Right now, our family is gathering in an old farmhouse on the island of Menorca, celebrating an important anniversary together. Aunts and uncles, grandparents and friends will be gathered around a big table, sharing the amazing foods of the Balearic Islands. I have visions of coca flatbreads, roasted lamb and ensaimada pastries dancing in my head!

After a big feast, we will undoubtedly linger at the table, telling stories about our lives and travels. This special time, when the dishes have been cleared and everyone relaxes together, is so important in Spain that they have a name for it: sobremesa.

Sobremesa literally means “over the table.” But its true meaning is much more profound than that. This is a time spent connecting with others, renewing bonds and enjoying a sense of community. There is no rush! Everyone chats and digests, relaxes and enjoys each other’s company. And while sobremesa is longer and more leisurely on weekends, even weekday business lunches can have sobremesa.

In Spain, how you eat is as important as what you eat. Food is always a part of the joy, but sharing time with others is a celebration and a time for connection. Sobremesa is such a part of the meal that, if you are at a Spanish restaurant, you won’t get a check until you ask for it.

When our father, Don, first stepped ashore in Valencia as a young chaplain, he was profoundly moved by the way the Spanish people treated meals as such a central part of life. He was amazed to see extended families feasting together, and how the children were included even at late night dinners. He felt like this was his true home, where families are full of warmth and connection and the children are treasured.

Spanish meals, and sobremesa in particular, are not quiet affairs. As friends and extended family talk enthusiastically, I’ve often witnessed the kids playing and exploring at restaurants alongside the table, bonding in their own way. In fact, Spanish families are so boisterous that some visitors complain that restaurants are overly loud and chaotic. But I think this is the heart of what is so special about the people of Spain. Gatherings should be joyful and fun, full of talk and connection.

Because the Spanish live in densely populated towns and cities, typically in apartments and smaller homes, life is enjoyed out in the larger community, gathering at cafes, tapas bars and restaurants. Often no car is needed – people can walk out their doors and stroll to the neighborhood bar to see old friends and extended family on a daily basis. It’s much less common to drive your car 30 minutes to your house after work and shut the door for the evening, as is so common in the United States.

For me, sobremesa is a perfect example of what makes Spain so special. At its best, Spanish culture is about enjoying life and connecting deeply with your community. And if that takes place after a long, delicious feast full of incredible Spanish food, all the better! We hope that we can help bring the spirit of sobremesa to your home.

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

A few years ago, we visited a supplier whose family makes small batch membrillo, a delicious quince preserve that is the perfect pairing for Manchego cheese. I asked him the secret to its complex flavor. He told us that he could make membrillo for a fraction of the price using imported quince fruit from Peru or China, but then his membrillo would be “silly.”

“Like people, the quince must suffer to gain character. If it has an easy growing environment, it becomes silly!”

What a Spanish way to say it! But it reminded me of another fruit that needs to suffer. Wine grapes only produce a great vintage if they are grown in harsh conditions, concentrating the sugars and flavor. Bad wine comes from silly grapes that do not suffer enough.

Nowadays it seems that you can get any fruit or vegetable any time of year right at your grocery store. Piles of glowing red strawberries stare across the aisle at boxes of plump blueberries and giant tomatoes. But we all know that there is a disappointing secret – most of the time the pretty package hides a flavorless heart, with none of the exciting flavors and textures they promise.

That is why we treasure our small artisan producers in Spain. They ensure that every ruby red piquillo pepper or delicate saffron thread is picked at the peak of freshness, capturing the fullest flavor for you to enjoy at home. It is hard for these Spanish families to compete with the industrial imports that undercut them with flavorless substitutes. Our passion is to support their valiant efforts to preserve artisan Spanish foodways and deliver that amazing flavor to you.

Industrial production is all about optimizing the volume of harvests, not guarding the finest flavor. Thankfully, in Spain and other European countries, there are protected regions that set standards for local quality. Called Protected Denominations of Origin, or PDO, these regulations set up a certification for artisan producers to ensure that traditional methods of quality are followed and that foods are grown in a special region known for this quality.

A few years ago, I spent time with our friends at El Navarrico and walked the fields of ripe piquillo peppers during the harvest season. Just a few miles from the famed La Rioja wine region, farmers were plucking beautiful red peppers from healthy green plants, placing them in baskets. They had waited until the perfect moment of peak ripeness, though they could have picked them green and waited for them to turn red to save money. I talked with the farmer, and he said the peppers need so many nutrients that the fields could only be used for piquillos once every dozen years or so. Authentic PDO certified piquillos can only grow in this special region, so there is a very limited harvest and farmers are not able to scale up production if there is a big demand. Their obsession with quality won’t allow it.

Artisan products like piquillo peppers cost more and the limited harvests mean we must plan ahead to secure inventory. We could go cheap and seek out mediocre replacements, but we know that the quality is worth every penny. I like to think of them as eminently affordable luxuries – for a few dollars more you can experience the very best foods from Spain at the peak of flavor, while supporting artisan traditions and foodways.

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

Imagine a sea of red, juicy tomatoes flying through the air, laughter echoing through the streets, and the thrill of being part of the world's largest food fight. Welcome to La Tomatina, in the town of Buñol, near Valencia, Spain – an experience filled with fun, history and a whole lot of tomatoes.

