What did people eat in the 1920’s?

The roaring twenties, a sort of dancing North America, the rhythm of champagne glasses hitting, trumpets spreading jazz notes, heels and pearls. Life quickly passed as the flutter of curly lashes with black mascara, and the time needed to take advantage until the last second.

Champagne was absolute protagonist, although in the parties there were elegant combined drinks like Mint Julep, Old Fashioned or Whisky Sour. It became popular to eat hors d’oeuvre, small portions that waiters passed with trays among their sweaty guests, so they could go dipping easily, without stain, stopping the conversation or dancing.

Mini sandwiches with creamy cheese or turkey and cheese, egg and salmon canapes, bruschetta, Deviled Eggs, bowls of caviar, salted peanuts, salad or prawn cocktail Cakes also experienced a massive boom: the Carrot Cake, Red Velvet, Devil Cake or Tiramisu.

But … Do you know what famous salad was born in Tijuana, in the 20s? Yes, the one that came immediately to mind: CaesarTwo brothers of Italian origin, Cesar and Alex Cardini in their Italian restaurant Cesar‘s Place. They said Alex invented the salad sauce that launched them to stardom, and he named it after his brother. In 1948, Caesar Cardini‘s patented and registered it with his name. Its origin? Casual, it came to develop a quick salad with food they had in the kitchen: romaine lettuce, anchovies, croutons and garlic. The original recipe, never included the chicken breast.

Are you passionate about 20s? Would you like to live the best of the decade? Jump in our time machine, we have a big surprise that will soon be unveiled. Meanwhile, come to BONAVIDA and ask our bartender, Simone Guido, to make you one of the cocktails that marked that time: you will feel your taste buds like dancing!

Steak Tartar: a faraway origin

Those who love meat, good meat, know that it tastes its best with a good recipe of “steak tartare”: raw meat full of nuances of flavor, unctuous, juicy and delicious. A delicacy of our cuisine that cannot be easier to prepare.

The steak tartar has two origins: the less glamorous place it in the Tartar warriors in XVII century. They used to spice one side of the meat and placed it under the saddle in order to remove blood from the flesh. Two hours later, they would repeat the operation by cleaning the meat and using salt on the other side. This rudimentary process does not make it particularly appetizing, but history has also speculated that the origin is set in French Polynesia, already in XVII century, where its inhabitants had a deeply rooted custom of eating raw meat and seafood like the tartar.

This tasty food is already one of the traditional dishes of our culture, and curiously, as mentioned in the “Book of Travel” by Marco Polo, poor people in Caragian were eating raw meat snacks, and nobles chopped and seasoned, but still raw.

Undoubtedly the recipe that Jules Verne wrote in his “Miguel Strogonoff” (1875), is the one that has popularized the steak tartar in the West. Its recognition reached the point that the mythical Jules Verne restaurant in the Eiffel Tower, has spent decades keeping this dish in his menu as an standard of its cuisine.

It can’t be easier and more delicious: chopped sirloin (knife cut), pickles, capers, lemon juice, parsley, pepper, Worcestershire sauce, mustard and raw egg. If we ask you what to eat in summer, it’s very clear: a succulent steak tartare, and we assure you that we prepare in Bonavida, will leave your carnivorous palate speechless. This star of our menu will eclipse any other you have tasted before…

Why we love so much Jamón?

Jamón, specifically Jamón Ibérico, is one of the delicacies of our cuisine, and Catalonia no longer understand bread with tomato without pink slices of a delicious cured ham, right? To find out why we love it so much, it is enough to go deep into the history of its use: it seems that it’s in our DNA!

Pig farming and the production of hams is with us since the Iberians: trade of hams, sausages, olive oil and wine reported them a big amount of benefits. Romans, occupying the peninsula, knew a lot about the product: the pig was entired consumed, not only the ham, although this was a luxury reserved for the richest people. The ham made in Rome wrote books and cookbooks, and how they did it is very similar to the technique used today.

In medieval times the consumption of pork and ham was conveyed by the monasteries and convents. Besides taking care of their gardens, each year they used to raise a pig. As Christians were reconquering land in the south in XII and XIII centuries, livestock moved his cattle to these areas, rich in meadows and forests, and the peasants were gradually accessing the breeding, and recovering manufactured hams and sausages for towns and villages.

Generation after generation, no pork or ham ceased to be major players in our diet: in  XV and XVI centuries, with the advent of printing, you can find numerous references to ham cookbooks. Currently, Spain is the world’s largest producer and consumer of cured hams “Jamones” and “paletas”.

Cured ham, it’s not only super tasty, it contains high-quality protein, with all essential amino acids, unsaturated fatty acids and a great source of vitamins B1, B6, phosphorus, iron, potassium and zinc. Besides being very digestive and healthy.

For these reasons, and because a good ham it is the most delicious thing in the world, in BonaVida we pay a tribute, making the star of our 3 tapas: Iberian ham and Iberian assortment (ham, lomo, chorizo) accompanied by tomato bread and focaccia with ham, mozzarella and rúcula- as you can see in the photo.

¿Salivating? Approach to BonaVida and Simone, nuestro bartender, will tell you the perfect cocktail match with this amazing product.

Have you ever tried quinoa? Read the benefits

Did you know that quinoa is considered one of the best and most complete foods that exist nowadays? In other words, a superfood. Today we will tell you about the benefits of quinoa.

Quinoa is a seed, did you know? But it has so many benefits that no one remembers that is a seed and many think it is a cereal because it can be eaten like one. This wonderful seed, which some call pseudocereal also provides most of their calories from complex carbohydrates, which are the best for our body, but also provides about 16 grams of protein per 100 grams (that’s great for low in animal protein) great for vegetarian or vegan diets. And if that wasn’t enough, has low fat content, only 6 grams of 100. Not only that, quinoa has a huge presence of omega 6 and omega 3.

All these benefits of quinoa have made it increasingly popular and has become the star of the diets of athletes, celebrities and people taking care of their diet, whether for aesthetic or healthy reasons. Quinoa is non-GMO, Gluten Free and usually grown organically. And if all this were not enough, you can prepare it in a thousand ways: in salads, boiled, shaping burguers ..

For all these benefits it is normal that we call it a superfood. It keeps winning more followers every day. But, did you know that has always been a staple in Latin America? Quinoa was an important crop for the Inca Empire back in the day. They referred to it as the “mother of all grains” and believed it to be sacred. We’re sure you‘re gonna love this food and be aware that in BonaVida we prepare it, as you read! Do you get on the new healthy trend?

Did you found the quinoa interesting? Then come to try our organic quinoa salad with pesto sauce, purple onion, coriander sprouts, mushrooms and flower of thought, are you hungry? ¡check out our menu!