La Dieta Mediterranea (The Mediterranean Diet)

If the sights and sounds of Spain can evoke a dangerous nostalgia, then the scent of cerveza and the taste of tapas are fatal. I knew I was right back at home as soon as I ate my first bite of tortilla espanola, a Spanish omelet made with cubed potatoes, complimented by a cold cana de cerveza and a handful of olives. Mornings have been spent deciding on what should compliment my cafe con leche: a tostada with olive oil and a rich tomato paste or the infallable chocolate croissant. Culinary decisions only get more difficult as the day passes and I fluctuate between a tall tinto de verano or a cold pitcher of sangria. Actual substinence comes from bocadillos or montaditos (baguettes only differentiated by size) filled with queso manchego, anchovies, or jamon serrano.