Eat Your Way Through Spain

Andalusia's cold vegetable soup, a smooth, savory essential for hot summer afternoons.

The world's premier acorn-fed cured ham, prized for its delicate, savory, and melt-in-the-mouth texture

Córdoba's signature cold, creamy tomato-and-bread soup topped with crisp jamón and hard-boiled egg

The Basque rib steak: aged, thick-cut, grilled over charcoal and served rare.

White tuna from the Bay of Biscay, caught on lines in summer and tinned within hours.

Black beans from the Oria valley, served with morcilla and pickled peppers in the town that grows them.

Hard sheep's cheese from the Basque hills, smoked or unsmoked, best bought at a market.

Madrid's hearty winter three-course stew served in stages, featuring chickpeas, meats, and vegetables

A warming Asturian specialty of white beans and pork, best enjoyed with a glass of natural cider

Segovia's suckling pig roasted in clay, and a culinary reason to come from Madrid.

The definitive Spanish potato omelette, a beloved national staple judged by its texture and preparation

Hake cheeks, gelatinous and expensive, cooked in green sauce or in pil-pil.

The definitive Galician seafood staple featuring octopus seasoned with paprika, salt, and olive oil

Basque bite-sized culinary creations served on bread, perfect for an evening of bar-crawling in San Sebastián

A Catalan winter ritual: char-grilled spring onions dipped in romesco sauce.

A gargantuan Asturian veal fillet sandwich filled with intense Cabrales cheese and jamón, then breaded and fried

An exquisite Basque salt-cod dish featuring a velvety, emulsified garlic-infused oil sauce

The authentic Valencian rice dish prepared over an open orange-wood fire with chicken and rabbit

A traditional Galician savory pie filled with tuna, pork, or eel, perfect for travel or outdoor snacking