Tortilla española, also known as a Spanish potato omelet, is a beloved staple of Spain’s cuisine and a favorite in tapas bars across the country. One of my favorite snacks in Spain is a wedge of tortilla española and a caña (small glass) of frosty beer – fortifying and delicious!

Despite sharing the name "tortilla" with its Mexican cousin, the two are very different in ingredients, preparation and how they are served. The confusion comes from the Spanish word, "tortilla," which literally translates to "little cake" because it's the diminutive form of "torta," which means "cake." Both types of tortilla are round like a cake, but the similarities end there!

Tortilla Española: A Hearty Spanish Classic

Tortilla española is a thick, hearty omelet made with eggs, potatoes and often onions. The potatoes are usually sliced thin and sautéed in olive oil.

until tender, then mixed with beaten eggs and slowly cooked in a skillet until the mixture sets into a golden, fluffy round. It can be served warm or cold, as a tapa (small plate), a main dish or even in a bocadillo sandwich. I like to call it Spain’s comfort food - if you ask someone in Spain who makes the best tortilla, they will usually say their mom does.

There is a lively debate in Spain about whether a tortilla española should be firmly cooked or a little juicy in the middle. If you share the “wrong” opinion on the matter with a Spaniard, you will definitely hear about it!

Interestingly, potatoes are one of the key ingredients in Spanish tortilla, but they were unknown on the Iberian Peninsula until they were brought back from South America in the 16th century.

Mexican Tortillas: The Foundation of Mexican Cuisine

In contrast, Mexican tortillas are thin, flat rounds made from either corn (maíz) or, less frequently, wheat flour. They are a foundational part of Mexican cuisine, and are essential for making classic dishes like tacos, enchiladas and burritos. They are also a main ingredient in soups and, of course, are a popular fried chip. Corn tortillas have deep roots in Mesoamerican history, dating back thousands of years. Corn tortillas are made by soaking the kernels in limewater, grinding it into a masa dough and pressing it into thin discs before cooking on a hot griddle.

A Tale of Two Tortillas

While they share a name, tortilla española and Mexican tortillas are distinct creations that reflect the different food traditions of Spain and Mexico. One is a rich, egg and potato omelet dish enjoyed in slices as a tapa or as a comforting meal. The other is a versatile flatbread that serves as the backbone of countless Mexican dishes. While the shared name causes culinary confusion, it also highlights the richness of each of these vibrant cuisines.

 

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. Learn more >

 

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Spain’s most famous sausage is chorizo. With its smoky flavor and rich red color, it is a favorite in every region of Spain. There are many varieties, but all are typically made with four ingredients: pork, salt, garlic and smoked Pimentón de La Vera paprika. It is very different from Mexican chorizo, which is a spicy, rich, fatty fresh sausage. Spanish chorizo is relatively lean and usually mild in flavor.

We’ve tasted dozens of different chorizo sausages across Spain, and every region has its own variation. Some are even named for individual cities where they were invented: finely ground Pamplona, thicker cut Soria, or smoky León varieties are all deliciously different examples.

Chorizo Curado (Cured Chorizo)

Dry-curing chorizo is a method of preserving meats that goes back thousands of years in Spain. These sausages are hung to dry and ferment for weeks or months, concentrating the flavors and preserving them for later enjoyment. We visited a curing room in La Rioja, and the smoky aroma was intoxicating. Cured chorizo sausage is often sliced thin and served as part of a charcuterie board, paired with cheese, olives and bread. It can also be used to add depth to cooked dishes, such as paella or tortilla española.

Chorizo Fresco (Fresh Chorizo)

Chorizo fresco, or fresh chorizo, is uncooked and typically sold in links. This type of chorizo is made from coarsely chopped pork, seasoned with garlic, pimentón (Spanish paprika) and other spices. The pimentón gives the sausage its distinctive red color and smoky flavor. Fresh chorizo must be cooked before eating and is often grilled, fried or added to stews and soups. Its juicy texture and bold flavor make it a versatile ingredient in many Spanish dishes. (As I mentioned, this chorizo is mild and lean in comparison to Mexican chorizo, which is quite spicy and has more fat.)

Regular vs Ibérico Chorizo

The vast majority of chorizos in Spain are made with conventional pork. But the best chorizos are made with pork from the special Ibérico breed. Black Ibérico pigs are native to Spain. Ibérico pork is rich in flavor and has a meltingly delicious fat texture that make it ideal for charcuterie. Ibérico chorizo is tender and delectable, among our favorite sausages. And the ultimate is Ibérico de Bellota chorizo, made from pasture raised pigs that feast on sweet acorns in the winter, imparting a nutty flavor and rich fat to the pork. It is truly incredible.

