"Stuff I Eat," the inaugural issue - Chipirones en su tinta con arroz

“Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.”

There's no one wiser than celebrity chef/world traveler/pithy quote machine/professional wise ass Anthony Bourdain, at least when it comes to the profundity of food and travel. He'll go anywhere and eat anything, no matter how shady the establishment, how raw the meat, how undead the fare.

I'm no foodie, but a girl's gotta eat. So I'm embarking on a a food adventure of my own. It's a challenge that really isn't a challenge at all: to try something new every week and write about it.

That pathogen-laden bottom feeder? Give me a hearty sidedish and a nearby bathroom and I'll try it. That foul cheese whose mold is spawning grandchildren mold of its own? I'll try it. That bulging, deep-red intestine casing stuffed with throwaway mammal parts? I'll try it.

Hungry yet?

But seriously, considering I have no idea what half of the food is on any given menu regardless of where I travel, it shouldn't be too hard to dominate this challenge. Food and culture are intricately linked, especially in Spain, so I figure it's wise to flavor my experience a bit.

So here goes nothing: "Stuff I Eat," the inaugural issue. 

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Name: Chipirones en su tinta con arroz

Translation: European squid in ink with rice

So what is it exactly? It's squid - full-bodied or sliced into rings - served with rice in an ink sauce flavored with garlic, onion, peppers, tomatoes, fish/chicken stock, etc. The fixings vary by the preparer, of course.

Where I ate it: In Don Benito, Spain, at a restaurant called "Cerveceria Gambrinus."

Before trying it, I was thinking...: "It kind of looks like the squid pooped on my rice." Then I wondered, "Do squid poop?"

Texture: Rubbery, gummy, as you might imagine. But it's not like I had to chomp mightily to get it down. I've eaten seafood in the past that pretty much exhausted my jaw. Fortunately, this wasn't like that. As for the ink sauce, it had the consistency of regular gravy.

Taste: Not a lot of it. It was supposed to be rich in garlic and onion, but it lacked a kick. The squid bodies themselves, which inside contained their tentacles, didn't have any notable flavor, either. It was a bit lifeless...pun intended?

Verdict: This dish has potential, and I would try it again without hesitation somewhere along the coast, where the squid is fresh and the preparation is a bit more inspired. 

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Until next time...
Un saludo,
Teresa