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.
Spain’s prized pure-bred black Iberian pigs roam the hills of oak groves in Andalusia, eating grass and roots, and foraging for fallen acorns. The result is a rich, nutty flavor and distinct marbling that holds a particular place of honor on the Spanish table and found on our menu.
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