week two back home

 Week two began with dinner with Helena at Dos de Mayo.  At a favorite old time traditional tapas Bar. Great atmosphere. Good food and service. Our first dinner of the season with Helena but not the last. Photo of Phil and Helena at the end of the post. She's like our surrogate granddaughter. We enjoy her company and she seems to enjoy ours. We look forward to meeting her family in January when they come for a visit. 

For those who may have wondered about the Salpicón (de mariscos) from last night. Here is the Wikipedia info:

Salpicon (Spanish: salpicón, meaning "hodgepodge" or "medley"; Portuguese: salpicão) is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. There are different versions found in Spanish and the broader Latin American cuisine and Filipino cuisine. A salpicon is sometimes used as stuffing.

In Mexican cuisine and Central American cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. The mixture is commonly served on tostadas, tacos or as a filling of poblano peppers. In Honduras, rabbit meat is used.

In Colombian cuisine, salpicón is a fruit cocktail beverage made with a base of watermelon and/or orange juice, which gives it its bright red color, and soda water.

In Filipino cuisine, it is known specifically as "beef salpicao" (or rarely, "beef salpicado") and is made from seared or stir-fried tender cubes or thin strips of beef in oil, salt, black pepper, and characteristically, minced garlic. A sauce is then added, usually made from soy sauce, butter, and sugar (also Worcestershire sauce or oyster sauce). It is eaten with rice. It is also known as salpicado de solomillo in Philippine Spanish.

And more news about our city. Mixed bag of course. I would rather we flew under the radar. However it is still an honor.  Photo was from today on our walk to meet four friends for lunch. 

Travel + Leisure’s Top 15 European Cities 2025:

1st – Florence (Italy): 90.08 points

2nd – Sevilla (Spain): 89.49 points

3rd – Granada (Spain): 89.48 points

4th – Istanbul (Turkey): 89.47 points

5th – Rome (Italy): 88.91 points

6th – Siena (Italy): 88.33 points

7th – Porto (Portugal): 88.24 points

8th – Madrid (Spain): 88.02 points

9th – Lisbon (Portugal): 87.44 points

10th – Lyon (France): 87.43 points

11th – Prague (Czech Republic): 87.38 points

12th – Salzburg (Austria): 87.30 points

13th – Cordoba (Spain): 87.22 points

14th – Athens (Greece): 86.69 points

15th – Aix-en-Provence (France): 86.60 points

Then Tuesday we met Janet & Mike, Cathy and Kathy for lunch today at Catalina La Barra in Plaza Alfalfa. On the way home we rescued two lost folks from Ireland and walked them to their hard to find hotel. It was only a few minutes away but hard to describe how to get there. After we got them to their location we had a drink with them and then came back home. Phil has class tonight so when he finishes at 9:30 we will dine at home. (GASP!)

Wednesday night we caught up with Vincent who runs one of closest regular dining establishments. The low temperature cooked beef rib was giant so we couldn't completely finish it. But we went with old favorites in the anchovies and the burrata salad as well as tuna tataki. If you are looking for this place, it's on Calle Harinas.

Thursday night we grabbed pizza at Ditaly and then on Friday we went to Costco so we have been dining at home.  Friday rotisserie chicken and salad. Saturday  it was salmon, empanadas,  and salad with a mille feuille dessert we purchased but was pretty darn good.... meanwhile we went to MITO mid day to see Helena. It was over 90* so we took the side streets and then came home along Plaza Nueva.... not many folks out- 

tomorrow - day fourteen of our season in Sevilla we will start with bagels and lox and dine on left overs. from various meals. So here we are with ordinary life. The upcoming week brings La Brunilda, and AMARA and likely Petit Comite...  so stay tuned for more food and fun in Sevilla... it cools off next week - now that we are fully into October...