San Jacobos, Your New Favorite Snack

San Jacobos and Cordon Bleu
Source: Richard Lee
My friends know I adore tapas. I eat tapas with my family when I go back to the Philippines. It reminds me of my crazy trip to Barcelona in 2013. And, its flavor and personality makes it one of my top comfort foods. Today, I want to talk about one tapa in particular. It's called a San Jacobo, which can be eaten as either a tapa or an afternoon snack. It's composed of a slice of cheese sandwiched in between two slices of cooked ham. At this stage, it sounds boring piece of sadness. But, it is then breaded and fried, causing the snack to be beautifully crispy on the outside and deliciously melty on the inside. I'm getting sentimental just thinking about it. 

San Jacobos and Cordon Bleu
Source: Alpha
The San Jacobo is like Cordon Bleu's little brother. For those of you that don't know, Cordon Bleu is essentially the same thing but with an extra outer layer of chicken. But, honestly, there are so many variations of Cordon Bleu and San Jacobos that it's hard to distinguish the fine line that separates them. Variations can be made with other meats like beef or pork. Extra layers of serrano ham or prosciutto can be added. Moreover, the San Jacobo can be eaten with endless combinations of sauce and spices to improve the flavor. 

This post is going to have to be short. I have a lot on my plate right now (see what I did there?). But, I plan to do some major catching up on my blog posts and do some crazy changes to the blog itself within the next few weeks. Also, I just got back from my trip to Miami and plan to blog about all the great restaurants we ate at. Anyways, thanks for reading! :)

In case you're interested in making this dish for yourself, here are a few recipes:
1. Living de Tapas: Link
2. About Food: Link
3. Javi Recetas: Link

You can also watch a video (in Spanish) of someone making some San Jacobos here.

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