Mid-City: Stew at Smoke.Oil.Salt
I recently checked out the putxero Valencia at Smoke.Oil.Salt. The Valencia-style stew is served on divided trays just like how Chef Perfecto Rocher would have it in school growing up in Spain.
This special dish is available on Mondays. And to drink, try the kalimotxo which is just straight up red wine and coke. Chef Perfecto says sangria is for tourists and this is how the real Spaniards enjoy a casual “mixed” drink. Salut i forca al canut — health and prosperity to you!
The putxero had noodles, lamb, pork, pilotes (Valencian meatballs), chickpeas, potatoes and other vegetables. I really loved the chickpeas and enjoyed the pork meatball wrapped in cabbage. The stewed meats had a wonderful tender quality.
I thought it was fun Chef Perfecto crisped up the chicken leg for a change in pace.
I can imagine as kids, they wolfed down the food so it probably didn’t get too cold quickly. I spent a little bit too long admiring the dish so my veg got cold. It was still great though. And I bet this is the sort of thing that heats up beautifully as leftovers the next day. That is, if you have leftovers.
Next goal- try the paella at Smoke.Oil.Salt!