Barcelona vermut bars are having a quiet revival — not as cocktail theatre, but as a pre-lunch ritual with olives, conservas, and a measured pour. The city treats … Read more
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Culinary news
Editorial notes on Spanish food — technique, regions, pantry, and the table — with links into our evergreen guides.
Archives: Culinary news
Valencia paella arguments never really end — but the practical question for travelers is simpler: where do cooks still respect dry rice and socarrat instead of tourist paella-as-sauce? … Read more
Seville tapas culture still runs on standing room, small plates, and a second round ordered without a menu speech. The best crawl is neighborhood-first: start near Triana or … Read more
Madrid market eating is still one of the best introductions to Spanish ingredients without a formal sit-down meal. Mercado de San Miguel gets the headlines, but neighborhood mercados … Read more
Why inland Paella Valenciana is not a seafood mix — and what home cooks should buy first.
San Sebastián pintxos culture is not “small tapas with fancy names” — it is Basque bar logic: cold items lined up, hot items shouted to the kitchen, and … Read more
Smoked paprika bloom discipline for stews, pulpo, and bean pots.
Why reserva sherry vinegar beats generic wine vinegar for Andalusian pantry plates.
Squid-ink rice and dry shellfish paella answer different texture goals.
Tortilla española rewards low heat and patience — potatoes that melt, eggs that barely set, and olive oil that carries the whole pan. The failure mode is rushing … Read more