Between the main dining area and the dessert bar at Casa Vallejo’s Hill Station is a stand where preserves for sale are displayed. There were three things I couldn’t pass up on and one of them was the jar of tinapa in olive oil. What the two other things are, I’ll write about in the coming days.
I opened the jar of tinapa in olive oil yesterday and combined half of its contents with vegetables and home-grown basil to make a light pasta dish for lunch. A perfect summer dish! »