Originally Posted by The Oddities

In this area they call emperador mero. So confusing.
Rosemary

Originally Posted by jimenato

Many of the bars and ventas around here serve delivered frozen and pre-prepared foods.

Even some of our customers are suggesting that we should be serving stuffed croquettes, albondigas, deep fried Camembert and the like bought from the frozen food van as served in the bars and ventas.

There is also a local tapa producer who supplies many of the local bars with their trays of Ensalad Russa, Carne con tomate and all the other standard tapas. (I often wondered how so many bars managed to sell identical tapas.)

I've nothing against it - the quality is OK - but we won't do it. Everything we serve (with the exception of Cumberland sausages and puddings) is home made from basic ingredients.

Originally Posted by johnnyone

I used have had plenty of menu del dias. They are generally adequate but no more, but mainly do represent value for money. Perfectly ok for everday grub but nothing to write home about and very rarely restaurant quality.
I now tend to have them less often working on the theory one good course is better than four average ones.
I also think there is a bit of rose tinted glasses about good Spanish food. I have more trouble finding a good restaurant to a poor one.
And don't believe there is not a Spanish version of Brake Bros. Most of the bars and many of the restaurants rely on frozen or pre-prepared food. eg you don't often get freshly cut potatoes anymore including most patatas bravas I have had.
And I know a freshly cut chip when I see one as the wife still cuts her own.

Originally Posted by jackytoo

I know of one chiringuito who makes all his own tapas, he was a neighbour of mine. The problem is he carries all the leftovers onto the next day I know this because a friend worked for him.