Tapas and Pinchos in Spain

The Enchanche 3.8 Speciality: Cojoncianas, Caracoles. The Esenche was until a few months ago known as the "Esenche de Carlos," but is currently managed by Bodegas Almau and has seen its name reduced to El Esenche. From his previous round he has maintained some of his classic tapas, especially one with the curious name 'La Cojonciana'. Its ingredients, a slice of bread with two fried codorniz eggs, chistorra and garlic shrimp, a simple mixture that is served recently, which is like the tapas, especially the simple ones like 'La Cojonciana' of El Eslanche, are more enjoyed. Other of its most well-known tapas are 'La Ensanchita', composed of cider chistorra with manchego and besamel cheese and garlic and parsley roasted potatoes, although the latter are not always available, usually only in the afternoon. Also classics in El Enlanche are their snails, accompanied by tomato and ham, as it should be. The rest of the proposals offered by the Enchanche counter are a mixture of original tapas such as apple and roquefort croquettes, chucchini with morcilla or foie toast, along with more classic ones such as' La Gilda '(the traditional baker's banderilla, green olive and guindilla), various montaditos, reboised cod, goat's roast with jam, brine anchoves (as it could not otherwise be in a local of the Almau family), or the beans can be served with oil, and they can be served in the same way, and in the same way. The prices, the usual in the bars of El Tubo.
Bar Texas 3.7 Speciality: Brave potatoes, wood and anchovy. If there is a bar that remains as it was, despite the passage of years, that is Texas. It still does not know how many, 25, 30, 35 years ago with its same old decoration, its white poster with the letters glued on it, with its name and without losing even an apex of its usual bar style. A couple of granny, helped by a young boy, are in charge of regenting Texas, where we recommend you to try one of its specialties, which are the Papas Bravas, of the best in Spain, as well as other of its many specialities such as milks, wood, anchovy or fried birds. The service is majestic: an old marriage that makes ridiculous any other service in the area. Very fast and tremendously professional. A place frequented by famous people who go through it every time they visit the city (Carlos Herrera, Imanol Arias, Juan Echanove speak to the thousand wonders of it), the aesthetic of the bar draws attention because it is of those of the former, old and dirty look (that is only its appearance) its tiles walls are covered with baldines where popular refrains are prayed, to which accompany infinity of bulldozers photos with the owner, many of them dedicated, not in vain the Texas is an institution in the city. After its stainless steel embossed bar, two things draw attention: a fridge from the doors of before (the owner told us that of the first that there were in Spain electric, of the year 46 and that it was what was most worth in the bar) and a huge ash that is touched every time someone leaves tip. Very tight prices and rich and cheap tapas. Don't stop visiting him because over the years you have, you never know how long Texas will be there.
Casa Lac 4.2 Speciality: Vegetables. Casa Lac is one of the oldest restaurants in Spain (1825). He is currently directed by Ricardo Gil (well known for us by his restaurant Treintaitres, in Tudela). You will be able to taste any seasonal vegetables, either in the lid or in one of its tasting assorts. It's a must for vegetable lovers.
Nicholas wines 3.0 Speciality: Wines and ham. One of the essential to have a quick drink, whether wine or beer with friends stinging an excellent ham or its fried. It is noted in this bar that they are specialists as practically the entire wall of the bar is composed of dozens of bottles of wine and so many other ham. There is little to eat to choose from, as it is not a restaurant for use, but rather a snack bar, a small place where the service is perfectly served. He's not the cheapest. For a good wine I like more Bodegas Almau, but if you want to accompany it with some funnel or ham, Vinos Nicolás is one of the best.
Casa Pasquillo 4.2 Speciality: Cigalas de la orerta (sweet garlic). A bar and restaurant for tapestry where they stand out their stirring of tender garlic.
Dona Casta 3.5 Speciality: Croquettes. Following our route through the Tube we find a place to consider. In a rustic style with steep walls and in dark green tones, we enter your bar with little light and a bar covered with tapas and surrounded by slate where they pray the specialities: croquettes of many types, broken eggs (in countless ways: with foie, jets, gulls, ham) with a brutal pint and very generous rations and confit of duck with raspberry are some of them. If for nothing is characterized by Doña Casta it is by taking the traditional tapas and modernizing them by incorporating unusual ingredients and giving them a little seen and very rich touches. To stress also that their innovation in tapas, which usually win prizes as you can see on their boards.
Bodegas Almau 4.0 Speciality: Wine and anchovies queen. The next stop can be at one of the old premises inside the tube: Bodegas Almau. Founded in 1870, it is a place with a special charm whose main speciality is wine, good wine. Join it from any cover of those of life: battered ham, stuffed peppers, ham or fish croquettes or try a very good ration of cheese, ham or chorizo or a few simple banners. Each cap will cost you between 1 and 2 €and the wine will depend a little bit on what you ask. But among such a traditional cover there is a specialty of the most modern and original house that you should not let try and it is the queen anchovy: a brine anchovy on a toasted slightly covered by a fine avocado cream, mint and syrup of modena and crowned by chopped almond. Delicious! A mixture of amazing and highly recommended flavors. However, it is quite difficult that in front of the place of all life there is a terrace a little cutre but not without charm. High tables and banquettes on a stone floor accompanied in winter by flannel-type heat stoves with a small bar in the back where you can take your tapas while listening to a dj by clicking or seeing some of the concerts you usually organize between weeks. An original way to combine the traditional with a little more current options. Don't miss it because it's a place worth visiting.
