For the steely eyed and steady handed, café solo will get you a shot of the black stuff with no adulterations. If you're like me and want the bitter edge of straight espresso softened some, café cortado will come "cut" with just a splash of milk. The ever popular café con leche is an equal part milk to match the espresso shot and is usually consumed as a breakfast drink (and sometimes making up the entirety of a Spanish breakfast). At the other end of the milky spectrum from café solo is the café manchada, a large glass of warm milk "stained" with a shot of espresso. And for those longing for the coffee of home (well, my home at least), a café americano will simulate a tall drip coffee by adding hot water to espresso.
- Café con hielo: with ice (can be applied to any drink- solo, cortado, con leche, etc.). Especially popular in the summer.
- Café bonbon: with sweetened condensed milk (!!!).
- Café carajillo: with brandy or whiskey, for when you're feeling more adventurous in the afternoon or evening.
- Café descafeinado de máquina: decaf espresso. Leave out the de máquina and be prepared to receive a warm glass of milk and a packet of powdered decaf coffee.
When the barista asks "the milk?" over the roar of the coffee grinder, she's referring to the temperature of the milk. Your two options are templada or caliente, room temperature or hot. Simple, right? This question also brings to mind the cultural significance of la leche (the milk) in the Spanish language. For example, ser la leche (to be the milk) can mean to be incredibly great or horribly awful, depending on the context. If this is confusing, think about an English equivalent like "sick". Mala leche (bad milk) can mean bad luck or a bad mood or temperament. It only makes sense that an ingredient with this cultural weight pairs so well with a drink that plays such an important role in the average Spaniard's day. Now that I've sufficiently showed my cards as a coffee addict, lets explore some other typical Spanish foods that are very much la leche (the good version).
Halfway through cooking, a plate is used to carefully flip the tortilla so that the other side may set. A proper tortilla should be golden brown on the outside and soft and moist on the inside. This has quickly become one of my favorite Spanish dishes (no doubt a product of my love of all things eggs) and it has the added benefit of being a very cheap lunch when placed in the middle of a halved baguette to make a bocadillo de tortilla.
They have their origins in old bars where legs of ham hung from the ceilings. To keep dripping fat from falling in drinks, bartenders would offer a plate to cover (tapa) the glass and naturally, some began offering small snacks to go on the plates. Clearly, this was popular with the patrons and the rest was history. For the best tapas in Spain, head south towards Sevilla and Granada.
And each city has its own delicious creation:
- Sevilla: Torrijas- imagine the sweetest french toast ever soaked in syrup
- Granada/Santa Fe: Piononos- a cylinder of thin pastry fermented in different kinds of syrup and filled with toasted cream
- Segovia: Ponche- sponge cake layered with cream and wrapped in marzipan
- Bilbao: Bollo de Mantequilla- a delicate bun filled with sweet butter paste