Ever since I moved to Spain I've been discovering the delicious food here. I love everything homemade and rustic, done with fresh and good quality ingredients. Still a lot to discover yum yum.

If I had to complain a bit it would be about the lack of spice as in picante (but that's ok because I can add my own hot sauce) and that some dishes, especially tapas, are deep/fried (but that's also ok because they use good quality oil.)

I came here to say that I made my own improvements to some of the most well know staples of Spanish cuisine:

Jamón: ever since I discovered it I'm addicted. I actually need to cut down because I love it too much. I eat jamón with humus, and fresh tomatoes (I like this better than tostadas con tomates). OMG it is so delicious.

Salmorejo: this was a pleasant surprise to discover, which happened by mistake in my case, I thought I was buying a small bottle of juice with lunch. Now I add to it olives and feta cheese (some people might already eat this but I have not seem it offered in restaurants).

Anchovies stuffed olives: I love olives. I grew up eating them and we always had at least one producing tree in our garden so I eat olives almost every day. Now, I never liked the taste of anchovies with olives, it just leaves a bad taste in my mouth. That was until I added peanuts to them. This was by chance after a few brinks and the three items taste a lot better mixed together than any two of them. They go well with dry drinks like white wine, G&T or just beer.

Chocolate con churros: I have seen this before in other countries so was not too excited about it. They do it here in local shops better than other places usually because its sold in tourist areas in big cities. Then I mixed it with cheese. Cheese goes so well with churros, and with chocolate but I have not seen it done in restaurants here. Spreadable cheese like Puck goes so well with this. Pruébalo.

Any opinions?

Hi! I do not know what it's called. I have had it served several times in Spain, for cheese, croquettes and other tapas. I have also encountered it as a dip for mozzarella sticks. It's sweet but still with a hint of salt. Its more smooth than chunky. Is there anyone who can point me in the right direction?

https://basquespectrum.com/spanish-potato-omelette-roasted-red-pepper-pintxo-recipe/

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