Kathleen Furore
Haz clic aquí para leer esto en español
I’m sitting in Barcelona writing this issue’s editor’s note, trying to get my body clock adjusted to the 7-hour time difference between this amazing Spanish city and my home in Chicago while marveling at how easy technology has made it for Publisher Ed Avis and me to work and to explore the world simultaneously.
One of the first things we’ve noticed in just 3 days in Barcelona is the wealth of restaurants that line virtually every block in every part of the city we’ve visited — everything from tiny coffee and pastry shops to quick-serve empanada spots to sit-down tapas bars and upscale establishments. And from our limited observations, most of them appear quite full (many actually bustling at 2:30 p.m.) — that, in spite of the fact that so many concepts that appear to be competitors (at least from a cursory glance at menus posted outside) are co-existing on the same block, and sometimes right next door!
We’ve seen myriad restaurants that feature Spanish, Argentinian, Asian, Peruvian, and Italian cuisine. But we’ve only seen two so far that offer Mexican fare, and a quick online search shows that Mexican restaurants here focus on tacos. We’re on the lookout for more.
We’ll be exploring the restaurant scene here, in Madrid, and in the southern town of Málaga over the next month and reporting back on our culinary adventures. Watch for highlights of interesting and unique dishes, cocktails and food and drink presentations that you might be able to adopt or adapt at your restaurant in our posts on Facebook, Instagram and at elrestaurante.com.
In the meantime, peruse this issue for ideas you can use as you enter the spring dining season and begin to prepare for summer. You’ll find great tips on making memorable Margaritas from Chicago’s El Mariachi Tequila Bar (whose Prickly Pear and Papaya Margaritas are featured on the cover); learn how restaurants are taking empanadas beyond basic meat and cheese varieties; and discover how to capitalize on the increasing popularity of conchas, which, according to a recent trends report, shows bakers and using in creative ways.
Enjoy the issue…and stay tuned for more from España!
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