Brunch at Bulla: Bottomless Sangria and Cochinillo Hash
Small plates include salmon rillettes, watermelon with bellota, and coca. Usually made using pork, Bulla's take on rillettes fuses white-wine-poached salmon with spring onion and cornichons on toast. A popular dish in Spain, melon con jamón gets an upgrade and a Miami twist by using watermelon rather than cantaloupe and adding heirloom tomatoes, truffle honey, and miti cabra, a soft, ripened goat cheese from Murcia. The 5J bellota ham is genuine jabugo ham and one of the finest in the world.
Coca has nothing to do with Coca-Cola -- it's a flatbread. Topped with quail eggs, caramelized onion, oyster mushrooms, and bacon, it's not your typical Spanish dish, but every bit is tasty.
Bistec al caballo counts for two dishes. Grilled skirt steak, more organic eggs (this time fried), and potatoes (shoestring style) are sauced up with salsa roja. Suggestion: Don't request that your meat be cooked above medium-rare at a Spanish place unless you want to be judged.
Cochinillo (suckling pig) is a favorite in Spain, so of course it's integrated into this brunch. Bulla's cochinillo hash shreds the pig meat, tosses it with breakfast potatoes and garlic confit, and finishes it off with an organic poached egg.
For a sweet ending, try French toast with vanilla-berry syrup or churros con chocolate. No translation needed there.