What started as a playful food fight among friends in the 1940s is now one of Spain’s most famous festivals, attracting thousands of visitors each year. Picture this: 20,000 participants, all armed with tomatoes, ready to paint the town red – literally.

The story of La Tomatina began on the last Wednesday of August in 1945, when a group of young people joined a parade in the town square. A playful scuffle broke out, leading to an impromptu tomato fight. The following year the tomato battle was repeated and became an annual celebration. Despite being banned in the early 1950s, the festival's popularity only grew. In 1957, a unique "tomato funeral" protest led to its official recognition, and La Tomatina has been celebrated ever since.

Pre-Fight Festivities: The days leading up to the main event are packed with events to share with friends and family. Being in the region of Valencia, of course there is a paella contest. You can also marvel at fireworks, live music and parades in Buñol's charming medieval city center.

The Main Event: The tomato battle kicks off with the "Palo Jabón," a very Spanish challenge where participants climb a greased pole to retrieve a jamón. Once the ham falls, the real fun begins! For one glorious hour, the streets of Buñol transform into a tomato battleground, with everyone joining in the messy, joyous chaos.

Post-Fight Clean-Up: After the battle, the town square is hosed down, and participants can wash off in local pools. Thanks to the citric acid in the tomatoes, the streets are left sparkling clean – a perfect end to a perfect day.

La Tomatina is more than just a food fight; it's an experience that brings people together from all corners of the globe. It's a day of laughter, camaraderie and pure, unadulterated fun.

 

¡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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Choosing the right paella pan can seem a bit overwhelming, but it is pretty straightforward once you figure out a few key facts.

1. What size paella pan should I choose?

Paella pans range in size from little single portion pans to ones that are several feet wide and can feed over 100 people. Thankfully we show you the number of servings you can get out of each pan on our website. We recommend getting a pan that is a little larger than the number of people you want to serve because paella leftovers are delicious!

A paella pan size refers to the distance between the top lips of the pan. The handles extend beyond the nominal size of the pan.

One restriction on size depends on what cooking surface you plan on using. A stovetop burner will accommodate pans under 20 inches, but 15 inches is the sweet spot for full heat coverage. Ovens are generally too small for any pan under 17 inches, but we would recommend you measure the interior of your oven to be sure.

If you want to feed a crowd and need a large pan, you will need to use a propane paella grill or a steel tripod if you want to cook over an open fire. If you still want to cook on your stovetop, an option is to get multiple small paella pans and cook them separately on the smaller heat source.

One note – if you are buying a large pan, get out a tape measure and get a sense for how large it really is! We get a lot of returns because people order a pan that is much bigger than they realize.

2. Which type of paella pan is right for me?

We offer four types of paella pan, each with its benefits and drawbacks.

Carbon steel paella pans are the type most commonly used in Valencia. They are affordable and conduct heat very well, and they absorb the flavors of paella over time. On the other hand, they discolor almost immediately upon use and can rust if not cared for properly.

‘Pata Negra’ paella pans are double thick carbon steel. They have all of the attributes of a regular carbon steel pan but they are thicker which helps them retain heat and protects them from warping.

Enameled steel pans are basically carbon steel pans coated with black enamel. This prevents rust and makes it easy to clean. Enamel can chip with use, but overall this is a durable and affordable option.

Stainless steel pans are attractive, with a shiny finish and gold-plated handles. They are easy to clean and make for a beautiful presentation. On the downside, they are more expensive and should not be used with metal utensils or cleaning tools.

3. Can I cook paella over charcoal on the grill?

Cooking paella on the grill is fun, but you need to make sure your pan can fit on a grill. Our paella grill systems allow you to cook with charcoal or wood, as well as with a propane burner. It can be a bit challenging to manage the heat from a charcoal bed and you can end up burning the paella if you are not careful. That is why I prefer to cook paella over a propane burner so that I can adjust the heat with the turn of a knob.

4. How do I care for my paella pan?

Before initial use, add a small amount of water to the pan and heat on the stove to remove the protective coating and any stickers, dumping the water and repeating several times. Next, wash the pan with hot soapy water. Dry thoroughly.

Different pans require different levels of care. Carbon steel paella pans, including ‘Pata Negra’ pans, need to be washed, quickly dried and coated with a neutral oil after each use to prevent rust. If a pan does pick up rust, you can scrub it off with steel wool before you use it again. Store it in a dry place away from humidity.

Stainless steel paella pans require wood or plastic utensils and washing tools to avoid scratching the surface. They should be washed by hand.

Enamel paella pans are the most durable. Be careful to not treat them too roughly which can cause the enamel to chip, but this is mostly cosmetic and does not affect the performance of the pan.

¡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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The culture and cuisine of Spain is constantly changing, and I'd like to keep you up to date on the latest developments. This week, learn about a bumper acorn crop for Ibérico pigs, the effects of climate change on artisan products, booming Madrid food culture, and the threat of corporate domination of Spain's food industry, and how we can help.

