Food Appreciation Post, The Sequel (Poetry Edition)

Marisa Ross
May 28, 2013

Not only is this my second Food Appreciation Post – Check out the first if you haven’t already! – but I decided to make this one an ode. Warning: Spanglish ahead.


Oh, Barcelona, how I miss your comida,

So much that I cried back home on el ultimo día;

My love for food can’t be put into words,

To even try is simply absurd;

But I can list some foods although you’ll think I am bonkers,

Yet I’ll describe to you how I came, ate, and conquered.


Let’s start with shellfish and food from the sea:

Mussels, clams, crawfish, and prawns bring glee;

Octopus, calamari, and mixed fish fideuà,

Even anchovies Spaniards frequently gnaw;

Bacalao, now that’s something I’ll miss,

My feeling are strong for this white salted fish.


Seafood paella and potato tortilla,

Fuet, butifarra, blood sausage morcilla;

Jamón, jamón! There is nothing quite like it,

I’m on a thin-sliced pata negra, serrano, and ibérico diet;

Sweet, smoked, and cured – even just in a smidgeon,

Forget Catholicism, ham’s the religion.


But enough about meats and dinnertime eats,

After the meal, let’s not forget about sweets;

Those flaky pastries that catch my gaze:

Powdered-sugar ensaimadas and manzana honey-glazed,

Chocolate-filled croissants and custardy cañas,

Pine-nut cocas – I think I’ve reached nirvana;


Raspberry cheesecake and glossy fruit tarts,

Chocolate con churros and chewy gummy hearts,

Almond turróns, bonbons, and flan,

Crema catalana I’ll eat till it’s gone;

Crepes everywhere with such an array,

Of Nutella, jams, and dulce de leche.


I miss the smell of waffles and gelato when I walked down Las Ramblas,

Pintxos tabernas and typical tapas;

Like mushrooms and béchamel stuffed in a croquette,

And tomato and oil smothered on a baguette,

Patatas bravas and those wonderful sauces,

Aioli and romesco at spring Calçotadas.


Lots of stews made with white beans and lentils,

Veggie cream-based soups were almost fundamental;

From the mountains to France, we get cheese in between,

Mató y miel, manchego and brie;

Spaniards don’t care much for spice, but they sure love their oil,

Pimientos del padrón pan-seared, simmered, and broiled.


I’d go to La Boqueria when class was no excuse

And sip on a mango-coconut-passionfruit juice;

Spain’s coffee is a culture some need to survive,

Just one café con leche and you’ll feel more alive;

I toast to sangría, vino, chupitos, horchata,

To Champaneria and their rosat cava


This past semester, I ate like a queen,

I studied abroad and learned the food scene;

And after all this time, Barcelona, I’ll just have you know:

Your food’s in more than my stomach;

It’s in mi corazón.


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Marisa Ross

<div><span style="color: rgb(29, 29, 29); font-family: Arial, Verdana, sans-serif; font-size: 12px; line-height: normal; background-color: rgb(237, 237, 237);">Marisa is a sophomore at the University of Florida, majoring in journalism and minoring in Spanish. She is an active writer and photographer for her school newspaper, The Independent Florida Alligator, and a varsity rower on the UF crew team. In her free time, she enjoys playing guitar, volleyball, cooking, shopping and hanging out with friends. Traveling is Marisa&rsquo;s biggest passion, and she has wanted to study abroad in Barcelona for some time now. She is most excited to master fluency in the language, immerse herself in the culture, sample exotic cuisines, and explore cities throughout Europe with new and old friends.</span></div>

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