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They say that “until May 40, do not take off your coat.” It’s not that at El Comidista we’re looking forward to roasting ourselves like fried chicken, but it would be nice if the sun was up all the time, leaving behind those rainy days when it’s neither hot nor cold because you don’t know whether to put on jacket or go outside in a bathing suit. At El Comidista, we know what to eat, which is why we bring you a new weekly menu full of cool recipes and very springtime products like strawberries or the long-awaited cherries.
Monday, April 2
VEAL TARTAR WITH BASIL AND DRIED TOMATOES
We send steak tartare on a trip to Italy, seasoned with olives, dried tomatoes, basil, lemon and oil. Some bread and a sharp knife are all you need to enjoy this recipe.
KOREAN FRIED CHICKEN
Fried chicken was your favorite food as a child? Normal: When it tastes good, it’s addictive, and the Korean version has it all, so you can’t stop eating.
Tuesday, April 3
MAC AND CHEESE
If you’ve dreamed of sharing a Thanksgiving meal with the characters from Friends, you’re in luck: today we’ll teach you how to make mac and cheese for Monica.
Wednesday, April 4
BRUSCHETTA WITH CANDIED ARTICHOKE
We sauté a few artichokes in garlic, mint, and lemon oil (boil them a little first to make the job easier) and serve them on Italian antipasti-style toast.
Pancakes do not have to be a tribute to gochismo: fruits can also be used for the filling. Here we combine the taste of homemade apricot jam with the sourness of kefir.
Thursday, April 5
Avocado spread with sprouts, seeds and spices
The idea is to use the sprouts as a structure to make the avocado paste thicker, bite-resistant and even crunchy. You can spread it on toast or dip it in tortilla chips or cruditas.
An Asturian classic, cider hake has as many versions as restaurants, despite not being an old recipe. Double-edged tongues say it dates back to the 1960s.
SEASONAL FRUITS: CHERRY
It’s cherry season and at El Comidista we celebrate it by warming it up. But if you click on the link, you’ll see some recipes in case you get tired of eating them all by yourself.
Friday 6 April
POTATOES TO IMPORTANCE
A classic dish that makes potatoes stand out thanks to the batter and subsequent stewing in a thick and tasty sauce of garlic, onion and saffron. In addition, we offer a menu for the whole day.
A variant of meniere sauce that pairs well with many types of fish and includes capers, lemon wedges and croutons, and lightly toasted butter.
CREAM AND CHOCOLATE CHIPS
These sweets for many are one of the most memorable treats from childhood. It is not easy to make them, but the final form does not matter: the main thing is that you like them.
Saturday 7 April
SPRING CLUB SANDWICH
We’ve been looking into the history of one of the world’s most famous snacks and have come up with a spring version perfect for excursions and al fresco dining.
FRUITS OF THE SEASON: APRICOTS
It is a relative of the peach and plum and is very low in calories and high in fiber, making it a very satisfying fruit.
Sunday 8 May
It has the same amount of substance as dry rice, but is much easier to prepare: the only secret to a good fideua result is that the sofrito is very dry and the fish broth is very tasty.
SMOOTHIE RASPBERRY, BLUEBERRY AND STRAWBERRY
A good way to drink seasonal fruits that can be mixed with cookies, nuts, spices, other red fruits, or whatever. And all you need is a mixer (and something to infuse the milk).
If you would like to read our previous weekly menus click here