|Source: Richard Lee|
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.
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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