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Entretapas

Daniella Wagner

Photos: André Motta

Entretapas

The restaurant opened last November in Rio de Janeiro, has established a plan of benefits to students of the Instituto Cervantes. The idea is to offer those interested in the English language the opportunity to delve a little deeper into the country through the culinary tradition.

has provided an outreach program of English cuisine, through the Institute and Entretapas coordination with the aim of promoting knowledge of other areas of Spain and traditions through food. You are preparing a calendar of English wine tastings and other events that will help you know about this product so typical of Spain.

The restaurant's partners to English Antonio Alcaraz, born in Lorca, of the Autonomous Community of Murcia in southeastern Spain, and Brazil Jan Santos, born in Minas Gerais and raised in Rio de Janeiro, which is also the chef executive in charge of the menu.

Antonio, formed in Business Administration and Management, specializing in the commercial and marketing, worked in a multinational publishing group specializing in magazines and classified sites, and came to Brazil as general director of Latin American operations in 2001.

Jan, who worked in the area of \u200b\u200bBusiness Management from a Brazilian bank, met and fell in love with English cuisine when I did an MBA in Logistics and International Trade in Barcelona. When he returned to Brazil, decided to implement their research on the foods of Spain and regional differences.

The result of this union is apparent in Entretapas, an environment reference to Spain today, and provides a tour through the flavors from different parts of English territory, where traditional recipes are contemporary presentation.

According to Antonio, the proposal is to bring the public Entretapas carioca English cuisine in which perhaps is the most native of Spain, ie the covers.

"Tapas are now an icon representing the world of English cuisine ... Certainly, along with the gazpacho and paella are the hallmarks of our cooking outside. The covers are not a meal but rather a way of eating ... Many say, and we share, that tapas are a way of socializing, bringing together people around the food, sharing talks, experiences and food, "stresses .

He tells how he has been chosen the name of the restaurant, whose trademark is registered as a word junta: "Entretapas an idea of \u200b\u200bJan, is a word that represents the essence of tapas, the coexistence, sharing, being with friends .... Then we realized that there is a very popular song in Brazil that include that word, which helps everyone an easy way to remember the name of our restaurant ... "

Antonio pointed out that although it covers a different meaning in Portuguese, which is in English, knowledge of foreign cuisine, which is growing, does that easily identify what type of restaurant.

Since opened, the restaurant is having a receptive very positive: "What we like is to hear from our customers is that they get to feel the taste of Spain on our plates ... .. In addition our team is Brazilian professionals, whom Jan has trained in the preparation of our menu items to get the flavor of Spain is present in everything, "says Antonio.

Tuesday to Friday from 19h to 20h, is the happy hour in Entretapas. During that period, together with the combined wine by the glass or bleeding, is offered at no additional cost a skewer between the three there every day. "You could sum it pays the drink and get the lid ..."

's story covers

There are different versions about the origin of tapas and all date back several centuries.

Some places it at the time of Alfonso X, in the thirteenth century, who shall have been imposed as obligatory in the taverns where the soldiers ate, to prevent the effects of wine, which was taken alone, do too much damage. It is not known whether the soldiers stopped getting drunk, but what is certain is that went to eat better.

They are called caps because they usually consisted of a slice of bread, accompanied by ham, sausage or cheese, which was placed covering the jug of wine to prevent them falling insects.

A journey through English territory

Photo: Carolina Amorim

The menu is organized by type of cuisine . In the first part are in addition to inputs and salads, dishes made with ingredients produced on land, as pantumaca, omelette, dwell with ham, sausage, and dishes originating from the sea, like tigers mussel, brandade of cod, octopus "Galician. Then the chef Jan Santos puts us in the mouth water.

What is the origin of pantumaca and what is it?
The pantumaca is a typical Catalan dish. For its preparation, traditionally used the "peasant bread" or Castilian village bread. It is a bread with hard crust, which makes the crumbs are retained longer, cut the bread into slices and roasted a bit, they spend a bit of garlic and rub over cut and ripe tomato. Best for pantumaca are small and dark red. Finally, a few drops of extra virgin olive oil a good English. Does

omelette as it has arisen? Are there differences from one region to another? What regions is more typical?
The omelette along with the paella is one of the most representative dishes of English cuisine. There is much controversy about its origin but in the sixteenth century are notes made by the chef of kings Philip III and Philip IV. It is a dish that is widespread throughout Spain and has managed to become the national dish. The leading traditional egg, salt, olive oil and potatoes, many add onion. But in Spain today is used almost anything to make a tortilla. For example, in Palencia is prepared with tomato sauce, in Valencia with rice and ham.

