Podcasts about spanish cuisine

Today we're heading to the capital of Spain, a city in Europe that is certainly having a moment. To sum it up, a quote from Lope de Vega says, “When you are in Madrid, you are among friends.”  So, joining me today to explore this charming capital city, is my friend, Friedrich von Schönburg, the General Manager of the beautiful Rosewood Villa Magna. We dive deep into the history and culture of the city, the fabulous art museums, leafy tree lined streets, flamenco culture, food, and more. If you're interested in understanding the heart and soul of Spain…. Madrid is the place you must start.  There's a saying in Spain, “A la buena vida, la buena silla.” Meaning, for the good life, a good chair. So, sit back, relax and enjoy this fun episode of Luxury Travel Insider.  Learn more at www.luxtravelinsider.com   Connect with me on Social: Instagram LinkedIn  

Become a Client: https://nomadcapitalist.com/apply/ Get our free Weekly Rundown newsletter and be the first to hear about breaking news and offers:https://nomadcapitalist.com/email Join us for the next Nomad Capitalist Live event: https://nomadcapitalist.com/live/ James Blick, of  @spainrevealed , reveals in this interview why he moved from New Zealand to Europe and how he ended up living in Madrid, Spain. James explains what about Spanish lifestyle attracts him and many nomads, entrepreneurs and remote workers. The interview addresses questions about immigration, tax and ease or difficulty of doing business in Spain. It also compares and contrasts Madrid and Barcelona and covers insights into the Spanish real estate market. Nomad Capitalist helps clients "go where you're treated best." We are the world's most sought-after firm for offshore tax planning, dual citizenship, international diversification, and asset protection. We use legal and ethical strategies and work exclusively with seven- and eight-figure entrepreneurs and investors. We create and execute holistic, multi-jurisdictional Plans that help clients keep more of their wealth, increase their personal freedom, and protect their families and wealth against threats in their home country. No other firm offers clients access to more potential options to relocate to, bank in, or become a citizen of. Because we do not focus only on one or a handful of countries, we can offer unbiased advice where others can't. Become Our Client: https://nomadcapitalist.com/apply/ Our Website: http://www.nomadcapitalist.com/ About Our Company: https://nomadcapitalist.com/about/ Buy Mr. Henderson's Book: https://nomadcapitalist.com/book/ DISCLAIMER: The information in this episode should not be considered tax, financial, investment, or any kind of professional advice. Only a professional diagnosis of your specific situation can determine which strategies are appropriate for your needs. Nomad Capitalist can and does not provide advice unless/until engaged by you.

Jenn speaks to Spanish chef and restaurant owner of Juju Spanish Gastrobar, Pablo Lorenzo Ten! Pablo shares with us how from dreaming of becoming a movie director to living in Xian, China teaching English to falling in love and moving to Taiwan to then discovering his talent for cooking and opening a restaurant in a foreign city that one should keep an open mind to embrace the opportunities that presents itself as life is full of unexpected surprises! (Recorded on March 12, 2024)About Pablo:Born and raised in Tenerife, Spain, Pablo Lorenzo Ten was always hungry and curious about the world. Movies have always been one of his biggest passions which led him to major in media and communications. After graduating he wanted to travel and explore the world so he moved to London and obtained his certification to teach English. With this on hand, it allowed Pablo to work, travel and experience what the world has to offer. In 2010, Pablo decided to relocate to Taiwan where his partner resides and found his true professional calling: cooking. Today Pablo owns and runs JUJU Spanish Gastrobar in Taipei serving authentic Spanish cuisine to share with Taiwan.Episode Resources:IG FB Thesis

Award winning chef and food writer José Pizarro on his 25 years of cooking in London. Plus, why his mum always kept him out of the kitchen and his culinary confessions. With host Samuel Goldsmith. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Anthony Sasso, the James Beard-award winning executive chef working with Windstar Cruises, talks with Peter Callahan of Insider Travel Report about his culinary background and his collaboration with the cruise line. As the creative force behind the restaurant Quadro 44 on three Windstar yachts, Sasso delivers a Spanish culinary experience to guests. Here he discusses his menus and how he adapts them for various dietary preferences. For more information, visit www.WindstarCruises.com. If interested, the original video of this podcast can be found on the Insider Travel Report Youtube channel or by searching for the podcast's title on Youtube.

