Snackshots: Tapas at the International Culinary Center

Snackshots: Tapas at the International Culinary Center

Earlier this month, I ventured to the International Culinary Center for a two-night "Tapas Essentials" class, where Chef Sixto Alonso taught about ten of us to make nearly a dozen little dishes. Later today, I'll share the recipe for one of my favorites, but first, some pictures to whet the appetite.  Above, chorizo and potatoes ala plancha--simple and delicious.


Snackshots: Tapas at the International Culinary Center
My beautiful tortilla espanola. I think I'm still surprised it turned out intact.
Snackshots: Tapas at the International Culinary Center

Piquillo pepper stuffed with Bacalao (a little salty for me, but the Brit loved it).

Snackshots: Tapas at the International Culinary Center

Seafood candy--shrimp in a sherry cream sauce with saffron.

Snackshots: Tapas at the International Culinary Center

Simple pleasures: pan con tomate, manchego cheese, jamon.

Snackshots: Tapas at the International Culinary Center

Esqueixada--a sort of Spanish take on ceviche with salt cod, onions, tomatoes, peppers, and olives. I would like to spend the entire summer eating this and drinking a crisp, just-fruity-enough white wine.

Snackshots: Tapas at the International Culinary Center

Mejillones en escabeche jaleo (marinated mussels, Jaleo-style). When I need a break from the Esqueixada, this is what I'll eat.

Snackshots: Tapas at the International Culinary Center

Crusty bread, homemade aioli, piquillo peppers.
Snackshots: Tapas at the International Culinary Center

What bubble in the cauldron? Callos, a spicy tripe stew with pig's feet, chorizo, garlic, onion, and chickpeas.

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