Chasen’s Personal Blog

A few more Seville shoutouts:

Our first salmorejo was at Taberna Águilas (photos 1–2).

Dinner at ConTenedor (photos 3–5) was delicious.

We visited El Librero (photo 6) after la Catedral.

El Rinconcillo (photos 7–9) is the oldest bar, 1670!

I loved the zucchini noodles at Casa Paco (photo 10).

Plate of juicy, ripe tomato chunks generously seasoned with coarse salt, dried herbs, and drizzled with olive oil, enhancing the vibrant red color and fresh texture of the tomatoes. Bowl of creamy orange salmorejo garnished with finely chopped cured ham and slices of hard-boiled egg, offering a rich, velvety texture and savory toppings. Artful plating of a sunny-side-up egg atop a bed of savory crumble, roasted peppers, pickled onions, and a zigzag of creamy sauce, showcasing a colorful and textural contrast. Dish of rigatoni pasta in a tomato-based sauce, topped with tender slices of braised pork and sprinkled with fresh scallions, emphasizing the hearty and comforting appeal. Seared duck medallion stacked over a bed of grains and creamy purée, topped with purple microgreens and finished with a glossy reduction, blending rustic and refined elements. Eclectic spread of Spanish tapas on rustic dishware, including grilled artichokes with herbs, piquillo peppers with onions in olive oil, and a potato and tomato dish, offering a colorful and inviting sampler. Street-level view of the historic El Rinconcillo restaurant with its green sign, tiled facade, and crowd of people waiting to enter, conveying the popularity and old-world charm of the establishment. Bustling bar interior of El Rinconcillo with hanging jamón, ornate tiled walls, wood details, and patrons enjoying drinks, capturing the traditional Andalusian atmosphere. Platter of steamed black mussels arranged in a circular pattern, centered around a wedge of lemon, served on a bed of greens, highlighting the fresh and briny appeal of the seafood. Bowl of spiralized zucchini noodles topped with cherry tomatoes, crushed nuts, dollops of sauce, and a whole burrata, offering a vibrant and refreshing presentation of a modern Mediterranean dish.