The Essential Flavor of Chorizo: Pimentón de La Vera

It could be argued that Pimentón de La Vera is the signature spice of Spain. In the valley of La Vera, special peppers are harvested when they are ripe and red, then slowly smoked over 15 days over smoldering encina oakwood (this is the same kind of oak that produces the sweet acorns that are the favorite food of Ibérico pigs). When fully dried, the peppers are milled on granite stones, transforming them into a silky red powder. This aromatic spice imparts a rich smokiness to chorizos, setting them apart from sausages produced in other countries. Smoked paprika not only adds flavor; it also plays a role in preserving chorizo since it has antibacterial traits.

Regional Varieties

Every region of Spain has their own take on chorizo, using local culinary traditions and techniques. For example, Chorizo de León is known for its smoky flavor, achieved by smoking the sausage over oak wood. In contrast, Chorizo de Pamplona is finely ground and has a smoother texture, making it ideal for slicing thinly. Chorizo Riojano, from the La Rioja region, is thinner and has a distinctive horseshoe shape.

Whether you prefer grilling fresh chorizo or nibbling on thin slices of cured chorizo, you will be enjoying one of Spain’s iconic flavors. Next time you taste chorizo, take a moment to appreciate the rich history and craftsmanship that goes into creating this Spanish delicacy.

 

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. Learn more >

 

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In 2000, my wife and I set out on the ancient Camino de Santiago pilgrimage route on our honeymoon. Most couples would prefer to spend their days on a sunny beach, enjoying a relaxing time with their new partner. However, my wife and I wanted an adventure exploring Spain. We had both lived in Spain as children—she in Catalunya and Madrid, and I in Andalucía—but we didn’t meet until twenty years later. We immediately bonded over our shared love of Spain and couldn’t wait to travel there together.

Hiking along country paths that meandered through the forests of Galicia, near the end of the Camino, we often came upon little stone villages. Though sparsely populated, these rural outposts still lived as farming communities, with the people tending cattle and sheep and farming small plots. As we took in the rustic stone dwellings, we could tell that these communities had persisted for centuries, carrying on the ancient traditions of the land. The paths near these villages were dotted with manure - so much so that we made up a marching song: “If you’re lost and you can’t find your way, follow the caca da vaca!”

It turns out that we were witnessing the very end of an era. The great migration of rural folk to cities like Madrid and Barcelona had begun decades earlier. The rustic villages that we walked through were occupied by the last holdouts, mostly elderly Spaniards who didn’t want to leave their way of life. Twenty-five years later, most of the rural settlements stand abandoned, with the crumbling stone houses standing as monuments to a different time. I imagine that even the manure on the path is a thing of the past!

It is easy for me to feel nostalgic for the old Spain and to feel regret for a fading way of life. But the reality is that I never had to rise at dawn to milk the cows or labor in the fields to eke out a meager living! In many ways, it is wonderful that Spain has become prosperous enough to provide opportunities for her people. But, with this epic change, many ancient traditions have come under threat.

There are many in Spain who are alarmed at the loss of ancient cultural treasures, especially among those care about artisan food ways. Decades of development and industrialization have threatened the amazing food traditions of Spain. This is a country with a dizzying variety of foods, including hundreds of small batch farmhouse cheeses, dozens of kinds of rustic cured sausages and many unique vegetables and fruit that grow slowly in specific microclimates or need to be carefully tended by hand. Modern alternatives keep knocking, tempting artisans with an easier life. Why grow a paella rice that takes twice as long to mature as industrial varieties? Why use the milk of local sheep that graze the fallow fields nearby when you can source cheaper commodity milk with ease?

Some foods are more threatened than others. The saffron farmers from La Mancha who grow fields of crocus flowers and pick them by hand can’t find workers to help. The cheesemakers of Cabrales, who age their powerful blue cheeses in mountain caves in Asturias, don’t have many people willing to work in the caves to tend and rotate the delicate cheeses.

European, national and regional governments have created programs to help. They have provided incentives for repopulating abandoned towns and villages. They have tried to recognize and protect special food traditions with designations such as the Denominación de Orígen Protegida (Protected Denomination of Origin), which create standards for and certify authenticity of regional food treasures.

Unfortunately, this is not enough to provide a sustainable future for Spain’s traditional foods. The farmers and herders who remain in the Spanish countryside are getting older, and the next generation is not as interested in rural life. As with many independent farmers around the world, they are just one searing drought, one untimely freeze or one destructive storm away from financial peril.

I have spoken with our suppliers about the challenges facing Spain’s artisan food ways, and many are working hard to find solutions. My friend Mikel works with dozens of small cheesemakers to provide us with our varied selection. He says that many farmers are tired of the hard work and uncertainty. Mikel says that some companies, including his, are starting to hire farmers and shepherds as employees to give them a more stable income. This is one way they are trying to ensure that quality milk is available for cheesemaking.

Despite the challenges, there are still hundreds of artisans across Spain’s seventeen regions who are dedicated to preserving their treasured local traditions. I am still impressed with the power of local pride, especially related to foods. And these intrepid producers have a powerful ally in food lovers, such as yourself, who appreciate Spain’s artisan products and are willing to pay a little more for the real thing.

