La Tienda In The Press

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...

By Shivani Vora

Traveling through food is a topic I’ve written on before and something I’m especially passionate about. I can’t always jump on a plane or get in my car to explore a new destination or revisit one I’ve already been to, but I can always experience it by sampling some of its local culinary delights.

I can “travel” to far-flung locales worldwide, hop all over the U.S.,...

For the gourmand in your life, look no further than these exclusive extra virgin olive oils from Spain, the world’s leading producer and exporter of “liquid gold”.

by Isabelle Kliger 

What is the first country that springs to mind when you think of the world’s best extra virgin olive oil? If your answer was Italy, think again.

Spain is the world leader when it comes to...

Saltines taken to a cracking new level, sharp cheddar wafers and spicy smoked chorizo are on the menu.

By C.W. Cameron

SPICY PECAN-SMOKED CHORIZO

La Tienda sells more than two dozen types of chorizo-style sausage, including a sliced, spicy, pecan-smoked chorizo salami made by Texas Iberico. It’s seasoned with Spanish smoked paprika, cold-smoked over pecan...

By Mari Uyehara

Almost everyone claims to love food, but some people take it to the next level. Maybe they’re the type to plan a trip to Tokyo around a highly curated list of yakitori, sushi, and natural-wine spots. Or perhaps they wax poetic about cucina povera while making an incredible three-ingredient sauce with tomatoes from their own garden.

Whatever...

By Samantha Schoech and Mari Uyehara

For the holidays, we’ve added a slew of fantastic new gifts, including a delectable tapas sampler, a powerful pressure washer, and handsome, high-tech running shorts.

Whether you’re celebrating your dad, your granddad, or another important...

by Sarah M. Vazquez

I don’t get out to Spain often, but when I do, I always make sure to come home with something special for my kitchen. One of my favorite instances of this happened back in 2019. Growing up in a Spanish family, many of my memories revolve around two things: the music of Julio Iglesias and delicious food. My family hails from the northern region of Galicia where the...

By Javier Orona, Navy Chaplain Corps

In life's currents, some people flow with such purpose that their legacy acts as a North Star for future generations to follow.

Among those individuals is Retired Navy Chaplain Donald Harris, a man whose journey from Naval Chaplaincy to cultural entrepreneurship demonstrated resilience and the strength of a human’s spirit. Harris passed away...

In Jabugo, travelers can visit Ibérico pigs in the pasture and learn how to carve some of the world’s finest cured ham

By David Farley

ARACENA, Spain — “How do you like the ham?” asked Manolo Romero de la Ossa, the owner of Casas, a popular restaurant here in Andalusia.

All week long around the village of Jabugo, my wife and I had been eating

‘The Taste of Things’ with Juliette Binoche, a nonalcoholic sparkler in a magnum, holiday stollens and more food news.

Florence Fabricant

Pop a Spanish Tortilla in the Microwave

They’ve shrunk the Spanish tortilla. The thick frittata of potatoes and onions, a tapas bar staple typically made for multiple servings now comes in minis from Peregrino by La Tienda,...

These are our favorite toys, bottles, and gadgets for any wine lover.

By Laura Denby

Wine lovers are notoriously hard to shop for, as most have strong opinions about everything from regions to vintages to varietals. Finding an impressive yet useful wine gift can be challenging, but it's certainly not...

A TASTE OF SPAIN

Alumni-owned La Tienda brings Spanish flavors and culture to customers throughout the U.S. and Canada

By Tina Eshleman
Photos By Alfred Herczeg P ’23

Inside an unobtrusive...

Harris family establishes a study abroad scholarship to encourage William & Mary students to explore Spain’s Camino de Santiago

By Tina Eshleman

Walking the Camino de Santiago in Spain is a meaningful way to prepare a William & Mary student for life as a global citizen. Just ask Jonathan Harris ’94, who...

If two decades of living in Spanish paprika country have taught me anything, it’s that the spice has far more potential than most people think.

By Paul Richardson

You probably think saffron would be the most important spice in the Spanish kitchen—but you'd be wrong: it's pimentón, smoked Spanish paprika.  

Pimentón is close to...

For the bar, pantry, kitchen, and home— everything you need for expert gifting
By Lucy Simon

LA TIENDA GLASS PORRÓN

2015 F&W Best New Chef Jonathan Brooks suggests bringing a porrón as a gift for hosts. Traditionally used as a decanter for Spanish wines, the porrón aerates wine as it pours through its narrow spout. Decant wine with it, or channel the festive atmosphere of...

Raised in Hill Country, the pork from Texas Iberico relies on southwest flavors, like hickory smoke and chile
Florence Fabricant

In 2014 a herd of black Spanish Ibérico pigs, the variety that forages on acorns, were brought to the United States with government approval. Some of them were sent to Trails End Ranch in Texas Hill Country. Now some of the pork can land on your table....

We ordered items from national purveyors to see which would be best on your holiday table.

By Kathy Saunders

Tapas for Two Gift Box from La Tienda, tienda.com

Jeff Jensen, public information officer for the city of Treasure Island, reviewed this box from La Tienda, an online seller of traditional Spanish food and products...

