So you want to feast like a Mallorcan this Christmas? It’s important to realize that Mallorcan traditions differ some from Catalonian/Barcelonian traditions. The people who came over to the Balearic Islands after James the First’s conquest (back in the 1200s) were mostly from Catalonia/Valencia/Barcelona. Those people were isolated on an island so they created new … More Mallorca Monday: Christmas Foods
Welcome to probably the most exclusive food you’ve never heard of: Sospiros. All of my students know what they are, and they recommend them to me at every turn, but I get the impression that none of them have eaten them within the last two years. They are only popular with older people, and only … More Mallorca Monday: Sospiros de Manacor
We are leaving Jaén soon, and are starting to feel a little sentimental. So while we are still living here we thought it would be a good idea to cook a local recipe! This dish isn’t exactly a stew, nor is it a soup. It’s some kind of strange hybrid that is super common in … More Recipe: Andrajos con Pollo AKA Chicken ‘n Dumplins
While I am sure that most everybody has heard of Jerez/Xeres/Sherry, I doubt everyone knows what it exactly is. I don’t blame you if you have never had it. It’s a fancy and complicated drink that probably costs an arm and a leg outside of Spain. Simply put, its an alcoholic drink made from grapes … More Spain Sunday: Jerez, AKA Xeres, AKA Sherry, and some cocktail recipes.
Or in English, Fried Eggplant with Honey/Molasses. Miel translates to “honey” but they are shortening “miel de caña” which is actually molasses. It has a lighter molasses flavor but is molasses none the less. If you would really rather use honey no one will stop you. So it seems this dish originally came from the Middle … More Recipe: Berenjenas Con Miel
This recipe comes from the same book we used last time – Las Recetas de las Abuelas (The Recipes of Grandmothers) by Alfonso Lopez Alonso. This book is mostly soup recipes so this recipe is a bit soupy/stew-y (wet). Still it’s got incredible flavors we have never had before. There are so many strange things … More Recipe: Artichoke, egg and pine nuts
We recently picked up a cookbook “Las Recetas de las Abuelas” (Alfonso Lopez Alonso) It’s all in Spanish (why we bought it. To practice). It’s hard to figure what Spanish food even is. Sure there’s paella but what else? When we get tapas they’re just tapas – not meals. We don’t have the patience to … More Recipe: Rancho Canario (Canary Stew-for-an-army)