Classic Spanish sauce reminds me of a long-ago visit to Spain
A message from Peter Guarino caught my eye for two reasons. First, it is a new local food purveyor, and second, the food he currently purveys is Romesco sauce, an intriguing and complex sauce whose origins are in the seaside town of Tarragona in the Catalonian (or Catalunyan, as it is now spelled) region of eastern Spain. Tarragona is known for its Roman amphitheater by the sea, its remarkable double aqueduct and its beautiful cathedral.
A lifetime ago, my first husband and I went to Tarragona on what was to be a day trip from Barcelona, where in a café, we met another couple from the US with whom we had a lot in common. I worked at Swissair at the time; she was with Air India. My heritage is Austrian; she had been born there. Our husbands had both served in the US Navy. They were renting a house in Tarragona and invited us to spend a couple of nights. My strongest food memories are of the fig tree growing outside the kitchen door and of her gone-local cooking. I had my first, unforgettable tastes both of aïoli and of Romesco.
Traditionally, fishermen from that region would bring in their catch, sell off the best fish for maximum profit and then concoct a stew of what was left in Romesco sauce as a base. I’ve since tried my hand at both, and they turned out well. At heart, I am a from-scratch cook, but sometimes I am happy to be able to shortcut the process and serve a quality prepared product.
Peo’s Romesco sauce is very Boulder, being a product made from organic tomatoes, organic spices, organic olive oil, organic vinegar and nuts that are free of chemical pasteurization. Also, It is vegan-friendly, and this version his also gluten-, dairy- and GMO-free. Sometimes I think I’m the only person in Boulder with no food allergies or sensitivities, but avoiding GMO foods is one of my hot buttons.
Guarino recommends his complex sauce both for dipping and cooking. He calls it “the Queen of Spanish Sauces.” If you are intrigued, click here for Colorado stores that currently carry it.
Cross-posted to Culinary Colorado.