What is the sausage?
is a sausage Navarro-Basque, a little thinner than the sausage, made of pork, bacon and bacon and seasoned with salt, pepper, garlic and sugar. The sausage, or txistorra in Basque, is eaten fried, grilled, or as sandwiches.

What are canapés?

Typical Basque cuisine, where we can find an impressive variety, known as sandwiches to all that is mounted on bread. In Entretapas, sandwiches are some proposals that we are continuously increasing in our letter. Some of the sandwiches that can be found today in our house are La Catalana, typical of Catalonia,

Photos: Carolina Amorim

a montadito of pantumaca with slices of ham, the Miniature Fried Egg, chorizo \u200b\u200bin white wine with onion and quail egg, or Sardina Mondadito marinated with caramelized onions, among others.


Tell us about the English tradition of counting the sticks of different categories that meets the client to collect ...
In Basque tapas bars, is very common this type of service, you will together with friends at the bar and while you're drinking, you're taking the sandwiches, also known as tapas in Euskera, which are set out in the bar, and once you ask for the bill, the waiter charged according to the sticks you have on your plate.

What are the spikes?
skewers are traditionally known as the sandwiches. The name comes perhaps from the habit of adding a stick so that the ingredients are together and can be eaten more easily. Both the spikes and the sandwiches are designed to be eaten directly by hand.

The letter also carries tables and more elaborate dishes that take longer to prepare, in addition to rice, served in dishes for two.
Yes, there are tables of English Manchego cheese and ham ... is a way for people to try some of the dishes that are English cheeses, hams, etc.. We also have a lamb roast at 75 degrees for 12 to 15 hours and a crispy suckling pig, made as in Segovia and a baked ham, baked with brandy and sherry and thyme ... Moreover, paella and rice complete our letter.

What brings seafood paella served in Entretapas?
serve different types of paella, the seafood is just one of them, because we have the black rice with squid and shrimp ... and the paella, which is considered as traditional and prepared with chicken, vegetables y conejo.Ya la paella de marisco lleva mejillones, calamares y gambas.

¿Y el arroz lorquino con pavo? Nos parece algo diferente para los brasileños. Cuéntanos un poco sobre este plato.
Es un típico arroz del Sudeste de España, de un pueblo llamado Lorca, ciudad natal de Antonio. Tradicionalmente se come en Navidad, en reuniones familiares y en las bodas.

Foto: Carolina Amorim

Finalmente tenemos los postres. ¿Cuáles son los preferidos por los brasileños?
De momento contamos con tres postres in our letter ... Both the Catalan cream cake and Santiago are the most typical of Catalonia and Galicia, respectively .... We also created a dessert that is based on the English nougat and nougat mousse with bitter chocolate heart ... all are equally delicious and chosen by our customers.

Do you have a wine list? What better wines accompany tapas?
In our letter, along with the English representatives of the Old World, we have signs of New World wines from Argentina, Chile and we're starting with Brazil. Tapas are always recommended for young wines or foster up to one year in barrel. Also, whites and champagnes are ideal companions. For our strongest dishes, a reserva or gran reserva is a gold brooch.

SERVICE:
Happy Hour Tuesday through Friday, from 19h to 20h. Dinner
20h to 00h, except Friday, Saturday
and Eve of public holidays, until 1am.
10% discount for students
Cervantes Institute in Rio de Janeiro
(upon presentation of proof of
students, for example, library card).

Entretapas
Rua Conde de Irajá, 115
Humaitá - Rio de Janeiro
Reservations (21) 2537-0673

Eat, eat
Laura Freitas

Yes, it is very easy to be happy: you just have to eat and travel.

on Friday used the magic formula and stayed with his mouth open
thanks to the best of our tapas and sangria city.

I know, English cuisine is much more, but how
deny that ham, paella, tortilla, gazpacho, olives, wine, chorizo \u200b\u200bI do travel with a Spain intensity of flavors and colors?

A good meal, no doubt, comforting us and fills the soul with joy, so, without fear of being happy, I returned to Entretapas.

The contemporary - mixing red and beautiful images -
we moved to Spain. Even the bathroom is elegant and modern (we all know that we women like gossip in the restrooms restaurants).

The main attraction of the bar-restaurant is the host
gentle and effective, but the variety and honesty of the kitchen are the icing on the cake
.