June 5th, 2013
Last week I went out for tapas with Steve at Barrica in Fitzrovia. It poured with rain like a biblical flood and a white van blocked the entrance, so I went back this morning to get a decent picture of the facade. Don’t be fooled by the dark interior, Barrica is generally full, so it’s worth booking.
I had sherry (mine was a fino) and some salted Marcona Almonds while looking at the menu.
We had some Pimientos de Padrón to start – these are small green peppers (originally brought back from Mexico), named after the town of Padrón in Galicia, which holds a festival in their honour every year. The peppers are salted and fried in olive oil until they blister. Most of them are mild, but one in every five or so peppers is hot.
The Tortilla de Patata was excellent – note the soft sticky caramelised onion in between the layers of potato.
The Chorizo Extra Bellota was of a high quality not seen much outside of Spain. You will probably get this in Brindisa, but not in English supermarkets, who sell the cheaper varieties.
I love croquetas and couldn’t resist the Croquetas de Jamon with their crunchy, fried breadcrumbs on the outside and delicious salty ham and béchamel on the inside.
The Jamón Bellota came finely shaved, from the hind leg of a pig that was fed acorns for (at least) the last three to four months of it’s life. Bellota literally means acorn fed and the fat in these pigs contains a high percentage of oleic acid (from their diet), the same as in olive oil. No wonder the Spanish don’t think of ham as meat!
For a change from meat, we ordered a plate of Idiazabal – a creamy, unpasteurised, smoked Basque ewe’s cheese. Seen here with a few more almonds.
In spite of the cheese, something drew us back to the outstanding charcuterie and a plate of Maldonado Lomo Extra Bellota. Lomo is cured pork loin and once again this one was the best quality acorn fed pig.
Having been almost stuffed with the finest pork, I pushed the boat out and ordered a choc ice (Sal de Mar Caramelo Chocolate con Helado de Aceite de Oliva). However, it was no ordinary choc ice, having been made with sea salt and olive oil! It seemed creamier than milk ice cream and I got little bursts of salt from the crystals in the chocolate.
The quality of food here was excellent – especially the ham. Our Andalusian waitress was friendly, attentive and good-humouredly put up with my rusty Spanish. She laughed and scolded me for being vulgar when I said the food was, “De puta madre”, (which it was).
Barrica isn’t cheap, but it’s definitely worth a visit. We drank a bottle of the house Temperanillo, which washed the jamón down nicely.
Looks amazing, I’m very partial to a fino sherry with tapas and these look really excellent. I once tried growing padron peppers as I always love them in Spain, but have to admit my whole harvest was only one decent tapas portion. Very interested to hear about the acorn-fed pigs – we collected acorns and gave them as treats to our pigs and just enjoying our own salty air-dried ham from them. When I enjoy a slither of our ham with fino, I’ll claim it’s purely for the health benefits now! That choc ice sounds amazing too.
Thanks Andrea! Obviously fat is still fat, but fat containing oleic acid (also found in duck and goose fat) is considered to be a healthier variety. Apparently it contains good cholesterol too. Even regular lard contains less cholesterol than butter 😉
They look like the best tapas I’ve seen outside Spain, or my own kitchen! The charcuterie looks amazing and, nice though the cheese must have been, I think I would have gone back to the acorn-fed pork too!
Thanks – I just couldn’t resist 🙂
Haha, the waitress has clearly been living away from home turf for some time 😉 That salty-chocolate-olive-oil ice-cream sounds a) interesting and b) delicious – doubt I’d find one like that here.
It is funny, I’ve been scolded several times here by Spanish people for sayng, “De puta madre”, but never in Spain. Nevertheless, it always makes them laugh!
¡Jajaja! Qué tío… O sea que de P#%$& madre?
Todo tiene una pinta buenísma MD, hay que ver lo bien que te cuidas 😉
Bss
Gracias Giovanna! Barrica es excelente. Curiosamente, un montón de buenos bares y restuaurtants españoles se han abierto en el centro de Londres durante los últimos cinco años – la comida española es “chic” aquí 😉
Looks amazing mate, you don’t half eat at some lovely places, just my kind of food.
Cheers
Marcus
Thanks Marcus – you’d love the charcuterie!
The charcuterie looks amazing, in fact it all does, thanks for the recommendation, would like to eat there when I am next in London, including for the Pimientos ‘roulette’ 🙂
Thanks! There’s a lot more to the menu, but the excellent cured meat had us wanting more. I really like pimientos roulette and they are not very high up on the Scoville Scale 😉
Methinks I’ll go pour myself a fino sherry even if it is just lunch time and then come to scroll and rescroll: what fabulous food! At the moment ‘virtual’ definitely is insufficient 😦 !
Thanks Eha. In Spain, lunchtime is a perfect time for a sherry 😉
Looks absolutely delicious! I love a great tapas restaurant!
Thanks Tessa – me too – the Spanish have given the world some fantastic foo, especially the cured meats 🙂
You eat at some of the best places, MD. The meals you share with us always leave me hungry. It’s 1:30 AM. I do not need to be hungry. 🙂
Thanks John – that’s a good time for a little plate of tapas 🙂
Everything looks wonderful. I wish we had a Barrica here in Stuttgart.
Thanks Rosemary. That’s a good excuse to visit London 😉
I need no excuse! 🙂
I’ll look forward to seeing you here then 🙂
Unfortunately, not this summer. We’re going to Pennsylvania to unpack boxes and set the house to rights 😦 After that it’s France to spend some weeks with poor M. Parret.
But I’ve been wanting a trip to London for a while and maybe we can make it happen in the Fall. I would certainly contact you, you know all the good places to eat!
I’ll look forward to it 🙂
Aha, sp Spanish food is now “chic”..how exciting! And as Fiona says, the waitress has been away from home too long 😉 Looks like a wonderful place, will have to send this one to my parents so that they can visit it when they’re in town. Loved the look of that choc ice too….and am not normally a dessert person.
There are a remarkable number of new Spanish bars/restaurants around Soho and the West End. Fernandez & Wells is definitely worth trying too, along with Morito (Moro’s baby brother) in Exmouth Market 🙂
Maybe I should open one in Bexhill 😉
Now there’s an idea!
Chica Andaluza on Sea 😉
Maybe it could just be one of these pop up ones (or whatever they’re called)…sounds like a lot of work what with the building work too!
That’s true – you might have to live here if it was permanent too.
A friend of mine (Alfredo) is coming over from Barcelona and doing a pop up in London on Monday – his last one sold out quite quickly 🙂
Ooh he’s that chef that does all the really funky dishes isn’t he? I can imagine it would be popular.
That’s him – he’s a good friend of Carla – Expat Chef in Barcelona – what a fab coincidence!
It’s a small world!
I would love every single thing that you ordered…the tortilla is probably the best looking one I have seen with all the caramelized onions.
Thank Karen, caramelised onions make all the difference 🙂
I love small dishes like this so you can try many different thing in the same visit. Everything you ordered look wonderful. I’m drooling over all the pork and the choc ice. 😛
Thanks Amy. I love small dishes too. I went to the Soho Food Feast on Saturday – lots of little plates from some of the best chefs in London. It was amazing 🙂
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