Mention Spanish food, and paella comes to the top of mind. Fewer folks might know that paella hails from the southeastern coast of Spain, in the port city of Valencia, and I’d wager a guess that only a smaller set might have heard of another dish from the same hometown: Fideua.
Chef-owner Daniel Chavez and head chef Tamara Chavez are hoping to change that by bringing fideua to the fore in their newest concept, Tinto, a spanish restaurant at Dempsey. Fideua is simply described as “paella, but made with noodles”. It’s cooked the same way as paella, but instead of rice, short spaghetti-like pasta called fideos is used. Tinto — a name that was inspired by the Spanish word for red wine, vino tinto — is the husband-and-wife pair’s second restaurant in Dempsey. They have another concept, Canchita Peruvian Cuisine, just a stone’s throw away. Chef Daniel Chavez was also the brains behind the now-defunct Ola Cocina del Mar and Tono Cevicheria. This is their first Spanish restaurant, and with it, they are bringing Valencia’s flavours to Dempsey Hill. You can expect seafood-forward dishes as well as Valencia’s much loved exports, the paella and fideua. It’s quite clear the pair wish to pay homage to the birthplace of both dishes, as Tinto’s menu has nine variations to choose from.
Source: HungryGoWhere