How to wake up properly in Spain
A Cafe Cortado and a Rosquilla, that's how.
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Friday, June 09, 2006
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Ok...that looks INCREDIBLE!!
Posted by: Jeff | Jun 9, 2006 6:22:56 AM
That looks fine!
Posted by: Rosa | Jun 9, 2006 6:29:13 AM
HEEEEEEEEEEELLLLLLLL YEA!!!!!!!!!!!!!!!
Oops. I mean, well, oh yes, beautiful and glorious way to wake up in Spain. Toss a few medialunas in for good measure afterwards for breakfast part 2 and I'm a happy man.
Or is that glutton? I forget.
Posted by: Matt Armendariz | Jun 9, 2006 7:01:23 AM
anyone who says they don't like doughnuts is either lying or lying.
Posted by: shuna fish lydon | Jun 9, 2006 12:40:19 PM
Oh, sigh. Cafe cortado. When we spent a month in Spain back in '01, that's how I started every single day, though usually with a piece of toasted crusty bread and marmalade. To die for. I love the Spanish coffee -- so rich and chocolatey!
Posted by: Sean | Jun 9, 2006 1:32:07 PM
Mmm, puts the Clif bar I ate this morning to shame!
Posted by: chaddq | Jun 9, 2006 3:26:37 PM
...followed by a few slices of jamon Iberico for lunch. Yummo!
Posted by: K | Jun 9, 2006 9:01:25 PM
Now THAT is just plain mean!
Posted by: Alice Q. | Jun 10, 2006 1:06:24 AM
Think i'm going to book a flight right now...
Posted by: fanny | Jun 11, 2006 3:20:18 AM
Rosquilla: Originally from Cantabria region. You can find it also in Madrid, but in the rest of spain it is almost impossible to find a good rosquilla.
Saludos,
Pierre from Barcelona
Posted by: Pierre | Jun 11, 2006 5:13:30 AM
Oh I'm beyond jealous, I'm craving this right now!
Posted by: Dianka | Jun 12, 2006 12:48:09 PM
It looks great.
Posted by: Jane | Jun 15, 2006 2:28:29 PM
Rosquillas, is one of the most popular recipe of tradicional sweets, in all regions of Spain. The best recipes are a monacal secret. All the mother have her own recipe. I've the mine. If somebody want it, email-me...
From Asturias, North of Spain.
Posted by: Elbereth | Jun 21, 2006 4:22:03 AM
As Pierre suggested, rosquillas are not as popular in Barcelona as they are in other regions of Spain. Here, we'd rather have a slice of "pa amb tomàquet" (large toasted loaves of bread with tomato scrubbed on its surface, a little salt and olive oil), topped with some good spanish ham (preferably "jamon iberico de bellota"). Man, I'm salivating...
Jose from Barcelona
Posted by: Spanish ham | Feb 26, 2007 12:44:19 AM