First some good news, Spain has acorns aplenty! Spain’s iconic Jamón Ibérico de Bellota hams come from Ibérico breed pigs that live in the vast dehesa forest rangeland of southern Spain. We visited a small herd of these special animals near the town of Jabugo, where they were munching on nutritious herbs and grasses. In the winter, during the montanera, they feast on rich, sweet acorns from the abundant encina oaks and alcornoque cork trees that dot the landscape.

These antioxidant rich acorns combine with the special Ibérico genetics, plentiful exercise and expert curing techniques to create a miraculous recipe! The fat in a Bellota ham is so rich in healthy oleic acid that it is comparable to quality extra virgin olive oil. Because of this, a slice of Jamón Ibérico de Bellota will start melting in your mouth as you eat it. Tip: if you want to test a Bellota ham for quality, press a fatty area with your thumb. On an excellent jamón, the fat will literally melt with liquid goodness.

This year the montanera was spectacular, with huge amounts of acorns falling from the trees. Rains and moderate temperatures have meant lots of quality grasses, which are a key food source that provides plenty of antioxidants. The good weather has kept the oak trees healthy, which paired with a peak in the cyclical acorn crop to produce the best season in over ten years.

What does this mean? More purebred Ibérico pigs feasted on more high-quality acorns, creating more top-quality pork for the finest hams. And the more great hams that are available, the more profitable it is to raise these pigs wild on this beautiful landscape. Every euro or dollar spent on Jamón Ibérico de Bellota is a donation to the preservation of this ancient ecosystem and the ham tradition that it sustains. So, eat lots of Bellota ham – it is good for you and the world!

The second set of news is less positive - the effect of climate change on artisans across Spain, and why we need to support them. Most of Spain has not been as fortunate as the dehesa forests recently. Eastern Spain and Andalucía continue to suffer from a brutal multiyear drought and soaring temperatures. Even the hearty olive trees that blanket the countryside are suffering.

We visited an olive farmer near Sevilla, and he showed us how the trees are unable to produce the same volume and quality of olives because of drought stress. Even with irrigation, the trees do not thrive, because they naturally prefer to tap into moisture deep underground.

The result has been struggling olive farmers, lower yields and much higher prices for quality extra virgin olive oil. The industrial producers will moderate the prices by selling cheap, low-quality oil seasoned with a dash of the good stuff. Our small family producers care about quality and will not cheat, so the prices of their excellent extra virgin olive oils will be significantly higher in the coming years. We are committed to supporting them through this challenging time – paying for high quality olive oil will help the traditional small producers survive and prosper. Plus, the flavor and quality are so much better.

Traditional Manchego is also getting dearer, as the drought means less wild forage for the Manchega sheep to eat. At the same time, this famous cheese is becoming very popular around the world and there just isn’t enough to go around. Giant producers are buying up all the milk, including from industrial farms, and producing mediocre quality cheeses to cash in. Guess who gets hurt in this scenario? The small family producers, like our friends at Villajos, and the ancient traditional methods that produce the best quality. Again, we will only offer authentic Manchego, and it is worth every penny!

Bizarrely, the verdant region of Galicia in the northwest of Spain has the opposite problem – too much rain. Our partners in the region harvest shellfish that depend on the rich waters of the Atlantic to fill the Rias, or narrow estuaries, with seawater and microorganisms that feed the mussels and clams. But when there is a deluge, the Rias fill with fresh water, decreasing the salinity and nutrients. The berberechos, clams and mussels are slow to grow and there is a much smaller harvest of quality shellfish to pack by hand at the small local canneries. We could find cheaper low-quality shellfish imported from places like Asia, but we are committed to supporting the local family industries.

Finally, some much better news. Madrid rocks! This is not news to many of us, but the capital city is finally getting the recognition it deserves. The city has had a makeover, with dozens of new hotels and restaurants, along with amazing shopping districts (it seems like there is a hip Zara shop on every corner in some areas.) Madrid has always been a blend of old and new, and now you can visit a trendy zen-style coffee shop (not my favorite, but to each his own) just down the street from a rustic café/bar where you can eat fresh churros and chocolate in a delightfully chaotic atmosphere. Then there are the museums and markets, parks and promenades – a seemingly endless number of fun activities to explore. Barcelona has long enticed the majority of travelers, but Madrid is finally getting its due.

Spain experiences change and challenges, like everywhere. Our mission is to work with artisan suppliers to help bring the very best foods and cookware for you to enjoy. Understanding the changing landscape of the Spanish food world helps us support the quality food traditions that we love so much.

¡Abrazos! - Jonathan, La Tienda

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

Dear Friends,

Our beloved Don Harris, founder of La Tienda, passed away peacefully at his home on Saturday, March 16th, soon after celebrating his 88th birthday.

In 1965, as a young chaplain in the U.S. Navy, Don stepped ashore in Valencia in the midst of the exuberant Las Fallas celebration. It was a moment that profoundly shaped his life. A product of a difficult childhood, Don was deeply impressed with the Spanish people, especially their strong family ties and how they treasure their children. At every market stall, tapas bar and shop he visited he was greeted warmly and embraced into the community. He felt like he had discovered his true home. Thus began a love affair that lasted the rest of his life.

