Chinese Night at the Oba

JIMENA A gleat menu for a gleat Chinese Night at Oba Bar & More. It's on Saturday, March 24 (this next one, people!) from 8pm onwards. The price is excellent at €15 per person (See the full three-course menu below) but Simon would like us to pre-purchase tickets at the bar in good time - not an unreasonable request when they have to go all the way to the Gleat Wall to buy the ingredients! Enjoy!

What is this man doing?

JIMENA Good question, to which we know the answer (yes, we hear you there in the back; you said 'smartypants' or something, didn't you?). This photo of  José Doncel Ríos doing whatever he's doing was published on TioJimeno last October, and stolen by us today. Do you know what he's doing and why? We've given you a very slight hint about the season it was first published. Here's another one: you love them or you hate them. There's no prize for the right answer, except the satisfaction. Depending on how many comments we get on this, we might come up with a monthly contest, with prizes yet!

The Mediterranean diet as a way of life

Cooking based on the way feed ourselves, the way we cook and share our food with others

SPAIN Just a few years ago, the Mediterranean diet was all the rage throughout the world. As a way of life, it was healthy and efficient yet not in the least complicated to live by. Based on ancient techniques, many of which were born of necessity, the geographical boundaries are the three continents that touch on, yes, the Mediterranean: Africa, Asia and Europe, all of whom share similar climates, cultures and even religions - the latter having their foundations in Judaism, Islam and Christianity. The heritage is ancient, transmitted from generation to generation over thousands of years. The Mediterranean diet is the result of inter-cultural exchange that has develioped over the cenuries. The Mediterranean peoples, however much they have in common, must then also have their own identities.>>>

How to choose your jamón this Christmas

One of the most expensive jamones
in the world

We choose to use the Spanish word for ham to avoid any possible confusion. Not that there can be much confusion about the taste. For the most part, foreigners use the words jamón serrano to mean what amounts to a large variety of, literally, 'mountain ham'. This is the variety one usually gets in a tapa in a bar. But there are three factors that determine not only the quality, but also the taste and, especially, the price. Finding the right one, or one that is best value for money, is about as easy as winning El Gordo lottery. In this item we will be using some denominations that even the Spaniards are confused about, but since prices can vary from €18 a kilo to €750 (paid in Japan in October), it's probably a good idea to get some knowledge on the subject. But, as we said in another item on this delicious subject (Let's Ham it Up, JimenaPulse, June 2007), it all starts with the pig.>>>

'If you can't get to the buns, the buns will come to you' Chinese proverb

Sticky Toffee Puddings (hands off!)

JIMENA Bonissim is a well known ...  Patisserie? Delicatessen? Caterer? Yes, all of that and more. The gourmet shop is located opposite the La Fructuosa Hotel in Gaucín, but Julie and Karen are pleased to announce that they are now coming to Jimena. Starting from November 19, every Saturday, from 10 am to 2 pm, they will be bringing their absolutely scrumptious pies, cakes, quiches and pastries - and their justly famous croissants (and even, but don't tell anyone, the chocolate croissants). As they say, "If you can't get to the shop in Gaucín, they'll bring it to you." Where will they be? At the offices just round the corner from the post office, just up from the primary school and across the street from Bar La Parada (Calle Romo, 40, to be exact - see map). Easy parking just around the corner. So stock up for Christmas (and a nibble or two before) and then look forward to coming by every week: they'll be taking orders, too.

Having your cake (or pie, or quiche or whatever) and eating it

These cakes have already been eaten. (Well, you would, wouldn't you?) Scrumptious! They were kindly donated to Prospero just before Halloween, when he ... hang on, this is a teaser ad! You will soon notice a whole lot of flyers all over Jimena announcing the good news. We won't tell you what it is yet, but we strongly suggest you keep your Saturday mornings free-ish because we're getting some good things in from ... Watch this space!

Ruta de la Plata, Blues and Food - a different route at Henrietta's

We can no longer be surprised by Melissa's sense of enterprise. She and her team at Casa Henrietta just don't stop. For the last several months we have witnessed and tasted all kinds of dishes from the Silk Route. This new one is closer to home, though. The Ruta de la Plata translates to The Silver Route, an old Roman road that runs along the Western side of Spain that is also one of several roads of the Camino de Santiago (image). Casa Henrietta will be offering a weekly  selection of dishes from places along this route - every Saturday evening from 8.30 pm, at only €17. However, to start things off, this first Saturday -TOMORROW- is special: Dinner & Blues, featuring Álvaro Fernández Gaviría plus his students taking part in the course on Blues he has been holding all this week at Casa Henrietta.