Fluent Fiction - Spanish: The Surprises of Spanish Cuisine: Juan's Culinary Adventure in Barcelona Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-surprises-of-spanish-cuisine-juans-culinary-adventure-in-barcelona Story Transcript:Es: El sol se despedía en Barcelona, bañando la ciudad con una mágica luz dorada.En: The sun bid farewell in Barcelona, bathing the city in a magical golden light.Es: Juan, un extranjero curioso y aventurero, paseaba por las sinuosas y estrechas calles adoquinadas del Barrio Gótico, admirando la belleza de los edificios antiguos y empapándose de su historia.En: Juan, a curious and adventurous foreigner, strolled through the winding and narrow cobblestone streets of the Gothic Quarter, admiring the beauty of the old buildings and immersing himself in their history.Es: Llevaba apenas un día en la ciudad, pero ya se había enamorado de su encanto.En: He had only been in the city for a day, but he had already fallen in love with its charm.Es: De los rincones de la calle, se filtraban los alegres sonidos de la música flamenca y la fragancia de la comida española.En: From the corners of the street, the joyful sounds of flamenco music and the fragrance of Spanish food drifted.Es: Sentía su estómago rugir al ritmo del flamenco.En: His stomach growled to the rhythm of the flamenco.Es: Miró a su alrededor, y su vista cayó en un pequeño restaurante de pintoresco empedrado, que parecía prometer una experiencia española auténtica.En: He looked around, and his gaze fell upon a small restaurant with picturesque cobblestones, which seemed to promise an authentic Spanish experience.Es: Pasó por la puerta del restaurante, y un camarero de sonrisa acogedora le saludó en español.En: He passed through the restaurant door, and a friendly waiter greeted him in Spanish.Es: Juan, que había estado practicando su limitado conocimiento del idioma, se aventuró y decidió pedir sin ayuda del inglés.En: Juan, who had been practicing his limited knowledge of the language, ventured in and decided to order without the help of English.Es: En el menú, vio un llamativo plato, algo que parecía ser uno de los especiales - "Caracoles a la Catalana". Se le antojó, pues suena a algo realmente autóctono.En: On the menu, he saw an eye-catching dish, something that seemed to be one of the specials - "Caracoles a la Catalana." It tempted him, as it sounded truly indigenous.Es: La espera fue lenta y llena de anticipación.En: The wait was slow and filled with anticipation.Es: Cuando el plato finalmente llegó, fue un auténtico shock: la fuente de terracota estaba llena de caracoles de verdad.En: When the dish finally arrived, it was a genuine shock: the terracotta dish was filled with real snails.Es: Juan, asustado y sorprendido, no podía evitar sentir una sensación de revulsión.En: Juan, scared and surprised, couldn't help but feel a sense of revulsion.Es: Había pensado que "Caracoles a la Catalana" podría ser un nombre sofisticado para unos rollos de pan o algún plato de pasta innovador.En: He had thought that "Caracoles a la Catalana" might be a sophisticated name for some bread rolls or an innovative pasta dish.Es: Los extraños ojos de los comensales aledaños se clavaron sobre él, y el pobre Juan se sintió avergonzado.En: The strange eyes of the neighboring diners stared at him, and poor Juan felt embarrassed.Es: Pero, a pesar de la repulsión, decidió dar un bocado.En: But despite the repulsion, he decided to take a bite.Es: Probablemente, tendría una historia que contar en casa.En: He would probably have a story to tell back home.Es: Masticó lentamente, tratando de no pensar en lo que estaba comiendo.En: He chewed slowly, trying not to think about what he was eating.Es: Para su sorpresa, le gustó más de lo que había imaginado.En: To his surprise, he enjoyed it more than he had imagined.Es: Aquella noche, Juan aprendió dos valiosas lecciones: una, siempre pide algo de información básica acerca de lo que vas a ordenar en un idioma extranjero; y segunda, sumergirse en una nueva cultura puede ser un camino de sorpresa y diversión, aunque también de vergüenza.En: That night, Juan learned two valuable lessons: one, always ask for some basic information about what you're going to order in a foreign language; and second, immersing yourself in a new culture can be a journey of surprises and fun, although also of embarrassment.Es: Al final, la aventura culinaria de Juan no fue tan mal.En: In the end, Juan's culinary adventure wasn't so bad.Es: Y, ciertamente, terminó siendo un cuento que contó muchas veces.En: And certainly, it turned out to be a story he told many times.Es: Después de todo, las desventuras son las que hacen las mejores historias.En: After all, misadventures make the best stories. Vocabulary Words:The: ElSun: SolBid: DespedíaFarewell: AdiósIn: EnBarcelona: BarcelonaBathing: BañandoCity: CiudadMagical: MágicaGolden: DoradaLight: LuzJuan: JuanCurious: CuriosoAdventurous: AventureroForeigner: ExtranjeroStrolled: PaseabaThrough: PorWinding: SinuosasNarrow: EstrechasCobblestone: AdoquinadasStreets: CallesGothic: GóticoQuarter: BarrioAdmiring: AdmirandoBeauty: BellezaOld: AntiguosBuildings: EdificiosImmersing: EmpapándoseHimself: De sí mismoTheir: Sus

