Susan’s ‘romance’ with Spain

Every time the moneyed Pinoys plan on a trip to Europe, they automatically think about going to Italy or France. "We hardly consider Spain," laments Travel Time host/producer Susan Calo Medina, who strongly feels that we should trace our links to Mother Spain.

This coming Monday, Dec. 8, Susan’s Travel Time on Channel 23 will start airing its five-part feature on Spain (arranged by Tour España and via Air France). This is Susan’s second trip to Spain and the country, according to her, has so much more to offer this time compared to her last visit there more than a decade ago.

What’s unchanging, she says, is the warmth of the Spaniards, their friendliness and hospitality. "They’re warmer toward Pinoys," insists Susan.

The Philippines and Spain, of course, have a lot of similarities especially in terms of culture, religion and other practices. "The siesta which we inherited from them, I noticed, isn’t being practiced that much in Spain anymore," volunteers Susan.

"But the food of both countries is still practically the same," she claims. It is at this point in our conversation that Susan and I decided to compare the Spanish dishes served in restaurants here in the Philippines and in most Pinoy homes and the food they eat in Spain.

Take Paella, for example. Susan claims that the Paella of both countries is the same – except for the fact "na mas malasa ang paella dito sa atin." Our Paella here, she observes, has a stronger taste and definitely spicier. Susan notes that the Paella in Spain are the same as that served in Alba’s and in Casa Armas. Minggoy’s? "I think the Paella there has already been Filipinized," offers Susan.

The Pochero/Cocido here and in Spain, Susan insists are the same – with the Chorizo, chickpeas and all those vegetables." In Spain, they also put tomato sauce in their Pochero – "but on the side."

The Torta, of course, has a lot of variations in every kitchen both here and in Spain. "But basically, pareho lang tayo ng kinakain na torta," comments Susan.

When it comes to sweetmeats, everything is practically the same between the Philippines and Spain, so swears Susan. The Ensaimada is the same – except for a slight difference. "Kasi ang Ensaimada du’n is just plain sweet bread. It’s just raised bread with margarine," she point out. Our Ensaimadas, of course, are richer – buttery and with plenty of Queso de bola.

Susan insists that the best ensaimadas in the Philippines are those made in the native Pampanga province of her husband Johnny. I had a little argument with her over that one since I believe that the best ensaimadas here are from Malolos, which is near my father’s Bulacan hometown. "No," Susan says forcefully, "there can’t be anything better than those old-fashioned Ensaimadas that my son Mark makes." End of argument.

The Turrones in Spain, so Susan points out, is the ancestor of the Turrones that they still make in Sta. Rita, Pampanga. Although almost the same, Susan notes that the Turrones in Spain are "mas matigas – with almonds – and, yes, mas masarap." She’s just being honest with her opinion there.

And there are Yemas in Spain called "Yemas de Sta. Teresa" (yes, they’re found in Avila) that Susan swears are "to die for." The Yemas in Spain are more buttery – "at walang lansa ‘yung eggs." Susan, however, adds that the Yemas here in the Philippines – especially in Pampanga – are not really far behind in taste compared to those in Spain. The basic difference between the Yemas there and the Yemas here is that the Philippine Yema has dayap in it.

And no, the Chorizos in Spain are not only found in Bilbao. "Each place has its own Chorizo!" Susan cries out.

But the Jamon Serrano is the same here and in Spain – although, like here, there are expectedly a wide variety of hams there. One of the best, she volunteers, is Jamon Iberico, which only uses black-footer Iberico pigs that are fed a strictly acorn diet. "Very creamy at malinamnam ang taba," she gushes.

The Rolls Royce of hams in Spain, however, is the Jamon Jabugo. This type of ham also uses Iberico pigs, but is prepared differently. Unlike the Jamon Iberico, which may be found in practically all deli outlets all over Spain, the Jamon Jabugo is sold only in specialty stores – and definitely a lot more expensive. The Jabugo ham, Susan professes, is not salty – but more on the "manamis-namis side."

Her recent 12-day visit to Spain undeniably increased her knowledge of Spanish foods and improved her Castillan vocabulary. ("I promise I will take up Spanish language classes again!")

And with all that eating of Spanish dishes and sweets, no doubt, she also expanded her waistline.