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.
“When I’m developing a mocktail, I follow the exactly the same process as a regular cocktail,” says Boqueria’s Beverage Director, Lynne White. For Lynne, it’s important that the zero proof options on Boqueria’s menu are just as well crafted and delicious, as the alcoholic options.
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For over 80 years the Fariña family has been transforming Spanish Wine.
This “Catalonian Cesar” features a dressing created by thinning our thick Romesco sauce with olive oil and sherry vinegar. Romaine leaves are coated in the rich, nutty dressing and hidden under a cloud of smoky Idiazabal cheese. We toss on confetti of torn mint leaves and crushed hazelnuts to add some crunch and fresh notes.
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