The second most common meal, at least so it seemed to me, was ensaladilla rusa. In Latvia it is called simply ‘rosols’. And know what, until recently, at least until the end of an Iron curtain, I honestly thought that it was a traditional Latvian dish. Really, it was served at every feast, every holiday, every party. And I was greatly surprised, when telling my Bolivian friend about this “traditional” Latvian dish, I got to know that they have it as well. As for Alicante I got to taste two kinds of ensaladilla rusa. At one of my esquinas it was rather dry, with less mayonaisse than back at my home, but the other was perfect. Only when I asked why it is called ensladilla, which means salad and the other is called ensalada, which means also salad the dueno or owner of my esquina could not explain the difference. Only later I got to know that all salads in which the ingredients got diced are called ensaladilla. The only difference of ensaladilla rusa from rosols back at my home is that the Spanish kind is diced much more finely. So I’ll give a recipe of ensaladilla rusa here. You’ll find it here: http://spanishsabores.com/2013/04/04/ensaladilla-rusa-recipe-russian-potato-salad/
The site gives a little insight into the history of this salad as well and how it got to Spain.
This much said, we can now move to breakfast or desayuno. I got to taste some later, when I skipped the breakfast at the hostel before school, ferst – to get good coffee, and second becouse at hostel they served sandiwiches as you usually get in hotels, the only difference – Spanish meats and cheese here. I opted though for the esquina near the school. The breakfast usually is light and simple – tostadas or toasts, the simplest kind – with olive oil or tostada con aceituna or toast wit butter or tostada con mantequilla. I forgot the camera though, when I probed those. And coffee, of course, or smth else to drink. At the same cerveceria the owner (I think he was, but whatsoever) served very tasty tortilla espanola.
Really good like homemade food, but don’t mix it for tortilla, which is a type of thin flatbread made from finely ground wheat flour, and is made with meat to prepare burritos, tacos and enchiladas that belong to Mexican cuisine. Tortilla espanola or Spanish omelette is prepared like this: (You’ll find recipe and description in about. com) http://spanishfood.about.com/od/tapas/r/tortilla.htm. To have a tasty and short meal you can get also different tapas, which are various. Shame but on our tapas evening (which was arraneged by Centro Picasso
they came together with sangria and mojito, and sorry, I just forgot to take photos of tapas, although we tried four kinds of them in four different cervecerias. So to see images and to read some description just visit old, good vikipedia: http://en.wikipedia.org/wiki/Tapas For those who are too lazy to visit the site:
Tapas (Spanish pronunciation: [ˈtapas]) are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squids). In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal. In some Central American countries, such snacks are known as bocas. In Mexico, similar dishes are called “botanas.”
The serving of tapas is designed to encourage conversation, because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating.
Entonces, Buen aproveche a otra vez!