When I made chili for my roommates a few years ago in honor of the Super Bowl (we weren’t watching—just eating), most of them couldn’t take more than a few bites without uttering some expletives and putting their spoons down. They loved the corn bread, though.
There’s not a particularly serious culture of spicy food in Spain. I’m not quite sure why Spanish gastronomy shies away from a little heat in food, but it’s worlds away from the U.S.’s Mexican/Thai/horseradish/hot sauce-loving culture. The spice aversion runs so deep here that plenty of ethnic food (from Creole to Indian) has been tamed to please the Spanish spice-shy palate.
This is not to say there aren’t exceptions. Patatas bravas are fried potatoes with a famously spicy tomato sauce, though I think the sauce tends to be more vinegary than anything. Gulas, fake baby eels, are sometimes sautéed with garlic and a sprinkling of chilies. And then there’s La Rioja—where they apparently love spicy things. I discovered this not long ago on a trip to the land of great wines; we ordered a tapa of roasted red peppers and they were hot! A friend recently brought over a can of these Riojan red peppers—amusingly enough called alegrías riojanas (“Riojan happinesses”)—for me to try and they (along with the chili I made the other day) have sated my appetite for heat for the time being.










Recent Comments