Queso de Cabrales
I taste hints of spice and nuttiness, similar to other blue cheeses like Roquefort from France or Gorgonzola from Italy. There is an intense, robust flavor profile. It tastes strong and tangy, some added spice, and a slightly salty finish.
The creamy texture adds richness to tasting the cheese as it melts in your mouth. The subtle earthy undertone comes from the againg process and the humid caves where the cheese is matured for several months. It is produced from cow’s milk, curdled using rennet, then cut and drained, and hand-molded into various shapes. Then its pierced to allow air to enter to grow the blue mold.
Chorizo a la Sidra
In the rustic cider houses of Asturias, nestled in low stone hamlets, friends and acquaintances would gather to sample aged and selected ciders. To accompany the potent cider, a tradition emerged of serving small plates of steaming chorizo chunks and crusty bread, a practice that continues today in the converted cider houses, now bustling restaurants.
The Pintxo Princess
Indulging in pintxos is more than just about the food; it's a deeply ingrained cultural experience that embodies connection, tradition, and celebration. Pintxos bring people together over sharing small bites and conversation. Showcasing local flavors and reflecting the region’s rich gastronomic heritage, each pinxto’s preparation and presentation tells a story.
Basque Country
Basque cuisine celebrates simplicity without sacrificing complexity, emphasizing refined dishes with minimal ingredients that highlight the region's natural bounty. With an oral tradition steeped in history, Basques preserve culinary heritage while embracing seasonal delights, sourcing high-quality ingredients from trusted suppliers. Their cooking methods prioritize rustic techniques like grilling over charcoal and hearty stews, eschewing complexity for the pure essence of flavor.
Gambas al Ajillo
Although the ingredients are basic, and the preparation is quite simple, cooking gambas al ajillo requires skill to create the perfect balance of flavors and textures. The garlic must be sautéed just right without burning, and the shrimp should be cooked just until tender and juicy. Sauté the shrimp in a cazuela with plenty of sliced garlic, chili pepper, and a splash of olive oil (you can add white wine or sherry to add moisture to the sauteeing and tenderize the shrimp). Serve sizzling hot in its cazuela. Accompany with crusty bread to soak up the delicious garlic-infused oil.
Paella
paella symbolizes family