Remember Mary's pies? Now you can order them

Mary's pies (c) Alberto Bullrich 2011

JIMENA You remember those great pies that Mary made and sold at the farmer's market down on Cortijo Román, don't you? Or is it the sausage rolls you recall, or ... yes, of course you do. A friend and fellow resident of the village is worried about not being able to survive the winter (whenever that is) without them. She is willing to take orders for a run to San Roque (where Mary is to be found) within a couple of weeks. But let her tell you: "Have spoken to a couple of people who have already given me orders for her.  I am willing to go and pick up the first batch from her in San Roque within the next couple of weeks, but maybe we could organise a group of people who would be willing to get a rota going, so that we don't starve over the winter! Ask them to contact me by email (sheilamarie1944@googlemail.com) and leave their phone numbers (preferably not mobiles) and I will co-ordinate this to start off with. One stipulation is that they pick up their orders from my house on the day I collect.  Thanks, Sheila H." (Prospero note: Admittedly, this is not the same as ordering online but as close as we can get just yet.)

How to order a coffee in Jimena

Click to enlarge

(Originally published in July 2009) This idea came about when we heard a British tourist trying to order a ‘latte’ in a Jimena bar with no success. There are several ways of getting the coffee you want -or a cuppa, but that’s another story. We’ve prepared a little list below which we believe might be of some help. Café con leche is the most frequent way to ask for a ‘latte’ and it serves most purposes. It translates to ‘coffee with milk’, without further ado. The trouble is, you get a number 6, como salga, however it comes, which depends on the place and person serving it up. So let’s look at the options. Your guide is the number of each item on the chart above. We’ve also included the way it will probably be pronounced, which consists mainly of cutting off the last letter. (Don’t forget that the coffee is usually stronger than what is too often served up in Britain under the same name.)>>>

Callos con garbanzos, a treat worth looking for

(c) Alberto Bullrich 2011

JIMENA Let's get this over with right away: callos is a nice word for tripe. In English, tripe can mean intestine, but in Spanish, callos means stomach and no further. What you get here is pork tripe. How you cook it is your business. We like to eat it, not cook it, so the answer is to find somewhere they make them well. We have, and it's right across the street from the office at Bar La Parada. Mari's version includes chick peas, chorizo, morcilla, a sauce to kill for - and a chunk of great campo bread to mop it up. Natch, you need a drink, which is where beer comes in so well in this unseasonable heat. But then, you might have someone with you who doesn't like tripe (many don't, can't think why!), so La Parada can offer a host of montaditos, the rolls with a filling of almost anything - try the roquefort and anchovy (roquefort con anchoa) or smoked salmon (salmón), or, if it's around breakfast time, the bacon and quail egg (bacon con huevo). (None of them cost more than €1, which is the best news!)

What are you having for breakfast this morning?

(c) Copyright Alberto Bullrich 2011

The old slogan 'Spain is different' that was used with enormous success to attract tourism in the 70s and 80s may or may not have included the subject of breakfast. Having a bar across the road (La Parada) makes it easy to enjoy the traditional desayuno of Andalucía: a slice (rebanada) of 'mountain' bread (pan moruno, amongst other names), some whirred up tomato, a clove of garlic (see Garlic is good for you) to rub on the warm toast, and good olive oil. Café con leche is pretty much a must as well, though a manzanilla (cammomile tea) might suit you better. There are variations to this basic breakfast, of course, including the addition of some slivers of jamón (ham - see Let's ham it up), or a different kind of bread (try a mollete, only just similar to a bap). And yes, you can get toast and mermelada - but this word is not as most of the English-speaking world knows as marmalade. The Spanish word means jam, so you will more likely be offered fresa (strawberry) or melocotón (peach) instead of naranja (orange), but that's another story.

China is close to the end of the Silk Road

JIMENA The magnificent effort made by Melissa and her crew at Casa Henrietta is coming to an end. BUT October brings us to China, and therefore Chinese cooking on every one of this month's Saturday evenings from 8pm.  It's a great idea to book ahead on 956 648 130 because this offer has become very popular. Prospero has been lucky enough to be invited this Saturday and is really looking forward to it. (P.S. Just wait for what they have in mind for the season: watch this space!) Also, these posters by Gonzalo Polo are wonderful works of art. Click on this one for a full view of Tin Tin in China.