Over the next sixty years, Don traveled to every corner of Spain, creating lifelong friendships and finding delight in every town and village he visited. An afficionado of Romanesque art and architecture, he delighted in visiting many of Spain’s ancient churches and grand cathedrals. A man of deep and generous faith, he was moved by the extraordinary Holy Week processions of Spain. He particularly loved that these expressions of solemn observance were the work of families and hermandades (brotherhoods) and were a culmination of a year-long effort that bonded the community together.

In the early 1970s, Don and his wife Ruth moved their young family to Spain. Stationed at the Rota Naval Base, they chose to live off-base in El Puerto de Santa Maria, one of the sherry towns in deepest Andalucía. He loved visiting the market there, talking with vendors and browsing the fresh seafood and vegetables from the area. He returned to this market throughout his life. Decades later, he connected with the same “churro lady” that had served him her hot, crunchy delights so long ago.

While he was a chaplain in the Navy, Don founded CREDO, a program for military members and their families to provide a community of support based on God’s unconditional love. Having already helped tens of thousands, CREDO remains active and vibrant across the U.S. Navy. For most people, such an important and meaningful accomplishment would be enough of an achievement, but Don was not done yet!

After a 27-year career in the Navy, retiring as a Captain, Don moved with his family to Williamsburg, Virginia, where he became the Episcopal chaplain to his alma mater, the College of William and Mary. (All three of his sons graduated from the college, along with two of his daughters-in-law.) Shortly after, he retired and contemplated the next chapter of his life.

Family being the center of his life, he talked with his wife and sons about what they might do together. Our shared love of Spain became the inspiration, beginning an adventure that would last the next thirty years. First, we decided to sell gorgeous Spanish tiles of Mozarabic design to our local community. With support from the family, Don and his son, Jonathan, started selling tiles out of their basement, and eventually opened a small shop in town.

Meanwhile, Don’s eldest son, Tim, founded a groundbreaking internet company, facilitating golf tee times online. With his help, we launched the Tienda.com website (one year after Amazon.com began!), selling tiles and a few items from Spain and shipping them to customers across the country from our garage. In 1997, we posted a photo of a Serrano ham, which was not yet allowed in the U.S., and asked if anyone was interested in receiving a jamón when it became available. Soon we had a list of hundreds of afficionados waiting for to hear news of Spain’s iconic ham.

Every month, Don wrote an email sharing news about the quest for jamón, but also writing stories about his love of Spain and his experiences connecting with the Spanish people. He gathered a following of Spain enthusiasts who were inspired by his knowledge and passion. He loved interacting with our customers. When we opened the La Tienda retail store and restaurant in town, he reveled in talking with customers for hours about Spain, food and their life experiences.

Over the years, La Tienda has grown, but our mission will always be inspired by Don’s abiding love for the Spanish people and culture. Don connected deeply with partners in Spain. In fact, he and his wife, Ruth, hosted three young people in their home, children of Spanish suppliers. His door, and his heart, was always open to friends and strangers alike.

In 2012, the King of Spain awarded Don His Majesty’s Official Cross of the Order of Civil Merit for his contribution to promoting cross-cultural understanding. He called it one of the most meaningful recognitions of his life.

Today La Tienda is led by Don’s sons, Tim and Jonathan, with support from their brother Chris, their mother Ruth and their wonderful wives. Our hope is to carry on Don’s warm and loving spirit in our own lives, and through our work at La Tienda. We will continue his legacy of sharing his deep love of the Spanish people and their culture with our staff, customers and suppliers.

“I am grateful that my family and I are able to work with these good people, to honor their artisan traditions through La Tienda, and to spread the word far and wide about the beauty of Spain and her culture. ¡Que viva la familia Española!" -Founder Don Harris, 1936-2024

Learn more about Don's love of Spain in his own words in this essay from 2021: Community and Connection in Spain.

Because of La Tienda, I get to visit Spain often, meeting with vendors across the country who work so hard to preserve the foodways of their amazing country. On a recent visit to A Coruña in Galicia, I spent a day with the artisans at Ternura, who produce incredible empanadas by hand. We were greeted by the owner and his head of sales, Paz Varas, and were given a hands-on tour of their small but efficient production facility. Once again, I was impressed by the hospitality and warmth of the Spanish people.

After traveling Spain for decades, I feel like Spain is a second home. No matter the region, I have always loved the energy and engaging nature of the Spanish people, and the pride they take in their local food heritage is always apparent. The fact that they live in 17 “autonomous communities,” as opposed to states or provinces, shows the strong pride of place that is felt in each region. Ironically, that sense of local identity is one thing that is shared across the country and helps create the Spanish identity.

But no matter how comfortable I am on my visits, there are many things that remind me that I am a norteamericano far from my home in Virginia. Thankfully cars drive on the right side of the road, and my iPhone seamlessly transitions to the Spanish mobile network, but there are many small experiences that alert me that I am in a different land.

One thing that struck me on my last trip is that Spain prioritizes walking over driving. It helps a lot that most towns and cities are compact, with lots of apartment buildings and less sprawl. I am sure part of the reason is government zoning and property taxes. But I think it goes deeper than that – the Spanish way of life is centered around a sense of community fostered by physical closeness. Walking to the local café or town square to get your morning café con leche is a chance to share a few minutes with friends. A walk after dinner with your family is good for the soul, and an opportunity to bump into friends and chat.

