Weekly Menu of El Comidista (March 2 to 8)
El Comidista provides a creative weekly menu to simplify meal preparation with diverse recipes for the week.
Yemas of Tajo or Ronda, the century-old sweet whose secret is simplicity
The article explores the historic sweet known as 'Yemas' from Ronda, Spain, highlighting its simple ingredients and local significance.
Red Cabbage Salad, a Fresh Version of the Christmas Recipe
This article presents a fresh take on a traditional Christmas recipe featuring red cabbage, apples, raisins, and pine nuts, emphasizing its versatility beyond the holiday season.
Beans with Spinach, a Very Quick Way to Eat Legumes
This article presents a quick recipe for making beans with spinach, highlighting the ease of preparation and the nutritional benefits of legumes.
Paprika matters: a guide to buying and using the spice that does it all in Spain
The article provides a comprehensive guide on the various types of paprika available in Spain, emphasizing their unique qualities and uses in Spanish cuisine.
Repsol Guide 2026: the restaurants A Tafona, Ramón Freixa Atelier, and Voro conquer three suns from Galicia, Madrid, and the Balearic Islands
The Repsol Guide 2026 has awarded its highest honors, three suns, to three prestigious Spanish restaurants, showcasing the diversity and richness of Spanish cuisine.
Weekly Menu of El Comidista (February 16 to 22)
This week's menu features traditional Spanish recipes that are simple and suitable for everyday cooking.
Madrid in Buenos Aires: The tapas bar with a 100% Spanish menu that has conquered a corner in the city
Casa Luis offers a traditional Spanish tapas experience in Buenos Aires, emphasizing authenticity and community.
Is it now the Spanish kitchen's turn for a revival?
A review discusses the current state and revival potential of Spanish cuisine in Copenhagen, emphasizing traditional dining experiences.
Santi Santamaria and Ferran Adrià: 15 Years After the Great Controversy of Spanish Cuisine
The article reflects on the legacy of chefs Santi Santamaria and Ferran Adrià and their infamous culinary feud that shaped modern Spanish gastronomy.
Iván Cerdeño, from achieving the first star with a 35-euro menu to nearing the third with high Manchego cuisine looking at the surroundings... and Toledo
Iván Cerdeño, a chef who initially shunned the culinary world, has achieved two Michelin stars for his exceptional high Manchego cuisine in Toledo.
Spanish chef Nieves Barragán Mohacho achieves a new Michelin star in London
Spanish chef Nieves Barragán Mohacho has been awarded a new Michelin star for her restaurant Legado in London.
Everything on the menu at new Wetherspoons - and how it compares to classics
Wetherspoons has opened its first pub outside the UK and Ireland at Alicante Airport, offering a menu that features traditional British food with Spanish influences.
I went to the opening of a major new Wetherspoons - everyone says the same thing
The first Wetherspoons pub outside the UK has opened at Alicante-Elche Airport, drawing crowds and showcasing a blend of British pub culture with Spanish influences.
Pastries with Honey. Carnival and Holy Week Dessert
This article provides a recipe for traditional pestiños, a crunchy pastry flavored with anise, often enjoyed during Carnival and Holy Week in Spain.
Neither flour nor egg: the trick to make fried squid crispy and tender
The article discusses a technique to achieve the perfect balance between crispy exterior and tender interior for fried squid, a classic in Spanish cuisine.
Hollow Potatoes, the Aragonese Side Dish That Will Disappear Before Serving the Main Dish
Hollow potatoes are a traditional Aragonese side dish made from humble ingredients, exemplifying the creativity of traditional cooking.
Pays 80 euros to eat at El Bohío, Pepe Rodríguez's restaurant, and gives unfiltered opinions about the menu
A food blogger visits El Bohío, a Michelin-starred restaurant by chef Pepe Rodríguez, to evaluate whether the 80-euro menu is worth the cost.
The Horror of Hamburger, Cheesecake, and Other 'Swamp' Dish Festivals
This article critiques the trend of food festivals focused on popular but low-quality dishes, highlighting the decline of Spanish gastronomy.
The Embassy restaurant with the soul of a bar opens on Madrid's Serrano street
The Embassy, a new restaurant in Madrid's upscale Serrano street, features traditional Spanish cuisine with a bar atmosphere, introduced by chef Nicolás Reyes.
10 Must-Visit Taverns for Tapping This Year
Experts from EL PAÍS select the best spots to enjoy one of the icons of Spanish gastronomy: tapas, where tradition and cuisine coexist in inviting atmospheres.
Chef José Andrés explains how to make the Roscón de Reyes to make it delicious: steps and ingredients
Spanish chef José Andrés shares his recipe for the traditional Roscón de Reyes, a dessert celebrated on January 6 in Spain, along with steps and ingredients for preparation.
Karlos Arguiñano reveals his outstanding Christmas dish: 'I always make it at home'
Famous chef Karlos Arguiñano shares his favorite Christmas dish, emphasizing that he always prepares it at home.
In this area of the southern peninsula, this traditional dish is eaten with must and surrounded by vineyards
In the southern peninsula region, the traditional dish 'ajo campero' is enjoyed with must, amidst the backdrop of endless vineyards during the autumn and winter months.