Tag Archives: ensaimada

Me and my big ideas

Recently a reader questioned my theory about the origin of  ensaimada, a traditional pastry from Mallorca made with lard that I believe began life as challa, or perhaps as rosca  (see my post about the book ‘Dulce lo vivas’).  Okay, challenged more than questioned it.  She called my idea far fetched.  Hmm.  Well, I love a good challenge, and especially where Sephardic vs. Christian or secular Spanish gastronomic traditions are concerned it can be challenging to determine which is the chicken and which is the egg.  But there is a method to my madness, which I explained in my reply.   For others who may also wonder how I draw certain conclusions (and who don’t make a habit of reading blog comments), I’ve repeated the conversation here. Continue reading

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