Today we're headed to the Balearic Islands off the coast of Spain, and zeroing in on Mallorca. This magical island boasts quaint mountain towns, stunning beaches, and is quintessentially Mediterranean. Think olive oil from hundred year old trees, oranges blossoming all over the island, and of course wine and local specialties.  My guests today are Elena Florez, our partner in the region, and Rene Zimmer, the Managing Director of Cortesin Hotels and the brand new hot spot on the island, Grand Hotel Son Net.  We discuss everything from local cuisine, to architecture, to the modern melting pot that is Mallorca.  Learn more at www.luxtravelinsider.com   Connect with me on Social: Instagram LinkedIn  

“We want to make sure the product is different—not better, but different than what's out there.” —Aaron Luo Nestled among the country's many gastronomic wonders lies an unsung hero: authentic Spanish charcuterie. With its rich history, meticulous craftsmanship, and mouthwatering flavors, this culinary gem has captured the hearts and palates of food enthusiasts worldwide.  Every slice tells a tale of age-old techniques handed down through generations, carefully selected ingredients, and an unwavering commitment to quality. The meticulous curing process involves patiently air-drying meats in natural environments such as mountainous cellars or coastal breezy areas. This time-honored method ensures that each product develops its unique flavors while preserving its authenticity. This week, Justine sits with Aaron Luo. Along with his business associate Carmen Chen Wu, Aaron shares a rich Chinese heritage with a Spanish upbringing where they developed a deep appreciation for local Spanish cuisine, particularly charcuterie. Roughly two decades ago, they relocated to the United States only to face the difficulty in sourcing high-quality Spanish charcuterie at a reasonable price. This challenge led them to establish Mercado Famous, a European gourmet food brand, specializing in Spanish delicacies.    Listen in as Aaron reveals the best-kept secrets of Spanish Cuisine as he walks us through his entrepreneurial journey. Justine and Aaron also cover the process of popularizing Spanish cuisine, ensuring the quality and consistency of products, criteria for choosing team members and potential partners, the significance of value differentiation, the necessity of fostering appropriate conversations, and how to turn a viable idea into a viable business.  Meet Aaron:  Aaron Luo has an extensive background in the global supply chain, operations, and corporate finance. His impressive portfolio includes the foundation of innovative consumer brands and services including Caraa, a New York City-based sports bag and accessory company, and Mercado Famous, a haven for authentic Spanish charcuterie.  Born and raised in China, Aaron and his business associate, Carmen, share a passion for food, especially Spanish cuisine they discovered during their upbringing in Spain. They developed a particular interest in Spanish charcuterie, which eventually became a crucial aspect of their culinary journey. After relocating to the U.S. nearly two decades ago, they soon realized that finding affordable, high-quality Spanish charcuterie was a daunting task. Spurred by this challenge, they launched their second venture, Mercado Famous where they aim to bring people closer together with high-quality, delicious food. Website Facebook Twitter Instagram Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 02:05 A Look Into the Spanish Culture 06:46 Spanish vs Italian Charcuterie  10:32 The History of Farm Industry 15:47 Bringing the Best of Spain to the US 20:38 Making Spanish Food More Mainstream 24:29 Finding the Right Product 29:12 The Importance of Value Differentiation  32:53 From a Viable Idea to a Viable Business   

