Hamburgesas Caseras de Ternera de Salamanca: Hamburger patties, French fries and a side salad is a common dinner plate here in Spain.
Filete de Ternera, Huevos Fritos, Patatas Fritas y Tomate Natural: Steak, fried eggs, French fries and tomatoes make for a pretty typical dinner plate here in Salamanca. This was one of the few times we didn’t have tapas for dinner!
Jamon empanada: For €1.50 at a little market by campus you can buy an empanada that has jamon, queso and cebolla (onion).
Hornazo empanada: La Tahona de Abuela is a pastry shop in the center of town that has a variety of empanadas and pastries. The Hornazo empanada is the traditional empanada of Salamanca with an assortment of hams and cheese. The cashier says you’re supposed to enjoy it with a cold beer!
Bocadillos: Here are two examples of popular and common tapas around Salamanca:
A kabob bocadillo and a BBQ pork bocadillo. A bocadillo is a sandwich and typically they are normal sized, but on the tapa menu they are going to be mini.
Accompanying these two tapas is a sangria. No meal is complete without it! ALSO, this meal cost €3.40…perfecto!
Helado: Now here is one my absolute favorite foods in Spain…the HELADO! There’s a place in Plaza Mayor that always has a line, and that’s the Heladeria. The ice cream is incredible…it’s more milky than regular ice cream. My favorite flavors are the Stracciatella and Vanilla. Yum!
Bread with yummy spread: This kind of tapa is pretty common around Salamanca: bread with a type of spread or cheese. This tapa is from a popular place amongst students from the University of Salamanca, called Mandala. This cafe is steps away from one of the main campus buildings. This is bread with an artichoke-type dip spread with sweet nuts sprinkled on.
Empanada: Here is an empanada I got at the Mercado de San Miguel in Madrid. Mercado de San Miguel is a beautiful, open-air market that has all kinds of tapas. I couldn’t resist this one stand with empanadas filled with all kinds of meats. This one was filled with pork, and this is a very popular staple here in Spain.
Francesinha â Pateo: When we went to Portugal for the weekend I tried a Francesinha â Pateo. This is a ham, steak and cheese sandwich with an egg on top. The sandwich is served on top of a sauce made of beer and tomato. Just like all of those aforementioned ingredients, it was delicious!
Pollo con papas fritas y ensalada: We went out to eat in Madrid, Spain at a meat market type restaurant. On the menu this was called “chicken with garnish.” Turns out the “garnish” is a salad and french fries! Odd combination but this was the absolute best chicken I have ever in my life.
Sangria: As everyone knows Spain is known for their amazing Sangria. Many places sell it by the pitcher. This was the first of many glasses!
Seafood Paella: Traditional Spanish rice dish prepared in our cooking class at Vida & Comida by Chef Oscar.
Chocolate and Churros: This is a popular breakfast dish among the people in Salamanca. I was a bit disappointed because the churros we are used to are covered in sugar and cinnamon. We also assumed the chocolate would be rich, melted milk chocolate. It turned out to be chocolate pudding but who can complain about any form of chocolate! It was still a nice treat, just not exactly what we had expected.
Chicken Tikka Masala: Taking a jump back to London. Some people claim some of the best Indian food they have had has been in London. We tested this theory and I agree!
Three Babes Abroad 
Very nice, Katie. Sangria will complement almost any Spanish dish. Or, maybe by itself can brighten our mood.
Waiting for your next blog.
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Here’s a traditional Mexican recipe in Spanish (www.recetasgratis.net) for Champurrado, what many in the SW USA are accustomed to with their churros. This traditional recipe calls for, amongst several others, a bit of vanilla, corn flour to thicken it, unsweet chocolate and “piloncillo”, the cone-shaped hard brown sugar. Traditionally served in Mexico alongside the other traditionsl dish of Tamales:
12 Taza de Agua, dividida
3 Rama de Canela
1,5 Taza de Masa de Harina de maíz
1,5 Taza de Azúcar moreno o 2 conos grandes de 6 onzas de piloncillo (azúcar moreno mexicano)
29,5 Mililitros de Chocolate para hornear sin endulzar (mitad de una barra 2 onz.)
2 Cucharadita de Extracto de Vainilla
Pasos para preparar Champurrado tradicional mexicano
Combina 8 tazas de agua y canela en una olla grande, Ponla a hervir.
Vierte el resto del agua y de la harina en una licuadora y tápala.
Licúa hasta que quede homogénea. Pasa la mezcla por un colardor fino vertiéndola en la olla que contiene el agua con la canela.
Deja que hierva. Reduce el fuego al nivel más bajo, cocina revolviendo constantemente con un batidor manual de alambre durante 6 o 7 minutos o hasta que la mezcla se espese.
Añade el azúcar, el chocolate y el extracto de vainilla. Cocina, revolviendo frecuentemente durante 4 o 5 minutos o hasta que el chocolate esté derretido y los sabores se hayan combinado.
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