The first step to cooking in a ddukbaegi, tagine, or cazuela? Finding the right vessel and learning how to use it best.
Mary-Frances Heck and Paige Grandjean 

Clay pots are beloved around the world for their ability to cook especially delicious food, concentrating flavors and retaining heat with ease. From the Moroccan tagine to the Japanese donabe, these vessels aren't just...

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This Spanish ham is some of the best that money can buy.
Jackie Bryant

To the untrained eye and palate, a ham is just a ham—usually, one entire pig leg or shoulder, sliced into short, rectangular, paper-thin sheets. But with so many types of ham on the market, it can be difficult to know which is the best and why. When it comes to Spanish ham, knowledge is power. 

So if...

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Our favorite gifts for all of the chocolate lovers on your list.

Rabitos Chocolate Dipped Figs
These rich and chewy chocolate-dipped figs are an F&W Test Kitchen favorite. The dried figs have an almost caramel-like bite beneath the brandy and dark chocolate ganache.

 

Food & Wine Staff

Want to know how to cook like a chef? First you have to shop like one. José Andrés gives us his 10 essentials for your home pantry. "To me, there is nothing better than that moment when paper-thin slices of sweet, nutty Ibérico ham melt on your tongue," he told Food & Wine. 

Jamón Ibérico
“I can’t get enough jamón and I have three favorites that...

Max Bonem

Spain has made many important contributions to the culinary world: tapas, paella and, of course, jamón,—Spain’s incredible take on ham. While jamón ibérico and serrano have both taken America by storm over the past 20 years, there is another form of Spanish charcuterie, cecina, that has yet to receive the same attention. That is, until now.

For the first time ever,...

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By Gregory Mottola

If you've been underwhelmed after trying Spain's much-hyped Jamon Iberico, there's a reason: you probably weren't tasting the best. Banned by the U.S. Department of Agriculture until a decade ago, the luxury, free-range Iberian ham with the...

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Stuffed Olives

From artisanal spirits to top-of-the-line barware, we've rounded up our favorite bartending essentials for anyone who loves a serious cocktail.

Stuffed Olives
Make over your martinis with lemon-peel-stuffed Gordal olives. Buy: $10 at tienda.com

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Justine Sterling

Trust us, they're better than they look.

Nicknamed "gooseneck barnacles," Percebes are not the prettiest creatures. They’re tubular with dark brown skin, bright orange flesh and claw-like shells that recall tiny rhinoceros feet. They just happen to be as tasty as they are ugly—and a favorite of notable chefs like George Mendes and Ken Oringer.

In Spain and...

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Megy Karydes

It’s a beloved taste throughout Spain, yet one of the world’s finest and most expensive delicacies is not easily accessible in the United States: Iberico ham. Once prohibited from being imported into the country, 100% Iberico jamon now can be found only in select gourmet retailers and a handful of fine restaurants.

FERMIN Iberico ham first brought it to the U.S....

Erica Marcus

What was the best thing you ate in Spain?
I'm just back from a vacation that took me to Tarragona, Valencia and Barcelona in Spain and I ate very, very well -- sea bass that had been swimming in the Mediterranean hours before being grilled, true paella Valenciana cooked over a wood fire. But I think the culinary highlight was the parade of terrific ham...

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Cult Pork

Cult Pork

The famous jamón ibérico from Cinco Jotas now comes in a handy pre-sliced pack. $45 for 3 oz; tienda.com

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Pablo Montero

This paella-like dish from Chef Pablo Montero of Refectorio at Le Domaine in Ribera del Duero is full of intensely flavorful ingredients, like Ibérico ham.


ACTIVE: 1 HR
TOTAL TIME: 1 HR 45 MIN
SERVINGS: 6
STAFF-FAVORITE
This paella-like dish from chef Pablo Montero is full of intensely flavorful ingredients, like Ibérico ham. (You can substitute...

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Owen Dugan

Jamón Ibérico is a magical name among ham lovers. It is uniquely Spanish, based primarily on the Ibérico breed of pig (also known as pata negra) used to make it, as well as on feeding and curing techniques. It's a must-have for food lovers, and there was fanfare when it became available in the United States five years ago.

Now there is reason to rejoice once more. The...

Cured meats are not really a big part of our culinary history in the U.S., but they're quickly making their way into our high-end restaurants and supermarkets. And we should be thankful for this meat migration. These meats, Europe's answer to the cold cut, are rich and savory, complex and refined in flavor. European cured meats have been processed the same way for hundreds of years -- which...

Jabugo ham coming to the U.S.
Janet Mendel, Special to the Los Angeles Times

Reporting from Jabugo, Andalusia, Spain —
Walking into the central plaza of the small town of Jabugo, you breathe in the aroma of ibérico ham, a sweet-nutty smell so intense it's as if it emanates from the very walls of the houses. This is the source — where ibérico pigs roam through forests of wild oak...