A concrete consequence of this walking culture is the confidence – bordering on suicidal – that Spanish people have when entering a crosswalk. Coming from a culture where the car is king, it is always startling to see a young woman or older gentleman blithely stride into the street as cars and trucks speed towards them. No left or right look is given, only a confident forward stare as they move on with their journey. Since I witnessed no dead bodies lying at various crosswalks, I guess it is safer than my first impression. And it is clear proof of the importance of walking in Spain.

A second and less profound difference between Spain and the U.S. is the adventure of timer lights. If you have ever been in a windowless bathroom mid-stream and had the lights suddenly turn off, you will know what I mean! Startling is an understatement, and it is not always obvious how to restore illumination gracefully. These are obviously energy saving devices, but I implore the manufacturers to do a time-study trial before future installations.

Another small but interesting difference is how coffee is served in some parts of Spain. In many places, especially in Andalucía, your piping hot café con leche or cortado is served in a glass. And not a glass mug with a handle – a simple, fragile glass. Over the years I have mastered different strategies to avoid burning my fingers or dropping the glass with a crash on the table. Wrapping it with a napkin is the safest, or, if you are braver, you can pinch across the top rim and gingerly sip.

I asked a café owner in Sevilla about these coffee glasses, and he told me that decades ago, when Spain was less prosperous, ceramic cups were prohibitively expensive. Glasses were cheaper and available, so everybody used them for coffee. Over time people got used to them and even prefer them, so they are still a fixture in many cafés.

Finally, my favorite difference between the U.S. and Spain has to do with people’s relationship with food. The Spanish generally treat meals as a time to share quality local food with friends, and even the humblest dinner is enjoyable. In fact, some of the best meals I’ve ever had were in the most mundane places in Spain.

One time, I shuffled across the hot sand in my soggy swimsuit into a temporary chiringuito beach shack at a seashore in Cádiz. Inside, I sat with my wife at a proper table and feasted on seared Almadraba tuna and fresh grilled sardines with a fresh salad, all washed down with a frosty Cruzcampo draft beer. In the U.S., we might have to cross a hot parking lot to buy a couple of corn dogs and canned sodas. In Cádiz, Spain’s best foods were served right on the beach!

Another time, I pulled off the highway to grab a bite at a truck stop. I ended up sitting down to a three course menú del dia, including a salad, pollo al ajillo garlic chicken, arroz con leche pudding and a glass of decent wine. It took a little longer than devouring a burger and lukewarm fries in the front seat of my car, but it was so much more civilized and healthier to sit down to a proper meal.

I am fortunate that I get to visit Spain as often as I do, and every time I come, I feel like I’ve arrived at my home away from home. These stories I’ve shared about the differences I’ve observed may seem small or unimportant. But I think they hint at how Spain values a tight knit community and treasures great local foods. There is nothing more valuable than taking time for a stroll through town or a enjoying a quality meal with friends and family.

Dear Friends,

Recently I realized that my wife and I have been traveling in Spain for over fifty years! Since 1965, when we rented a tiny SEAT 500, it seems we have visited every nook and cranny of our favorite country. Now and then one of you asks me for advice as to where to launch your first visit to Spain. If it were me, I would start in my favorite region of Andalucía, in the deep south of Spain.

Whenever we visit Andalucía, we are always embraced by people with such warmth and kindness. It seemed to me that treating each person as a child of God was the norm. If I were to make a brief trip there, I probably would begin with the fabulous city of Sevilla. The cathedral is huge and astonishing, one of the biggest in the world. Christopher Columbus’ tomb is there in quite a fancy display. It was originally the site of a fabulous mosque built by the Moors, and the impressive 342-foot tall Giralda minaret (now bell tower) still stands!

Right across the street is the astonishing Alcazar (fortress) built by Pedro of Castile in the Mudéjar style – a visit will transport you to the luxurious life of medieval royalty. After sightseeing all day, you can recover at an amazing variety of tapas bars in the cathedral area.

Then I would head down the autovia (highway) to Jerez de la Frontera. This beautiful small city is the center of sherry wine production, and when you stroll the orange tree lined streets you can smell the sherry in the nearby bodegas. In addition, it has a training center full of gorgeous Lipizzaner horses. The May horse fair in the spring is a sight to behold with the lovely señoritas in their feria dresses riding in horse-drawn carriages.

Then I would drive over to the next of the three sister sherry towns, El Puerto de Santa María, and visit my dear friends Carmen and Juan Carlos, who own a boutique sherry bodega named Gutierrez Colosia. They produce some of the very best sherry, and a variety of tasty vinegars, which we use at home every day. It is worth the experience, they are the finest expressions of ‘duende,’ the Spanish communal spirit.

Right across the street from their bodega you will find a ferry that will take you across the harbor to Cádiz, a 3,000-year-old city which they claim was founded by Hercules! The real treat is the local market, located next to the cathedral. You will see hundreds of different kinds of creatures from the sea. Be sure to snack on ‘pescaito frito,’ this local fried seafood is famous across Spain.

