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!
Read More »spain: tapas tips
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…
Read More »spain: jamón ibérico
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!
Read More »recipe: papas aliñás
A multinational blackout while guiding a tour group? Not an experience I want to repeat, but it’s funny how Rafa & I had such intertwined experiences while in completely different places. Here’s our story:
Read More »spain: blackout
As a frequent visitor to the Prado in Madrid, I’d seen works by Antonis Mor —known in Spanish as Antonio Moro— for decades. But it wasn’t until the restoration of his portrait of Mary Tudor that I really took notice of these masterpieces.
Read More »found: antonis mor