TaskForce141

Why isn’t Spanish food more famous?! I’m on my fifth trip to Spain and the dining is amazing. I’ve had one (1) poor meal in those trips (a reheated pizza in a hotel lobby, so not really Spain’s fault). The cuisine is as good as or better than the famed French & Italian. AND the prices are way lower. I think it’s because 1) French & Italian have better marketing; 2) many foreign visitors - British, for instance - frequent “touristy” spots on the coast and get fed dumbed down versions; 3) it’s highly regional, so there’s no coherent national style. 4) it’s dependent on super-fresh local ingredients, which you can’t really translate to another country. 5) while the entrees and sides blow me away, frankly the Spanish desserts are pedestrian by comparison. That dings it a bit. Yeah they’re passable but not on the level of the rest. We had “arroz caldoso de bogabante” which I’m told the restaurant mispelled on purpose. The rice is soupy ( different from paella) and there’s a whole lobster in there. We also had grilled alcachofa for starters. What are your ideas or theories or experiences about Spanish food?