Life Lesson #2: Take a leap of faith.

           Our waiter rattled off a list of dishes we could choose to order. I understood most of the names, but there was one I simply could not translate to myself: carrilleras. I beckoned my professor over and asked if he knew what it was. He gave the students on either side of me a shifty look, leaned down, and whispered in my ear, “I don’t want to say what it is out loud. Everyone will probably think it’s gross.”

            “You can tell me,” I replied, but he said he wouldn’t until after I’d eaten it. My curiosity piqued, I boldly told our waiter I wanted the carrilleras. As he left, the student on my right asked me what I’d just ordered. When I told her I wasn’t quite sure, she goggled at me and said, “So you’re eating something without even knowing what it is?”

            “Yep,” I replied cheerfully.

            Twenty minutes later, my carrilleras arrived. Four lumps of meat lay on the plate, drenched in a rich brown sauce. I admit I felt a slight sense of foreboding as I poked the meat with my fork. Flakes of it instantly slid from the chunk, a good sign. I took a bite, and the most wonderfully tender meat I’d ever tasted touched my tongue. It seemed to melt away as soon as it reached my mouth. Within five minutes, an entire chunk was gone, and everyone in my area of the table had tasted the delicious meat.

Beef carrilleras, Madrid

            As I started on the second chunk, my professor wandered over and asked if I liked the carrilleras. I said yes and asked if he’d tell me what they were now. His grin grew even wider and he said, loudly so that the whole table could hear, “Cow’s cheeks.” Everyone at my end of the table, including me, laughed and we went right on eating them.

            The carrilleras contained an important lesson. I had no clue what they were, and I wanted to find out, so I tried them. They turned out to be one of my favorite dishes in Spain. I might not have wanted to try them had I known what they were before I ate them. The carrilleras showed me that sometimes, asking no questions and taking a leap of faith can lead you to some wonderful food indeed.

Life Lesson #1: Never underestimate simplicity.

            I couldn’t believe my eyes. Plate after plate of food was coming to my group’s table. Big halos of light, flaky bread and triangles of manchego cheese. Bowls of bright green Spanish olives mixed with translucent cocktail onions and tiny pickles. Fried eggs and potatoes, rich pulled meat, fried eggplant rounds, grilled asparagus stalks. I had never seen so much food in one place, not even at a full-blown Chinese dinner. I took a little bit of everything; it was all delicious, all wonderfully flavorful.

My host mom's version of ensalada mixta.

            But the thing I came back for the most seconds of wasn’t the potatoes or the olives. It was the ensalada mixta. This term, as I learned over the course of my trip, is a catchphrase for basically any kind of cold salad. The one at La Taberna Toscana was made of sliced tomatoes and white onions, soaked in olive oil and white wine vinegar. A simple dish, but one that made my tastebuds dance. The blend of the tomatoes’ sweetness and the onions’ tang was just perfect. I must’ve eaten five helpings of that little salad.

           I had several more encounters with ensalada mixta during my five weeks in Spain. There were many variations, ranging from basic lettuce-and-tomato dishes to full-blown concoctions of corn, tuna, and fine Spanish olives. But, every single one was delightfully, beautifully simple. Usually an ensalada mixta had no more than six ingredients, and I didn’t encounter salad dressing once in those five weeks. “Dressing” consisted of olive oil, white wine vinegar, and salt. And to make it even better, every vegetable used was as fresh as if it had just been picked from someone’s garden that day.

           I have good memories of many Spanish dishes, of varying levels of complexity. But ensalada mixta is one I remember most fondly. They are modest dishes, but behind that unassuming nature hides an explosion of flavors and freshness. Ensalada mixta is living proof that sometimes, the simplest things can bring the greatest delights.