Rincón trópico New York chileno

español, food

IMG_8276En un rinconcito del Barrio Lastarria hayan sanguchería llamado Local Paraíso.

En su pared rosa cuelgan ilustraciones de aves exóticas, siendo iluminadas por el halo  de luces de neón color rosa, que acentúa toda la pared a… más rosa.

Cuando pasé por allí y decidí probar, ya había almorzado, así que con una amiga nos pedimos tostadas, que eran del pan tipo marraqueta -entiéndase también como pan chilensis- . Mi tostada venía con palta (aguacate), queso de oveja y un café espresso 😀

La marraqueta rica, la palta rica y más que suficiente para las dos rebanadas y más! El queso untuoso. Me encanta el queso. Fue mi primera vez probando queso de oveja. Para mí es una mezcla de queso mantecoso y queso de cabra. Rico.

Es todo lo que pude probar, pero vi que servían unos sándwiches a la mesa que estaba delante de nosotras eran enormes, servidas con papas fritas en una budinera de lata, listas para subirlas a instagram. Bonita presentación, unn lugar para conocer más su oferta y a aquellos que aman instagram, buen lugar para sacar fotos subirlas a la plataforma.

Cuando pregunté por la bollería, aún no tenían todos los dulces de la carta, pero eso no me decepciona la verdad, porque sé que es un lugar para visitar otra vez.

Comida en los vuelos

español, food

Una de las cosas que me gusta de volar son las sorpresas de la comida que dan a bordo. A veces buenas sorpresas a veces casi siempre  no sé si reír o llorar. En internet dicen que el costo del alimento por servicio en clase económica es de un dólar o menos. Sólo rumores, nada oficial.

En mi vuelo de Santiago con conección en Brasil tuve desayuno y almuerzo.

Me gustó más el desayuno de Avianca Brasil y los sobrecargo de vuelos fueron más simpáticos. El pan de Avianca estuvo frío, pero qué puedes esperar en económico (?). Pero me gustó más que el primero porque me dieron frutas y elección entre un sándwich de jamón y queso o fiambres con queso. Elegí la segunda elección.

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Me dieron almuerzo sólo en mi vuelo desde Madrid a Sao Paulo. La buena sorpresa fue que el pan estaba caliente y el sabor de la salsa estuvo bien. También tenían pasta pero nunca elijo pasta a bordo de vuelos. ¿Por qué? Siempre están sobre cocidos. El postre fue una especie de crema de limón (no mousse). Sólo le di una probadita.

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My in flight food

food

One of the things i like about taking flights is the surprise of the food on board. Sometimes nice surprises sometimes mostly just wanna laugh or cry. In internet they say the food cost in economy class are one dollar or less. Just rumours nothing official.

In my flight to Santiago with connection in Brazil i had breakfast and lunch.

I liked more my b-fast at Avianca Brasil and also the crew was nice. The Avianca bread was cold, but in economy what you can expect (?). But i liked most than Air Europe one because they give you fruits and the choice between ham and cheese sandwich or cold cuts with cheese. I chose the second one.

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I had lunch only in my flight from Madrid to Sao Paulo. The good surprise was that the bread was hot and the flavor of the sauce was nice. They also had pasta but i never choose pasta in on board meals. Why? always are over cooked. The dessert was a kind of lemon cream (no mouse). I just tasted it.

