Breakfasts are simple in Andalucia. A bread not unlike ciabatta rolls sliced in half and toasted. Repeatedly stab the toasted side with your fork, and heavily lace the bread with Spanish olive oil. Every table at the cafe has a bottle. Then finish off with a tomato concasse--a savory sauce made of crushed uncooked tomatoes. And accompanied by strong fresh cafe cortado.
Of all the variations of this Andalucian breakfast, the stunner was in the town of Baena, outside of Cordoba in the heart of Spain's olive-growing region. Words. Cannot. Describe. Life's simplest pleasures are the best.
By AFAR Traveler
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