I should have written this AGES ago. Although intended for the groups I guide in Spain for Rick Steves, this basic advice should provide anyone with a good start. With over 25 years of experience navigating the ever-changing tapas scene, I hope there are enough beginner tips & tricks here to make the most of meals on your own. Remember: practice makes perfect. No one gets everything right the first time!
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Jamón is so important to Spanish cuisine that it can be found lurking in almost everything. But with so much of this tasty product available, what makes ibérico so special? Is it truly worth the price? You bet. Let’s start with that gorgeous animal first…
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Call it commitment, call it foolishness, call it exploration. I was about to finish my first two tours as an assistant guide for Rick Steves & had a mega-trip planned with a good friend to visit parts of Spain I’d never seen. Why? To spend all the cash I’d just earned? Because I no longer had an apartment in Seattle? Why not? I was 29 & needed the adventure.
Read More »25 years ago: june 2000
