Caldo Gallego
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Caldo Gallego (basically, Galician Stew) is a childhood favorite of the Grub Blogger. If I weren’t eating at home or at a Chinese restaurant, I was chowing down at La Tacita de Oro on the Upper West Side of Manhattan. They specialized in comida china-criolla. Everyone who worked there was Chinese, but you ordered in English, and they yelled into a microphone down to the basement kitchen in Spanish. A totally normal place for me as a kid, but pretty wild thinking back on it. Apparently, there had been a steady stream of Chinese immigrants to Cuba over the years, and many fled Fidel’s revolution for the States to continue their journey as entrepreneurial migrants. La Tacita had two sides to their menu. One with classic, Chinese fare and the other with Cuban food. Every once in a while they would have caldo gallego as a special, and I loved it. Ate it right up through high school, until, sadly, they went out of business. The broth was slight thick, with small pieces of some sort of pork, delicious bits of chorizo, potatoes, a few white beans and something green. Read more…