on this week's episode, we're excited to sit down with carmen chen wu and aaron luo, the brilliant minds behind mercado famous. as chinese spaniards who moved to the us, they created mercado famous to share their love for the spanish way of life and remind us to slow down and savor moments with loved ones. join us as we delve into their story, discuss their commitment to quality, fair trade, and natural curing methods, and learn how they're making spanish cuisine accessible to all.

A bit about this ex-vegetarian's experience living in a country that's not exactly vegan-friendly... and how I learned to love Spanish cuisine. Much more, as always, on the web: https://expatmadrid.com --- Send in a voice message: https://anchor.fm/spain/message

We welcome Gode and Mickus back into the fold this week and Gode gets straight back into action by gifting Skin with a free clinic on how to make a pun! We speak to a Friend of the Show and find out that Skin is very up to date with youthful language. Here is how it went:   1:30 - Gode's Body Clock  3:40 - Wrong Lyrics  5:26 - Joke of the Week 7:05 - Worst Excuses You've Heard  15:41 - Terrible Cock Ups  22:29 - Friend of the Show  30:10 - Fictionary    We wouldn't be able to make this episode firmly without the support of our sponsors, and secondly without your support. You can check out ways to support us and offers from our sponsors here.    See omnystudio.com/listener for privacy information.

This film ties together themes of the real, historical power of food and stories via fantastical threads. Anney and Lauren explore the semi-fictional foods of ‘Pan's Labyrinth'.See omnystudio.com/listener for privacy information.

Have you ever wondered what Spanish cuisine is like beyond the famous paella and sangria? Come hear what it really means to be surrounded by Spanish food everyday. We'll walk you through grocery shopping, typical tapas, and local drinks.Also, how much time should you really budget for a meal in Spain?Follow us on Instagram, Twitter, and Facebook at @Operatingat75 

When growing up Scott McComas-Williams (Love Tilly Group) found joy penning through old cookbooks and cooking in the family kitchen. It led to a role with legendary Spanish chef Frank Camorra where he fell in love with tapas and Spanish Cuisine. But after a move to Sydney with the Movida Group ended quicker than expected, an opportunity to dive into Italian cuisine and the world of pasta saw him change paths as a cook. Now, part of one of Sydney's most dynamic restaurant groups he's exploring the beauty of both cuisines in unique, small venues.https://www.instagram.com/bigcatdiaries/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

What is Churros and main importance in Spanish Cuisine.

What is Pimientos De Padron in Spanish Cuisine and key function

What is Gazpacho and key ingredient that make the soup so popular.

