Spanish/Tapas

Casa Rubia, Omar Flores’ Spanish Spot in Trinity Groves – Dallas

The latest addition the the burgeoning “food mecca across the bridge” – Trinity Groves – comes from Driftwood‘s Omar Flores and team. This is Casa Rubia:
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Omar Flores has created a delicious menu featuring “Modern Spanish and Catalan inspired” offerings. Cody Sharp is sous chef.

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^ Exec Chef Omar Flores with a Tasting Embutidó Plate featuring Jamon Iberico de Bellota.

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Casa Rubia offers and all Spanish wine list, with a number of selections by the glass.

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^Aceitunas -  Arbequina Olives Confit, Orange, Herbs, Garlic

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^Erizos -  Sea Urchin, Rustic Bread, Quail Yolk, Iberico Lardo

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^  Croquetas de Bacalao Piperade, Aceitunas, Pimenton Honey

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^Boquerones -  Anchovies, Olive Oil, Fennel, Pickled Shallots

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^Setas – Maitake Mushroms, Quince, Duck Egg, Idiazabal,Soft Herbs

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^ Alcachofas – Crispy Artichokes, Meyer Lemon, Fresno Chile,Mojama, Saffron Aoili

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^ Codorniz – Texas Quail, Merguez, Sunchoke, Kale,Smoked Onion Broth

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^ Vieiras – Nantucket Bay Scallops, Black Trumpet Mushrooms Olive Oil Potato Espuma Tapenade, Sherry Brown Butter

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^ Mejillones En Escabeche Cape Cod Mussels, Sour Orange, Sherry, Herbs, Trout Roe

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^ Paella Del Dia. Here, Squid ink and Sardine.

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^ Chocolate Cremoso -  Dark Chocolate Ganache, Olive Oil “Bread”, Satsuma, Canela Crumble

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^ Leche y Miel -  Torrijas, Brittle, Honey Ice Cream, Milk Espuma

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^ After service, contemplate Gaudí’s Sagrada Familia.

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Finally, the “Bridge to Somewhere.”

Casa Rubia on Urbanspoon

Morcilla at Cafe Madrid, Dallas

Cafe Madrid has been a staple of Dallas Spanish cuisine for about a quarter of a century – a pioneer, really. We ran in for some tapas… and something special.

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^L - Caperberries and the Plato Iberico – an assortment of Spanish cured meats, served with manchego cheese, olives, and marcona almonds.
^R – Pulpo a la vinagreta – octopus marinated in a vinaigrette of tomatoes, onions, and bell peppers.

But I was here for the Morcilla – with which I torture my dining companion who, while being Colombian, has had an aversion since childhood. Let's just say she was in on the sausage being made.

Morcilla, a Spanish version of Blood Sausage, may look unappetizing, but is crazy deliscioso! It is made from pig's blood and rice, typically mixed with onion, garlic, sweet and spicy paprika, oregano, and various other spices that may vary from region to region.

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^L – We enjoyed the Marqués de Riscal Reserva Rioja
^R – Morcilla de arroz y cebolla – fried blood sausage served with toasted bread.

I'll be featuring other preparations of Blood Pudding from a number of cultures in this category. Stay tuned!

Cafe Madrid on Urbanspoon