Spanish Cuisine

Salsa Brava is the fiery finishing touch that turns a plate of fried potatoes into patatas bravas, one of Spain’s...

Mojo Picón is one of the Canary Islands’ boldest contributions to Spanish cooking. Red, garlicky, tangy, and often pleasantly hot,...

Catalan Picada is one of those culinary techniques that can almost disappear into a dish while completely changing its character....

Porra Antequerana is the thick, creamy member of Andalusia’s famous family of cold tomato dishes. While gazpacho is light enough...

Basque Salsa Verde shows how a few simple ingredients can create one of northern Spain’s most distinctive seafood sauces. Built...

Ajoblanco is one of Andalusia’s most refreshing cold soups. Often described as the white gazpacho of Málaga, it replaces the...

A cheese shaped like an upside-down cone is already unusual, but Afuega'l Pitu has another surprise waiting for you. Its...

On the dry, windswept island of Fuerteventura, goats have long been part of everyday life. Their milk became the foundation...

Cut into a Torta del Casar and you might wonder how a cheese can be so soft. Beneath its thin,...

Open a piece of Cabrales and you immediately know you are dealing with a serious blue cheese. Its ivory paste...