Casa Paca
The classic choice among Salamantino restaurants, Casa Paca has been serving its meat-heavy menu since 1928. Ancient dishes like alubias (white beans stewed with pig’s tails and ears) and cocido (a meat stew of all the trimmings from several kinds of animals) are on the menu, but diners making a night of it tend to ask for meats a la brasa volcánica, or cooked on the wood-fired grill. Favorites include suckling pig, thick beef steaks, and racks of baby goat chops.
The atmospheric dining room with alternating wood-paneled and ancient stone walls is a real throwback to old Castilla. Honestly, we find it all a little overwhelming and usually opt to eat and drink on the bar side, where there’s an array of tapas displayed—slices of tortilla Española, farinato sausage with scrambled eggs, pig’s ears in tomato sauce (orillas), pastry squares filled with goat cheese and quince jam, small casseroles of meatballs, cod-stuffed red peppers, potato salad. Just ask (or point) when you order your drink.
The classic choice among Salamantino restaurants, Casa Paca has been serving its meat-heavy menu since 1928. Ancient dishes like alubias (white beans stewed with pig’s tails and ears) and cocido (a meat stew of all the trimmings from several kinds of animals) are on the menu, but diners making a night of it tend to ask for meats a la brasa volcánica, or cooked on the wood-fired grill. Favorites include suckling pig, thick beef steaks, and racks of baby goat chops.
The atmospheric dining room with alternating wood-paneled and ancient stone walls is a real throwback to old Castilla. Honestly, we find it all a little overwhelming and usually opt to eat and drink on the bar side, where there’s an array of tapas displayed—slices of tortilla Española, farinato sausage with scrambled eggs, pig’s ears in tomato sauce (orillas), pastry squares filled with goat cheese and quince jam, small casseroles of meatballs, cod-stuffed red peppers, potato salad. Just ask (or point) when you order your drink.
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