Best Spanish Food in New York
There is a plethora of cuisines and Spanish foods served at restaurants all over New York City. Spanish food is recognized worldwide as one of the top best cuisines that should be tried. Every restaurant in the Manhattan represents their own special cuisines and flavors representing different regions of Spain from the north to the south. These joints are owned by immigrants into the United States from Spain who carry their food culture with them. Spanish cuisine is derived from a complex history where invasions led to modified traditions making new ingredients available. As such, both the old and new cuisines incorporate the new and old traditions.
A common Spanish establishment is tapas bar NYC which serve drinks and cocktails. Spanish sparkling wine popularly known as cava is taken with morning tapa or lunch as well as dinner . Most common refreshing drinks are tinto de verano which is summer wine or rebujito popularly known as white sangria. They serve drinks relative to Spain tradition such as Ermita wine which is very common in many Spanish establishments. There are several foods and cuisines served all over New York City common to the American people ;
Paella
This primarily a rice-based dish recognized internationally. It traces its origins in Valencia Spain. The most common paella comprises a mixture of chicken and rabbit meat, white beans, and assorted vegetables. For those people who love adventure, Arroz negro is a must try which is basically black rice stained by octopus ink. Pella can also be served along with seafood such as fish, prawns, clams, and mussels.
Croquettes
These are common in all restaurants around New York. Respective Spanish establishments make their own croquettes to their own recipe. Some combine ingredients such as cured ham and codfish with bechamel sauce. Most common in restaurants queso croquettes loved for their smooth flavor or morcilla croquettes which are a sweet-spiced black sausage delicacy.
Tortilla Espanola
It is a Spanish omelet most beloved by New Yorkers. Most people have it as starts or appetizer for all meals of the day; breakfast, lunch or dinner. The best tortillas are made from slow-cooked caramelized onion and potatoes mostly in olive oil and upon addition of the eggs, it transforms into a very thick omelet that could easily pass for a cake.
Cured Meats; salchichon , chorizo, and Jamon
Jamon can be seen hanging from bars and restaurant grills and it is basically cured pork chops carved thinly. The most commonly served is Jamon Iberico de be lotta from Acron fed free range pigs. Cheaper meats may include serrano ham or Iberico which are cornfed pigs. Chorizo is a sausage with sweet-spiced flavors, easily recognized from their red color attributed to red-smoked pepper coloring.
Gazpacho
This tomato soup is mostly zesty and chilled and is even common in supermarkets and convenience stores all over Manhattan. It is mostly taken as an appetizer straight from a glass. To make this thick paste Spanish restaurant owners blend large amounts of tomatoes, cucumbers, garlic, vinegar, herbs, green peppers, and onions. It is a low-calorie dish thus very healthy. It is perfect for the summer.
