Posted in March 2015

Diving into the past, present and TAPAS in León

Diving into the past, present and TAPAS in León

With Semana Santa (Holy Week) upon us, thousands of Spaniards will be flocking to the beach, the countryside and any number of the country’s many other monumental, picturesque, relaxing and fascinating destinations. Likewise, visitors from all over the world will be heading to Spain this week to spend their Easter holidays, so there’s no time … Continue reading

Spanish red cabbage

Spanish red cabbage

Cabbage may not be the most romantic thing in the world, but this cruciferous vegetable is delicious and extremely versatile. Of course, for a slightly more vibrant, crunchy and sweeter option, many people turn to red cabbage (also known as purple cabbage), or col lombarda. The red cabbage season is just about coming to a close … Continue reading

The Sorcerer’s Apprentices

The Sorcerer’s Apprentices

If you love food, idolize Spanish chef Ferrán Adrià and fantasize about what it might have been like to work in his three Michelin star restaurant – which arguably continues to be one of the most famous in the world, despite the fact that it has been closed since 2011 – then Lisa Abend‘s book, … Continue reading

Reading a Spanish Wine Label

Reading a Spanish Wine Label

Spanish wine is extremely popular all over the world and its success in the export market continues to grow. However, with so many quality designations, wine producing regions, varieties of grapes and length and types of wine aging in this country, it wouldn’t be surprising if (both Spaniards and foreigners) sometimes get caught up on … Continue reading

Happy Father’s Day!

Happy Father’s Day!

Tomorrow is the Día de San José (Saint Joseph’s Day) or Father’s Day here in Spain, a national holiday that is all about celebrating dear old dad. No matter where you are in the world, there’s little doubt that one of the best ways to show your dad that you appreciate him is with some … Continue reading

The spherification technique

The spherification technique

When people talk about the many techniques created by chef Ferrán Adrià at world famous (now-closed) Spanish restaurant elBulli, they often list terms like “deconstruction” and “foams“. However, another now very widespread and fundamental technique pioneered by the elBulli team is spherification, which was created at the restaurant in 2003. This avant-garde culinary technique relies … Continue reading

Sardine time!

Sardine time!

Sardine fishing in Spain is one of the oldest and most traditional type of fishing activities in this country, made possible by the abundance of this type of fish off the Spanish coasts. Devoured fresh, canned or preserved in any number of different ways (as they have been for centuries in Spain), these smallish members … Continue reading

Elena Arzak Honored by Culinary Institute of America

Elena Arzak Honored by Culinary Institute of America

Speaking of Spanish gastronomy superstars, chef Elena Arzak of three-Michelin star Restaurante Arzak in San Sebastián (Basque Country), has been chosen by the prestigious Culinary Institute of America to participate in the 2015 Augie Awards dinner, an annual event that, through the years, has honored some of the most renowned names in the industry. This … Continue reading

Álvaro Palacios: Spanish Wine Superstar

Álvaro Palacios: Spanish Wine Superstar

Spanish chefs aren’t the only superstars of Spanish gastronomy. Renowned Spanish wine makers can be just as idolized and respected, both within Spanish borders and beyond. Known for the excellent wines that he produces in Spanish regions like DOCa Rioja, DO Bierzo and DOCa Priorat, oenologist Álvaro Palacios is the perfect example of this. Names … Continue reading

Make it hake for dinner!

Make it hake for dinner!

It’s very common to see merluza or hake on the menu in Spanish dining establishments. This type of fish is very valued for its firm, white flesh, which has a wonderful, mild flavor that lends itself to any number of different traditional and modern Spanish dishes. Spanish-caught Hake is one of the most widely consumed … Continue reading

2015 ICEX Chefs Announced

2015 ICEX Chefs Announced

The list of participants for the upcoming edition of the ICEX Training Program in Spanish Gastronomy has been released, ending speculation about which young international chefs will gain entrance into the 2015 edition of this scholarship program. This year’s program, the 8th of its kind, will take place from June 8th to November 6th, 2015. … Continue reading

It’s calçotada time!

It’s calçotada time!

One of the things that food-loving Spaniards have to look forward to in the long winter stretch until spring finally decides it’s here to stay are calçots, tender green onions that are collected from November to April, with the peak harvest months being January, February and March. These onion shoots are known for their mild … Continue reading

Rounding things off with romesco!

Rounding things off with romesco!

No calçotada would be complete without a generous helping of Catalonian standard romesco sauce. And while the preparation of the calçots is fairly straightforward (they are roasted over an open wood fire and then wrapped steaming hot in newspaper to help remove their charred outer layers), it is the preparation of this orange-red sauce that … Continue reading