MEDITERRANEAN RESTAURANT MAYFAIR’S SHEPHERD MARKET
The thing about tapas dishes is that they change all of the time. In fact, there’s quite a competition among modern tapas chefs in places like Seville, where you might see Iberian pork cheeks with potato and mushroom foam, salmon tartare or royal spinach with nuts and bacon sliding their way onto tapas menus.
Here at El Pirata we Develop and Change our Tapas Dishes Too
Here at El Pirata we develop and change our tapas dishes too. One of the most recent additions has been the ‘sliders’ – mini-burgers, based on the American slyders first used with that odd spelling in the 345-strong White Castle restaurants across the US.
THE IBERIAN MINI-BURGER, AND THE CHORIZO AND QUAIL EGG MINI BUN
Quite why they were called slyders is open to debate. One suggestion is that being small – less than five centimetres across – they slide down your throat easily. Less mundane is that staff in white paper hats and aprons would put your mini-burger on a porcelain plate and slide it down a metal bar to you, with a whoosh.
Unique Tapas – Chorizo and Quail Egg Mini Bun
At El Pirata, we serve them by hand – no sliding here – and there are two types: the Iberian mini-burger, and the chorizo and quail egg mini bun. They’re real favourites with kids.
