Stomach is rumbling, and I can feel a headache slowly creeping in. It is at this point that could eat a rock dipped in bbq sauce if I had to, unfortunately for me, I'm in a city I wasn't too familiar with. With so many choices between shady food spots, I prayed for a sign of hope in this dark tunnel of possible delirium. Long behold! I see a place that catches my eyes, followed by my appetite. Enter El Chorizon II, Spanish pub on Flagler St. Miami. Chorizo, manchego, tapas, I'm definitely sold.
First of all, the decor is as I expected, soccer team flags, emblems, and shields are left to right on the walls. A couple of pictures of the owners with unfamiliar famous people hung here and there, and shelves after shelves of wine from Spain only. Oh, and who could leave out the wooden dance floor, perfect for an all night session of Flamenco dancing and guitar strumming (I didn't get to experience this unfortunately because it's only during night time service).
We get sat, menus went down, and drink orders were taken. Choices, oh the choices. Let me go with the most popular beer in Spain (as one of our followers recommended) and let's hope its not an European version of Budweiser or some other big production brewery/factory. If I can describe it for you I'd say it is like a bolder Brooklyn Brewery Lager (refer to Beer Review #1 from the blog), or a Yuengling Lager x20. Dark, complex, slightly carbonated, and still surprisingly drinkable.
Ah, the appetizer is here. When in Rome (Spanish restaurant), you cannot go wrong with a platter of imported cheeses and cured pork products. Thin sliced jamon serrano, chorizo, and manchego cheese. This and a beer, should definitely get your appetite going crazy right about now.
Soon after we were half way done with our appetizer, the second one arrived. Stewed garbanzos and chorizo in a tomato broth. Slow cooked to perfection, with pieces of beef, onions and garlic and a broth that you couldn't do without. It reminded me of a cleaner, lighter feijoada (bean, beef, greens stew) with the additional subtle flavors of oregano,tomato, and paprika from the chorizo and none of the heaviness of its Brazilian cousin.
Next up, red snapper 'a la plancha'. For me although perfectly executed, it was a bit too simple. Not a lot going on here, basically all you could taste was fish, of course, and a little bit of char coming from the searing process. For what it was, I guess i can't complain, I mean at least it was very moist and not overcooked.
Ah, my next dish seems more promising. Braised pork foot in an olive and caper tomato sauce. Success!! At first I was hesitant to ask for this dish, mainly because I have a thing against jelly-like consistencies in my meats. The texture of rubbery fat simply puts me off like no other, but when I tell you it was tender, I mean it. If you could press on it with the back of your knife, I guarantee that it would just fall apart (a sign of a good braise and slow cooking). The sauce, had so much going on with notes of wine, laurel leaves, garlic, pimenton (smoked paprika), tomato, olives and the capers. It brought back familiar flavors of my mother's 'Gallo en chicha' (I will post more on this in the future) which she usually makes around Christmas time.
All in all good experience and another good find in my book. The service staff was super friendly and all transplants from 'La Madre Patria" Spain, which made the whole experience more authentic. Definitely will have to plan a dinner here and get the full experience with the flamenco dancers and music. Until next time, 'SALUD!!'
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