Spain’s authentic food traditions and the families who preserve them are very important to us at La Tienda. We support these families by offering their foods on our website and in our catalog, providing another market for their creations. The word ‘artisan’ is used too much these days, but many of our suppliers really do tend their fields on foot, craft their foods by hand and take great pride in preserving their beloved local traditions. We need your help in supporting their work. Please resist the temptation to buy cheap grocery store alternatives to these artisan treasures. You, and your tastebuds, will be thankful you did.

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. Learn more >

Paella is Spain’s famous rice dish, celebrated for its vibrant flavors and communal appeal. Originally a simple meal created by farm workers in the rice fields of Valencia, paella is now enjoyed around the world. In a lot of ways paella represents the best of Spanish culture; it is a dish of pure flavors that is meant to be shared, from recruiting family and friends to help with the preparation, to when it is served from a single pan.

Our family has cooked countless paellas, and each one is an adventure. Experimenting with a variety of ingredients is always fun, from fresh local seafood to Ibérico pork to wild mushrooms. But rice is the soul of paella, and one ingredient that makes all the difference.

What Kind of Rice is Best for Paella

The world has hundreds of varieties of rice. You may have several in your kitchen now – each one suited for a particular dish. Long grain American rice works well with New Orleans gumbo. Basmati rice from India is the perfect base for curry. So, it makes sense to turn to Spain for the rice you need for authentic paella.

Rice is the foundation of paella, absorbing the rich flavors of the broth, saffron, and other ingredients. Short-grain rice from Spain is ideal for paella, because it can absorb a lot of liquid while maintaining its firm texture. Long grain rice won’t absorb the flavors, while other short grain rices, like Arborio, release starch and result in a creamy (dare I say mushy?) paella.

Bomba Rice

Bomba rice is a rare breed, rescued from obscurity by chefs in Spain. It is regarded as the ultimate rice for paella because its slow growing grains are particularly dense and absorb the most broth without overcooking or becoming soft. Bomba rice is difficult to grow and matures more slowly, so it tends to cost more than other varieties.

Calasparra Rice

Calasparra rice, cultivated in the Murcia region, is another excellent option. It is named after the mountainous Calasparra region, with rice paddies fed by cool water from an irrigation system introduced by the Moors. This microclimate means that the rice grows slower, with a denser grain, so that it excels at absorbing flavors while remaining firm and separate. It is particularly well-suited for achieving the coveted "socarrat," the crispy layer at the bottom of the paella pan.

Calasparra is a truly artisan rice, tended by hand by local farmers in a remote valley. Organically grown and pesticide free, rice from Calasparra is protected by rigorous Denominación de Origen standards. Just 1% of Spanish rice comes from this special region making it a rare gem of Spanish cuisine.

Senia and Bahia Rice

Senia and Bahia are traditional short-grain rice varieties from Spain that are also very good for paella. Primarily grown in the extensive rice paddies near Valencia, these varieties are the most typical paella rice. These rice types absorb more liquid than average. Though not as exceptional as Bomba or Calasparra, they are the everyday go-to rice for paella cooks in Spain.

Beware of Substitutes

Selecting the right rice is crucial for a delectable paella. Bomba and Calasparra rice are the top choices due to their superior flavor absorption and texture. Senia and Bahia rice offer quality traditional alternatives. While you may be tempted to use Italian short grain varieties like Arborio and Carnarol, these rices are not good choices for paella. And typical long grained rice won’t absorb all the complex flavors.

What Rice Do We Use for Paella?

I am a big fan of Bomba paella rice. I’ve cooked dozens of paellas, and Bomba always cooks perfectly and is forgiving for the chef. Plus, it has a great texture. My brother, Tim, prefers Calasparra rice. He thinks it is more of a classic paella rice, and he wants to show off his skill without the help of Bomba.

We both agree that cooking with real Spanish paella rice is fundamental to an authentic paella.

¡Buen provecho!

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. Learn more >

 

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A charcuterie board is a great way to share Spain’s amazing foods with your friends and family. A well-crafted board can serve as a centerpiece for gatherings, offering a little something for everyone. Be sure to select the best quality artisan ingredients from Spain, you will taste the difference! Here’s a step-by-step guide to building a charcuterie board that showcases the best of Spanish cuisine.

1. Selecting the Meats

Spain is famous for incredible cured meats. Here are some essential selections:

• Jamón Ibérico: This is the crown jewel of Spanish hams. Made from the famous black hooved pigs native to Spain, it has a rich, nutty flavor and melt-in-your-mouth texture. For the ultimate ham experience, serve slices of pasture raised, acorn-fed Jamón Ibérico de Bellota ('bellota' means acorn in Spanish).
• Jamón Serrano: Spain’s most popular cured ham, Serrano has a full flavor and firm texture.
• Chorizo: A delicious, aged sausage flavored with Spain’s Pimentón de La Vera smoked paprika, chorizo adds a robust, smoky taste to your board. Tip: Spanish cured chorizo is completely different than Mexican chorizo, which is a spicy cooking chorizo.
• Lomo Embuchado: A whole cured pork loin seasoned with garlic and paprika then cured for up to three months, sliced lomo is a lean, tender and flavorful option.

