A Guide to Spanish Cheese Tapas
Based in Williamsburg, Virginia, La Tienda’s Spanish cheeses find their way onto many tapas plates across the U.S. Valdeón, a blue cheese, is a creamy blend of cow and goat's milk from Leon, Spain, and pairs especially well with fruit and nuts. Another cheese, beloved Arzúa-Ulloa is a light yellow, soft and rich, Galician cow’s milk cheese known for its creamy, buttery profile. In addition, Organic Farmstead Manchego by Mitica provides a more nuanced version of the cheese named for a breed of sheep. It pairs especially well with red wine.
With the right recipes, it’s also easy to enjoy cheese-infused tapas at home. La Tienda offers recipes for Piquillo Peppers Stuffed with Manchego and Sobrasada and Baby Manchego Cheese Toasts – a mouthwatering combo of spreadable chorizo, crusty bread and, of course, Manchego. Other classic Spanish tapas recipes to try at home include Manchego with Honey and Walnuts, Ham and Cheese Croquetas and Queso Frito.
The Best Canned Tuna
The best solid white tuna in olive oil: Conservas Ortiz
By Antara Sinha
Few foods do high-low versatility like canned tuna. You can fold a $2 tin of chunk light into a mountain of mayo for an economical lunch, or you can layer a can of sustainably caught yellowfin atop a Niçoise salad elegant enough to serve to company.
The latter fancy possibilities are largely due to the renaissance of canned tuna we’re living through. Even just a decade ago, the canned tuna aisle was dominated by a handful of brands, with inexpensive water-packed varieties taking up most of the shelf space. But Americans have woken up to the magic of tinned fish in recent years, and tuna traders have taken notice.
Wirecutter’s kitchen experts tasted nearly 40 cans of tuna, looking for the most flavorful, snackable, tuna-salad-able fish out there. And though we had to endure many sludgy tins along the way, we eventually found seven cans that we’d eagerly make staples — many of which you can find in your local grocery store at much better prices than you’d find online.
As soon as we peeled back the lid on Conservas Ortiz White Tuna in Olive Oil, revealing neatly packed pieces of rosy-pink albacore tuna, we knew we were in for a treat. This is not the tuna your elementary school cafeteria stuffed between soggy pieces of white bread — it’s a luxurious, grown-up tin that was the near-unanimous favorite among our tasters.
Suspended in cloudless, yellow olive oil, the lightly salted fillets of albacore are meaty and savory without veering into unpalatably fishy territory. Between the fattiness from the fish and the olive oil, each bite is luscious and balanced. One taster said it has “a mild briny sweetness,” while another — and not the only one — commented, “I immediately want to eat a whole can of this one.”
Between its delicate yet balanced flavor profile and its price (a 3.24-ounce can costs roughly $7), this is not the kind of tuna you bury under mayonnaise or chili crisp. Allow it to shine on a conservas platter, atop a salad, or with your favorite crackers for a simple, indulgent lunch.
Ingredients: albacore, olive oil, salt
Fishing method: pole and line
How to Make Summer Feel Like a Feast
From smoked duck to matcha bars, these tested ideas make outdoor cooking feel generous, social and celebratory
By Chaya Milchtein
Cooking is my love language, but entertaining may be the fullest expression of it. I’m the person who posts an open invitation for an impromptu barbecue, starts planning the holiday menu months in advance and sees a backyard gathering as an excellent excuse to try a new cut of meat, build an over-the-top spread or finally pull out a piece of kitchen equipment I’ve been itching to use.
I love eating while I travel, but I’m just as happy cooking at home—especially when there are friends and family to enjoy with. And while conventional wisdom says you should always cook what you know when hosting, I think that’s baloney. With a little research and preparation, a party can be the perfect opportunity to flex your culinary muscles, experiment with something new and have fun doing it.
Over the past several months, I’ve cooked, grilled, smoked, sipped and served my way through a wide range of products perfect for summer gatherings. Some made feeding a crowd easier. Others became true centerpieces or gave me a new idea for how to bring people together. What follows is not simply a list of grilling gear and impressive ingredients, but a tried and tested culinary adventure for all the parties, menus and moments you want to create.
