Tasty Things
Madrid-style Riñones al Jerez: the classic tavern recipe
The traditional recipe for riñones al jerez, Madrid tavern style, with the correct cleaning technique, exact proportions of sherry, and timings so…
Category: Provinces
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Tasty Things
Galician Caldo with Collard Greens and Unto: The Traditional Winter Recipe
The authentic recipe for Galician caldo with collard greens and unto, with exact proportions, real cooking times, and the tricks to make…
Asturias
Fabes with Asturian clams: the recipe that never breaks
Traditional fabes with clams recipe with exact quantities, real cooking times and the Asturian trick to keep the bean whole and creamy.…
Girona
Catalan-style roasted escalivada: temperature, time and hot peeling
The traditional Catalan escalivada recipe for the oven with exact parameters: 200-220 ºC, cooking times for each vegetable and the hot-peeling trick…
Cáceres
Extremaduran migas with pork belly and grapes: the proper shepherd's recipe
The authentic recipe for Extremaduran shepherd's migas, with exact proportions of bread, pork belly and grapes, and the tricks to get them…
Cáceres
Extremaduran migas with pancetta and grapes: the shepherd's recipe
The authentic recipe for shepherd-style Extremaduran migas, with day-old bread, Iberian pancetta, La Vera smoked paprika and white grapes. Quantities, timings and…
Ourense
Octopus a la Gallega at home: how to tenderize it and the right cooking point
A practical guide to cooking octopus a la gallega at home: the technique for tenderizing it, the exact times per kilo, and…
Tasty Things
Etxebarri (Atxondo): the Basque country grill that remains an obligatory pilgrimage
An honest review of Asador Etxebarri in Atxondo, the restaurant of Bittor Arginzoniz considered the best grill in the world. What you…
Madrid
Madrid-style cocido in three courses: quantities for 6 and real cooking times
Recipe for classic Madrid cocido served in three courses, with exact quantities for 6 diners and real cooking times in a traditional…
Recipes
Authentic Valencian paella: proportions of rice, broth and socarrat
The Valencian paella recipe with the ten official ingredients, exact proportions of rice and broth, and the technique for achieving the socarrat…
We were in...
La Botica de Matapozuelos: eating pine-resin pine nuts in the village pharmacist's house
An honest review of La Botica de Matapozuelos, the Michelin-starred flagship restaurant of the De la Cruz brothers in Valladolid, where pine,…
Recipes
Pil pil cod: how to bind the sauce without it breaking
The classic Basque recipe step by step, with the science of emulsion explained and the real tricks to rescue a broken pil…