2. Choosing the Spanish Cheeses

Spain is the land of over 200 artisan cheeses! From the aged sheep’s milk cheeses of La Mancha to the rich cow’s milk cheeses of Galicia, your charcuterie board can feature a style for any taste:

• Manchego: Spain’s iconic cheese, Manchego is a firm sheep’s milk cheese with a complex, nutty flavor and varying levels of sharpness depending on how it is aged. Beware of ersatz grocery store Manchego! We work with small producers in La Mancha to provide authentic aged Manchego cheese - you can taste the difference.
• Tetilla: This soft, creamy cheese from Galicia has a richness you will love. Tetilla has a famous shape that is sure to start a conversation!
• Idiazábal: A smoked sheep’s milk cheese from the Basque Country, Idiazábal has a semi-firm texture and a rich, nutty flavor.
• Ibérico: This flavorful yet approachable cheese is a blend of cow’s, goat’s and sheep’s milks. Ibérico has a semi-soft texture that is easy to slice and serve.
• Cheese samplers: A sampler of Spanish cheeses is an easy way to offer a variety of cheeses for your charcuterie board.

3. Adding the Accompaniments

To balance the rich flavors of the meats and cheeses, include a variety of accompaniments:

• Olives: Spanish olives, such as Manzanilla, Gordal or Arbequina, provide a crisp, briny contrast to the other elements.
• Marcona almonds: These rich, buttery almonds are a perfect crunchy addition.
• Piquillo peppers: Pimientos del Piquillo are fire-roasted peppers with a sweet, smoky taste and firm bite, packed in their own juice. They provide a burst of bright red color to your board. Be sure to serve authentic Spanish piquillo peppers, the grocery store versions are flavorless by comparison.
• Guindilla peppers: These green peppers are famous in the Basque region. Packed in vinegar, they have a tart flavor, delicate crunch and pleasant spiciness.
• Membrillo quince preserve: This mildly sweet, fruity preserve is easy to cut into slices, and pairs beautifully with Manchego cheese. Quince fruit is a cousin to the apple.

4. Incorporating Bread and Crackers

Bread and crackers are essential for a charcuterie board, offering a base for the meats and cheeses:

• Rustic bread: Slices of a freshly baked crusty bread like a Barra Española from Galicia are the perfect pairing for sliced jamón and cheeses.
• Crackers: Choose plain or lightly seasoned crackers to complement the flavors without overpowering them.

5. Presenting the Board

Have fun building your charcuterie board by showcasing the different flavors and textures of Spanish foods. Here are some tips:

• Arrange the meats and cheeses: Place slices of jamón, chorizo and cheese in separate sections, allowing guests to easily identify and choose their favorites.
• Add color and texture: Use small bowls or cazuela dishes for olives and almonds, and scatter the peppers and slices of membrillo quince preserve around the board.
• Garnish: Fresh herbs like rosemary or thyme can add a touch of color and fragrance.

6. Pairing with Drinks

To complete the experience, pair your charcuterie board with Spanish beverages:

• Wine: A robust red wine like Rioja or a crisp white like Albariño can enhance the flavors of the board.
• Cava: This sparkling wine from Catalonia is a festive choice.
• Sangría: This bright, refreshing wine cocktail is always a favorite.

Creating an impressive charcuterie board is a great way to share Spain’s amazing foods to your friends and family. Your board will not only look beautiful but will serve as a culinary tour of Spanish cuisine. A charcuterie board is easy to make and perfect for casual gatherings.

¡Buen provecho!

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. Learn more >

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Paella, the iconic Spanish rice dish, is a feast for the senses, and is the centerpiece for a festive gathering. Originating from the Valencia region of Spain, paella has become a famous dish worldwide. Whether you're cooking a traditional Valencian paella or experimenting with your own version, here are the essential ingredients you'll need:

Key Ingredients for Paella

1. Rice: The foundation of any paella is the rice. Use short-grain rice from Spain, such as Bomba or Calasparra, which absorbs liquid well and remains firm during cooking.
2. Saffron: This precious spice gives paella its distinctive golden color and a subtle floral flavor. A pinch of saffron can go a long way. La Mancha saffron is the best.
3. Olive Oil: High quality extra virgin olive oil is best for sautéing the ingredients and adding flavor to the dish. Don’t worry, extra virgin olive oil is great for cooking.
4. Stock: A quality stock adds a fuller flavor to your paella. Strict traditionalists would say that all the flavors should come from the meats and vegetables, but I think a broth makes it even better. Chicken, seafood or vegetable stock can be used, depending on the type of paella you're making.

