I am yet to meet someone who doesn’t like chicken wings. Traditionally this recipe was made using the whole chicken, however it is so much more shareable when made with wings.
Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.
Who doesn’t like slow-cooked, soft pork belly? And if, to something this scrumptious, you add the Mojo Dulce sauce that hundreds of customers in my tapas bars have asked me to bottle and sell, then I think we have a winner.
A smoky, peppery, hearty Spanish chowder that will warm you straight to the bones. Perfect for the end of summer, when the corn and tomatoes are at their peak and the evening wind holds a faint chill.
A big tamal (or tamalón) wrapped in banana leaves and baked in the oven is practical because it saves cooks the trouble of wrapping dozens of individual tamales. It is also a thing of beauty—a spectacular way to showcase the elegance of an ancestral food cooked in the embrace of banana leaves and unveiled at the table.
You can use this sauce as a base or addition to many Spanish or Puerto Rican dishes.