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Mi dulce Madrid

español, food

En el área de Sol, justo frente a una de sus salidas (no recuerdo cuál) tienes la famosa y tradicional pastelería “La Mallorquina”. Desde 1894 ha estado ofreciendo sus pastelitos, galletas, chocolates y cualquier cosa que sea dulce. Turistas, locales e importantes personales españoles fueron o son sus clientes. ¿Cómo una pastelería sobrevive por tantos años? a veces me pregunto. Bueno, sé que respuestas estás pensando ;). Porque son deliciosos, por su calidad. Probé su torta con crema (nata) y sus galletas. Crecí en un país con una dulce herencia española y alemana y tengo que decir que estaban deliciosos! La textura del bizcocho es un poco más compacta que las chilenas, pero mantiene su humedad. Son húmedas, no mojadas! Por lo general uno pinta con almíbar los bizcochos cuando los cortas en capas para luego rellenarlos, por lo menos en Chile es así pero éste, pienso que son los huevos o el tiempo de horneado que da esa rica textura y sabor, no a huevo, no demasiado dulce, seco o pasado a mantequilla. Este es el resultado de la tradición y me encanta. Las galletas también estuvieron muy ricas. Claramente es una pastelería donde pagas un poco mas del promedio, pero si tienes un poco de otra, deberías probar uno de sus dulces aunque sea una vez. La próxima vez que vaya a Madrid probaré las bambas, una especie de berlín relleno de crema.

En una junta que tuve con españoles, uno de los invitados dijo: “Recuerdo cuando mi madre me decía que en el camino para ir a la escuela ella y su hermana se paraban frente a “La Mallorquina” para respirar el rico aroma que salía de allí, así se iban “un poco más llenas””. Eso fue en los tiempos de postguerra, cuando en España el franquismo terminó. Fue triste escuchar eso, pero lamentablemente es la realidad de las generaciones que vivieron guerras y postguerras.

En fin, al parecer esta pastelería tiene para rato, así que planea tu viaje a Madrid y anda a probar sus pastelitos! Aunque te vayas a quedar uno o dos días, estoy segura que verás a “La Mallorquina”. Está en el centro del centro. Si no encuentras el lugar, puedes preguntarle a la gent de alrededor o de los kioscos. La gente hace lineas para comprar. 

My sweet Madrid

food

In Sol area, just in front of one of the exits (don´t remember which one) you have the famous and traditional pastry shop “La Mallorquina”. Since 1894 giving to their clients delicious pastries, cookies, chocolates and whatever is sweet. Tourists, local people and important people were or are clients of this place. How a shop can survive so long? sometimes i ask to my self. Well, i know what answer are you thinking 😉 . Because are delicious, because their quality. I tried their cream cakes and cookies. I was raised in a country with spaniard and german “sweet” inheritance and i ´ve to say that are delicious! the texture of the cake is a bit more compact than in chilean ones, but keep their moist. Are moist not wet! Usually you put some syrup in the sponge cake when you cut it in layers, at least in Chile is like that but this one, i think are the eggs or baking time that give that nice texture and flavour, not eggy, not too sweet, dry or buttery flavor. This is the result of tradition and i love it. Cookies are delicious too. Of course you pay a higher prices but if you have a bit more coins in your pocket you should try at least once the products of “La Mallorquina”. Next time i´ll try the famous bambas, a kind of beignot filled with plenty of cream.

In one meeting with spaniards, one of the guests said: “I remember when my mom told me that in the way to the school they had to pass in front of La Mallorquina. They used to stop in front of it and breath the delicious sweet aroma coming out, just to have the stomach “a little bit more full””. That were the times after Franco´s rule. Was sad to hear that but is the reality of wars and post wars generations.

Anyway, it seems that this pastry shop is going to stay for a long, so just plan your trip to Madrid and try their pastries! Even if you are going to stay one or two days, i´m sure you are going to see it. It is just in the center of the downtown .If you get lost just ask to the kiosk people, everybody knows this place. People make lines in this place.

 

Still in Madrid

food

The other day i passed by the downtown near Sol and i found between so many fast food restaurants and  restaurants for tourists a place where still serve homemade food with not killing prices. The lunch menu for 10,50 euros. Price-quality is ok.