Meats

1. Chicken or Rabbit: If you want to go 100% traditional, rabbit is a key ingredient in the original Valencian paella. Chicken is much more easily available and adds a nice meatiness to paella. I prefer using thighs for extra flavor and juiciness.
2. Seafood: For seafood paella, include a mix of shrimp, mussels, clams and squid. Be sure to buy the freshest seafood you can find; it will really elevate the dish.
3. Chorizo: A true Valencian would never add chorizo sausage to paella. But chorizo can add a smoky, spicy flavor to your paella that is really tasty.

Vegetables

1. Tomatoes: Fresh, ripe tomatoes are used grated and sauteed in the pan to add a base of flavor that adds depth to the paella.
2. Bell Peppers: Red and green bell peppers add color and sweetness.
3. Green Beans: Often used in Valencian paella, green beans add a fresh, crunchy texture. If you can find broad, flat green beans, all the better.
4. Peas: Again, green peas are not traditional, but they can add a pop of color and sweetness.

Aromatics and Seasonings

1. Paprika: Smoked paprika from Spain (Pimentón de La Vera) adds a smoky depth to the dish.
2. Salt and Pepper: Season the paella to taste with salt and freshly ground black pepper.

Optional Ingredients

1. Alioli: Creamy, garlicky aioli complements the richness and savory flavors of paella.
2. Piquillo Peppers: Wood-fire roasted pimientos del piquillo add a sweet, smoky flavor. I like to add them to the top of my paella right before serving.
3. Artichokes: Fresh or canned artichoke hearts can add tasty flavor and texture.
4. Parsley: Fresh parsley adds a touch of color and freshness.
5. Lemon Wedges: Serve lemon wedges on the side for squeezing over the paella, especially for the seafood version.

Cooking Essentials

1. Paella Pan: A wide, shallow paella pan ensures even cooking and allows the rice to form a crispy crust (socarrat) at the bottom.

With these ingredients, you're well on your way to creating a delicious Spanish paella. Whether you stick with tradition or add your own twist, the key is to use top quality ingredients and cook with love. It’s all about sharing the flavors of Spain with friends and family.

¡Buen provecho!

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. Learn more >

 

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Hosting a tapas party is a fun way to bring friends and family together for a night of delicious food, vibrant conversation and a touch of Spanish flair. Tapas, the small, tasty dishes from Spain, are perfect for sharing and create a relaxed, enjoyable time.

In Spain, tapas are a part of everyday life, an opportunity to meet up with friends at a tapas bar or a casual restaurant, have a drink and share a small tasty dish. Sometimes the tapa even comes free with your drink! Some evenings it can become a tapas crawl, where you and your friends walk from bar to bar having a little tapa at each stop. I remember visiting Calle Laurel in Logroño, a small street featuring over fifty tapas bars!

Hosting a tapas party transports this enjoyable Spanish tradition to your home. The tasty little dishes are easy to nibble and keep the focus on the true purpose – connecting with your friends and sharing a great time together.

Here’s how to throw a tapas party that your guests will love:

1. Planning Your Tapas Party

• Not surprisingly, tapas parties are typically held in the evening, but a late afternoon gathering can also be fun.
• Keep the guest list small. Tapas parties are all about connecting with your guests and a smaller group is ideal. Plus, a big group would require more food prep, and you want to be out of the kitchen, spending time with friends.

2. Setting the Scene

• Decorate with Spanish flair. Use vibrant colors like red and yellow to decorate your space, and flowers are a nice touch.
• Create a cozy atmosphere and let your guests mingle. This is not a sit-down meal! Place chairs and stools in small groups to encourage intimate conversations. If the weather is nice, open the doors to your patio or deck.
• Set the mood with a playlist of Spanish music. While I love traditional flamenco music, it can be a little too energetic for a casual evening. I would choose some Spanish guitar playlists, including legendary artists like Andrés Segovia or Paco de Lucía.

3. Curating the Menu

• Offer a mix of hot and cold tapas. Here are a few of our favorites:
  • Patatas bravas (roasted potatoes with a spicy sauce)
  • Gambas al ajillo (garlic shrimp)
  • Croquetas (crispy, creamy croquettes)
  • Pinchitos (seasoned grilled pork skewers)
  • Albondigas (savory pork meatballs)
  • Spanish cheeses like Manchego and San Simón
  • Cured meats like Spanish Serrano ham, Ibérico ham and sliced chorizo
  • Gildas (skewers with olives, peppers and anchovies)
• Make sure to have a few vegetarian tapas, such as:
  • Pimientos de Padrón (sautéed fresh peppers)
  • Tortilla Española (Spanish potato omelet)
  • Berenjenas (crisp fried eggplant with honey)
  • Espinaca Catalana (sautéed spinach with garbanzos and pine nuts)
  • Small cups of gazpacho
  • Gordal olives
• For your signature drink, serve a pitcher of sangría or a refreshing tinto de verano. The Spanish are also fanatics for a refreshing gin and tonic. Offer a few porrón wine pitchers filled with your favorite vino – your guests will love attempting to drink from the narrow spout! Don’t forget to have non-alcoholic options available as well.

