🍽️ the TOP foods you must try in SEVILLE and where to eat them 🇪🇸 #122

Summary

Join Tony Galvez from Road trip Spain and Portugal as he explores the culinary delights of Seville. Discover the city's unique tapas culture, where dishes come in three sizes: tapas, medias raciones, and raciones. Indulge in local favorites like espinacas con garbanzos, pavías de bacalao, and pringá, while avoiding non-typical dishes like Galician octopus. Visit iconic bars like El Rinconcillo and Bodeguita Romero for an authentic taste of Seville, and don't miss out on modern interpretations of traditional dishes at Alfarería 21. This guide is a must for food enthusiasts seeking an immersive Sevillian dining experience.

Takeaways

• 🍽️ In Seville, food is served in three formats: tapas, medias raciones (half portions), and raciones (full portions).
• 📍 Tony Galvez from Road trip Spain and Portugal provides insider tips for dining in Seville.
• 🥘 Espinacas con garbanzos (spinach with chickpeas) is a classic Sevillian dish, best enjoyed at El Rinconcillo.
• 🐟 Pavías de bacalao, a cod fritter, is a typical dish from Seville, also found in other parts of Spain.
• 🥪 Pringá, a sandwich filled with shredded meat from Andalusian stew, is a common Andalusian flavor.
• 🐂 Rabo de toro (oxtail), originally from Córdoba, is a popular stew in Seville.
• 🥔 Papas arrugás, boiled potatoes seasoned with onion and parsley, is a simple and delicious dish from Cádiz, also enjoyed in Seville.
• 🍖 Carrilleras, or pork cheeks, are a meat dish that melts in your mouth, highly recommended in Seville.
• 🥗 Salmorejo, a cold cream dish from Córdoba, is served as a starter and is popular in Seville.
• 🐟 Pescado en adobo, marinated fish, and solomillo al whisky, whiskey sirloin, are famous tapas in Seville.
• 🍽️ Alfarería 21 in Casa Montalván offers modern interpretations of traditional Sevillian dishes in a unique setting.

Q & A

What are the three different formats in which food is served in Seville?

Food in Seville is served in tapas, medias raciones (half portions), and raciones (portions).

What is the oldest bar in Seville mentioned in the script?

El Rinconcillo is mentioned as the oldest bar in Seville.

Which dish is a classic among classics in Seville?

Espinacas con garbanzos, or spinach with chickpeas, is considered a classic among classics in Seville.

What is the origin of the dish 'Pavías de bacalao'?

'Pavías de bacalao', a type of cod fritter, is originally from Seville but is also common in other parts of Spain.

What is Pringá and how is it typically served in Seville?

Pringá is made from different meats used in the preparation of Andalusian stew and is typically served in a small sandwich called montaito de pringá.

Where can you find the best 'Rabo de toro' (oxtail) in Seville?

Bodeguita Romero is recommended for its excellent oxtail.

What is 'Pescado en adobo' and where is it popular?

'Pescado en adobo' is marinated fish, popular in Cádiz and also common in Seville.

What is the significance of 'Flamenquín' in Seville's culinary scene?

Flamenquín, an original dish from Córdoba, is frequently found in Sevillian bars and is made with various ingredients, typically rolled up and fried.

Why do the authors prefer not to feature cured meats in their video?

The authors prefer to order more elaborate dishes that are not easily available at home, hence they do not feature cured meats in their video.

What is the typical presentation of 'Pescaíto frito'?

Pescaíto frito, or fried fish, is typically presented using small fish with few bones, allowing it to be eaten in one go.

Where can you find a modern reinterpretation of traditional Sevillian dishes?

Alfarería 21, located in Casa Montalván, is a restaurant known for its modern and sophisticated reinterpretations of traditional Sevillian dishes.

Outlines

00:00

🍽️ Seville's Culinary Delights

This paragraph introduces the video's focus on Seville's local food culture, highlighting the importance of experiencing authentic Andalusian flavors. Tony Galvez from Road trip Spain and Portugal shares tips on navigating Seville's food scene, including the different serving sizes of tapas, medias raciones, and raciones. The video promises to guide viewers away from non-typical dishes and towards local favorites, with a commitment to providing unbiased recommendations based on anonymous visits and personal expenses. The paragraph also mentions the availability of addresses for featured establishments in the video description.

05:02

🥘 Classic Sevillian Dishes and Tapas

The second paragraph delves into specific dishes that are either native to Seville or commonly enjoyed there. It starts with a classic dish, spinach with chickpeas, enjoyed at El Rinconcillo, the oldest bar in Seville. Other dishes mentioned include cod fritters (Pavías de bacalao), pringá sandwiches, oxtail (Rabo de toro), and Cádiz-style potatoes (papas arrugás). The paragraph also talks about Bodeguita Romero, a recommended bar known for its pringá tapas and excellent oxtail. It concludes with a mention of another dish from Córdoba, Salmorejo, a cold soup, and the preference for more elaborate dishes over cured meats when dining out in Seville.

