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Rock of Gibraltar rocks

Original post made by Donna Con Brio on Jan 11, 2007

In an otherwise very good article on Spanish cooking in the SF Chronicle's food section this week, the writer slighted the Rock of Gibraltar Comestibles in Menlo Park by leaving it off the list of shops to find specialty ingredients.

Spanish chorizo and jamon serrano? The Rock's got them. Pimenton de La Vera? It's got it. Bomba rice? Ditto. Pequillo peppers for stuffing, Spanish tuna in olive oil, sherry vinegar? Si si si.

As a die-hard advocate of doing business with the noncorporate locals, I was really disappointed to see Gibraltar ignored. The shop's on Alma Street next to Iberia restaurant. I'm champing at the bit to try some of the Chronicle recipes, and I know where to go for ingredients.

Comments (1)

Posted by Angela, a resident of Woodside: Emerald Hills
on Jan 16, 2007 at 10:14 pm

I've found some very good wines at Rock of Gibraltar as well as ingredients for cooking. But one of the best features of this place is its prepared foods -- stewed meats, potato dishes and vegetables, ready to take home, heat up and feast on. These folks really know what they're doing. I'm amazed more people don't know about them.


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