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For something even more dramatic, La Tienda’s double-frenched racks of lamb make a hell of a centerpiece. Connect the two racks with a sewing needle and twine, shape them into a crown with the bones facing outward, then smoke the roast without stuffing it — or add fully cooked stuffing at the end.
The Summer Edit: Culinary Finds to Elevate Your Senses
A delicious dish for summer is ready to be shipped to your door. Make an authentic family meal with the La Tienda Traditional Paella Kit with Pan by Peregrino.
This famous rice dish has been at the center of celebrations in Spain for centuries, prepared by farmers in the field and famous chefs alike. Add your favorite seafood, vegetables or meats to make it your own. A fun, easy and delicious way to share the flavors of Spain with friends and family. You can even make a delicious and healthy vegetarian option using your own blend of vegetable melody.
Along with an authentic pan it includes real La Mancha saffron, extra virgin olive oil, special paella rice, smoky paprika and two great recipes. Easy to use with a terrific recipe to follow you will be all smiles in the kitchen with a simple outline. Discover the beauty of Spain in your own home and have the most beautiful culinary journey with this amazing La Tienda kit.
Paella Is Trending This Year—and This Gourmet Company Is Giving Home Cooks a Reason to Try It
Turn dinner into an occasion.
by Jim Hoffman
Paella has always carried a certain mystique, conjuring images of leisurely lunches at outdoor cafés along the coast of Valencia, the kind of meals romanticized by writers like Ernest Hemingway. For many Americans, it’s traditionally felt more like a restaurant experience or vacation splurge than something casually made in a home kitchen.
But lately, that perception appears to be shifting.
According to trend data from Tastewise, interest in paella has been growing as more consumers look for globally inspired meals and hands-on cooking experiences at home. That growing curiosity also aligns with what Spanish gourmet retailer La Tienda is seeing as it celebrates its 30th anniversary this year.
Why Paella Feels Right for This Moment
Part of the appeal may be that paella checks several boxes modern home cooks seem drawn to right now. It feels elevated without necessarily being inaccessible, and it transforms dinner into more of an experience.
Unlike quick weeknight meals designed to get food on the table as fast as possible, paella encourages people to slow down a bit. It’s communal by nature, built around a large pan meant to be shared, and the process itself becomes part of the meal.
That kind of experience-driven cooking has become increasingly popular as home cooks continue looking for dishes that feel interactive, celebratory, and visually impressive enough to share online. Whether made with seafood, chicken, vegetables or some combination of all three, paella naturally fits into that trend.
La Tienda Is Leaning Into the Trend
Founded in 1996, La Tienda has spent the last three decades importing Spanish foods, cookware, and pantry staples from artisan producers across Spain. According to a recent press release, the multi-generational company now works with more than 80 producers and ships everything from jamón and charcuterie to saffron and paella kits to customers throughout the United States.
And paella appears to be playing a growing role in that interest.
As part of their 30th anniversary celebration, La Tienda is launching a nationwide paella contest tied to World Paella Day later this year. The company says the competition is designed to celebrate both traditional and modern takes on the iconic dish while encouraging more people to experiment with Spanish cooking at home. Contest details will be announced on July 15, with submissions due on August 31. Winners will be announced on World Paella Day, which falls on September 20.
Making Paella More Accessible for Home Cooks
Part of what may be helping fuel paella’s rise with home cooks is accessibility. Retailers like La Tienda’s paella kits are designed to remove some of the intimidation factor by packaging together essentials like bomba rice, saffron, spices, recipes, and traditional pans in one place.
One reviewer on the site said they had “never made Paella before” and wrote that the kit made it easy and added “the flavors are Amazing. My guests raved and ate heartily.”
And despite its dramatic presentation, paella is ultimately less about perfection and more about the experience. Part of the appeal comes from building layers of flavor slowly, letting the rice develop its signature crispy socarrat on the bottom of the pan, and serving a meal designed to bring people together around the table.
