It’s funny how I’ve been to this place maybe 5 times already and I still haven’t written about it. I really should devote more time to writing. Usually I take pictures, enjoy the food and forget about it. But not this year! Now I will write about it! This year, as with the past 4 years, our Easter Dinner was in Dos Mestizos! Last year, we opened a special Mas La Plana Magnum vintage, whose bottle still happily sits on the display of Dos Mestizos. This year, having so much outside bora trips, and getting up-close and personal with Binggoy Remedios gave us a better understanding about his food philosophy, fresh, delicious and perfect.
Tapas:
Bacalao – is a salted cod that’s been stewed in olive oil, tomatoes with potatoes. We used to eat this a lot in our ancestral home, way back in the Bro. Andrew days. The fish is pleasantly salty, which goes incredible with the bread!
Callos – the tripe was perfectly cooked, and just like all stews, you knew it was cooked days before and was allowed to sit and mature for optimum deliciousness. The tomato and the tripe’s stock was mature, you could already see a sort of film on top which you can only get when the stew has been aged. Yum!
Chorizo – They make their own chorizos, it’s the best way to go! Unless you want to buy those special ones like “wild boar” and the like, but of course, you wouldn’t find those in the island. This chorizo was most likely hanged for several days, and allowed to mature.
Cold Pulpo or Octopus Salad – Ah, something that reminds me of Spain since you don’t get much of these in the usual Spanish resto. Pulpo is octopus, much like the stuff you see in Japanese restaurants. But the trick to octopus is making it firm not rubbery, for consumption. The salad has a hint of lemon, paprika and some olives, aside from the olive oil.
Boquerones or Marinated Anchovies with Lemon and Garlic – the boquerones is something we usually make here in the school (CACS) during Spanish Tapas day. What makes this dish so special is that you have to properly fillet the tiny anchovies and make sure they are fresh. Then you marinate these in lemon juice, garlic and a little olive oil, salt & pepper and a sprinkling of parsley.
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