4. Prepare and Serve the Tapas

• Many tapas can be prepared in advance, so you can enjoy the party without being stuck in the kitchen.
• The key to delicious tapas is using high quality ingredients. Shop for authentic Spanish cheeses, charcuterie and other ingredients – grocery store short cuts are sure to disappoint. For fresh items, visit a local market to find the best produce and meats.
• Presentation is key, tapas should be served in small platters and dishes to make it easy for guests to nibble while they chat. Colorful ceramics and cazuelas dishes add a layer of authenticity. Provide small plates for guests to fill with tasty tapas. Garnish with fresh herbs to add a touch of elegance.
• Replenish the tapas throughout the evening from reserve supplies in the kitchen. This will keep the energy up and ensure that no one goes hungry.

5. Adding Special Touches

• Bring your friends into the fun with a build your own tapas station where they can assemble their own dishes.
• Place photo-heavy books about Spain throughout the party, from cookbooks to travel guides. Your local library is a good resource.
• Send your guests home with a small token of appreciation, such as a jar of olives or a recipe card for your favorite tapa from the night.

A tapas party is a fun way to share a taste of Spanish hospitality and cuisine. Your guests will leave with full stomachs, happy hearts and a new appreciation of Spain’s tapas culture.

¡Buen provecho!

 

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. Learn more >

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My brother and I were driving across Spain and heard of a small food fair in the medieval fortress town of Trujillo. Arriving in the main square, we looked up to see an imposing statue of Francisco Pizzaro with spiral horns sprouting from his helmet. It turns out that the conqueror of Peru was born in this little city.

If you get a chance, you should stop by this lovely town, with its Moorish alcazaba castle and imposing cathedral. But we had another mission on that day, to discover treasures of Spanish cuisine.

After sampling some tasty olives, local breads and some delectable Ibérico ham, we came upon the Villajos family sampling their artisan Manchego cheeses. This was surprising, since we were hundreds of miles away from their little town of Porzuna in the region of La Mancha.

This chance meeting was fortuitous, because we never would have encountered this incredible cheese at the big food fairs in Barcelona and Madrid. Antonio Villajos told us how he uses only fresh milk from Manchega breed sheep that wander the countryside within sight of where the cheese is made. After nibbling a bite of his ‘reserva’ Manchego (and then nibbling some more!), we knew we had found a truly artisan version of the famous cheese.

This Manchego had a firm bite with a hint of creaminess. Tiny crystals (evidence of the artisan aging process) added an almost imperceptible crunch. The flavor was rich and nutty with an herbal finish. This was a truly exceptional cheese!

Later, Tim and I traveled to visit Antonio and his family in Porzuna, in the heart of La Mancha. This region is a massive plateau with a semi-arid climate, an important farming and winemaking region, and also ideal for herds of grazing sheep. The Manchega breed is native to the plateau and directly descended from wild sheep of the region – hard to believe in this time of industrial agriculture.

Antonio showed us how the Villajos family continues a tradition going back centuries. Only rich, fresh milk from local herds will do when it comes to authentic Manchego. The process has been adapted somewhat for modern rules – the woven esparto grass that created the iconic crosshatch rind have been replaced with food safe plastic molds that mimic the design. But otherwise, the methods remain the same. Each cheese is pressed by hand and ripened under the watchful eye of the cheesemakers. Expert hands test each cheese for readiness, and expert noses monitor the aromas of each cheese for quality.

Of course, the modern world has not passed La Mancha by. Because Manchego is Spain’s most famous cheese, big industrial companies now mass produce their version, focused on lowering cost and homogenizing quality. They use heat-pasteurized milk, removing complexity of flavor. The biggest loss is in the texture – most Manchego you will find at the store is now rubbery and ersatz, a far cry from the real thing.

The industrial companies are buying up most of the Manchega milk, even speculating and storing it for later, which undermines the small cheesemakers. Now is the time to support small family cheesemakers like Villajos, who are protecting the true Manchego cheese tradition.

We are doing our part by offering truly artisan versions of Spain’s incredible foods. We have offered the amazing Manchego cheese of Villajos for over twenty years, ever since our first visit to the food fair in Trujillo. We encourage you to taste the difference and support the Villajos family in their mission to preserve one of Spain’s iconic flavors. Your tastebuds will thank you!

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. Learn more >

When it comes to cured meats, Serrano and Prosciutto are two of the most beloved varieties of cured ham in the world. For this comparison, we focus on the most popular versions of these hams that you can enjoy every day. Premium varieties of cured ham, such as Spain’s Jamón Ibérico de Bellota and Italy’s Prosciutto di Parma, are a subject for another day!

