Alcohol
The strongest of the traditional spirits of Spain are various types of aguardiente (Spanish aguardiente, literally - "burning water"), produced by distilling fermented fruit or vegetable raw materials. The most…

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Useful tips about Barcelona cafes and restaurants
Acquaintance with national cuisine and drinks is one of the most important components of any trip. Barcelona is doubly concerned, because the local cuisine is considered one of the best…

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Spanish cuisine: what is its history?
One of the most important features of Spanish cuisine is regional diversity, which, in principle, happens in many large countries. Galicia, Asturias, Castile New and Old, the Levant, Catalonia, the…

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10 Spanish dishes you should try at least once in your life

Spanish omelette or potato tortilla
Spanish potato tortilla
It is believed that the first mention of the Spanish tortilla dates back to 1817. According to legend, a poor resident of Navarre made a Spanish General potato omelet from all the products that could be found in the house. The assortment was poor — potatoes, onions and a few eggs, but the General liked the dish, and soon the simple recipe became very popular. Nowadays, the traditional tortilla can be enjoyed in any Spanish city – from Seville to Barcelona and La Coruna. World-renowned chef Ferran Adria offers a tortilla recipe from potato chips, and Skyscanner recommends trying the classic Spanish potato omelet at La Casa de las Tortillas and La Panela.
2. Andalusia and its secret escape from the sweltering heat — gazpacho Continue reading

Summer Spanish soup Ajoblanco: original recipe

Ingredients Almonds 120 g. French baguette 4 pieces Garlic 3 cloves Water 1 l. Olive oil 75 ml. Sherry vinegar 50 ml. White grapes salt 1 tsp.

Ajoblanco – Spanish cold soup, popular in regions of Malaga and Granada. The dish is somewhat similar to gazpacho, at least 4 similar ingredients are here: water, oil, garlic, bread. Soup was invented in Seville and its main ingredient is almonds. In difficult times of war almonds were replaced by flour from dried beans. Bread for ajoblanco much better to take dried or even callous. Ajoblanco prepared simply, at the night soaked bread. In the morning almonds with garlic rubbed with a pestle and added a little vinegar. The result was a paste, with the addition of olive oil, will be something like an emulsion. Continue reading

Tapas or pintxos?
Anyone who has been to Spain, and even more traveled to the Basque Country, probably wondered this question. What is the difference between pintxos and tapas? And how did it…

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5 original Spanish sausages
Jamon is famous all over the world. Unfortunately, this can not be said about the Spanish sausages, the names of which are known to gourmets, but say little to most…

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National Spanish cuisine
Each province has its own national Spanish dishes. The North Atlantic coast is famous for soups and sauces with a delicate taste. In Cantabria famous dishes of shellfish, sardines and…

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SPANISH NATIONAL CUISINE: PASSION FOR FOOD (part 1)
The diversity of culinary traditions: from Africa to America, the cuisine of Spain has absorbed the culinary traditions of the Arabs, Italians, Greeks, learned a lot from the gastronomic preferences…

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