Sitting at lively cafés and tapas bars, seeing how people enjoy their coffee while sharing small plates of food, makes me feel happy and relaxed. It is so exciting to eat like a real local in Spain!
Lomo Ibérico: This is made from pork loin that is seasoned with spices like paprika and cured (dried and seasoned in cool rooms) for several months until it is super flavorful, then sliced paper-thin!
Arzúa Cheese: Made from fresh cow’s milk in northwestern Spain, this cheese is aged just enough to make it soft, creamy, and easy to melt on bread.
Tapas Style: Tapas are cooked in small portions and served fresh to the table as soon as they are ready so everyone can grab a piece and share!
Churros & Chocolate: Churro dough is piped into hot oil and fried until golden and crispy. Unlike sweet churros back home, Spanish churros have no cinnamon sugar on top. Instead, they get all their sweet flavor from being dipped into a mug of warm, thick melted chocolate!
Yes! Both lomo Ibérico and Arzúa cheese come directly from Spain’s rich land and countryside:
Iberian Pork: The pigs that make lomo Ibérico live in the Spanish countryside, often roaming through oak forests and eating acorns, which gives the meat a rich, special flavor.
