Archives: Experiences

A specialty of Córdoba consisting of sliced pork loin wrapped around serrano ham, then breaded and deep-fried. The name may refer to its golden color, reminiscent of Flemish hair.

Ingredients

Pork loin, serrano ham, bread crumbs, eggs, olive oil, salt

A simple yet hearty dish from the Catalan Pyrenees, similar to bubble and squeak, made with potatoes, cabbage, and pork belly. The name means "chopped" in Catalan.

Ingredients

Potatoes, cabbage, pork belly, garlic, olive oil, salt

A traditional Valencian fishermen's dish made with eels, potatoes, garlic, and paprika. The name literally means "garlic and pepper."

Ingredients

Eels, potatoes, garlic, paprika, olive oil, white wine, parsley, salt

Small green peppers from the municipality of Padrón in Galicia, fried and sprinkled with coarse salt. Famous for their unpredictability: "Some are hot, some are not."

Ingredients

Padrón peppers, olive oil, coarse salt

A traditional dish from Galicia that combines cured pork shoulder (lacón) with turnip greens (grelos), potatoes, and chorizo. It's especially popular during carnival season.

Ingredients

Cured pork shoulder, turnip greens, potatoes, chorizo, olive oil, salt

A Canary Islands staple made from toasted grains (usually wheat or corn) ground into flour. It's used in numerous ways: mixed with broth, milk, honey, or formed into a dough.

Ingredients

Toasted wheat or corn flour, accompanied by broth, milk, honey, or other ingredients

Catalonia's traditional complete meal in a pot, consisting of a hearty soup with pasta or rice (escudella) and a separate dish of the meats and vegetables used to make the broth (carn d'olla).

Ingredients

Beef, chicken, pork, butifarra sausage, ham bone, chickpeas, cabbage, potatoes, carrots, pasta shells or rice

A San Sebastián specialty of baked stuffed crab, where the meat is removed, mixed with onions, leeks, and tomatoes, then returned to the shell with breadcrumbs and baked.

Ingredients

Spider crab, onion, leek, tomato, brandy, fish stock, breadcrumbs, parsley, olive oil

Sweet crepes from Asturias and Leon, often filled with pastry cream or apple compote and dusted with sugar. They're especially popular during carnival season.

Ingredients

Flour, milk, eggs, sugar, butter, aniseed liqueur, salt. Fillings: pastry cream or apple compote

A distinctive Granada specialty, this unusual variation of Spanish omelette includes lamb brains and testicles among its ingredients, though modern versions often omit these in favor of ham and sausage.

Ingredients

Eggs, lamb brains and testicles (or ham and sausage), potatoes, green peppers, garlic, olive oil, salt