Spain On the Table, and My Family Around It

I want to preserve the essence of beauty. I want to encapsulate the profound happiness I feel. I want to share it with others. 

Cuisine– culinary delights and dining experiences– hold a special place in my heart. They serve as a conduit for unity and bonding among humans. Cuisine transcends cultural boundaries, serving as a medium for sharing, learning, and cherishing moments of togetherness. There's an indescribable charm in gathering around a table, whether in the company of loved ones or newfound acquaintances, and letting the diverse array of flavors bring us together as one. 

My passion for travel stems from a desire to immerse myself in diverse cultures and share those experiences with others. Whether it's exploring neighboring towns or traversing distant cities, the joy of discovery fulfills me. Food is a language of love, a means to spread smiles and forge connections.   

During my time living in Spain and traveling throughout Europe, I collected tangible memories to share with my family, through purchasing culinary treasures native to that destination’s culture. 

From Budapest, I brought back hot, mild, and spoked paprika and paprika oil. Paprika is a key ingredient in many Hungarian recipes, such as goulash, paprikash, and various stews. It adds a unique, rich flavor and vibrant color to dishes. 

From Frankfurt, I brought back Brühwurst. In Germany, this category of sausages is featured in many festivals and are cooked or boiled before being served, and can be enjoyed in various ways, from a snack to a sandwich filler, or an accompaniment to sauerkraut, potatoes, and mustard.

From Alicante, I brought back saffron, as this region gave birth to the cherished paella.

From Toledo, I brought back mazapán, a sweet delicacy made from almonds and sugar, renowned in this city for the skilled artisans and chefs who produce it.

From Segovia, I brought back torrenzos, fried pork rinds. This region is acclimated for their high quality pork from the local farms and then deep-fried until crispy and golden and enjoyed as a social activity among friends before or between meals. 

From Brugge, I brought back a variety of beer glasses, as this city has been a prominent brewing center in Europe for centuries.

From Brussels, I brought back pralines and truffles. The city has become synonymous with renowned chocolatiers and chocolate shops from using the finest ingredients, small batch production, and traditional handcrafting techniques.

From Barcelona, I brought back olive oil and salts, both fundamental ingredients in Catalan cooking.

From Amsterdam, I brought back Beerenburg and a variety of goat and gouda cheeses. Beerenburg is a Dutch herbed genever found in “brown cafés”. Did you know Gouda cheese was named after the city of Gouda in the Netherlands?

From Faro, I brought back canned fish, Gin Ginja, port wine, and Castelão red wine. Portuguese canned fish was originally a preservation method to ensure a steady supply of seafood, especially during times when fresh fish was scarce, and is now renowned for its high quality and craftsmanship. Canned fish is now enjoyed as standalone snacks, ingredients in salads or sandwiches, or as part of traditional dishes such as bacalhau com natas or arroz de sardinha. Ginjinha is a liquor made from ginja berries; Lisbon is known for its numerous Ginjinha houses that specialize in serving this liquor. Port wine is one of Portugal’s most successful exports, and is typically enjoyed as a dessert wine or an aperitif. Castelão red wine is indigenous to this country and has an intense aroma of red and black fruits. 

From Paris, I brought back cheese knives and tea spoons to remember the royal tastes I had and places I dined while I was in France. 

From Kraków, I brought back ceramic serving bowls and mugs. Polish pottery is globally renowned. It is characterized by its vibrant colors, intricate designed, and durable stoneware, and often features hand-painted motifs such as dots, stripes, and floral patterns. 

From Vienna, I brought back ceramic grate plates handmade from locals and sold at the Ostermarkts. This is a decorative small plate used to grate cheese, nutmeg, garlic, ginger, citrus zest, and other spices into fine particles. Austrian Ostermarkts are deeply rooted in the Christian tradition.

From Marbella, in the city’s bustling mercado, I found a variety of spices, olive oils, and peppers to bring back. Andalusia is the largest olive-oil producing region in Spain and is also known for their Piquillo peppers, one of Spain’s most essential tapas, and spices, such as cumin, paprika, and cinnamon that are used in traditional Andalusian seafood dishes. 

From Malta, I brought back Bajtra, a liquor made from the fruit of the prickly pear cactuses grown in the countryside. 

From Bilbao, I brought back Idiazabal cheese and pippara peppers. The sheep in the Basque Country have been prided for centuries, and the Idiazabal cheese tastes slightly smoky and tangy. Piparra peppers are essential to the Basque Country’s famous gildas, which are permanent drink accompaniments consisting of pippara peppers, olives, and other ingredients on a skewer. 

From Ribadesella, I brought back Cabrales cheese. This is the blue cheese Spain is known for. 

From Toro, Angelica gifted me with Tinta de Toro, a local clone of Tempranillo in the Castilla y León region of Spain. 

From Granada, I brought back sherry vinegar, which adds acidity and complexity to many Spanish dishes.

From Sevilla, I brought back orange blossom honey. It is harvested from the fragrant blossoms of the orange trees in sunny Andalusia, and this region produces many types of honey from its abundant wildflowers, rosemary, thyme, and lavender flora.

From Madrid, I brought back a variety of red wines, chorizos, jamon ibericos, cheeses, vermouths, olive oils, salts, spices, and teas– all extremely reflective of the authentic flavors I have been so fortunate to taste and smile over.

Last weekend, with my family and friends, we celebrated my European adventures with a spread of appetizers I curated that showcased the flavors of the places I had been so lucky to visit over the past five months. From Amsterdam's aged gouda and goat cheese to Bilbao's piparra peppers, from Madrid's Manchego, chorizo varieties, and vermouth, to Faro’s gin ginja and canned fish, every bite and sip was exciting and appreciated. 

I am excited to continue this tradition with my loved ones, exploring these culinary horizons and preparing authentic tapas and dishes from Spain.    

Spain was on the table, and my beautiful family was around it.