Food Stories

Despite its curious name, olla podrida has nothing to do with rotten food. The famous stew from Burgos in northern Spain gets...

A pan of migas starts with something wonderfully ordinary: stale bread. Add olive oil, garlic, paprika, and a few pieces of chorizo,...

Discover how Cecina de León became one of Spain's finest cured meats, celebrated for its rich beef flavor, centuries-old air-drying...

Discover how Salchichón became one of Spain's finest cured sausages, celebrated for its delicate seasoning, slow aging, and rich pork...

A pot of potaje canario is the kind of food that makes a kitchen smell like someone has been cooking all afternoon....

A bowl of callos a la madrileña arrives bubbling hot, rich with paprika, chorizo, and a thick sauce that clings to every...

Orujo is one of Spain’s most traditional spirits, yet it begins with something winemaking leaves behind. After grapes have been...

Ribera del Duero is one of Spain’s great red-wine regions and one of the most fascinating places to understand Tempranillo....

Pull apart an ensaïmada and the pastry seems to unravel in delicate, buttery layers. The outside is lightly golden, the inside is...

A la Brasa is one of the simplest yet most expressive cooking methods in Spanish cuisine. The phrase means food...