Cochinillo Asado in Salamanca

Cochinillo Asado

(Remember — you can click on any of the photos in any of these posts to see a larger and tastier version!)

We left La Parrilla and went next door to Cochinillo Asado and slid up to the bar. A mistake in Joe's Spanish resulted in us being poured two rather large glasses of beer. Put it down to the wine he'd already had at the previous bar. Or jet lag. Or something. Anyway, he likes beer. Regrettably, I can't stand beer myself, and we didn't feel our Spanish was up to trying to explain the mistake.

Displayed on the counter was a large serving platter of arroz negro, or rice with squid ink. That looked like a tasty start, so we ordered a plate and asked the waitress about the house specialty, which turned out to be, well, cochinillo asado, or roasted baby pig. This is a famous regional dish. And since they named the bar after it, you can bet they'd do it right. Succulent and tender, with a crispy skin. Oh, and pork fat.  Mmmm... pork fat. (Joe is less enamored of pork fat. More for me!) I adore Chinese roast pork, and I can definitively say that I equally adore Spanish roast pork.

Arroz Negro

We hadn't yet had any patatas, so we rounded out our visit with an order of patatas bravas. I thought they were only okay, but then again they weren't the house specialty. My standard for patatas bravas was my memory of them from a Spanish restaurant in London, England. Somehow that seems wrong, but it can be hard to live up to memory!

Next stop: Casa Chicho for seafood!

Patatas Bravas

Comments

[Jen]

I'm envious of your Spanish journey. I've been trying to learn some provencal cooking techniques this summer, but I think Spanish is next. Of the cookbooks you've listed, are there any that are your particular favorites?

[Kitchen Chick]

Jen: I don't have many Spanish cookbooks as I'm just starting to explore making Spanish dishes. I have Penelope Casas's Delicioso!, which is a regional cookbook, as well as La Cocina de Mama, which is a collection of home recipes from Spain's top chefs. I have a third Spanish cookbook, but I'm not sure yet if it's worth mentioning.

You pretty much can't go wrong with a Penelope Casas book. From what I've seen, she is to Spanish cuisine what Marcella Hazan is to Italian. She's actually American-born, but is so accomplished in her knowledge and promotion of Spanish cuisine that the Spanish government named her a Dame in their Order of Civil Merit.

The other books in the list are books I would buy if I had more free cash at present. The first one, in particular, looks like a book I wish I had found before we took our trip.

[Joy Buasi]

I never have an idea the foods of the world. We have Thai, China, Japan, McDonalds, and Laos and Cambodia food - but we never see something like you show on your site. Makes me think about how so many foods in the world I cannot try because I don't live in the country. Very nice for you to show us! thanks! :p Joy