The Republican 4.1 Speciality: Republican eggs. This curious lid is served in a glass jar made of purple potato, egg and tomato. It's the most requested cover in a bar that wears them by flag. The Republican is a very particular place in the first place for its decoration. When you enter this bar you have the feeling that you have entered an antique shop where there is no detail that is left to random and thus give the local a very special charm. However, this classic aspect with certainly old objects does not correspond to the type of tapestry offered. The tapas you can eat are eminently modern tapas with traditional touches. If you are going to dinner we recommend you order a verbena of tapas for €13.5. 8 really good tapas of different kinds: curry chicken, stuffed potato, pumpkin filled with hake, onions confided with cheese,... But for the most canteens there are also spoon dishes, these already quite more traditional (crumbs with egg and grapes, broken eggs, mojo potatoes, etc.). .
The Microwave 4.4 Speciality: Migas. Following our tour of tapestry in the Tubo, we come to a place you must not lose. One of the essential in Zaragoza if you like crumbs or you're from outside and you've never tried them. The Michaeria is a not very large place with capacity for about 50 people that is filled one weekend after another from the first hour of the night. So, if you want to go, we recommend that you go no later than 9: 00 (cannot be reserved) as otherwise you will have to wait shift and the wait may be long. In your letter you will find crumbs of all kinds: only with garlic and grapes, with longaniza, with morcilla and even with chocolate or orange. To accompany them, you can choose between their salads and their original toast and even their meat to the stone. We choose a full crumbs with longaniza, chorizo and morcilla, and a generous toast based on caramelized onion and morcilla on a base of violets, also great. Both for price, food and treatment is a recommended restaurant.
Phenicia 4.3 Speciality: Packaging. Have you ever been to a bar where they only served empanadillas? For if you like them in the heart of Tubo de Zaragoza is the Fenicia bar, run by a Lebanese, Mustafá, dedicated exclusively to them. Lebanese-type panadillas are their greatest claim although there are also snacks, hummus or pizzas. But without a doubt, his greatest appeal to everyone who comes in is his empanadillas. There are all kinds of spicy meat, spinach, veal with foie, chicken with spices, mushrooms, cheeses, meat with yogurt sauce and more and more. You have a lot of guys. Take a card of the ones on the bar and choose because you have them all explained in it by specifying the ingredients that each one carries.
The Cave in Aragon 3.5 Speciality: mushrooms. One of the best known places inside the tube is La Cave in Aragon. A very good choice to start the night. The most surprising thing about this bar is that they only serve mushrooms. Don't ask for anything else because this is the only cover you can find. Grilled mushrooms (sprinkled with a little parsley oil and garlic) covering three or four floors on a bread base. Ask for one of them with a red (not too high-quality) or a natural beer and you will see for yourself that it is impossible to overcome mushrooms like that. One of the most crowded places on Saturday nights so you may see them and wish to make a place for yourself and be able to try them.
The Blue Hormist 4.2 Speciality: Marisco. It has a small card of options but is the only one specialized in seafood currently in the Tubo. Knives, centollo, red gamba, mussels and Percebes are some options available at very good prices. The shellfish is pretty fresh. All right, the mussels to the beer.
The Colorful Whale 3.5 Speciality: Whales. If you are a bouquet lover, we recommend you visit La Whale Colorá. After a red whale as a sign, doing good honor to its name, we find a place all full of small tiles in that same red color, with a bar elongated to the right with the iron at the end, and a closer to its right where to be able to bite the speciality of the house. The Colora Whale has been specialized in a single cover: The Whales, and do not look for anything else because only that you can try in this establishment. Small baguetes of bowls with the brushed bread of a sauce between guacamole and pepper sauce. You will be able to accompany them with natural beer also specialty of the house. An original cover and little view with which the Whale has been made known in the Tube. You know, if you want to try the bowling in a different way, go through The Colorful Whale.
El Calamar Bravo 4.0 Speciality: Calamares. A long aluminium bar chairs this well-known local.
The Mejillonera 3.7 Speciality: Mejillones, Calamares. A brewery specialized in preparing steamed mussels, with mayonnaise, to the vinaigrette, and so on, for many years. They also have rich squid with best man peppers and brittle in sandwich.
The Bad Indian Speciality: Packaging. Of the last to arrive, they also specialize in empanadillas and the truth is that they are very well. Among the 9 varities, the cheese and basil, cabals and spicy meat stand out. In addition to empanadillas, they have two proposals made of meat, such as the Anticucho, a skewer to the grilled beef with potato accompanied by a spicy sauce.
La Flor de la Sierra 4.0 Speciality: Grilled sardines and potatoes in salsa. Another site with solera, opened since 1925, is typical here to order iron sardines accompanied by a tomato salad. Small sardines, from the Mediterranean, fish in light most of the year, so their presence is very good (nothing to do with the trawls), sufficiently greased and juicy. In short, very fine. In addition, they have a detail that makes them truly special: the sauce, the unte, the grace of the ajooil accompanied by two or three secret ingredients that the owner, Antonio López, refuses to reveal.
Casa Juanico 3.9 Speciality: Ham with jets. It consists of hard egg wrapped with cheese and cooked ham. All this is bounced and fried in hot oil. This caloric delight (yes, nothing is perfect) has made of Casa Juanico (Plaza St. Cross, 21) an indispensable. It is already years old: it was created as an official cover of Aragon at the Universal Exhibition of Seville in 1992. Of course more years is this establishment, which opened its doors in 1929 and remains a reference of the tapestry in Zaragoza.
The Lince 3.8 Speciality: Montadito Guardia Civil. This is a small amount of salted-matured sardines combined with tomato, pepper and pickle. It is the classic of a classic, the Lince (Plaza St. Marta, s / n). We're talking about a tavern that's already turned 45 since it opened its doors. .

It has no fame, or at least it's not the one that makes the most noise, but Zaragoza is one of the best Spanish localities to go away from tapas. Common and different, these are some of the best tapas and spikes typical of the Aragonese capital.

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