What is Patats Bravas and key function in Spanish Cuisine

La chef Ana Cortés es la primera mujer en convertirse en presidenta del movimiento Eat Spanish, que promueve la gastronomía española en Australia. Tras cocinar en renombrado restaurantes en Europa, Ana trabaja en un local de lujo que se dedica a la cocina china. Muchos de esos sabores los vincula a España y le recuerdan a su niñez, según cuenta a SBS Spanish.

What is Spanish Cuisine and influenced to the world.

When Pedro visited Vilnius 3 years ago he saw an opportunity in the Lithuanian market to open a Spanish restaurant and moved here in pursuit of this. His restaurant "La Pepa" serves authentic Spanish cuisine which Pedro is passionate about sharing as a way to spread Spanish culture. Join our conversation to hear his story and when in Vilnius be sure to stop by "La Pepa" to say hello!

La recién formada asociación gastronómica Eat Spanish seguirá fomentando la cultura culinaria española en Australia y ayudará a otros colegas con asesoramiento profesional y una bolsa de trabajo. Su presidente, el chef Javier Pérez González, maestro en la escuela Le Cordon Bleu, nos cuenta además algunos de sus secretos de cocina. Escucha la entrevista.

Today I talk to you about my favourite starters in Spanish cuisine, so if you are foodie, you will find it very interesting. All of these dishes that I will talk you about are typical from Spain, and of course you can find all of them in Barcelona restaurants as well. Here you have the names of the dishes that I talk about: Salmorejo, gazpacho, ajo blanco, tortilla de patatas, pa amb tomaquet, guisantes con jamón, escalibada, esqueixada, ensada catalana, ensalada verde, ensalada mixta. to contact me: hello@lookingbarcelona.com

La competición, organizada por Eat Spanish, comienza el 11 de junio y está abierta a todo el mundo que viva en Australia. Se desarrollará en las redes sociales y el ganador se anunciará el 18 de junio, el día internacional de la tapa.

On this bonus episode of The Zest , we speak to Chef Marcos Fernandez of Nineteen61 in downtown Lakeland.  Chef Marcos tells us why he thinks he's been able to keep busy while many of his fellow restaurant owners have had to close.

Spanish chef Eneko Atxa on the next big things in Spanish food, an Irish example of how food and design work together, and why Ran Shmueli has become one of the driving forces in Tel Aviv’s thriving culinary scene.

That might sound boring, but I think the boring stuff is the stuff I remember the most.这可能听起来无聊，但最平凡的小事反而是最难忘记的。[UP│天外奇蹟(2009)]来源：华特迪士尼影片西班牙菜Spanish Cuisine 谈到西班牙食物，我们第一个会想到西班牙酒馆轻食 (Tapas)。西班牙人午觉睡很久，然后工作到晚上八点。下班后，他们会去酒吧好好放鬆一下！※ anchovy olive oil and vinegar油醋渍鱼 ※ mussels with peppers and tomatoes 胡椒番茄蚌※ bread and cheese 麵包和起司※ anchovy stuffed olives 橄榄鯷鱼※ fried squid 炸鱿鱼※ garlic shrimp 蒜头虾※ tortilla (Spanish omelet) 西班牙蛋饼※ roasted almonds 烤杏仁

That might sound boring, but I think the boring stuff is the stuff I remember the most.这可能听起来无聊，但最平凡的小事反而是最难忘记的。[UP│天外奇蹟(2009)]来源：华特迪士尼影片西班牙菜Spanish Cuisine 谈到西班牙食物，我们第一个会想到西班牙酒馆轻食 (Tapas)。西班牙人午觉睡很久，然后工作到晚上八点。下班后，他们会去酒吧好好放鬆一下！※ anchovy olive oil and vinegar油醋渍鱼 ※ mussels with peppers and tomatoes 胡椒番茄蚌※ bread and cheese 麵包和起司※ anchovy stuffed olives 橄榄鯷鱼※ fried squid 炸鱿鱼※ garlic shrimp 蒜头虾※ tortilla (Spanish omelet) 西班牙蛋饼※ roasted almonds 烤杏仁