At first they gave me a little potato-pepper salad that wasn´t written in the menu, so i guess was part of the menu service. For first course i asked gazpacho andaluz (maybe you saw the picture first at @theundercoverpig) and for second course cocido madrileño -traditional spanish stew with meat, white cabbage, chickpeas and served separately the broth from the other items). The true i was looking for callos a la madrileña but it seems nobody wanted to put that in their menus. Maybe next time. For dessert just coffee. The waiter was very nice and it seems workers there have many years working there.

The restaurant name is “La Farola” and it´s open sice 1864. Is located in calle Tetuán 20, three minutes by walking fom Sol subway station. 

 

Croquettes and beer

food, lifestyle

Near Sol metro station, next to El corte inglés you have a very very busy restaurant. Casa Labra is a place that tourists and madrid people go to enjoy their croquettes and codfish tapas. In one counter you buy tapas and in the bar you ask and pay your drinks. Is not that expensive like i thought. I had one caña (glass of beer) and three croquettes, 1 euro each one. Is not surprise to see people making line in this place.

Croquettes and bacalao are the popular one, also you can try banderilla – tuna with peppers-. If you want to sit, inside the restaurant at the back they have a place with chairs and tables but i think that the point is enjoy the moment like a local, standing next to the bar, no?

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                                   “The one who drinks well does what he should”

With the hands

food

Today i went to a coffee shop and asked for a sandwich. Of course he gave me fork and knife, but i always have a problem with sandwiches. Is so hard to eat it with cutlery. At the end is a mess, the tomato, the lettuce, the bread, etc. Is all split and have to take with the fork every piece to make again the “sandwich”. So smart the idea to put fillings between two pieces of bread that i feel the practical use is forgotten at that moments. I mean in restaurants they have to give you cutlery, are not a fast food chain. Only thinking that is more comfortable for me having sandwiches with my hands 🙂

What you prefer, sandwiches with cutlery or hands?

More chesees and Tête fromagée

food

Did i said i like cheeses? yes, i really like, even roquefort cheese. Living in Lyon teach me that cheeses are something very deep in their lifestyle and i want to adoptee it. Maybe only on weekends because i get fat very fast. Anyway. I also like tête fromagée or how we call it in Chile queso de cabeza. In Chile plenty of people don´t like it, they thing is disgusting. Personally i like too much the spicy version of queso de cabeza. BUT! in Lyon i tried one version with pickles. The flavor of the pickles were not strong, have more meat ( or solid pieces) than chilean one. In Chile you can see the spaces between filled with the gelatine :/ .The one i tried almost melt in your mouth.

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I tried also goat´s cheese. This little one was very soft, even inside the fridge it keeps soft, like melted. the yellow one is cantal cheese (cantal jeune au lait de vache pateurisé). First time i eat it and like always, i liked it. The sensation of the fermentation of the cheese in your mouth is strong but not smelly like roquefort, the consistency is good, not hard like parmigiano and no soft like camembert. I really like it with sandwiches and of course, wine!

But always when is about food, is better when you try it by yourself. Don´t look the shape, don´t look the appearence just close your eyes and voilá.

Beyond the baguettes

food

When you think Italy: ciabatta! when you think in Chile: marraqueta! when you think in France: baguette! …. I´m asian, I love rice, but I realize that living in Lyon, I´m starting to like bread more and more. When I just came I used to buy the classic baguette or the multigrain baguette. I felt me a bit frenchie…pffffff.

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These days I started to try different kind of breads with cheese, butter, lettuce, etc. I still like baguette but will be not my first choice anymore. Today I was in front of the bread counter thinking which one to buy. The baguette was sold out but doesn’t matter. I was between the multigrain bread, poppyseed bread and the pain complet. At the end pain complet was the chosen one and I was not wrong. I was expecting a maybe an earthy flavor, dryer and sour like when you use too much yeast in the dough. This bread is brown and heavy, but moist and soft inside. Has a short size, like a short fat baguette. In the picture look like a baby.

I tried it with cheese – brie de meaux- and I enjoyed. The bread has presence is not just something to fill up, the cheese flavor will not be over the pain complet, they will complement.