CHULETÓN

Grilled Ribeye

Our Spiced Butter drizzled over this steak is outstanding. Clarified, so it’s pure savory fat without the sweet cream of dairy, the hot butter sizzles the just-right balance of sweet paprika to hot smoky pimentón. It’s a super-easy five-ingredient finish that takes the Spanish Basque classic of grilled ribeye over the top.

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MELÓN CON JAMÓN

Melon con Jamon on a white plate: Melon with Iberian Ham and Fresh Herbs

Melon with Iberian Ham and Fresh Herbs

A classic combination of cured ham and melon is taken to the next-level in this voluptuous dish, pairing nutty, melt-in-your-mouth Jamón Ibérico with ripe cantaloupe and a fresh lemon herb salad. The combination brings out new flavors in each of its components for a palate-pleasing summer masterpiece that gets guests talking.

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MOTHER’S DAY – OUR FAVORITE GIFTS FOR MOM

FOR THE COOK
Boqueria Cookbook

What we love about cooking is the way it brings family and friends together. We hope that these recipes and their origin stories will allow you to bring a bit of the Boqueria experience to your very own kitchen, and that the cooking, the conversations, and the connections they inspire will become part of your life as they have ours.

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