Tuesday, February 25, 2014

Tapas Tuesday: Cojonuda

This weeks tapa: Cojonuda
English translation: "awesome" "superb" "fucking good"

Well, as general as those translations may be, the word describes this tapa beautifully. Cojonuda is quite simple, and simply delicious. A slice of baguette, a slice of morcilla (blood sausage), a fried quail egg and an extremely spicy roasted red pepper. YUM!

This particular picture was taken when I went to Burgos, a city northwest of Madrid known for its amazing morcilla. The blend of salty, spicy goodness makes this tapa one of my absolute favorites. (Their brother tapa, the cojonudo, is similar but topped with chorizo instead of morcilla, and for that is less tasty in my opinion). Morcilla is made with pork fat and blood, mixed with rice, onions, paprika and salt. And, of course, the Spanish like fry the sausage in olive oil, so the overall flavor is beautifully rich unlike anything I've tasted before. Definitely one of my favorites!

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