Food Trends

A spoonful of garbanzos con espinacas brings together soft chickpeas, tender spinach, garlic, paprika, and a deeply savoury sauce. It is simple...

A bowl of caldo gallego may look humble at first. The broth is cloudy, the greens soften into the soup, and chunks...

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

Marcona Almonds: The Queen of Almonds Marcona almonds are often called the “Queen of Almonds,” and their reputation goes far...

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

Spanish salt-curing is one of the oldest techniques behind the country’s remarkable preserved foods. Long before refrigerators entered Spanish kitchens,...

A golden ring covered with jewel-like pieces of candied fruit appears on Spanish tables every January. Cut into the soft,...

A white dusting of sugar covers the top of Tarta de Santiago, hiding the golden almond cake underneath. Then comes the...

At lunchtime in Spain, you do not always need to study a long menu or choose three separate dishes. Sometimes...

Banderillas are colorful Spanish skewers that prove memorable food does not always require complicated cooking. Usually, cooks combine pickled vegetables,...