Keywords

💡Seville

Seville is the capital of Andalusia, a region in southern Spain. It is renowned for its rich culinary culture, which is the central theme of the video. The script mentions various typical dishes from Seville, highlighting the city's gastronomic heritage.

💡Tapas

Tapas are a Spanish culinary tradition, referring to a wide variety of appetizers or snacks that can be served with drinks. In the context of the video, tapas are a significant part of Seville's food culture, with different serving sizes like medias raciones (half portions) and raciones (full portions).

💡El Rinconcillo

El Rinconcillo is the oldest bar in Seville, mentioned in the video as a must-visit place for its traditional Sevillian dishes, particularly the espinacas con garbanzos and pavías de bacalao (cod fritters). It represents the authentic local experience that the video aims to promote.

💡Andalusian

Andalusian refers to the people, culture, or products from Andalusia, the southernmost region of Spain. In the video, Andalusian flavors are those traditional tastes that are common across the region, including Seville.

💡Cádiz

Cádiz is a city and port in southwestern Spain, known for its unique cuisine that has influenced Seville's food culture. The video highlights dishes like papas arrugás (wrinkled potatoes) and pescado en adobo (marinated fish), which are popular in both Cádiz and Seville.

💡Flamenquín

Flamenquín is an original dish from Córdoba, another city in Andalusia, which has become popular in Seville. It is typically made with rolled-up pieces of ham and other fillings, breaded and fried, often served with chips and mayonnaise.

💡Pescaito frito

Pescaito frito, or fried fish, is a traditional dish found throughout many parts of Spain, including Seville. It usually involves small fish with few bones, allowing for easy consumption.

💡Alfarería 21

Alfarería 21 is a restaurant located in Casa Montalván, a former pottery kiln in the Triana neighborhood of Seville. It is known for its modern interpretations of traditional dishes, offering a sophisticated dining experience.

💡Gazpacho

Gazpacho is a cold soup typical of southern Spain, made with ingredients like tomatoes, cucumbers, peppers, garlic, and olive oil. It is particularly popular during warmer months.

💡Curados

Curados refers to cured meats made from pork, which are widely available across Spain, including Seville. They can include various types of cured meats like Iberian ham, chorizo, and salchichón.

Highlights

Exploring food in Seville, the capital of Andalusia, with tips on bars and restaurants.

Tony Galvez from Road trip Spain and Portugal provides practical information and insider tips.

Dishes in Seville can be purely Sevillana or common in other regions.

Food is served in three formats: tapas, medias raciones, and raciones.

Recommendation to order tapas and half portions for two people, and raciones for large groups.

El Rinconcillo, the oldest bar in Seville, is recommended for its espinacas con garbanzos and pavías de bacalao.

Pringá, a classic Andalusian flavor, is available as a montaito de pringá.

Bodeguita Romero is known for its tapas de pringá and rabo de toro (oxtail).

Papas arrugás, a simple and delicious recipe, is perfect for hot weather.

Carrilleras, pork cheeks, are a common meat dish in Seville.

Salmorejo, a cold cream dish from Córdoba, is popular in Seville as a starter.

Pescado en adobo, marinated fish, is a classic from Cádiz, also common in Seville.

Solomillo al whisky, whiskey sirloin, is a famous tapa in Seville.

Flamenquín, an original dish from Córdoba, is found in many Sevillian bars.

Pescaíto frito, fried fish, is a traditional dish not to be missed in Seville.

Alfarería 21 offers modern interpretations of traditional dishes in a unique setting.

Gazpacho, a cold soup, is typical of southern Spain but not a favorite of the presenter.

Curados, cured meats, are widely available in Seville but not featured in the video for preference of more elaborate dishes.

Transcripts

Prepare your stomachs because today we are going  to talk about food in Seville. We are going to  

eat in the capital of Andalusian we are going to  share some tips of bars and restaurants and we  

are going to explain to you what are the typical  flavors from Seville. Hola, qué tal, hello, I am Tony  

Galvez from Road trip Spain and Portugal where  we help you plan the perfect trip with practical  

information and insider tips. Among the dishes  we're going to show there are some that are purely  

Sevillana, born in the city, and others that despite  being originally from another city or region, are  

also very common in Seville. What we want is to  help you, someone who likes to seek out local  

flavors, to find your way around Seville, so that  you don't end up eating a Galician style octopus,  

which is not a typical Sevillian dish. Before we  start, we visited all the places anonymously and  

we paid for our meals from our very own pocket.  In the description of the video you will find  

the addresses of all the bars and restaurants  mentioned throughout the program. Let's go first  

with a very valuable tip. In Seville in many places  food is served in three different formats. Tapas,

medias raciones, half portions, and raciones, portions. It is the same food but in different quantities. The tapa is the smallest  

format, the media ración the intermediate  one, and the ración is the largest size.  

Depending on the food and the preparation  it may not be available in all formats. As  

there are two of us we never order portions,  it's too much food on one plate, we prefer to  

alternate between tapas and half portions. So,  that's our advice, order portions only if you  

are in a large group. We start with a classic  among classics, espinacas con garbanzos, spinach  

with chickpeas, a warm tapa with a delicious  and surprising combination of flavors. We  

had the best spinach with chickpeas at El  Rinconcillo, the oldest bar in Seville and  

a place we recommend you not to miss. The bar is  almost always full but the line goes fast.

