Hello Everyone,

Need your help again. I'm a MadridMan member since 2004. This website and all it's subscribers helped me to learn about Spanish culture and food without ever traveling to Madrid, Spain. I opened my first tapas restaurant in 2006 and closed it last year. I'm opening another one and need your help again. I haven't been to Spain since 2005. I need some fresh ideas for Chicago. Looking for unique concepts or popular tapas. I was the first to introduce Pintxos to Chicago and now looking to offer something new for my next restaurant. I like the ideas of putting Criadillas on the menu! or Pig Ears!
I would like to hear from you! Recommendations to websites are encouraged...
Un abrazo
Xavi

Hey Xavi ,
both MM , myself and many others on this message board are passionate about Spanish food so I´ll be sending you some recommendations . Also my room mate , from Perú , lived for 10 years in Chicago ! So he´ll have some ideas too . I´ll be in contact soon .

Steve

For anyone who doesn't know, "Criadillas" are BULLS' TESTICLES! Hmmm.. Not sure if I could bring myself to trying those, SuaveChicago. I'd doubt many Americans would if many of them have a hard time eating fish-with-a-face! Probably the same goes for pig ears. I've never liked those either but steve robinson does.

Croquettes would be popular for sure as would the chorizo frito and any of the embutido family. Maybe even morcilla for the more adventurous. Have you considered the typical boquerones en vinagre and also frito? How about chopitos or sepia? Pulpo? Calamares? Patatas bravas and tortilla de patatas with bravas sauce?

You know , I´ve never tried Criadillas but i´d love to try it one day . I´ve never seen it on a menu here in Madrid . I agree with MM that Croquetas ( Bacalao , Jamón , y pollo ) would be great . Everybody loves croquetas ! Chorizo fried in olive oil and Asturian cider .. served with bread to soak up the juices . With the pinxos .. one of my favourites is Morcilla with roasted red peppers . I had that in Getxo , with a friend of mine from the Basque country . We also had Pinxos with Foie gras ( A little bit politically incorrect ) . Or simply Pinxos with jamón and Manchego cheese .
Orejas a la plancha ( pig´s ears ) I love ! But I guess it´d be hard to market that in Chicago .
Tortilla , which I´m pleased to say i´ve mastered , is a great favourite .. and filling .. I cook it for my family when I go back to the UK and it´s always a hit .
I agree with MM that the Boquerones al Vinaigre are superb . as are Boquerones fritos ( The best in Granada ! ) .
Mejillones con vinaigre .. Mussels on the shell with a little wine vinegar and parsley . I had those at a wonderful stand up restaurant in Burgos .
Of course , here in Madrid , one of the most famous things is " Bocadillo de Calamares " .. Squid sandwich . I love it !
And " revuelto de gambas " ..or " revuelto de setas " .. so easy to cook but sooooo good to eat !
Can you get access to piglets ? cochinillo wonderful.. my favourite thing in Spain !
Gambas al ajillo .. they get served up sizzling in oil and garlic with bread to soak up the juices .
Patatas bravas ... well .. it´s an institution .. wonderful !
Albondigas ... always good ..
And i´ll finish with Pulpo a la Gallega .. Octopus with olive oil and paprika .. amazing taste .
Steve

Stop It...You're making me really hungry for some Spanish food...
I wish we had a Spanish restaurant here...

Just wondering why you closed your first restaurant, what food you did serve and if you wanted to do something different.
This summer I went to Jose Andres' new restaurant in Beverly Hills, and we ordered everything on the menu! Look up Bazaar at the SLS hotel in BV and you can check out the menu. Spent 600 dollars for 4 people, but we ate everything on the menu and it was one of the best meals of my life. All tapas style, traditional favorites were the best, like the croquetas, pisto, gambas(with a syringe of the juice from the heads). We also tried Adria style emulsions and spherifications (is it a real olive or just the essence of one?).
Some really exciting things going on in the U.S. as far as availability of authentic ingredients and the awareness of Spanish food here in the States.
Please share with us what you are doing with your restaurant, we'd love to hear all about it!

XaviChicago ... what area of Chicago will you be opening your new restaurant ... My room mate is interested having lived there .

MM !BULLS' TESTICLES! or lamb testicles, Very much cholesterol.
Know you this one? http://www.mformacion.com/gallinejas/

Jazz . I LOVE the look of that restaurant !!!!!! I have to go there !

OMG, that restaurant is right up the street from my suegros' place!!!! I always walk by it and my hubby says he's never ever eaten there and isn't interested! Steve Robinson, when I go back next summer, you and I will try it, vale?