1. Flavor Profile

Serrano ham from Spain is known for its deep color and full, intense flavor. The aging process, which can last up to 18 months, results in a firm texture and complex flavors. The taste is often described as nutty and slightly sweet, with a mild saltiness that perfectly balances the overall flavor. In contrast, typical Prosciutto ham is aged for less time, as little as 6 months, which results in a much softer texture and a mild flavor. While it is delicious in its own right, it lacks the boldness and depth that Serrano ham offers.

2. Texture

Serrano hams hang in aging cellars for many months, resulting in a firm bite with a pleasant texture. The much younger Prosciutto ham, on the other hand, is much softer and more delicate.

3. Serving

Serrano ham is versatile and can be used in a variety of dishes. The classic presentation is thinly sliced on a plate and served as a tapa. It is also delicious on fresh salads, in a Spanish bocadillo, or added to sautéed vegetables. Its full taste and firm texture make it a perfect addition to a variety of recipes. Prosciutto ham, with its mild flavor and delicate texture means it is often best enjoyed with other foods, such as deli sandwiches, wrapped around melon or added to pizza.

4. Health Benefits

Both Serrano ham and Prosciutto are not only delicious but also offer several health benefits. They are high in protein and contain essential vitamins and minerals such as B vitamins, iron, and zinc. The curing process also reduces the fat content, making these hams a healthier option compared to other cured meats. Serrano ham's longer curing process results in a leaner product with less fat.

Conclusion

There is a reason that Jamón Serrano and Prosciutto are the world’s most popular hams – they are delicious, approachable and versatile. Serrano ham has a fuller flavor, deeper color and satisfying texture, ideal for savoring as a tapa with wine, or a flavorful addition to recipes. Prosciutto has a mild flavor and soft bite, which are great for more delicate presentations, such as for wrapping around fruit or vegetables.

 

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. Learn more >

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In the far south of Andalucía lies the city of Cádiz, an ancient island fortress. Legend has it that it was founded by Hercules, and its history reaches back to the time of the Phoenicians over 3,000 years ago. This vibrant city has been a crossroads of cultures, including Romans, Greeks, Carthaginians and Moors. This heritage of a constant mixing of peoples, plus a dynamic history of boom and bust, has formed the city’s vibrant and rebellious character.

The incredible celebration of the Carnaval de Cádiz captures the essence of the gaditanos, as the people of the city are called. This ancient port was once the bustling center of trade with the Americas, and its beautiful walled historic center features extravagant palaces and towers testifying to this golden age. Over the centuries the city’s glory years have faded, but the gaditanos’ unique character of iconoclasm and irreverence lives to this day.

Around the world, carnaval is a weeks-long celebration, a cutting loose before the austerity of the period of Lent. But in Cádiz, it is part of the heartbeat of the city all year. Unlike the raging parties of Mardi Gras or the glitzy Carnival of Rio de Janeiro, Carnaval de Cádiz is a community affair where singing groups perform original songs filled with biting sarcasm and mockery of politicians and people in power. Throughout the year, friends gather to write lyrics, practice songs and create whimsical homemade costumes for the grand event.

During my visit to carnaval, my family and I were swept up in the passion and energy of this celebration. We witnessed large groups of chirigotas singing in the square, then bumped into smaller cuartetos in side streets, groups of three or four friends singing songs about the city and its people. I have to admit that we were very much outsiders, and we weren’t able to follow the comical and lyrical language in these creative performances. Plus, the “Andalú” accent of the region added an extra challenge to my rudimentary Spanish. But the energy and sense of community were infectious. My time at carnaval was one I will never forget.

I think Carnaval de Cádiz represents what makes Spain’s culture so warm and dynamic. Each of Spain’s seventeen autonomous regions is distinct in culture, with a fierce pride in local customs and traditions. Along with this independent streak is an innate questioning of outside influences and authority. At the same time, the Spanish people are naturally communal. Gatherings with family and friends are not just for special occasions – they are a daily way of life. Even a spectacular celebration that happens once a year is an opportunity to share time with friends for many months, and a reason for sharing time, food and camaraderie with everyone in the community.

¡Saludos!

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. Learn more >

Spain has an embarrassment of riches when it comes to artisan regional foods. Every town we visit seems to have a cherished tradition, whether it is the fabes beans for fabada stew that are hand-tended on small Asturian farms, or the beloved Ibérico de Bellota ham of the village of Jabugo that owes its flavor to the special landscape and plants of the area where the Ibérico pigs roam. At La Tienda, we are dedicated to supporting and preserving these rich traditions and incredible foods for you to enjoy at home.

I know ‘artisan’ is thrown around as a marketing term everywhere these days, but in Spain there are many true artisans working with their families to preserve the food traditions that they cherish. When we lived in Spain in the 1970s, most food was made by small family enterprises, whether it was bread from the town baker, or the treasured regional chorizo made by the butcher nearby. Industrial foods weren’t available in a big way until after the arrival of democracy in the 1970s and the end of the Franco regime. Prosperity after the lean years was rightly celebrated, but it also threatened the artisan methods.

