and the wine that they used had a great flavor. It wasn’t too bitter or funky tasting. Noms!
Bite sized pieces of grilled sea bass served in lettuce cups with sweet soy and black sesame seeds.
Andalu, San Francisco
The miso glaze and sweet soy were wonderfully delicious in this dish. Unfortunately, the sea bass was overcooked so it was on the hard and dry side. Otherwise, Andalu serves up another simple and delicious dish!
When you order gambas al ajillo at any Spanish restaurant, make sure they bring you plenty of bread to soak up that delicious, garlicky oil. I actually used the lemon this time around and it freshened up the olive oil in a wonderful way. This dish acts as my equalizer to compare tapas restaurants, and Esperpento did a pretty good job. The quality of the shrimp wasn’t the best, but the flavors were great! I always like when the shrimp tails are still attached because it adds flavor and it’s fun to use my hands – so good job Esperpento.
The combination of all 3 proteins makes this a very hearty stew, but not too heavy. Spanish chorizo tends to enough saltiness to a dish so be light handed on the salt when preparing something like this at home. The parsley was a nice touch to add brightness and a fresh flavor. Great comforting dish and bursting with flavor.
Vittle Monster 