TAPEO and Daniel Rueda

May 3, 2017
After four hours of walking, from 9 am to 1 pm, we finally made a much needed stop. I was both exhausted and starving.
This would be lunch.
Cynthia brought us to TAPEO and Daniel Rueda where she reserved us the small dining area at the far end of the restaurant.

Daniel Rueda is the chef behind this modern tapas restaurant.

Paul Chuatico and Dra. Carla Chuatico

I liked the hen that’s why I took this photo.

Cynthia pre-ordered for us.

I found the prices on the menu very reasonable.

We were never served tap water, always bottled water.

The first tapa served to us was pan de tomate. It’s bread with crushed tomatoes on top.

Beef tapas

The waiter is from Tiaong, Quezon. He’s been living in Spain for 5 years.
Kahit saang sulok ng mundo merong Pilipino.

Potato croquetas, a fried breaded mashed potato roll

Esparragos fritos. Among all the tapas they served us, this fried asparagus was my favorite but we were not allowed to have a second serving because more food daw was coming. I think the dip was chimichurri.

Boquerones fritos (The fried anchovies was good).

Napansin ko laging may talong sa mga dishes namin ever since we arrived here in Barcelona. Mahilig pala sa talong itong mga Espanyol. Sa kanila pala natin namana ang hilig nating mga Pilipino sa talong.

Berenjas Fritas con miel de cana (Fried talong with honey)

Fideua negra (I only took a 1/5 spoonful of this squid ink noodles. I was hoping to have a traditional Spanish paella instead).

It’s very easy to cook fideua negra. It has less ingredients than paella.
You need of course noodles, maybe angel hair would do but break them into short strips like 1 or 2 inches, real fresh squid ink, fish stock, and seasoning.

They looked unhappy, sleepy or tired?

This grilled squid reminded of those days when Edmund and I were still magboyfriend. We discovered a barbeque place near the rotonda at the border of Espana Avenue in Sampaloc, Manila, E. Rodriquez Ave and Mayon Street in Quezon City. Starting at around 8 pm, several stalls grill bbq on the street. I no longer remember how we discovered that place. But we liked the grilled squid so much that we went back twice. We even brought a balikbayan guest to that street but she was clearly not amazed and I knew she felt out of place and awkward. Eating bbq on the sidewalk? Actually double date kami. She was the crush of L, Edmund’s basketball teammate. Hindi sila nagkatuluyan.

Huevos rotos (Broken eggs). One of my tour mates said, “Ay, pang breakfast”. Underneath the fried eggs are fried potatoes. They sprinkled some cheese on top of the eggs. Meron ding konting-konting chorizo.

According to Cynthia this is the finale or climax: sweet bread with bone marrow. It’s not really bread. I don’t know what this is. Bone marrow daw. Sabi nung mga kumain masarap daw. Yung mga hindi tumikim nakasimangot. I didn’t frown but I didn’t taste it either. They gave me a small piece but I pushed it on the side of my plate and didn’t touch it. I am matakaw but there are things that don’t appeal to me and do not make my taste buds curious.

TAPEO
Montcada, 29, 08003 Barcelona, Spain
+34 933 10 16 07
Ranked #108 of 9,441 Restaurants in Barcelona