From weddings to graduations to the simple fact that winter is finally over, there is no shortage of things to celebrate in Spring. Planning an event, no matter the size, can be overwhelming. The list of to-dos can feel miles long with everything from photography to florals.
Walking down the streets of Spain in the late afternoon you might double check your watch, confused to see tables full of Spaniards enjoying what looks to be lunch. No, the jetlag isn’t making you hallucinate. In Spain, lunch still occurs much later in the afternoon than most other countries, usually around 2 or 3pm.
This January marked a new era for Boqueria. Ironically, it was on a rare snowy day in Atlanta that the first truly southern Boqueria opened its doors.
Our newest iteration of Boqueria was designed in partnership between Founder Yann de Rochefort, Architects Mancini Duffy and Alexa Nafisi-Movaghar of Adean Studios.
Alongside a tortilla at breakfast or croquetas and a glass of vermouth before dinner, Ibérico ham is a quintessentially Spanish food. Whether it be freshly sliced from the deli or packaged from the grocery store, it’s one of the ingredients that transcends the regional differences in Spanish cuisine.
One of the most famous Spanish dishes of all time, the Spanish Tortilla has a surprisingly mysterious origin story. For many years the beginnings of the tortilla were attributed to a poor housewife in Navarra. Legend has it that the Spanish Army visited her home during the First Carlist War and all she had to feed the troops were potatoes, eggs, and onions, thus inventing the Spanish Tortilla.
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