Best New Bbq Sausage
Emily Kaiser

Most Spanish chorizo is sold ready to eat, but La Tienda's semi-cured kind needs a little grilling. Made with U.S. free-range Berkshire pork, the links are delicious on their own or threaded on skewers with onions and bell peppers. $9.95 for 12 oz; latienda.com.

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Gregory Mottola

Tell a proud Italian, or even a Virginian for that matter, that the most noble dry-cured hams in the world actually come from Spain, and heated disputes are sure to follow. It won't matter that each Spanish Iberico pig is allotted four acres to leisurely forage on acorns in a protected Andalusian oak tree forest. Nor would it make any difference to discuss the ancient...

Smoky Essentials for Spain Lovers

Fast and easy new ways to get smokiness without a grill.

Olive Oil - Miguel & Valentino's bright oil, poured into trays and smoked over a pinecone fire, is delicious on fish.

Anchovies - Nardin's tender smoked anchovies are great on pasta or on a bruschetta with piquillo peppers.

Owen Dugan

Learn these words: jamon lberico de bellota. They literally mean "ham from Iberico-breed pig that was fed mostly acorns." In terms of gastronomy, these Spanish hams represent one of the world's most coveted foods, and one that has not met federal import standards ... until now.

Iberico is prized for its depth and complexity of flavor. It's nuttier and gamier than...

Lorraine Eaton

This week, hams at local groceries can be had for less than $1 a pound. Drive over to La Tienda, a Spanish market just west of Williamsburg, and you can get a whole ham for a few hundred bucks.

“Do you mean the million-dollar ham? Or the trilliondollar ham?” Don Harris joked on a recent afternoon when we arrived to experience the high-priced hog at his family’s...

Patience pays off as a Toano importer gets first dibs on bringing the high-end Spanish cured meat to the U.S.
Chris Flores

Toano - When he started taking deposits for the famed Jamon Iberico Spanish hams five years ago, LaTienda.com owner Don Harris warned customers that the pricey delicacy might not ever be allowed into the country.

But Harris was determined...

Some of the most celebrated pork in the world comes from free-roaming pigs that feast on acorns in Spain.
Tom Perry

Prized for its sweet, nutty and delicate taste and succulence, cured ham from these rock-star pigs became available this month for the first time in the United States.

The price for this ham, known as Jamón Ibérico, starts at about $50 per pound. All 300 of the...

Walter Nicholls

PORK PROJECT: Attention, vacationers to Spain: There is no longer a need to hide a leg of celebrated Ibérico ham in your suitcase on the trip home.

In a ceremony Thursday at Jaléo restaurant downtown, chef and co-owner José Andrés and importer Santiago Martin of Fermin USA were joined by Spain's ambassador to the United States, Carlos Westendorp,...

Elizabeth Lee

Next summer, a few Americans who’ve shelled out more money for one piece of prize pork than many of us spend on groceries for four months, will taste their first forkful of acorn-fed Jamon Iberico Bellota hams. 

If you want to read what makes this ham so unique, besides munching on acorns for five months and a fat content that’s...

Florence Fabricant

THE first Ibérico hams from Spain are ready to be sold in the United States, having passed government inspections. They will make their American debut tomorrow afternoon at Jaleo, in Washington, where the chef José Andrés plans to slice and serve jamón Ibérico to the Spanish ambassador, among others. 

In the next few weeks, some restaurants and shops will...

In Pursuit of All-American Charcuterie, Entrepreneurs Bank on Fattier Pigs
Jane Black

Frasier's Bottom, WV -- In 2001, Nic Heckett laid out plans for a new business: selling artisan bacons, salamis and dry-cured hams. What he didn't realize was that to do it right, he'd have to become a pig farmer. 

The steady decline of the dollar upended his original plan to import...

Adam Goldman

The bellhop in Madrid had a confused look on his face when I handed him a bag with a black hoof sticking out it.

"What?" I asked. "It's a jamón ibérico de bellota."

The young man understood. As everyone knows in Spain, this was no mere pig. The marbled meat of the jamón de bellota is a delicacy, the granddaddy of all hams. My friends and I had been carrying...

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Leslie Cole

For lovers of all things piggy, the expected arrival early this year of iberico ham (jamon iberico), the Perigord truffle of the pork world, was cause for celebration. Despite plenty of promises, the wait isn't over yet.

Streaked with creamy, nutty-tasting fat and so red it's nearly purple, the salt- and air-cured Spanish mountain ham, known also as pata negra...

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Traditional Paella Kit from tienda.com, $75:

Encourage the authenticity-obsessed home cook in your life to strut his or her stuff with this soup-to-saffron kit from La Tienda, the Web's largest purveyor of Spanish ingredients. Short-grain Calasparra rice, smoked paprika, piquillo peppers and Spanish olive oil all come packed in with a traditional flat stainless-steel paella...

Spanish Peppers Grown in Virginia Soil
Brandon Fox


Spain's addictive little peppers, pimientos de padron , were hard to find beyond farmers markets until Williamsburg, Va.-based La Tienda decided to import seed and grow its own in Hanover County. The green peppers are picked just after they have formed and are not as hot as the ones that grow to full size (which turn bright red...