Thankfully many artisans survived the transition, but it is a constant challenge to compete against industrialization. A great example is our friends at Navarrico, where the Salcedo family produces exquisite piquillo peppers native to Navarra. Every October, they harvest ripe red piquillos from fields just a few miles from their small factory. They char the peppers over oakwood fires, then clean them by hand, one-by-one. The peppers are then placed by hand while they are still warm, filling jars the brim with no added water. They are divine, and so sweet and tangy that I eat them right out of the jar!

Nowadays Navarrico must compete with cheap industrial piquillo peppers imported from Peru. These peppers are roasted in an oven, then cleaned with water, washing away much of their sweetness and smoky flavor. The challenge is that, on the grocery shelf, it is hard to see the difference other than the price disparity. We believe that it is worth every penny to enjoy the original glorious piquillo pepper made by artisans from the region where it was first created.

Artisan Manchego cheese is another endangered tradition. We source ours from Antonio Villajos and his family, cheesemakers that gather fresh milk from local shepherds near the town of Porzuna in La Mancha. Rich and fresh, this sheep’s milk is transformed into premium Manchego cheese wheels, full of complex flavor and creamy texture. Cheeses like this are what made Manchego Spain’s most famous.

Recently, private equity groups have started cornering the market, buying up most of the sheep’s milk and pasteurizing it to make a standardized cheese. The industrial Manchego cheese that they bring to the market has an ersatz texture and monotone flavor, a pale shadow of the vibrant cheeses of the region. That is why we only offer truly authentic Manchego from a family that we know personally.

Our family is passionate about supporting these intrepid artisans who work every day to preserve Spain’s culinary heritage. Our reward is to share these authentic products with you, so that you can enjoy the finest of Spain’s amazing foods. Thank you for your support!

 

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. Learn more >

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Over the last few decades, innovative Spanish chefs like Ferran Adrià have delighted diners with deconstructed, spherified, gelified and fully reimagined dishes - from spherical liquid olives to jamón-tuna - that changed how we think of food. I believe the key to this success is Spain’s amazing food heritage that goes back millennia. This deep culinary foundation is the reason that the Spanish are leaders in creating new, cutting edge food trends that influence the world.

The Spanish people have a deep reverence for their food traditions, and some ancient methods are used to this day. Exquisitely cured Ibérico ham was a favorite during the Roman Empire, when shiploads of jamones were sent to Rome every year. Over 3,000 years ago, the Phoenicians introduced fishing methods to capture atún rojo, or bluefin tuna, in spiral traps on the coast of the Mediterranean. To this day, people of the region salt tuna loins and hang them to dry to make traditional mojama, just as they did in ancient times.

But all food culture changes over time, and Spanish food is no exception. What makes me happy is that Spain’s traditional cuisine is evolving and sometimes improving with current food trends.

1. Health Consciousness: Spanish people are emphasizing healthier eating, with more focus on natural, whole foods and “better for you” options. Fortunately, Spain has a treasure trove of healthy foods, from pristine canned seafood to artisan vegetables jarred at the peak of freshness. Spanish extra virgin olive oil is now healthier and more flavorful than ever, with innovations like rapid pressing of harvested olives and centrifuges that extract the highest quality fresh oil.
2. Plant-Based Foods: Now, I know, the Spanish have always treasured their meats, from cured jamón and chorizo, to roasted lamb and suckling pig. Still, plant-based diets are becoming more popular. Thankfully Spain has a wealth of beloved vegetables, from the creamy Asturian fabes beans to the sweet wood-fire roasted piquillo peppers of Lodosa and buttery tender white asparagus. And we are excited to offer a meat-free chorizo made from pumpkin, developed by three enterprising women from Galicia. It is totally natural and full of smoky chorizo flavor.
3. Local Sourcing: The Spanish have always had deep pride in locally sourced products, both because of their quality and the pride of place. Nowadays in Spain it is easy to go to a Lidl or Aldi supermarket and buy mass-produced foods. Yet the Spanish still buy bread, fish and dairy at local bakeries and markets, supporting local artisans and traditions.
4. Convenience: Like the rest of the world, people in Spain are looking for convenient food options to avoid cooking after a busy day. Ready to eat meals and easy to prepare ingredients are ever more popular. There are many options that provide the classic, flavorful foods of Spain in convenient forms. We have seen a big increase in sales of heat and serve foods, from tortilla española to bake and serve bread from Galicia, delivering Spain’s traditional foods that are easy to prepare.

At La Tienda, we are passionate about sharing Spain’s amazing foods with our customers. I have a deep respect for traditional Spanish cuisine, but I am also excited to discover new innovations that allow us to share new ways to enjoy Spain’s dynamic food culture.

¡Buen Provecho!

 

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. Learn more >