Some recipes scream summer without saying a word. JudÃas con Melocotón is one of them. Straight from the Boqueria playbook, it’s a dish that takes the simplest of ingredients—crisp green beans, ripe peaches—and lets them sing in harmony. Sweet meets savory, warm meets cool, and suddenly you have a plate that feels like a breeze off the Mediterranean.
If Hemingway thrown tomatoes instead of run with the bulls, he might have written La Tomatina into the canon. But then again, maybe not. The chaos in Buñol every August is less about honor and more about absurdity, abandon, and the deep, primal joy of a food fight on a massive scale.
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. Â
Our newest iteration of Boqueria was designed in partnership between Founder Yann de Rochefort, Architects Mancini Duffy and Alexa Nafisi-Movaghar of Adean Studios.Â
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