The duels and losses of Don Quixote

 

Bon Viveur

           This is a historical dish that the first paragraph of Don Quixote (1605) already talks about. Miguel de Cervantes said that Alonso Quijano (Don Quixote) consumed it on Saturdays.

           The old Christians called it "the mercy of God"; and the new Christians "mournings and losses", either because the fast was "broken" (Jews or Muslims, neither kosher nor halal; Christians, not meat on the eve of the festival, but offal, they could), or because the "mournings and losses" that farmers suffered when cooking an animal (pig or not) that had died suddenly. He is known in many parts of the world precisely for appearing in Don Quixote. It also appears in literary works by Calderón de la Barca, Lope de Vega or anonymous people.

“In a place in La Mancha, the name of which I do not want to remember, not long ago there lived a Gentleman of those who throws in a shipyard, an old buckler, a skinny nag and a racing greyhound. A pot of something more beef than mutton, salpicón most nights,  duels and losses  on Saturdays, lentils on Fridays, some extra palomino on Sundays, consumed three parts of his property.

          "Duelos y quebrantos" is traditional from La Mancha cuisine, very popular in restaurants in Castilla La Mancha and in Madrid. It consists of scrambled egg with chorizo ​​and streaky bacon, all prepared in a frying pan and served in a clay pot.

          It is very caloric. Americans like it very much and it reminds them of their breakfast of eggs and bacon.

NOTE

          According to the Dictionary of Authorities, from 1732, that is what they called the egg and brain omelet in La Mancha.