Spain in April-Madrid, Segovia, Granada, Cordoba, Sevilla
We (parents + 3 kids) are going to be in Madrid for a couple of nights (Thurs + Friday) before Semana Santa 2011. (We head out to Andalusia for Semana Santa.) This is, incidentally, our first trip to Spain, though my oldest is spending her semester in Sevilla (which prompted our trip during her break).
The suckling pig is too tempting so we're using one of those Madrid days for a day trip to Segovia. Is Jose Maria still the best for cochinillo? This will be for lunch obviously since we're doing a day trip (Friday).
Now, on to the lechazo -- I know the best cannot be found in Madrid, but... still eager to sample it. There is an old post (http://chowhound.chow.com/topics/388373) about Asador Tierra Aranda. Is that still good? The starters sound incredible as well! And being April I imagine the lamb should indeed be the suckling lamb, right? Would appreciate any updates on this asador. And would it be a good option for dinner (Thursday)? We hope to just spend the day mostly sightseeing and getting a jamon sandwich or some tapas for lunch, and some chocolat/churros for sustenance in between.
Re: Semana Santa, I know it will be crowded and crazy with all the tourists so probably not, but will the restaurants be toning down on meat offerings being Holy Week? For Granada, I have Sunday morning tickets to the Alhambra--any close by lunch suggestions after the long morning walking around? Feel free to chime in with any suggestions for Cordoba and Sevilla as well.
Can one actually spend time eating a leisurely meal in Sevilla from Holy Thursday-Easter, though? Or is one necessarily compelled to rush around catching the various processions? Hope to catch the Easter Sunday bullfight in Sevilla before heading back to Madrid for a night and back home to Washington.
Any chowhound pointers much appreciated!
Thanks!
D
By deedee1054
on Feb 2, 2011 08:25 AM
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See comments on Tierra Aranda here
http://chowhound.chow.com/topics/690151
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Thanks, Estufarian. Am I right in reading your post in the thread http://chowhound.chow.com/topics/690151 that it was the suckling part of the lamb you didn't care for and that you'd have liked more chewiness? I'm actually going for the melting in the mouth texture, so maybe for me that would be a good thing! Thanks for the link.
D
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Yes indeed, I was looking for more texture. But note that it's a new owner (same oven), so older reviews may not be reliable.
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