For home cooks looking to branch out beyond the usual pasta nights and grill recipes this summer, paella may finally be shedding some of its intimidating reputation. And brands like La Tienda seem more than ready to help people give it a shot.
La Tienda in Williamsburg closes for remodeling and rebranding
by Jane Alvarez-Wertz
WILLIAMSBURG, Va. (WAVY) – La Tienda Tapas Bar & Retail Store in Williamsburg is temporarily closed for remodeling and rebranding.
The restaurant will be closed throughout January to undergo renovations and introduce a broader Mediterranean-inspired menu with the new name Saudade.
The retail store at this location has permanently closed.
Chef Greg Mincher will continue to oversee the establishment, marking an exciting new chapter for the location.
As part of the transition, La Tienda will no longer be associated with the restaurant, which previously highlighted Spanish cuisine. Community members are encouraged to support Saudade when it reopens.
“We are deeply grateful to our Williamsburg guests and neighbors for their loyalty and support over the years. It has been a privilege to share the flavors of Spain with this community.”
La Tienda chef Greg Mincher
La Tienda continues to serve its loyal customers nationwide through its website, www.tienda.com, where they can find various Spanish specialties, including jamón, chorizo and cheeses.
Despite the closure of the local retail store, La Tienda owners say they are exploring options for a new retail space in the Williamsburg area, with plans to finalize details in the near future.
WAVY confirmed the grand opening for the public is scheduled for Jan. 28.
A message on the La Tienda Facebook page says “We are closed until January 28th and we are so excited to share our revamp with you! Stay tuned for updates.”
La Tienda Partners with William & Mary to Expand Cultural and Educational Ties to Spain
By Natalia Cartagena Diaz
WILLIAMSBURG — La Tienda, the Williamsburg-based Spanish food importer and retailer, has launched a year-long partnership with William & Mary’s Hispanic Studies Program and Casa Hispánica aimed at strengthening cultural exchange and creating hands-on educational opportunities for students.
The collaboration connects William & Mary students with La Tienda’s extensive network in Spain, offering pathways for internships, experiential learning, and professional development rooted in Spanish language, culture and business.
“We are the bridge between Spain and her culture and the U.S.,” La Tienda CEO Tim Harris said. “This partnership is about opening our network to students so ideas can move both ways.”
Harris’ family, William & Mary alumni, said the partnership grew out of La Tienda’s long-standing relationship with the university and the company’s three decades of work with Spanish producers. While La Tienda has employed William & Mary students as interns in the past, Harris said the new agreement formalizes and expands those opportunities.
“For years we’ve hired William & Mary students as interns, some of whom stayed on long term,” Harris said. “This felt like the right moment to create something more intentional and enduring.”
A central element of the partnership is the development of internship pathways that connect students with La Tienda’s more than 80 suppliers across Spain, many of them small, family-run businesses. Depending on academic interests, students may gain experience in areas such as food production, agriculture, fisheries, supply chains or consumer products.
“It really depends on what the student wants,” Harris said. “We’re not trying to do a massive number of placements, just meaningful ones.”
Harris said the partnership also allows students to examine global challenges through an international lens, particularly in areas such as sustainable agriculture and resource management, while applying skills learned in the United States, including marketing and business strategy.
“At the same time, the U.S. has strengths in marketing and business planning,” Harris said. “This is meant to be a two-way exchange.”
The collaboration builds on La Tienda’s broader educational engagement with William & Mary, including a family foundation scholarship that annually supports a student walking the Camino de Santiago — the ancient European pilgrimage routes leading to the city of Santiago de Compostela and the shrine of the apostle St. James. Harris said the partnership reinforces the idea that language and cultural studies can lead to diverse career paths.
“You can do so many things with a Spanish or Hispanic studies background,” he said. “You don’t have to stay in the classroom.”
As the partnership enters its first year, Harris said the focus is on creating a sustainable structure that can continue as students and faculty change over time.
