Hi Paul and all,
From: Paul Laughlin <pelaughlin@xxxxxxxxxxx>
>I really enjoyed those when I was in Spain in the mid '60s. There was a
>bar on the plaza in Torrejon de Ardoz that had them every evening. I
>also enjoyed the boquerones that were marinated with garlic, olive oil
>and vinegar (I believe). Those were not cooked. Seemed like every bar
>in Spain had the marinated ones in those days
Yeah, the marinated ones -- often on top of a boiled potato with mayonnaise
or aioli ;-) It was a common 'tapa' back then... and still is! Although many
places use the inferior quality 'anchoa' (Engraulis mordax, IIRC) instead of
boqueron (Engraulis encrasicholus)
Cheers,
--
Carlos J. Santisteban Salinas
IES Turaniana (Roquetas de Mar, Almeria)
<http://cjss.sytes.net/>
--
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