Prone to fits of wanderlust, I'm always happy to find foods that will transport me elsewhere, especially this summer, which is starting to look like it's going to have an all-work-and-no-play flavor to it. That's why I was pleased to find pimientos de padrón, which can, with the right beer, transport me to a Spanish bar. If you were in a Spanish bar, or sitting in a plastic resin chair outside of our apartment, you might enjoy a little plate of these pimientos, which are served as a little snack. There is a small catch with pimientos de padrón, which, incidentally, come from Galicia, and that is this: unos pican, y otros no. This means that some are hot, and some are not. A crapshoot! You are warned; every once in a while you'll get a piquant one.
Pimientos de padrón are very easy to prepare--heat a cast iron skillet with some olive oil (don't be shy) and throw in the pimientos. When they're done, toss them with a course salt and serve. Make sure to have little glasses of cold beer on hand and some chairs on the street to watch the passing parade. Cheaper than a plane ticket.
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