Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1175260
NORTHSHOREMAG.COM 18 OCTOBER 2019 daily), cilantro, lime juice, mixed peppers, and red onion, is topped with crispy chulpe (a variety of corn popular in South America) and plantain chips for scooping, just as it is served in the country where Tenreiro grew up. If you've never tried Jamon Iberico Fermin, this is the perfect place to do it. The dry-cured ham is from heirloom black-footed pigs who feast on acorns in the forest in Spain. It is intensely flavorful and slightly nutty; skip the bread and just lay a piece on your tongue to savor it. Moving on to Tapas Calientes (hot small plates), the crispy fried Coliflor, served with a house-made roasted garlic aioli, is tasty—and perhaps best accompanied by a glass from the restaurant's impressive sherries. Most Americans think of sherry as a sweet dessert wine, but it actually has a broad array of expressions, including minerally bone dry Fino style. Staff are happy to guide you on a sherry exploration or offer a selection from their carefully chosen, mostly Spanish wine list. The Pulpo a la Parilla is a nice bridge to the main course. This grilled octopus served on a bed of chorizo, offers some tongue-tingling heat. Or if you're feeling more like meat, check out the Costillas—meltingly tender short ribs, atop a bed of beautifully buttery polenta— which has become a crowd favorite in the two years since the restaurant opened. Right about now, your Paella Ciega should be ready. It is deliciously fragrant, made with Bomba rice imported from Spain, fresh CONTACT 529 Franklin St., Melrose, 781-590-4916, tahpas529.com E AT + D R I N K Tamarind Margarita; Marquesa de Chocolate; and perfect starter of fresh ceviche. New England seafood, and saffron; squeeze the lime over it and enjoy. Or, if you're more adventurous, order the Arroz Negro. Deep, rich, and a tad bit spooky (perfect for October), this seafood risotto is colored black as night using squid ink, and dotted with garlic aioli to mix in. To finish, try the rich, fluffy Marquesa de Chocolate—it is a staple of every Venezuelan household, but unique around here. Tenreiro's recipe comes from his Aunt Marianela and combines layers of mousse, made with high-quality Venezuelan chocolate and a hint of coffee, with layers of galletas Maria— slightly sweet cookies ubiquitous in South America. Or for something bright and light, try the Pie de Limon—Tenreiro's mother's signature recipe for key lime pie, made with a galleta Maria crust. Because there's always room for dessert.