From Cádiz, you can take a ferry to Rota and then on to Sanlúcar de Barrameda, the third sherry town. It has a relaxing plaza called El Cabildo. And it is easy to while away hours sitting in the sun under the bougainvillea vines eating tapas and drinking Manzanilla sherry. There is a market in this little town which is fun to peruse. Down the street is where the Magellan crew embarked on a voyage to circle the globe.

My caution is this, if you come in the summer, it can be very hot, so bring your hat, your fan and your bathing suit. I prefer the time around Easter when the horse fair is in all its splendor. It seems everyone has a horse or a carriage. And everyone has a glass of sherry.

Tu amigo,

Don

In our warehouse last week, I watched all the orders come gliding down the rollers, crates filled with Galician bread, sliced jamón, paella kits and turrón candy ready to be delivered for Christmas celebrations. As an owner of La Tienda, I had the privilege to spend a few days working in quality control in the warehouse, inspecting each order to make sure the right products were included. It was fun to see all the foods, ceramics and cookware that our family sourced from Spain going out to homes across the country.

Overall, I felt a profound sense of gratitude to all our customers for the trust they put in our family and our amazing team to deliver a taste of Spain to their homes. It still amazes me, 26 years after we started La Tienda, that we continue to be able to share our passion for Spain and her amazing products with you.

My father, Don, fell in love with Spain decades ago, when he was a young Navy chaplain. One day his ship docked in Valencia in the middle of the astonishing Las Fallas celebration, a multi-day celebration of drumming and fireworks, paella contests and giant sculptures that are paraded through the streets then set aflame in the grand finale. But my father was more impressed with the warm and welcoming people he met in the tapas bars and markets of the city. He was particularly impressed with the sense of family and community, how children were included in every gathering and the intimate way he was treated, even though he was a stranger.

In the 1970s, our family moved to Andalucía, to the beautiful ocean front town of El Puerto de Santa María. Spain is prosperous now, but at the time Andalucía was a poor region. Yet we encountered the same gracious and welcoming spirit Don had experienced years earlier in Valencia. He recently told me the story of visiting the local food market, walking from stall to stall admiring the displays of seafood, cured meats and fresh fruit. He picked out some local shrimp, langostinos de Sanlúcar, and reached for his wallet to pay the fishmonger. He realized he had left his wallet at home and asked the vendor if he could hold the shrimp for him. The man wouldn’t hear of it, gave Dad the langostinos and said he could pay later. Then he handed him ‘un mil,’ one thousand pesetas, so that Don could finish his shopping at the other stalls! This generosity left a deep impression on my father that lasts to this day.

Over the years we’ve developed close relationships with producers in Spain, and some of our Spanish friends have even sent their children to live with our family in Virginia. I am so thankful for these wonderful friendships, and for our ability to support authentic food traditions in Spain. And I am grateful for our amazing team who works so hard to make sure every box is packed well, every phone call and email is answered and every problem is taken care of. And, most of all, I am so privileged to run the company with my parents and brothers every day.

But none of this could happen without your support. So, on this special holiday weekend, I want to thank you for trusting us to deliver Spain to your home. We hope you experience the warm and welcoming spirit of Spain during your celebrations this Christmas!

From all of us at La Tienda, ¡Felíz Navidad y Prospero Año Nuevo!

Our family has traveled the seventeen regions of Spain for 26 years and we are still discovering delicious new foods to share with you. Of course, Spain's dynamic cuisine continues to grow and change. We recently visited the enormous Alimentaria food show in Barcelona and tasted spherical “caviar" made with the essence of green olives and black truffle, imitation baby eels made of fish and vegan chorizo made from pumpkin, olive oil and garlic. Spain has such a wealth of amazing foods that it is hard to know what to try next!

Our family is often asked about our very favorite Spanish foods. There are so many delicious options that, to narrow it down, I often respond with a list of favorites that we stock at home and enjoy every day. Here are our five must-have Spanish foods.

1. Sliced Jamón

Jamón is the royalty of Spanish cuisine. Spain's famous hams are aged for years, developing a complex, intense flavor. Plus, there is a variety of quality, from your everyday Serrano, Spanish breed Ibérico or exquisite acorn-fed Jamón Ibérico de Bellota. We import whole hams and slice them at La Tienda with interleaves for easy serving. I keep a few packs in my refrigerator, ready to be served as a quick tapa with wine or added to a bocadillo sandwich. Diced jamón adds wonderful flavor to sautéed vegetables, salads and even raw oysters.

2. Galician Bread

Galician bread is our number one bestselling item. I store a box of parbaked loaves in our chest freezer, ready to be tossed into a hot oven. In under fifteen minutes we are treated to a hot, crusty barra of bread nirvana, with a soft, airy interior. It is great served with soups or salads, essential for a classic bocadillo sandwich and the leftovers are ideal for French toast.

But why is it so good? After all, like most bread, it is simply a mixture of wheat flour, water, salt and yeast. But those seemingly simple ingredients are the key. Galicia, in northwest Spain, is famous for its crusty white bread, with an elastic dough filled with air pockets. First, the baker uses high gluten flour from Spanish farms. This is mixed with a lot more water than is used in regular bread, comprising up to 90% of the dough. Then a mild sourdough “madre” is added, along with yeast, which slowly rises and creates the delicious air pockets. Try a loaf at home and you will be hooked!

