are not really 80 dishes but some cooking tips and recipes from the world we have learned out there and not want to forget. This year we have eaten or dined at over 500 restaurants where we test all sorts of things. Unfortunately we can never do is bring you the best chef in the world. We met in Kyoto, ancient capital of Imperial Japan. There in the basement of a mall, a restaurant with only four tables. Although it was empty, we prefer to sit on the bar to see how prepared the sushi. We only had a problem. The menu was in Japanese, our friend spoke no English and had no hand no draw pictures or dish, so the Ferran Adrià Japan had to improvise. Without saying anything, but still smiling, began to roll maki and rolls with so many ingredients that it was impossible to distinguish what we eat. To top it off, the adorned with a black and a white sauce, soy caramelized and Japanese mayonnaise. Pure ecstasy. We had never eaten anything like that and never again feel the same. Culinary orgasm, and female.
ideas or recipes that you listed below are not as amazing as we tested that day, but at least they are easy to prepare at home. Others, too complicated or impossible to find ingredients in Barcelona, \u200b\u200bwe the jump. Which are also directly rather forget. About tastes there is nothing in writing and we will not be the first to do it!
Beef Tenderloin
a lo Pobre (Chile): caramelized onions, fried eggs and fried potatoes to accompany a steak or tuna. Chile's national dish. As simple as well. Frito
Tataki (Tokyo, Japan): thickness of tuna steak coated in sesame and fried in hot oil for a few seconds. Hot and crispy outside, raw and cold inside: the best we've tested in the whole trip. And the place to not miss the bar where Tarantino shot the famous scene from Kill Bill: Umma Thurman against Ninjas 70.
Egg Salad (Hiroshima, Japan): green salad tossed with chopped bacon fried in its own oil, goat cheese, some carrots and a little fried egg made and broken on top. Too good to be a salad! Lettuce
the stone (Nepal) in Kathmandu, to accompany the meat to the stone, add large leaves of lettuce, which also make the grid. Almost as tasty as the steak. Lasagna
Bol (Lijiang, China): lasagna prepared and presented in a deep bowl. To plunge the spoon, mix the different layers, without dismantling as always. In addition, the town of Lijiang with creeks, bridges, red lights is without doubt the most beautiful in the world. And on top without tourists!
Frutti de Mare Spaghetti with cream (Cairns, Australia): pasta with seafood sauce but instead of having a base oil, wine or tomato, it is with cream. Of seafood can be good or just tuna, canned mussels and clams. Check them out for the birthday of Bethlehem in Australia. It is prepared in 5 minutes and gives the stick.
Cheese Corn Cob (Peru): it sounds so weird to not feel like prove, but it is delicious. Cob roasted on the grill and accompanied by a piece of cheese. In New Zealand we tested the hot water boiled in a geyser. Spectacular!
Tuna Tostada with Cheese Gratin (Cuzco, Peru): there seems a great discovery but for us it was. Toasted bread with canned tuna on top, baked au gratin with cheese on top. Star of a sandwich bar in Cuzco famous as a meeting place for backpackers. Assorted
Makis (Japan): The biggest surprise in Japan were the rolls with cheese, but the maki with tuna and mayonnaise can be a hit when they reach Europe. Other ideas that we brought for the Red or innovate are Kynoto Sushi maki pickled mussels, anchovies, anchovies or bacon and cheese.
fried rice with squid (Bangkok, Thailand): boiled rice and fried in a wok with oil, some garlic, tomato, some lettuce and squid. A little lemon juice over and in a minute you have a better than good paella. It took a whopping half a euro to a street vendor on Sukhumvit 11. Nachos
tuna pasta (Veracruz, Mexico): the usual nachos served with a paste made with tuna, tomato sauce, olives and chopped onion, a little mayonnaise and cheese to a ladito. The best food in all of Mexico, near the sea, with in-laws and a beer first.
fried bacon wrapped shrimp (Veracruz, Mexico): the only restaurant we keep two "recipes." Boiled shrimp wrapped in a strip of fried bacon. Great!
Quesadillas (Mexico): a dish of Mexico and well-known but we can not aim. Cheese baked in clay pots with mushrooms or chorizo.
Huevos Rancheros (Mexico): fried eggs with tomato sauce and melted cheese on top, served on a couple of toasts. In Mexico they add beans or beans but they are required to lick your fingers. Ideal for hangovers.
Chelada and Michel (Mexico): The Discovery trip, much better than a clear and cooler yet. Beer, with a couple of ice cubes, lemon juice and coarse salt on the rim of a glass (half a lemon to scrub before you dump the glass to the salt paste.) And for males, the Michel, the same but adding Perrys sauce, black pepper and tabasco.
Sangria "Express" (Antigua, Guatemala): red wine, ice, minced, lemon juice and sugar. In Puno, Lake Titicaca in Peru, smallish pieces add any fruit you have on hand.
Bread with chocolate barbecue (Namibia): discovery of Bethlehem after all barbecue for Africa. Place a slice of bread in coals with a few pieces of chocolate on top. When they start to fall apart, the gaskets with a knife and is better than Nutella!
Bikini on the barbecue (South Africa): Afrikaners, authentic barbecue experts, before the meat, put under his belt a couple of English bread sandwiches with tomato and cheese made in the same grill. The most savage of preparing a bikini!
