Jamon Iberico de Bellota
Acorn-fed Jamon with Spanish Bread, Olive Oil,
+ Castellano Olives
Black Spanish Iberico pigs roam the Spanish Dehesa forest, grazing underneath oak groves almost exclusively eating acorns and wild truffles. These pigs are happy and active outdoors all day which is why quality jamon Iberico is a faintly markbled dark red that melts into your mouth and tastes like nutty acorns and earthy rich truffles.
Actually while on a food tour in Madrid I learned that they eat so many acorns that they’re uniquely high in healthy oleic acid, which can lower cholesterol and reduce inflammation. It’s barely even comparable to common prosciutto with the thick outline of chewy fat and bland salty pale pink center.
The fact that it’s forbidden within US borders due to the traditional, natural, time-honored curing process makes it all the more worth savoring when in Spain. I’ve been able to get pretty close to the real thing in the US, but even when it’s imported Jamon Iberico from Spain, it’s just not the same.
*Olive oil tasting w/ jamon and cava in Madrid
Pan con Tomate + Local Olive Oil
Pan con tomate is so simple it should be boring and flavorless, but this bright Spanish breakfast (or snack) had me do a double take after my first bite. It’s super easy to make and perfect for tomato lovers.
Pan con tomate starts as so many good recipes start, with fresh garlic. A peeled clove is scraped over crusty, toasted Spanish bread that’s rustic and dense enough to hold shape against the garlic scraping. Then, a ripe tomato is cut in half and the insides are crushed into the bread or served in a little bowl for you to spread on yourself.
Either way, the tomato skin is discarded and the bread is drizzled with olive oil and topped with flakey sea salt. It’s usually eaten just like that, but if you’re more hungry, additions like jamon Iberico, Spanish chorizo, cheese, or rocket are delicious.
In pan con tomate, the olive oil has a chance to shine. The other flavors are subtle enough that the flavor notes of the olive oil really stand out.
Churros con Chocolate
The best Spanish churros have to be hot and fresh from a Chocolatería where only churros, chocolate and espresso are sold.This is most possible during normal churro hours about 7am-noon. Yes, there are normal churro eating times and yes it makes me love Spain even more!
There is nothing like the perfect bite of warm fragrant cinnamon sugar churro that’s crunchy on the outside, even after soaking it in the thick liquid chocolate. For a less indulgent alternative to chocolate, have espresso with your churro if you want. I prefer to order it with both chocolate and an espresso.
Anything from a Farmers Market
Everyone loves a good farmers market and that love has deep roots in Spain. Cities have beautiful 100+ year old bright airy markets in big neighborhoods. On the weekends in most towns and villages, you can stumble upon temporary tents in neat rows in the city center or town plaza like I did on the way to Dali’s museum in Figueres.
Farmers markets and local food are a cornerstone of Spanish daily life. Everyone in town shops here for the week.
Vendors at farmers markets are always run by the producer. Often the farmers, bakers, or artisans themselves can be found behind the counter and happily offer samples when asked. Or if you’re at a market around meal time, keep your eyes peeled for little cafes and restaurants in or near the market for a coffee and dessert or lunch.
Pro tip: if available, always go for the tasting menu so you get a coursed out lunch at a great price. And pair with wine or cava to celebrate!