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Guesthouse Hostal la Barraca, Valencia, Spain - dequsyjeme.ml

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Vicente Blasco Ibanez: The Holding (La Barraca)

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La barraca / The shack or The Hut (Spanish Edition)

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Are you Spanish? I came with what you would call an NGO nowadays, back then they called it social aid.


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When my two year contract expired I decided to stay. I had always dreamed of owning a restaurant and when the opportunity arrived I left my job and took over an eatery called La Barraca Valenciana. We were the first theater restaurant when we were in zone 4. That's where our paella became famous. Rodrigo : Based on the nature of our food and our customers I was convinced that we would fit perfectly in Antigua and that we could appeal to a wider audience.

We created the name Paellas La Barraca so that people, especially our customers from the capital, recognized the restaurant as a member of the same family and are guaranteed to find the same quality. DA : The competition of over restaurants in Antigua obviously didn't scare you.


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  • Don Pepe : I consider that rather an advantage. Antigua is establishing itself as a place where you go to dine. That's fantastic. Many people don't come for a trip, they come to eat.


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    • There's an amazing array of options for diners in a very small area, and in addition, the price level is more affordable than in the capital. Also, most restaurants in Antigua are signature restaurants that serve you well because they want you to come back. Rodrigo : Granted, there's a lot of competition but our concept is unique.

      Restaurante La Barraca, Toledo

      What's more, we are very flexible, at least in terms of Spanish food, if it's not on the menu we'll gladly cook it for you all the same. DA : There have been several examples of unsuccessful Spanish restaurants in Antigua. What are the reasons in your opinion? Don Pepe : One important feature of Spanish restaurants is the use of high-end products such as olive oil, shrimp and many more, that are rather expensive.

      We are fortunate that we can buy in considerable volumes with La Barraca in Guatemala City and that allows us to keep prices affordable. In addition, we offer a broad range of paella to fit different occasions and budgets. DA : With over 40 years in business you arguably grew up in your father's restaurant. Rodrigo : I got involved in the kitchen from a young age and studied to become a chef later on. The new restaurant in Antigua gave me the opportunity to bring in some of my own ideas and modernize the concept. I expanded the paella menu creating different options, some more elegant and others rather traditional.

      The first category, for example, includes the Paella de la Reina that we can customize with seafood, meat, black rice etc. We have also added tapas and other popular dishes to the menu. To sum up, we offer traditional Spanish cuisine but our specialty is paella.

      "barraca" in English

      Rodrigo : It's rather comparable with barbecue in Guatemala, we have it especially on Sundays in a family circle, regardless of the region. Don Pepe : There are 50 million people in Spain and 50 million different ways to make paella.

      Of course everyone will tell you that theirs is the best. If you live near the coast seafood will be predominant, while in central parts of Spain you'll find that paella is made with rabbit, chicken etc.