Spain
Our Spanish breakfast plate featured pan con tomate, toasted bread topped with tomato; a Madrid-style tortilla with a soft center; escalivada, marinated roasted vegetables including peppers and eggplant; and banderillas, small skewers of green chilies, olives and anchovies. We also offered Spanish sides, desserts and drinks, including gazpacho, a chilled vegetable soup sometimes called a drinkable salad, and Cola Cao, Spain’s much-loved chocolate drink.
Spain lies on the Iberian Peninsula, sometimes called the tail of Europe and the head of Africa. Its distinctive cuisine has developed through centuries of cultural influences, making the most of fresh produce from both sea and land. Traditionally, Spaniards eat five times a day. The morning includes desayuno at home around 8 a.m., followed by almuerzo around 11 a.m., often a light meal such as tapas at a bar.
With thanks to
Madoka Belda Yamamoto