Previously:

Part 1: Following The Pintxos Trail

Part 2: San Sebastian Foodie Favorites & A Great, Big Steak
My Bin?s and my first meal in Barcelona is at Cerveceria Catalana, a restaurant that?s insanely popular with locals and foreigners alike; especially favored by visiting Filipinos to Barcelona, it?s largely due to the overwhelmingly warm and accommodating nature of the restaurant staff, most of whom are Filipino.
Fatigue, starvation and greed collude to make us order what feels like half of the menu, dishes I?d read about and ?must-tries,? as heartily recommended by our server.

From left and clockwise above, pan con tomate, the easiest Spanish tapa to make (and love!) Sweet tomatoes are grated onto garlic-rubbed breads and lashed with olive oil and salt. Blistered pimientos de padron (green peppers) satisfy consistently ? and then explosively when an errant pepper turns out mighty hot. A platter of lobster paella, briny and pleasurable. To drink it all down, some refreshing white sangria (not seen in photo), its fruity overtones cascading over the cool of the ice cubes. ?We must have Iberico,? my Bin whispers. Out comes a plate of it, strips of red lined with fat, glistening under the lights above. They slip and slither in our mouths, stringy, fatty pleasures trailing a wake of porcine lust.

Cerveceria Catalana is famous for several dishes, but perhaps none more famous than the ?huevos cabreaos,? (quotes theirs). Common all over Spain, it?s also known as hu...