What's a chumbo?

Chumbera (Photo: Vicente Palacín)

You've seen them everywhere, those pinky yellow fruits at the top of rows of cacti along the side of the road, or dividing one field from another. They are the chumbos, sometimes called prickly pears; delicious to eat, but very difficult to pick and prepare to eat. The chumbo grows on a chumbera (as an higo, fig, grows on an higuera - Spanish conversation classes starting next week, people!) Below is a how-to item that will interest our more daring readers:>>>

Making a paella with a smile

We took these pics by the municipal pool in Jimena, where The Making of the Paella happens every Sunday in the summer - a plate for €1, a bargain!

Henrietta's still on the Silk Road: it's Persia this month

By this time, Dear Reader, you will know that that singular spot in Jimena, Casa Henrietta, has been riding the Silk Road every month. For those who don't know, Melissa prepares special dishes from various countries on that famous trail every Saturday of the month. August is Persian, she says, so from next Saturday on, you can enjoy this special treat from 8.30pm. It's a good idea to book a table (956 648 130), as this deal is very popular.

Music and the food of love

JIMENA Special St. Valentine's Weekend music at La Estación in San Pablo. As the poster says, Felix Slim and Hot Nasho are offering a concert at that singular spot (in a restored railway station) tonight, from 11.30 : Blues, Jazz, Funk, Bossa, Pop... Bit of all sorts, really. Then again, St. Valentine's wouldn't be the same without a bit of all sorts, would it? And speaking of Cupid, La Estación is also offering a VERY special menu tonight (See it below) for before the concert, so we suggest you book early (like right now! on 956 642 244) and make a lovely evening of it. Enjoy! (Find La Estación on GoogleMaps here)

Food handler's course to be held in Jimena

The law says that anyone handling food commercially (bars, restaurants, supermarkets, etc.) must have a Certificado de Manipulador de Alimentos, or Food Handler's Certificate. The Cámara de Comercio (Chamber of Commerce) in Jimena is to hold a course on Wednesday, February 23, at 4pm, at the Chamber offices (right by the Bomberos building between Jimena and Estación). At a partially subsidiized price of  €25, the course lasts for 2 hours, after which a certificate is issued. For more information and to make a reservation, contact Marcos Fernández (in Spanish) on 956 648 011, in person at the Chamber, or via e-mail: marcos.fernandez@camaracadiz.com. There are only 30 places available, and this is always a good thing to have.

Spanish Christmas goodies this weekend

The aromas and tastes of the typical Spanish Christmas fare takes over this weekend in Jimena and Los Los Ángeles. Thanks to the La Jincaleta women's association, tortas fritas, pestiños (photo), borrachones and other such delicacies will be offered to anyone dropping by, as from 5pm  on Saturday at the Peña Flamenca on Paseo Cristina, an occasion that will also have a concert of villancicos by the Comparsa Navideña 'Los Ángeles'. And on Sunday, these delicacies will be available at the Reina Sofía Cultural Centre in Estacion, this time organized by the Patio Chato women's group and also starting at 5pm. It's time to try a different sort of Christmas, isn't it?

Susana Odell, environmentalist

(By e-mail from our regular contributor Wendy) "A few of us had a lovely afternoon down by our beautiful river until Susana spotted all the rubbish somebody had left behind - plastic bottles and packaging and tins. Our hero swam over, collected all the rubbish up and then swam back. What an example to us all and a big 'BOO' to whoever it was that left it all there. We are so lucky to have such a lovely river to swim in and picnic by." We couldn't agree more! It's so easy to take the rubbish with you when you leave - but that requires an effort... (An idea for all of us who walk along the river: take a plastic bag with you and pop any rubbish into it and dispose of it later. Of course, if we all did that, Susana wouldn't have a job...)

Let's ham it up

You’ve heard the expression pata negra, haven’t you? It means ‘black foot’, though a better translation might be ‘black trotter’. It is used to refer to ‘the very best’ because, supposedly, the black-hoofed ham is the best of all. But beware, it is also expensive – and if the price is ridiculously low, chances are a white trotter has seen a lot of black shoe polish. But in fact, pata negra is really just a reference to a breed of pig with black trotters, not necessarily an ibérico (i.e. Iberian) breed, of which there are plenty of white-hoofed variations.>