The next day was even colder and wetter. In Ultramar y Nos in Càdiz they serve a different stew each day. The Tuesday stew of the day was Judiones con Langostinos.
In Bar Galindo a Berza Gaditana with chickpeas Cauliflower, Cardos and Tagarninas with a small piece of chorizo only as “Avios”
Berza also is the name of wild cabbage or collard greens, although cabbage does not form part of the dish as far as I can tell.
Menudo (Tripe with Chickpeas) is a Gaditano classic. This version is from a venta (roadside inn) near Benalup called La Cabrala. The sauce is enriched with the addition of pig”s trotter.
I was part of this journey with JOHN & each dish he’s described makes me want to eat them again. A very passionate man about food with a fantastic palate & knowledge.
Hi Susan thanks for your lovely comment