The interior design of El Espanol does not go overboard with themed memorabilia. There are a few decorative paintings on the wall showing bullfights and the like, but the food is unquestionably authentic and delicious. Spain is a small nation compared to China in terms of land mass but both nations' cuisine varies greatly from north to south. The El Espanol tries to offer many different styles at its franchises around the city. So at the headquarters in Tianhe, the food is remarkable for a strong savory taste while the new branch in the World Trade Center serves up a slightly sweeter fare. This is similar to the the subtle differences between local Shanghai cuisine and that of the Jiangsu-Zhejiang region.
Chubby, the chief cook of El Espanol World Trade, is a Spanish native. One year ago he came to China for vacation and then decided to stay. This hard-working and diligent Spanish transplant appears to be doing well for himself in Guangzhou.
Chubby learned his culinary skills back home in Spain and combined these traditional skills with his own specialties and flare. In his spinach salad, he adds fruit and walnut seeds together for an outstanding combo. He told me confidently that these two are a great match for a healthy and refreshing treat. These are mixed with fresh spinach, pine nuts, raisins, feta cheese and honey for a new take on the traditional spanish salad.
Rotisserie hog legs will bring BBQ fans back again and again. These large chunks of succulent pork are roasted for a while before being stewed for five hours and then finally flash fried skin-deep to give a crispy first bite. Served together with mushrooms or apple jam, a typical Spanish addition, you will be amazed at what you have been missing all these years.