"Pavías de bacalao", a type of cod fritter, are very typical  from Seville too, as they are from other  

parts of Spain as well. They are prepared with  fresh cod, battered. El Rinconcillo is famous for  

the pavers de bacalao so if you order them  while in the bar success is guaranteed. Pringá is  

another very classic Andalusian flavor that you  will find in many places in Seville in the form  

of montaito de pringá, a little sandwich filled  with pringá. Pringá is made from the different  

meats used in the preparation of Andalusian stew and has numerous variants. When the meat is cooked  

together with the rest of the stew it is removed  from the pan, shredded and placed on the bread  

slices. Bodeguita Romero is famous for its  tapas de pringá and the one we tried was quite  

good. Rabo de toro, oxtail, is a food originally  from Córdoba, but also very common in Seville, where  

it is known in many parts as Cola de toro. It's  a stew that when it's good it can be glorious,  

and here in the team we have someone who loves  the delicacy. Still at Bodeguita Romero, we tried  

an excellent oxtail. A Flavor from our beloved Cádiz  quite common in Seville are the papas arrugás, a  

simple and delicious recipe perfect when the heat  arrives. They are boiled potatoes seasoned with  

onion and parsley, and they can be served alone or  accompanied by tuna or other ingredients. They are  

served cold. Another dish of meat quite common  is the carrilleras, the pork cheeks, made with meat  

from the face of the pig. And in the Bodeguita  we ate one that was outrageously good. It came  

apart without having to use the knife. Salmorejo  is another dish from Córdoba but very common in  

Seville. It is a cold cream that it is served as  a starter. It is prepared with bread crumbs, garlic,  

oil, vinegar, salt and tomato. It is usually served  with pieces of hard-boiled egg and cured ham on top.  

We really liked everything we ate at Bodeguita  Romero, another classic bar in the center of  

Seville that we recommend. Pescado en adobo, marinated  fish, is a very popular classic from Cádiz, common  

also in Seville. It is made with all kinds of fish,  both sea and river fish. The fish is marinated for  

many hours and then buttered in flour and fried.  Solomillo al whisky, whiskey sirloin, is one of the  

most famous tapas in Seville. It is made with pork  loin, cooked in a sauce that may contain whiskey  

or, failing that, cognac. It is served accompanied  by fries. La Sacristía, where we ate the sirloin

with whiskey, is a very pleasant tapas bar in one  of the most touristic streets of Seville. Flamenquín  

is another original dish from Córdoba that appears  a lot in Sevillian bars. It can be made with various  

ingredients but generally consists of rolled up  pieces of ham with some other filling breaded and  

fried and served with chips and mayonnaise. In the  same bar where we had the flamenquín we tried  

some spectacular cod fritters. It is Bodega Santa  Cruz, better known as Las columnas, a very popular  

bar near the cathedral in Seville. The list of  food served in the bar is extensive and if you  

can find a place to eat, no mean task, it is  worth trying whatever catches your eye. To go  

to Seville and not try pescaíto frito, traditional in  many parts of Spain including Seville itself, would  

be an unforgivable crime. Pescaíto frito, fried  fish, can be presented in many different ways  

but generally, small fish with few bones are used,  so you can eat the fish in one go. At the Bodeguita  

Blanco Cerrillo, which specializes in pescaíto  frito, we also tried an excellent marinated  

mackerel. There are many Sevillian bars that offer  modern and more sophisticated reinterpretations of  

more traditional dishes. Before we finish we just  want to mention one of such restaurants, Alfarería  

21, which is in Casa Montalván, a former pottery  kiln in the Triana neighborhood. Apart from being  

one of the nicest restaurants we have eaten at  in Seville, all the tapas we tried were wonderful,  

including a divine tuna. Wwhen you look at the  menu you should know that almost all the dishes  

can be ordered in tapa format, which is smaller and  cheaper. And before ending the video two important  

mentions. The first is gazpacho, a cold soup typical  of southern Spain, made with tomato cucumber, pepper,  

garlic and olive oil. It's great in the warmer  months but we are not big fans of gazpacho here.  

The second mention is a product that you will find  offered in almost every bar in Seville, which is  

not exactly a Sevillian or even an Andalusian dish,  "curados", cured meats made from pork. You will find  

them all over Spain. They can include Iberian ham,  chorizo, lomo, salchichón, the list is endless. When  

we eat out in Seville we prefer to order more  elaborate dishes that we can't eat at home so  

easily, and that's why we don't feature cured meats  in the video. But let's be clear, we just love them.  

And with the curados we come to the end of our  introduction to some typical Sevillian flavors. We  

hope we have given you some valuable tips for your  time in the city. If you have any questions about  

the subject of the video take the opportunity to ask. We'll leave you with our video  

with powerful reasons to fall in love with Seville,  an essential guide so that you don't miss any  

of the must-see places during your visit to the  city. We look forward to seeing you in that video.