Archives: Experiences

A hearty porridge-like dish from La Mancha made with flour, water, and various pork products. It was traditionally a humble dish eaten by shepherds and farmers.

Ingredients

Flour, water, garlic, paprika, olive oil, chorizo, bacon, salt

While not a dish, this is Spain's most famous cheese, made from the milk of Manchega sheep in the La Mancha region. It has a distinctive flavor that can range from mild to sharp depending on aging.

Ingredients

Sheep's milk, rennet, salt

A traditional almond cake from Galicia, characterized by its simple ingredients and the Cross of St. James stenciled on top with powdered sugar.

Ingredients

Ground almonds, eggs, sugar, lemon zest, cinnamon, powdered sugar

A striking black rice dish colored and flavored with squid ink, popular along Spain's eastern coast, especially in Catalonia and Valencia.

Ingredients

Rice, squid, squid ink, onion, garlic, bell peppers, olive oil, fish stock, white wine, parsley

A distinctive stew from the Maragatería region of Leon, unusual because it's served in reverse order: meats first, then vegetables, and finally the broth.

Ingredients

Chickpeas, beef, chicken, pork, chorizo, morcilla, cabbage, potatoes, carrots, turnips, salt

A traditional dish from Navarre and Aragon, it's a creamy cod spread or stew made with garlic, peppers, and potatoes.

Ingredients

Salt cod, potatoes, garlic, red bell peppers, olive oil, salt, paprika

A specialty of Castilla y León, this is roasted milk-fed lamb, typically cooked in a wood-fired oven for a crispy exterior and juicy interior.

Ingredients

Milk-fed lamb (quarter or half), salt, water

A simple but beloved dish especially popular along Spain's coast, these are fresh sardines grilled over hot coals and typically seasoned just with sea salt and perhaps a drizzle of olive oil or squeeze of lemon.

Ingredients

Fresh sardines, sea salt, olive oil, lemon

A traditional Madrid stew made with beef tripe, chorizo, and blood sausage, slow-cooked with paprika and other spices.

Ingredients

Beef tripe, chorizo, morcilla, onion, garlic, bay leaves, paprika, olive oil, salt

A staple of Canarian cuisine, these are small "wrinkled" potatoes boiled in heavily salted water and served with mojo sauce, which comes in red (spicy) and green (herbal) varieties.

Ingredients

Small potatoes, sea salt. For mojo: garlic, olive oil, vinegar, paprika or cilantro, cumin, salt