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La Tienda in the Press

The New York Times - November 28, 2016
The New York Times

Purple Garlic From the Heart of Spain

Florence Fabricant

The city of Cuenca is the heart of central Spain’s garlic-growing region, providing an essential ingredient for dishes like gazpacho and garlic shrimp. Ajo morado, cultivated in the region, is the garlic of connoisseurs. It has plump bulbs holding clusters of purplish cloves with a distinctive flavor: less sharp, with an almost citrusy complexity. It is now being imported by the chef José Andrés: Ajo morado from José Andrés Foods, $6.95 for four bulbs, tienda.com.

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