“The Shishito Margarita is influenced by Boqueria’s Spanish roots. The Barcelona-inspired tapas bar and restaurant fuses shishito pepper-infused classic Blanco tequila with fresh lime for a refreshing cocktail that is subtly spicy, but not overwhelming.”
“Sitting at the bar at Boqueria feels somewhat like a busy counter or bar experience in Seville or Madrid. Off in the corner is a leg of Jamón ibérico, and it’s one of the few places where to find Kas soda (a Spanish favorite).
By TAYLOR ANDREWS, Cosmopolitain
“This New York City restaurant’s Churro Sundae features four fresh churros, accompanied by vanilla ice cream, chocolate sauce, sprinkles, toasted walnuts, whipped cream, and flaming (yes, flaming) sparklers.”
“It’s in this Basque city where chef Marc Vidal learned how to turn this staple Spanish ingredient into crispy, savory fritters—a mainstay at both his NYC restaurant, Boqueria, and his new cookbook of the same name.”
“In coastal parts of Spain, paella is often finished with fresh shellfish, unsurprisingly, but access to ingredients and local tastes often dictate the finished product as in Boqueria’s (New York) massive “brunch paella” with chicken confit, pork belly, and sauteed kale topped with fried eggs.”
