The Rebirth Of Spain

0:00 /
July 23rd, 2011July 7th, 2012

We look at the rebirth of Spanish food post-Franco with culinary historian Claudia Roden, author of The Food of Spain. Jane and Michael Stern are at the Buckhorn Tavern in San Antonio. Restaurateur Andy Ricker of Pok Pok introduces us to Asian drinking vinegars.

Jane and Michael Stern's Roadfood

The chile that tops the Buckhorn Burger is not as hot as what's used at the nearby Owl Bar, but it has a stronger, sharper chile flavor. A small amount of American cheese and onions mix well with the chile, while layers of tomatoes, lettuce, pickles, and mustard separate the meat from the bottom bun. Messy? Yes. A memorable burger? Definitely.


Green Chile burgers