* * * * *
Because the foreign press contingent was ensconced in an isolated hotel along Route M-40 in northwestern Madrid, some 15 kilometers from downtown Madrid, this year's tapas excursions at Asisa Madrid Fusión 2017 were somewhat curtailed compared to other years, but Colman Andrews, Managing Editor of The Daily Meal, and I managed one breakaway and I was able to get to Marisquería Rafa on the Sunday night before Madrid Fusión 2017 began.
(The Bar at Marisquería Rafa: A Five Dalí POM (Persistence of Memory) Melting Watch Award Experience)
Colman and I managed to hit just two tapas bars, included the highly rated La Catapa and La Tasquería de Javi Estévez, which specializes in casquería (offal) and whose kitchen was closing just as we arrived at 11:00, so we had to settle for just one dish there, callos (tripe).
On a tapas prowl with Colman Andrews, Editorial Director of The Daily Meal and Spanish cuisine expert at La Tasquería de Javi Estévez, Duque de Sesto, 48. Madrid. Tel. 91 451 10 00, Jan 24, 2017. Photo by Gerry Dawes©2017
Chef-owner
Javi Estévez, La Tasquería de Javi Estévez, Duque de Sesto, 48. Madrid.
Tel. 91 451 10 00, Jan 24, 2017. Photo by Gerry Dawes©2017
Callos (tripe),
some of the best tripe (which I do not particularly like) that I have
ever had, at La Tasquería de Javi Estévez, Duque de Sesto, 48. Madrid.
Tel. 91 451 10 00, on a tapas prowl during Madrid Fusión 2017 with
Colman Andrews, Editorial Director of The Daily Meal and Spanish cuisine
expert, Jan 24, 2017. Photo by Gerry Dawes©2017.
The menu at La Tasquería de Javi Estévez (in English)
Some of the dishes Colman and I missed out on:
Beef Cheek, SweetBreads, Liver, Tripe, Shank and Snout; Lamb Sweetbreads, Brains, Neck, Lung & Liver; Pork Baby Pig Tail, Cheek, PigTrotters and Ear; plus Tuna Heart, Cod Tripe, Tongue, Kidneys and Cockscomb.
Cabeza de cochinillo confitada (roast suckling pig head) with salad at La Tasquería de Javi Estévez, Duque de Sesto, 48. Madrid.
Tel. 91 451 10 00. Photo by Gerry Dawes©2016.
Or aceitunas de Málaga (olives), lengua de cerdo Ibérico (Ibérico pig tongue), bread, aceite de oliva variedad Sikitita (peppery full flavored Isbylla extra virgen oiive oil made from the Sikitita olive variety, from Sevilla) and a glass of Leirana Albariño 2013 from Forjas de Salnés at La Tasquería de Javi Estévez, Duque de Sesto # 48, Madrid. Photo by Gerry Dawes.
Or riñones de conejo Meuniere (rabbit kidneys Meuniere with
butter, lemon and hazelnuts) at La Tasquería de Javi Estévez, Duque de
Sesto # 48, Madrid. Photo by Gerry Dawes.
La Tasquería de Javi Estévez, Duque de Sesto # 48, Madrid. Photo by Gerry Dawes.
* * * * *
Specialist
in Casquería (Offal) dishes: Callos with picante sauce (tripe in a
picante sauce), served with a Piñeiro Oloroso de Jerez at La Tasquería
de Javi Estévez, Duque de Sesto # 48, Madrid. Photo by Gerry Dawes.
The menu at La Tasquería de Javi Estévez (in English)
Some of the dishes Colman and I missed out on:
Beef Cheek, SweetBreads, Liver, Tripe, Shank and Snout; Lamb Sweetbreads, Brains, Neck, Lung & Liver; Pork Baby Pig Tail, Cheek, PigTrotters and Ear; plus Tuna Heart, Cod Tripe, Tongue, Kidneys and Cockscomb.
Or aceitunas de Málaga (olives), lengua de cerdo Ibérico (Ibérico pig tongue), bread, aceite de oliva variedad Sikitita (peppery full flavored Isbylla extra virgen oiive oil made from the Sikitita olive variety, from Sevilla) and a glass of Leirana Albariño 2013 from Forjas de Salnés at La Tasquería de Javi Estévez, Duque de Sesto # 48, Madrid. Photo by Gerry Dawes.
* * * * *
Bar La Catapa, Calle Menorca, 14, Madrid (Zona Retiro). Phone: 686 14 38 23.
"Today we have tripe with garbanzos" on the blackboard and "Beer is proof that God loves us and wants us to be happy" - - Benjamin Franklin, inscribed on a post at Bar La Catapa, Calle Menorca, 14, Madrid (Zona Retiro). Phone: 686 14 38 23. La Catapa is rated as one of the top gastrobars in Madrid. Luckily, we passed on the tripe at la Catapa, especially since that was the only dish offered to us at La Tasquería de Javi Estévez. Photo by Gerry Dawes©2017
Exceptional alcachofas (artichokes), which we suspect may have been "poached" in olive oil, on a tapas prowl with Colman Andrews, Editorial Director of The Daily Meal and Spanish cuisine expert at Bar La Catapa, Calle Menorca, 14, Madrid (Zona Retiro). Phone: 686 14 38 23. La Catapa is rated as one of the top gastrobars in Madrid, Jan. 24, 2017. Photo by Gerry Dawes©2017
Miguel Ángel Jiménez, owner of Taberna la Catapa, Madrid, Feb. 1, 2018.
Photo by Gerry Dawes©2018
Photo by Gerry Dawes©2018
About Gerry Dawes
Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.
In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.
". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009.
Pilot for a reality television series
on wine, gastronomy, culture and travel in Spain.
Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain
Gerry Dawes can be reached at gerrydawes@gmail.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@spanishartisanwine.com
Gerry Dawes can be reached at gerrydawes@gmail.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@spanishartisanwine.com
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