3. Gazpacho Andaluz

There are few things more refreshing than a cool glass of gazpacho Andaluz. We always keep a carton or two in our refrigerator, ready to serve as a refresher on the go, or as a delicious, chilled soup sprinkled with cucumbers and peppers, alongside grilled meats and vegetables.

Our gazpacho is prepared from very fresh tomatoes, peppers, cucumbers and extra virgin olive oil. Modern technology captures all the ingredients at their best, packaged in Tetra Pak cartons that preserve their taste even if stored at room temperature. How is this possible? I am not sure! But I am happy just knowing I can enjoy gazpacho at any time that is better than most fresh versions.

4. Spanish Torrefacto Coffee

The very first thing I do after flying all night and landing in Spain is order a cup of café con leche. Even at the airport, the fresh espresso in rich steamed milk is delicious and invigorating. And I know this will be just the first of many great coffees I will savor on the trip. At home, I recreate this experience with a burr grinder and a small espresso machine, though it also brews wonderfully in a drip coffee maker.

The secret is in how the coffee is roasted. Our friend Jaime, owner of Tupinamba, gave us a tour of his roasting facility in Sevilla. His team selects the best coffee beans from around the world and dark roasts them, but never to the point of burning. Some of the beans are coated in sugar before roasting to add a deep caramel flavor, though the sweetness is cooked away. This process is called "torrefacto." My favorite version is called "mixed torrefacto," where only 20% of the beans are torrefacto roasted. This adds the full, bold flavor without it being too intense. I've never had a better cup of coffee!

5. Spanish Extra Virgin Olive Oil

What more can I say about olive oil that you don't already know? Of course, it is ridiculously good for you, and a delicious ingredient for salads and innumerable recipes. It is the only oil I use for cooking - ignore the rumors about a low smoke point, that is just not a problem.

But...there is also lot of fraud in olive oil. Most grocery store oils are really a blend of cheap, flavorless oil and a splash of extra virgin. And even most real EVOOs are typically lower grade versions harvested late in the season when the olives are overripe and lack flavor. Also, did you know that most Italian oil is blended with Spanish olive oil trucked across the Alps?

We know our extra virgin olive oil is authentically flavorful and healthy because we buy from only small producers that focus on quality over quantity. My favorite is Señorío de Vizcántar, an exquisite blend from our friend Fermín in the region of Priego de Córdoba. Fruity and delicious, we know its quality because we have seen the olives harvested and pressed at the mill. I keep a bottle by my stove and use it for just about everything!

There are many other everyday favorites I enjoy at home, from the paella ingredients in my cupboard to tender Bonito del Norte canned tuna and fresh Padrón peppers that surprise and entertain with their intermittent spiciness. With so many great foods from Spain, I can't wait to add to the list!

A few weeks ago, I set off to attend the Alimentaria food show in Barcelona, long delayed because of COVID-19. This would only be my second trip to Spain since 2019. In the past, we were privileged to travel to Spain two or maybe three times a year, visiting with suppliers and discovering amazing new foods to share with you. Now we were excited to travel again!

On this recent trip to Spain, I was struck by how much innovation I noticed in the Spanish food scene. For many years Spain was staunchly traditional. After all, how could it get better than Ibérico ham, tortilla española, piquillo peppers and paella Valenciana? Why fiddle with such iconic fare? But what I saw, tasted and loved were new takes on these timeless classics.

One example was the bocadillo de jamón that I devoured at the El Prat airport in Barcelona. Let’s start with the fact that I was able to savor one of these classic sandwiches at the airport, while most airports in the U.S. feature homogeneous chain restaurants that leave you slightly dyspeptic as you board the plane. But what was exciting was that this was a new kind of bocadillo. Instead of the normal white loaves of bread filled with slices of Serrano ham, my bocadillo featured a fresh baked multigrain baguette coated in sunflower seeds. And the thin slices of delectable jamón inside were not Serrano, but Ibérico, Spain’s luxurious ham made from the indigenous Iberian breed. Was it the same as the bocadillos I’ve tasted in the past? Yes, but even better!

Another tasty discovery was enjoyed on a rooftop restaurant in the Las Arenas de Barcelona shopping plaza. Formerly the plaza de toros bullring, the rooftop of this building offers views of the monumental hill of Montjuïc on one side and Gaudi’s masterpiece, the Sagrada Familia, in the distance on the other. We ordered a delicious rice with butifarra sausage and wild mushrooms along with black truffle croquetas. But I was most excited to try the ‘patatas bravas.’ Translated as ‘fierce potatoes,’ this ubiquitous tapa consists of fried cubes of potato topped with a mildly spicy tomato sauce. This version was subtly but significantly different. The potatoes were long cut with skins on, somewhat like what we would call a steak fry. And instead of being smothered with brava sauce, it had dollops of alioli, salsa brava and even a few dots of wasabi. Was this revolutionary? Not really, but it shows how this beloved dish is evolving without losing its fundamental character.

Another innovation comes from Torrons Vicens, a venerable turrón company from the village of Agramunt. They are partnering with Albert Adrià, the famed chef of El Bulli and Tickets restaurants, to augment their traditional confections with experimental turrón bars filled with surprising ingredients. This groundbreaking collection includes flavors like gin tonic, chocolate con churros and white truffle. What I love about Adrià’s creations is how they merge two very Spanish but very different flavors together. What drink is more beloved in Spain than gin and tonic? Why not add the flavor to the traditional Spanish turrón candy bar?

