This week, I’m excited to share a recipe that’s been in my family for a long time. It’s called tortilla de patatas, or Spanish omelette. This dish is loved all over Spain and is great for any meal. But what makes the Spanish tortilla different from its Mexican cousin? Even though they share the name … Read more
Basque salt cod in choricero pepper sauce — pepper-forward, not generic tomato fish stew.
Migas: stale bread fried suelta with garlic and pimentón — Extremadura, Aragón, and inland Castile’s shepherd dish.
Fabada Asturiana Fabada Asturiana is a hearty white-bean stew from Asturias, enriched with pork shoulder, chorizo, morcilla, and often saffron — a cold-weather emblem of northern Spanish cooking. RegionAsturias TypeBean stew Key beanFabes (large white beans) MeatsChorizo, morcilla, pork Authenticity notes True fabada leans on large Asturian fabes that stay creamy without falling apart. The … Read more
On a recent trip to Spain, I found a food treasure: Pimientos del Padrón. These small, green peppers are fried until they blister. Then, they’re sprinkled with coarse salt. They can be mild or spicy, making each bite exciting. I wanted to try this dish at home. But why do so many love Pimientos del … Read more
Spanish empanada — especially Galicia’s large filled pie — vs. smaller Latin American cousins.