“If we have a good year,” he said, “we’ll see where it leads.”
Harris said the goal of the partnership is to deepen connections between Spain and William & Mary through education, cultural understanding and shared professional experiences, benefiting students and the university community alike.
Six Bottles, Five Countries: Traveling The World Through Olive Oil
By Shivani Vora
Olive oil, for me, is both a culinary pleasure and the purest form of edible geography. A great bottle is one of the most immediate ways to travel: a single pour can transport you to the rolling hills of California, the sun-bleached groves of Spain, the ancient olive landscapes of Turkey, and beyond—minus the flight.
At its best, extra-virgin olive oil reflects the place where it was made, carrying the imprint of climate, soil, and traditions that stretch back centuries. In that sense, every bottle tells a specific story about its origin.
My love of olive oil and the belief that it has the power to transport is what led me to start traveling the world through it, seeking out producers whose oils act as snapshots of their regions. In this selection, I’m including bottles from California, Turkey, Spain, Italy, and Chile. I picked them not just because they’re high-quality and delicious. A single drizzle takes you away.
Spain
Castillo de Canena Duo of 'First Day of Harvest' Extra Virgin Olive Oils
Jonathan Harris, the owner of the Spanish artisanal foods site La Tienda, introduced this incredible duo of early-harvest oils from Spain. The country is replete with olive oil producers, yes, but these might be king. They’re an explosion of flavor and elevate anything and everything you drizzle them on, from toasted bread to grilled fish and scrambled eggs- and even fruit and ice cream.
Of these beauties, Jonathan says, "First Day of Harvest extra virgin olive oil is the ultimate in quality because the olives are harvested just before they are fully ripe, producing very limited amounts of oil with maximum flavor and healthful qualities.
Each year features a unique label showcasing a great Spanish artist or performer. The 2024 first-day-of-harvest label honored the great Andalusian Renaissance architect Andrés de Vandelvira (1509–1575). It features sketches of the arches, vaults and domes designed by this architect that converted the Castillo de Canena castle from a fortress to a palace."
He continues, "The 2025 first day of harvest label is a freehand sketch by renowned contemporary architect Rafael Moneo of an architectural detail of the Castillo de Canena castle.
The ancient Castillo de Canena castle is owned and preserved by our friends, the Vaño siblings: Francisco, Rosa, and Cristina. They cultivate olives of supreme quality in the nearby hills, with a commitment to sustainable practices and biodiversity."
Williamsburg business helps clear student lunch debt for WJCC students
by Cheyenne Pagan
WILLIAMSBURG, Va. (WAVY) – One Williamsburg business helped retire outstanding student lunch balances across Williamsburg and James City County.
The goal was to help these students go into the new year debt free.
The donation came from La Tienda, an online retailer of authentic Spanish goods and local restaurant based in Williamsburg.
“Just makes sense to help out where we can,” Tim Harris, the CEO of La Tienda, said.
Harris explained that they’ve been fighting hunger and food insecurity in the area for 15 years in partnership with the Williamsburg Community Foundation.
He explained that in early December, he saw a post on social media that talked about a local woman who had retired the lunch debt of children for years had recently passed away.
He explained that after seeing the person who posted wondering if there was anyone who could carry on her work, they could continue her legacy.
“I heard that there are children in our school districts, who show up and they may not have enough money for lunch, and so they’re given lunch, but then they have a debt to the school. So, we thought that we could play a small part and retire that debt,” Harris said. “We contacted the school district and asked if we could do that, and so we did.”
In partnership with the Williamsburg Community Foundation, Harris said they donated around $5,000 to Williamsburg-James City County Public (WJCC) Schools.
“It’s hard to learn when you’re hungry at school. And so [we] just became aware of this issue, and it seemed like that was something that we could help solve,” Harris said.
Harris said he had no idea lunch debt was an issue before he made this donation, and now he hopes it’s something that can be solved one day.
“I think most people aren’t aware that there is an issue at school. I personally think that food should be free. We should have free lunches for everybody, so that there isn’t perhaps, a stigma attached to kids who do need help,” Harris said.
