no me cabe un arroz parado

If you're in the South Bay and you want some delicious Basque home cookin' and tapas, take a short drive south to San Juan Bautista and check out Matxain Etxea, on 206 4th St. I am stuffed to the gills after partaking in their family-style dinner, which included salad, soup, cumin rice, ham-hock lentils, lamb stew and choice of meat, which for us tonight was salmon (thorougly cooked -- if you like it rare, be sure to say so beforehand) and tonight's chef specialty, tongue (2wanda loved it, but i didn't care for it); we also ordered a tortilla española (potato fritatta with roasted red bell peppers on the side) appetizer, which proved redundant given the amount of food we got. We also brought a bottle of Getariako Txakolina by Txomin Etxaniz (which we discovered at Zibibbo, and purchased at Weimax) and shared it with the folks there. They let us know they'll soon start having flamenco on Thursday nights, too.

no me cabe un arroz parado

If you're in the South Bay and you want some delicious Basque home cookin' and tapas, take a short drive south to San Juan Bautista and check out Matxain Etxea, on 206 4th St. I am stuffed to the gills after partaking in their family-style dinner, which included salad, soup, cumin rice, ham-hock lentils, lamb stew and choice of meat, which for us tonight was salmon (thorougly cooked -- if you like it rare, be sure to say so beforehand) and tonight's chef specialty, tongue (2wanda loved it, but i didn't care for it); we also ordered a tortilla española (potato fritatta with roasted red bell peppers on the side) appetizer, which proved redundant given the amount of food we got. We also brought a bottle of Getariako Txakolina by Txomin Etxaniz (which we discovered at Zibibbo, and purchased at Weimax) and shared it with the folks there. They let us know they'll soon start having flamenco on Thursday nights, too.