Name: Pata Negra
Address: Utrechtsestraat 124, Amsterdam, 1017 VT, NL
Telephone: 020 422 6250
Price range: €€
Rating: 3.6

Netherlands

Amsterdam

Centrum

Pata Negra

According to Spain's denominación de origen rules and current regulations on jamón, the dry-cured jamón ibérico must be made from either pure breed Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with Duroc pigs, the same restriction as required to keep official ibérico denomination on any Spanish pork meat product.

Jamón ibérico, especially the one labeled de bellota, has a smooth texture, rich, savoury taste, and regular marbling. The fat content is high

Jamón ibérico

Deep Fried Anchioves

Spain

A disc of dough folded over a savoury filling, sealed along the curved edge with a rope of pinched crimps and baked or fried: the empanada is Spain's portable pie, taken across the Atlantic in the sixteenth century and now claimed with more passion by Argentina than by the country that named it. The Galician original is a large flat pie of yeasted bread dough, filled with tuna, peppers and onion or with pork, cut into squares and eaten cold at fairs. The hand-sized half-moon is the form that spread: Argentina has a dozen provincial styles, Salta with potato and chilli, Tucumán with hand-cut beef and lemon, Mendoza with olive and egg; Chile bakes the pino with beef, onion, raisin, olive and a wedge of hard egg; Colombia fries a corn-dough pocket. The crimp, the repulgue, tells a regular which filling is inside before the first bite.

The dough for the baked Argentine style is flour, lard or butter, warm water and salt, worked just enough to come together and rested, then rolled thin and cut into rounds of twelve to fifteen centimetres. The classic filling, carne cortada a cuchillo, is beef diced small by hand rather than minced, cooked with plenty of onion softened in beef fat, sweet paprika, cumin, a little chilli and spring onion, then cooled overnight so the fat sets and the filling can be portioned without leaking; chopped hard-boiled egg and green olive go in at assembly. A spoonful sits on each round, the edge is moistened, folded and sealed with a fork or with the twisted repulgue, and the empanadas are brushed with egg and baked hot, around 220°C, for twelve to fifteen minutes until gold, or deep-fried in beef fat until blistered. They are eaten in the hand, hot, with chimichurri or on their own.

Judge the crimp first: it should be tight and even, with no leaks, because a filling that has run out in the oven dries both pastry and meat. The pastry should be thin, crisp at the edge and tender elsewhere, flaking slightly when baked or blistered and dry when fried, never greasy or doughy. The filling should be juicy, with the fat from the onion and beef pooling slightly when the empanada is bitten, and should taste of its ingredients, with cumin and paprika as a background rather than a dust. Mark down minced beef in a style that calls for hand-cut, a filling that is dry or sparse, a thick pastry that outweighs the meat, a cold centre from a reheated batch, and sweet, cakey dough. The egg and olive in a pino are not optional. Three is a meal, and the first one should burn your fingers.

Empanadas

Patatas Bravas, often simply called 'bravas', are one of the most quintessential and beloved tapas dishes in Spain, found in virtually every bar and restaurant from Madrid to Barcelona. At its most basic, the dish consists of white potatoes that have been cut into irregular cubes of about 2 centimeters, then fried in oil and served warm with a spicy sauce. The name translates to 'brave potatoes' or 'fierce potatoes', a nod to the fiery kick of the sauce, which is a departure from the generally mild palate of traditional Spanish cuisine.

The preparation of the potatoes is key to the dish's texture. They are typically fried twice: first at a lower temperature to cook them through until soft and tender on the inside, and then again at a higher temperature to achieve a golden, crispy exterior. This double-frying technique ensures that each bite offers a satisfying crunch followed by a fluffy, pillowy center.

The sauce, or 'salsa brava', varies significantly by region and chef. In Madrid, it is traditionally made with a base of tomato and vinegar, seasoned with pimentón (paprika)—both sweet and hot—to give it its characteristic red color and smoky, spicy flavor. In Catalonia and Valencia, the sauce is often accompanied by or mixed with allioli (garlic mayonnaise), adding a creamy, garlicky dimension that balances the heat.

Patatas Bravas are the ultimate social food, meant to be shared with friends alongside a caña (small draft beer) or a glass of vermouth. They are inexpensive, comforting, and deeply rooted in Spanish social culture.

Patatas bravas

Patatas Bravas, often simply called 'bravas', are one of the most quintessential and beloved tapas dishes in Spain, found in virtually every bar and restaurant from Madrid to Barcelona. At its most basic, the dish consists of white potatoes that have been cut into irregular cubes of about 2 centimeters, then fried in oil and served warm with a spicy sauce. The name translates to 'brave potatoes' or 'fierce potatoes', a nod to the fiery kick of the sauce, which is a departure from the generally mild palate of traditional Spanish cuisine.

The preparation of the potatoes is key to the dish's texture. They are typically fried twice: first at a lower temperature to cook them through until soft and tender on the inside, and then again at a higher temperature to achieve a golden, crispy exterior. This double-frying technique ensures that each bite offers a satisfying crunch followed by a fluffy, pillowy center.

The sauce, or 'salsa brava', varies significantly by region and chef. In Madrid, it is traditionally made with a base of tomato and vinegar, seasoned with pimentón (paprika)—both sweet and hot—to give it its characteristic red color and smoky, spicy flavor. In Catalonia and Valencia, the sauce is often accompanied by or mixed with allioli (garlic mayonnaise), adding a creamy, garlicky dimension that balances the heat. Some purists argue that tomatoes have no place in a true salsa brava, insisting instead on a flour-thickened broth colored with paprika, while others embrace the tomato base.

Patatas Bravas are the ultimate social food, meant to be shared with friends alongside a caña (small draft beer) or a glass of vermouth. They are inexpensive, comforting, and deeply rooted in Spanish social culture, representing the joy of gathering, sharing, and enjoying life's simple pleasures.

Nothing special. Just a fried potatoes with hot sauce. They could have cook it with butter, some thyme and garlic. Take it sauce out pls

Nicely cooked. Served hot. They were a bit slow.

They are serving it hot with head and tail. Nice but i had better. 

Meat empanadas with spicy taste. Pickles inside. Nice black pepper touch.

I didn’t like the taste of bread too much oil. Relatively small compared to other empanada i have eaten so far.

Really nice cold cuts. Freshly cut from the leg and goes really well with beer. Fat and meat ratio is nice, smells nice.

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