Pizza on the barbecue (Namibia): another invention of ours. Made frozen pizza on the barbecue. When you have a time on the grill, fold it like a calzone and tour a couple of times. Im-pressive! Fish with garlic
(Gili Meno Island, Indonesia): grilled fish made with sauce, chopped garlic and olive oil on top. With the same sauce can water boiled rice as an accompaniment. The restaurant where we tried Turanga Yaya will always be a myth for us.
Aussie Chips (Australia): the famous fries Australian Outback chain. Fried potatoes mixed with chopped bacon and scorched and melted cheese on top.
ideas or recipes that you listed below are not as amazing as we tested that day, but at least they are easy to prepare at home. Others, too complicated or impossible to find ingredients in Barcelona, \u200b\u200bwe the jump. Which are also directly rather forget. About tastes there is nothing in writing and we will not be the first to do it!
Beef Tenderloin
a lo Pobre (Chile): caramelized onions, fried eggs and fried potatoes to accompany a steak or tuna. Chile's national dish. As simple as well. Frito
Tataki (Tokyo, Japan): thickness of tuna steak coated in sesame and fried in hot oil for a few seconds. Hot and crispy outside, raw and cold inside: the best we've tested in the whole trip. And the place to not miss the bar where Tarantino shot the famous scene from Kill Bill: Umma Thurman against Ninjas 70.
Egg Salad (Hiroshima, Japan): green salad tossed with chopped bacon fried in its own oil, goat cheese, some carrots and a little fried egg made and broken on top. Too good to be a salad! Lettuce
the stone (Nepal) in Kathmandu, to accompany the meat to the stone, add large leaves of lettuce, which also make the grid. Almost as tasty as the steak. Lasagna
Bol (Lijiang, China): lasagna prepared and presented in a deep bowl. To plunge the spoon, mix the different layers, without dismantling as always. In addition, the town of Lijiang with creeks, bridges, red lights is without doubt the most beautiful in the world. And on top without tourists!
Frutti de Mare Spaghetti with cream (Cairns, Australia): pasta with seafood sauce but instead of having a base oil, wine or tomato, it is with cream. Of seafood can be good or just tuna, canned mussels and clams. Check them out for the birthday of Bethlehem in Australia. It is prepared in 5 minutes and gives the stick.
Cheese Corn Cob (Peru): it sounds so weird to not feel like prove, but it is delicious. Cob roasted on the grill and accompanied by a piece of cheese. In New Zealand we tested the hot water boiled in a geyser. Spectacular!
Tuna Tostada with Cheese Gratin (Cuzco, Peru): there seems a great discovery but for us it was. Toasted bread with canned tuna on top, baked au gratin with cheese on top. Star of a sandwich bar in Cuzco famous as a meeting place for backpackers. Assorted
Makis (Japan): The biggest surprise in Japan were the rolls with cheese, but the maki with tuna and mayonnaise can be a hit when they reach Europe. Other ideas that we brought for the Red or innovate are Kynoto Sushi maki pickled mussels, anchovies, anchovies or bacon and cheese.
fried rice with squid (Bangkok, Thailand): boiled rice and fried in a wok with oil, some garlic, tomato, some lettuce and squid. A little lemon juice over and in a minute you have a better than good paella. It took a whopping half a euro to a street vendor on Sukhumvit 11. Nachos
tuna pasta (Veracruz, Mexico): the usual nachos served with a paste made with tuna, tomato sauce, olives and chopped onion, a little mayonnaise and cheese to a ladito. The best food in all of Mexico, near the sea, with in-laws and a beer first.
fried bacon wrapped shrimp (Veracruz, Mexico): the only restaurant we keep two "recipes." Boiled shrimp wrapped in a strip of fried bacon. Great!
Quesadillas (Mexico): a dish of Mexico and well-known but we can not aim. Cheese baked in clay pots with mushrooms or chorizo.
Huevos Rancheros (Mexico): fried eggs with tomato sauce and melted cheese on top, served on a couple of toasts. In Mexico they add beans or beans but they are required to lick your fingers. Ideal for hangovers.
Chelada and Michel (Mexico): The Discovery trip, much better than a clear and cooler yet. Beer, with a couple of ice cubes, lemon juice and coarse salt on the rim of a glass (half a lemon to scrub before you dump the glass to the salt paste.) And for males, the Michel, the same but adding Perrys sauce, black pepper and tabasco.
Sangria "Express" (Antigua, Guatemala): red wine, ice, minced, lemon juice and sugar. In Puno, Lake Titicaca in Peru, smallish pieces add any fruit you have on hand.
Bread with chocolate barbecue (Namibia): discovery of Bethlehem after all barbecue for Africa. Place a slice of bread in coals with a few pieces of chocolate on top. When they start to fall apart, the gaskets with a knife and is better than Nutella!
Bikini on the barbecue (South Africa): Afrikaners, authentic barbecue experts, before the meat, put under his belt a couple of English bread sandwiches with tomato and cheese made in the same grill. The most savage of preparing a bikini!
Pizza on the barbecue (Namibia): another invention of ours. Made frozen pizza on the barbecue. When you have a time on the grill, fold it like a calzone and tour a couple of times. Im-pressive! Fish with garlic
(Gili Meno Island, Indonesia): grilled fish made with sauce, chopped garlic and olive oil on top. With the same sauce can water boiled rice as an accompaniment. The restaurant where we tried Turanga Yaya will always be a myth for us.
Aussie Chips (Australia): the famous fries Australian Outback chain. Fried potatoes mixed with chopped bacon and scorched and melted cheese on top.
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