Learn about typical Spanish ingredients and common cooking products with our informative articles and buying guides.
I could write a book about the food I have eaten in Spain that I had never tried prior to living in Spain eight years ago. Figs are one.
The first time I walked into a secadero I thought I had stepped on the the set of a sci-fi movie. I love ham, including Jamon Serrano, but seeing so many hanging hams was overpowering.
Hands up all of you who have heard of a fish going by the name of John Dory. Thought so. Neither had I. At least not until I moved to Spain almost ten years ago.
The Council of the Alhambra and Generalife are producing their own olive oil. Using the olives grown in the meadows of one of the most glorious gardens in Europe.
One of the glories of discovering Spanish food is learning about new ingredients or foods that you have not only never tasted before. Mojama fits that bill.
Spanish food has evolved over the centuries. It really doesn’t matter who takes the credit for the past.
The vegetables in Spain are a delight to taste. I am particularly sweet on the potato. The sweet potato that is.
It is easy for people to get confused about the meats they are eating in Spain. What is lomo? Is it a type of meat or a cut of meat?
Garbanzos are the direct opposite of fast food. You can cook vast quantities of them at the same time and use them in a variety of dishes.
When people talk and write about the so called healthy Mediterranean diet they may not have walnuts in mind. But they should.