A couple days before I ventured back into my office for the start of 2015, my friend Andrew and I treated ourselves to dinner in Durham at Mateo. I had been dying to go and the extra long New Years weekend allowed enough time to make a trip. If you haven’t been to Mateo, make a date of it. From the small cozy atmosphere to the classic tapas menu – it’s practically perfect for any occasion. I also just love tapas and I’ve been lucky enough to visit Curate in Asheville and Mateo in Durham in the last six months.
At Mateo, we sampled almost everything on their menu from their signature deviled eggs with chorizo to a perfectly decadent farm egg with crispy manchego and romesco. My heart was literally heavy on the way home. An unexpected surprise was a simple salad of marinated kale, crispy artichokes, migas, chorizo, manchego, grapes, lemon vinaigretta. I’ll admit, we just ordered the salad to make ourselves feel better. Nothing offsets two egg and pork dishes like a kale salad. But, the salad stole the show. Crispy artichokes, spicy chorizo with a tart salad dressing and sweet bite of grape. It was a surprise to my taste buds and I put the recipe on my list to recreate.
I made a less fancy version on Friday night to pair with Bon Appetit’s new recipe for Spicy Lamb Handpockets. I whisked a lemon vinaigrette to coat over kale, grapes, jarred artichokes, slices of manchego cheese and slivers of good quality cured chorizo. It was almost the same as Mateo with the comfort of my home fireplace. Make this at home soon and book a reservation to Mateo as soon as possible.