Has anyone on here been to Spain?

[John_Mace]

@JcWoman

Since we were in the empty dining room instead of the bar area, someone who I assumed was a waiter finally came over to ask what was up. He didn’t speak any English. He fired off a bunch of Spanish at us, more concerned than obnoxious, and I tried to understand him but finally had to gesticulate to him that I was sorry, no comprende. He said one more thing, it was a full sentence, but I was able to pick out three words: cucina albierta nuevo. Kitchen open nine. AHH! I told my coworker the kitchen opens at nine, and then nodded, smiling and let the waiter know I finally understood.

You did OK for not having studied Spanish, but…

You told the waiter that he doens’t understand. (I don’t understand = [Yo] no comprendo; You don’t understand = [Usted] no comprende).

Nuevo = new. Nueve = nine
Open = abierto (no “l”) ; Closed = Cerado

[Chefguy]

@Mangetout

This is often available by the slice as part of the tapas menu in bars. Very nice.

Another suggestion on the food front is to find somewhere that is at least moderately popular with the locals and just order the menu del dia. It’s a gamble (you won’t necessarily know what you’re getting until it arrives in front of you), but it usually comprises several courses of good, hearty, tasty, honest - sometimes a little rustic - authentically Spanish food.

Also, try to find Jamon Iberico (Spanish ham). There are different varieties. Try to get one into your luggage, as they are horribly expensive in the US.

[Southern_Yankee]

I have been twice, including my honeymoon. Loved it. The people, the history, the architecture, the food. If you do go, check out the Paradore system. You can find lodging in some great old buildings. We stayed at the one in Carmona (outside Seville.)

Parador Carmona Parador Spain

[Mr.Nylock]

Beer peddlers and topless sunbathing are the norm on Spanish beaches - I don’t remember much else.

[X.L.Lent]

When traveling in Spain always remember:
The trains in Spain run mainly on the plain.

[Nava]

@Chefguy

If you go, I’d recommend finding someplace that will make you a tortilla. It’s not what you think, and it takes a lot of preparation. I’ve never seen one in an American restaurant. It’s a delicious omelet (or frittata, if you prefer), made with vegetables long-simmered in olive oil, and potatoes and eggs. It’s cooked until set and browned, then removed from the pan by flipping it over onto a plate, then put back in the pan to finish. Heaven on a plate.

That’s tortilla paisana. Tortilla de patatas has only potatoes (and optional onion), tortilla francesa or tortilla offered with no lastnames is the egg by itself, no filler. Tortilla de patatas is frequent as a ración or pincho, just a slice of it. In the last few years, there’s an invention that nobody seems to be sure what to call yet: tortilla de patatas used as if it was the bread of a club sandwich or similar.

@DrumBum

San Sebastian has a music festival that is very impressive, and the city itself is quite scenic. It is just across the border from France and there is some spectacular geology to view if that intrests you.

It has been awhile since I was last there so I will wait for Nava to come along and correct my errors.

What errors? A bit of information, though: San Sebastián is in the Basque area, so lots of signs are in two languages. The city itself has two names: San Sebastián (often abreviated Sanse) in Spanish, Donosti in Basque.

@Chefguy

Also, try to find Jamon Iberico (Spanish ham). There are different varieties. Try to get one into your luggage, as they are horribly expensive in the US.

Ibérico is a specific race of pig; serrano ham may be from ibéricos or from duroc (if ibérico is not specified, it’s duroc). Paletilla is the shoulder, it’s usually cheaper. Lomo or lomo embuchado is another preparation that I have rarely seen abroad: each piece is a whole steak of pork, rubbed with red pepper and left to dry.

There are many stores where you can choose a specific piece of ham and have a block of it vaccuum-packaged, or hand-carved and vaccuum-packaged (a regular butcher will machine-slice it). The people working there will be happy to advise you (you can always start by getting a sampler so you can choose), just don’t ask “which one is good?” because the response will be “they’re all good!”

[DrumBum]

@Nava

What errors? A bit of information, though: San Sebastián is in the Basque area, so lots of signs are in two languages. The city itself has two names: San Sebastián (often abbreviated Sanse) in Spanish, Donosti in Basque.

It had been some time since I was there and I was not sure if the music festival was still taking place or had moved.

[JcWoman]

@John_Mace

You did OK for not having studied Spanish, but…

You told the waiter that he doens’t understand. (I don’t understand = [Yo] no comprendo; You don’t understand = [Usted] no comprende).

Nuevo = new. Nueve = nine
Open = abierto (no “l”) ; Closed = Cerado

No I didn’t. I couldn’t even remember “no comprende” at the time, I just wrote it in this post. Besides, I’m very sure that between my perplexed frown, shrugging shoulders, intense attention to his speaking, the waiter understood that it was me with the comprende problem!

[John_DiFool]

They say it is pretty, though I’ve never been…

[Chefguy]

@Nava

That’s tortilla paisana. Tortilla de patatas has only potatoes (and optional onion), tortilla francesa or tortilla offered with no lastnames is the egg by itself, no filler. Tortilla de patatas is frequent as a ración or pincho, just a slice of it. In the last few years, there’s an invention that nobody seems to be sure what to call yet: tortilla de patatas used as if it was the bread of a club sandwich or similar.

What errors? A bit of information, though: San Sebastián is in the Basque area, so lots of signs are in two languages. The city itself has two names: San Sebastián (often abreviated Sanse) in Spanish, Donosti in Basque.

Ibérico is a specific race of pig; serrano ham may be from ibéricos or from duroc (if ibérico is not specified, it’s duroc). Paletilla is the shoulder, it’s usually cheaper. Lomo or lomo embuchado is another preparation that I have rarely seen abroad: each piece is a whole steak of pork, rubbed with red pepper and left to dry.

There are many stores where you can choose a specific piece of ham and have a block of it vaccuum-packaged, or hand-carved and vaccuum-packaged (a regular butcher will machine-slice it). The people working there will be happy to advise you (you can always start by getting a sampler so you can choose), just don’t ask “which one is good?” because the response will be “they’re all good!”

Thanks for the clarifications. Always happy to expand my cooking knowledge. I knew there were different types of ham, but wasn’t sure how it was different. I was going to order some at one point from La Tienda (my go-to site for Spanish ingredients), but the first one I saw was $72 for six ounces, so didn’t go any further.

[Mangetout]

@Chefguy

Also, try to find Jamon Iberico (Spanish ham). There are different varieties. Try to get one into your luggage, as they are horribly expensive in the US.

I nearly brought one back (I did buy an extra 5kg luggage allowance on my return flight for food), but for space reasons, I ended up bringing more of an assortment of foods, but I did squeeze in a couple of nice pieces of lomo embuchado.

[Chefguy]

@Mangetout

I nearly brought one back (I did buy an extra 5kg luggage allowance on my return flight for food), but for space reasons, I ended up bringing more of an assortment of foods, but I did squeeze in a couple of nice pieces of lomo embuchado.

Funny: I don’t remember being offered any. :mad:

[Nonsuch]

We did two weeks in northern Spain for our honeymoon: Barcelona, Santillana del Mar, Bilbao, San Sebastian and Logroño. It was wonderful, and I’d go back in a heartbeat, if only for jamón iberrico.

[SCAdian]

I’ve been to Palma, Cartagena and Rota. Would happily go back to any of those places for another visit.
Drat. Now I’m hungry for gazpacho…