PINCHOS VS TAPAS

Pintxos or pinchos are the Northern Basque region’s delicious bite-sized answer to Madrid and Andalucia’s larger shared tapas. Classics include layers of cured meat like chorizo, or fish like anchovies, along with olives and other garnish stacked on top of sliced bread and held together by a cocktail stick called a pincho. The word “pincho”…

SPANISH ESSENTIALS

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…

EAT LIKE A SPANIARD

If you’re from California or the south west, you may be surprised to find that most Spanish food is not heavily spiced or spicy really at all. Key recurring flavors definitely depend on the region and season, but you always find a strong presence of smokey and sweet paprika, garlic, tomato and olive oil.  The…

Living for the Details: Ronda, Spain

Ronda’s thrilling history, romantic colorful details, and fantastic views make it a dreamy retreat from modern reality. Ronda is an ancient Spanish city and longtime fortress, controlled at one time by everyone from the ancient Romans to Arabic caliphate of the middle ages to the Catholic church during the Spanish inquisition. It was first chosen…

Carmen Amaya, Queen of Flamenco

Spain has inspired a host of distinguished artists known the world over for their innovative creativity. Architecture has visionary Antonio Gaudi’s to thank for Barcelona’s unique Art Nouveau resurgence and Catalan Modern Architecture, classical art was redefined by Salvador Dali’s enthralling Surrealist paintings and Pablo Picaso’s brain melting Cubist sculptural expression. Yet it’s Spanish Flamenco…