Last weekend, Fougoo, Redneckhunter, our Jersey friends, and I went to Jose Garces' restaurant Amada in Philadelphia. We planned on trying his Cochinillo Asado, the whole roasted suckling pig.
It was served with grilled green onions, herbed fingerling potatoes, garbanzo beans & spinach, and, Redneckhunter's favorite, rosemary white beans.
They brought out the whole pig to present to our table, head and all, and then proceeded to carve the meat and skin for us. When asked by our server, if we wanted the head, our group said, "Of course".
The meat of the suckling pig was delicious, much more tender than that of an adult pig, and I fear I might have eaten a square foot of the skin.
However, the meat from the pig's cheeks and head was even more tasty- our table ate the head clean.
Before the pig was served, we also tried a large variety of the tapas dishes offered at Amada.
They started with flat crackers with a really nice tuna dip.
We ordered a mix plate of cured Spanish meats, marinated olives, and some nice Manchego cheese.
One of my favorite tapas dishes is Boquerones, or white anchovies. Other highlights from out meal were, the Almejas con Chorizo, clams with chorizo in a nice saffron broth, and the Mollejas con Guisantes, sweetbreads with a nice chestnut parpadelle.
Hands down, the pig was the highlight. Amada's atmosphere was a bit too trendy for me- there were definitely some hot chicks & douchebags dining on small dishes. The roast suckling pig felt more real and unpretentious to us, and definitely warrants a return again someday.