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Mar 4, 2013 02:40 AM

Sevilla - Alfonso XIII Dinner

Is the food as good as it sounds?

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  1. There are so many great, small restaurants and bars in the city...are you certain that you want to dine at a hotel, even one as handsome as this one?

    5 Replies
    1. re: erica

      Likely won't happen.

      We've been to many small places and had an especially good time last nite at La Brunilda...mushroom/Parmesan risotto, pulpo, bacalau and fantastic rucola salad.

      Between day trips to Jerez and Cordoba, I've been worming my way thru the aisles at El Corte Ingles for grocery finds. Will compare the house-brand of tortas with Ines Rosales, although have not found the seasonal orange-flavor yet. Baena EV olive oil "Duque", pimenton, azafran, sardinas in Ortiz jar and marmalade Albaracoque (buy 1, get 50% off el segundo!)...all coming home.

      What an adventure thus far, can elaborate later when back in the 'States.

      1. re: Mike R.

        Sounds like my kind of trip! Surprisingly, I did not find the orange-flavored tortas del aceite at Corte Inglés, but at a small shop filled with local food and cosmetic products in Barrio Santa Cruz..a few steps south of the former location of La Casa de Memoria, on Ximenez de Enciso. The owner told me that Spaniards do not buy the orange-flavored version, but they are exported. I have, indeed, seen them at Murray's Cheese in NYC.

        For the record, I like the traditional version of the tortas just fine, and found that the Corte Inglés house brand seems to remain fresher longer (important if you are a hoarder, like me, and return home with 12 boxes in your suitcase!)

        Take a look at the Tomato jars, made by that old-line Sevilla-based firm...(La Granja??) I am away from my notes so cannot be as specific as I would like, but your post brings back great memories! Enjoy!!

        ps. Do not forget membrillo!!

        1. re: erica

          Membrillo...what is it?

          Was treated to a home-cooked meal with jamon, chorizo AND salchichon, plus main dish of chucos with patatas in a tomatoey sauce. Postres were special Semana Santa cakes and a bow tie like pastry.

          1. re: Mike R.

            Membrillo=quince paste. Often served alongside Manchego or other cheeses; see this recipe from Jose Andres:


            I use it on toasted bread, with Serrano jam and Idiazabal cheese.

            Which reminds me: You can bring home cheese!!
            My first pick would be Torta del Casar, from Extremadura, which you can find in any shop with a large cheese selection. It comes in a wooden box and I have brought it back to the US often with no loss of qualiity. It is an incredible cheese and something you should try!

            Also please look at the amazing array of tinned shellfish and other seafood...mussels, oysters, berberechos, clams, pulpo, etc etc.

            Also: Cans of Piquillo peppers (pimiento del Piquillo) from Navarra (look at label to see place of origin)....very nice to eat alone or to stuff with tuna and other tasty things.

            Also: Sherry vinegar made from Pedro Ximenez grape..not easy to find outside Spain. (Check label to see if it is 100% PX)

            1. re: erica

              Got the membrillo in, of all places, LIDL in Triana...looks authentic and packaged in Cordoba.

              Scored some more azafran ("Carmencita") and pimenton ("El Rey de La Vera")...hope it's good.

              Lots of "alsos", Erica! (Ha!)...wish I could carry them all home!