food & wine

Simple yet surprisingly elegant, this tapa from Cádiz province is quick to prepare & only requires patience for flavors to marry in the fridge. Earthy cumin is as much of a protagonist as is the sweetness of the carrots. Let’s get cooking…

Never, ever did I think that one day I’d learn to make my own table olives, especially in Spain where they are available almost everywhere. Truth is, the process is incredibly easy… just takes a bit of time & patience. And experimenting with different final flavors makes it all worthwhile. Let’s see how it’s done.

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!

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…

As with most traditional Spanish recipes, technique comes second to ingredients. This gaditano tapa —which literally translates to “dressed potatoes”— involves little prep or special skill to make, but the best quality produce & olive oil make this dish a knockout. My recipe is based on versions I’ve had at both Bar Terraza & Casa Rafael in Cádiz. Let’s get cooking!