Omar Flores has created a delicious menu featuring “Modern Spanish and Catalan inspired” offerings. Cody Sharp is sous chef.
^ After service, contemplate Gaudí’s Sagrada Familia.
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.
^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.
^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!