Spanish Food Trends for 2025

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!

Jonathan