Now I am going to share the most mind-blowing food I’ve tasted in a long while. At the Alimentaria food show, we sat down with Sofía and Keila, two of three women entrepreneurs who started Calabizo in Galicia a few years ago. They proceeded to slice pieces of bright red chorizo sausage, with a wild twist. Instead of pork, this chorizo was made with calabaza, a Spanish type of pumpkin squash. Like a traditional chorizo, it was infused with the intensely smoky flavor of pimentón de La Vera and it was hung to dry like a traditional cured sausage. But this was the first vegan chorizo I had ever tried.

Now, I know what you are thinking – vegan chorizo is not chorizo. It is an affront to the proudly carnivorous soul of Spain, an insult to thousands of years of culinary tradition. And there is no way it can taste good, right? Well, my honest review is that it tastes very much like chorizo, especially since pimentón is such a dominant smoky spice. But the texture is very different. Instead of a tender, juicy bite, it is firm and somewhat waxy. Would I serve slices with bread and a glass of wine? Probably not, but it is a great candidate for sautéing with vegetables or adding to stews.

Whether you think these innovations are exciting, frivolous or an abomination, it is fascinating to see how Spanish cuisine is evolving without losing the core of what makes it great. The Spanish people are more sophisticated, prosperous and well-traveled than they were 50 years ago. It is inevitable that the culinary scene is adapting to new influences and ideas. I look forward to tasting whatever comes next!

Dear La Tienda family,

After all is said and done - all the parties, and carols and presents - the lasting memories of the Christmas season will boil down to enjoying our families: our children, their young families, the doting grandparents and close friends (who are included as “family.”)

The importance of friends and family was brought home to Ruth and me just the other day. Ruth and I are marking our 57th wedding anniversary. Over coffee we were reflecting upon our many happy trips to Spain over the past 50+ years. Although we are now in our mid-eighties, we decided that we should make one farewell trip to Spain before it became too difficult an enterprise. On past trips, we would plan amazing two or three week safaris at breakneck speed. We would stop at a new site each night (that was when we were “young and foolish.”)

Now with the accrued “wisdom of the ages” but ignoring the reality of our “calendar ages”, Ruth and I excitedly broke out our detailed Campsa maps to decide the places we want to revisit: Cádiz, Toledo, Mallorca, Cáceres, Córdoba, the towns along the Camino de Santiago. Then there were our personal favorite medieval monastic sites: Sant Joan de les Adabesses, deep in the Pyrenees; or Santes Creus, in Valencia; Guadalupe, in Cáceres; and Cangas de Onís in Asturias. We soon realized that our farewell trip would be exhausting and would take at least six weeks!

So we regrouped, realizing that the Spain we love is not confined to a peninsula full of fabulous monuments. One can find castles and churches everywhere, but we want to visit the families whom we had grown to love over the past 50 years. It is our connection the Spanish people that is most meaningful to us, their way of life and their loving commitment to children and families. They seem to include their children in all their activities. When they visit with friends in their favorite tapas bar at 11pm, their children might be playing with other children at the next table. “Youth live with their parents until they are 30 years old, on the average", observed the New York Times recently. "They have multigenerational households where young adults get vaccinations to protect older relatives."

In our experience, there is a general feeling of community in Spain - that we are all God’s children and that we are committed to helping one another. I was amazed to read about a town where all the villagers shared in the El Gordo lottery jackpot of their lucky neighbor. During days of unemployment, the youth are welcomed back to their childhood households, even if the greater family had to sacrifice. I don’t think I am over-romanticizing either. After all, I have spent a lifetime interacting with families in Spain!

There are so many good friends we can’t wait to see, like the Díaz family - Pedro, Isabella and their children and grandchildren. We first met Pedro and Isabella in Rota in the early 1970s. Our good friend Carmen, who runs Bodegas Gutiérrez Colosía with her husband Juan Carlos, shared intimate times with us as we visited her father in Mallorca and her mother one Good Friday in El Puerto de Santa María.

We immediately bonded with Abel and Marisol Rodríguez of Cordoba - we both have three sons, and our grandsons played together with their warm and intelligent boys. We enjoy the ties we have with Fermín and Aixa – the amazing family in Priego de Córdoba that provides our Señorio de Vizcántar olive oil. One of my favorite groups of friends are the ladies at La Despensa Nuestra who lovingly produce sauces and soups to help their working “sisters” keep the tradition of eating lunch together with their families. And there are so many more great friends we hope to see.

In the end, we decided to stay in just two places close to our hearts – Santiago de Compostela, the beautiful stone city in Galicia and destination of countless pilgrims, and Sanlúcar de Barrameda, the relaxed, classic sherry town in Andalucía. In Sanlúcar we are renting a traditional house so we can invite our friends to stay with us and connect in the most Spanish way – sharing great food around the table.

May your Christmas holiday season be blessed with a renewed love for one another, and a sense of caring.

¡Feliz Navidad!
Don & Ruth Harris
and our family