A statement to 10 On Your Side from Daniel F. Keever, WJCC Schools Superintendent about the donation reads as follows:
“We are humbled by La Tienda Fund’s generous gift and we are deeply grateful. This donation does more than clear outstanding meal balances – it sends a powerful message that our community believes in and supports our students and families. By helping ensure every child has access to nutritious meals at school, this act of kindness removes barriers to learning and reflects the compassion and shared responsibility that make our community so strong.”
Harris said the donation likely impacted hundreds of kids, and he hopes this act of kindness will inspire others.
“It’s one of the most basic needs that we have as humans and as a community. I think we can band together and help where we can. So, I would hope that other folks would see this maybe as an example of something that they could do, or something like it to help the community,” Harris said.
The Winter Travel Shortlist: Problem-Solving Essentials I’m Packing This Season
by Shivani Vora
Extra Virgin Olive Oil Tasting Kit by José Andrés Foods
The Problem: High-quality olive oil in a travel size is hard to come by.
I’ve often written about how a great olive oil can transform a dish from ordinary to extraordinary. While loving everything I eat when I’m traveling is an ideal scenario, the reality is that I might run into a situation or two on every trip where my options leave something to be desired. That could be at an airport where I grab a salad with a side of nondescript dressing or at a hotel that’s a stopover to my ultimate destination. Enter this four-set of TSA-friendly Spanish olive oils, either on their own or complemented with a squeeze of lemon and- wow! Every bite is suddenly elevated- flavor-packed and delicious! The varieties- all cold-pressed- include fruity Arbequina, spicy Picual, the bold Cornicabra, and chef José’s secret blend.
54 Gifts for People Who Have Everything
By Mari Uyehara and Samantha Schoech
Superior snacking
For anchovy skeptics and lovers alike, the Peregrino Anchovy Stuffed Olives are a delectable discovery. Made with plump Andalusian manzanilla olives and mild, freshly cured anchovy fillets, these snackers aren’t fishy at all — just briny and crisp with a hint of umami. They’re wonderful for rounding out an array of charcuterie for a dinner party or for snacking on while cooking. When Mari came to the end of her first can, she found herself holding on to the last few in her fridge for far too long because, as with a good book, she didn’t want them to come to an end. These olives will go quickly, so consider getting at least four cans — and maybe a couple more for yourself, too — to make the shipping fee worth it.
What Andrew Zimmern Can’t Live Without
by Andrew Zimmern
La Tienda Premium Anchovy Fillets in Olive Oil from Catalunya by Nassari
La Tienda is the opposite of those other three food websites in that they’re very large. They sell Spanish stuff, but they also sell a lot of South American products and things like that. It’s a wonderful, wonderful website. I get a lot of really great product from them, like hams, butifarra sausage, anchovy-stuffed olives, and all the rest of that. But I’m an anchovy nut. And the best anchovies of the world come from the Cantabrian Sea. The best anchovies that are commercially available to people like you and me — without going to a dock somewhere in Morocco or Italy or somewhere else where someone is processing anchovies — are from the Cantabrian Sea, packed by hand, one by one, and sealed in olive oil and available online at La Tienda. They’re just the best.
And I serve anchovies. Actually, the recipe is coming out in my cookbook. I roast peppers in my fire in the wintertime, and I peel them and shape them a certain way in these little rolls, and I put an anchovy across the top of each one. A little bit of minced parsley and drizzle them with olive oil and a little black pepper. That’s it. It’s the thing that my friends sort of count on the most being at my house whenever they come for dinner. And they always ask me, “Oh my God, what did you do? What is so good about this?” I’m like, “It’s the anchovies.” They’re just the best. They’re not fishy or salty. They’re just heavenly. I don’t use them when I’m making Caesar salad. I mean, you’re sort of wasting the really good stuff. But whenever I’m eating anchovies as is, I use the Nassari brand from the Cantabrian Sea that I get at La Tienda.