That might sound boring, but I think the boring stuff is the stuff I remember the most.这可能听起来无聊，但最平凡的小事反而是最难忘记的。[UP│天外奇蹟(2009)]来源：华特迪士尼影片西班牙菜Spanish Cuisine 谈到西班牙食物，我们第一个会想到西班牙酒馆轻食 (Tapas)。西班牙人午觉睡很久，然后工作到晚上八点。下班后，他们会去酒吧好好放鬆一下！※ anchovy olive oil and vinegar油醋渍鱼 ※ mussels with peppers and tomatoes 胡椒番茄蚌※ bread and cheese 麵包和起司※ anchovy stuffed olives 橄榄鯷鱼※ fried squid 炸鱿鱼※ garlic shrimp 蒜头虾※ tortilla (Spanish omelet) 西班牙蛋饼※ roasted almonds 烤杏仁

That might sound boring, but I think the boring stuff is the stuff I remember the most.这可能听起来无聊，但最平凡的小事反而是最难忘记的。[UP│天外奇蹟(2009)]来源：华特迪士尼影片西班牙菜Spanish Cuisine 谈到西班牙食物，我们第一个会想到西班牙酒馆轻食 (Tapas)。西班牙人午觉睡很久，然后工作到晚上八点。下班后，他们会去酒吧好好放鬆一下！※ anchovy olive oil and vinegar油醋渍鱼 ※ mussels with peppers and tomatoes 胡椒番茄蚌※ bread and cheese 麵包和起司※ anchovy stuffed olives 橄榄鯷鱼※ fried squid 炸鱿鱼※ garlic shrimp 蒜头虾※ tortilla (Spanish omelet) 西班牙蛋饼※ roasted almonds 烤杏仁

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss fast food, deli's pizza museums, drink horoscopes, Whole Foods and Niman Ranch and food in print. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guests Jonah Miller. Owner of Huertas restaurant in the NYC, he is also an author of The New Spanish which takes a playful approach to the cuisine of Spain, one calibrated to the way we eat today. Don't look for the same-old tapas and sangria here. Instead you'll find a saffron rice fried with bacon and shrimp, golden squash christened with Marcona almonds, Basque sausages in hot dog buns, a cocktail made with red wine and cola (trust us, it's delicious), and even a blueprint for making your own vermouth. The Main Course O.G. is powered by Simpelcast

David Portnowitz and Graham Potter interview Graham’s next door neighbor, celebrity chef Christopher Covelli. Chris specializes in Classic French, Italian, and Spanish cuisine and is currently the senior chef instructor at Toscana Saporita Cooking School in Lucca, Italy, where he has been teaching for 18 years. Join us as we discuss communication and sales within the restaurant business, get insider details about Chris’ new restaurant, Sage, that will be opening in downtown Sarasota in the next few months, and learn why Chris decided to become a chef. Chris also reveals his favorite food cities, shares his experience on the Food Network show Beat Bobby Flay, and explains the difficulty in cooking and being a TV host. Stay tuned for a fun discussion on the comeback of a certain wine and to find out which instruments Chris, Graham, and Graham’s family play.

On this episode of Feeding the Birds, Chef Tim Lopez sits down with tight end Trey Burton, strength and conditioning head coach Josh Hingst, and Sous Chef Eugene “PeeWee” Williford. Trey and Tim talk about everything from Spanish cuisine to barbecue hot spots to the perfect breakfast. Josh stops by to explain the science behind pairing certain foods together and the changes to the players’ awareness of their diet. Plus, PeeWee is full of stories and tips about preparing the best soul food.

Podéis ver éste y todos los textos de los podcasts en http://ssl4you.es/Puedes darnos 5 estrellas en iTunes https://itunes.apple.com/us/podcast/ssl4you-spanish-as-second/id1174495855También puedes hacer una donación para hacer el podcast sostenible en http://ssl4you.es/donacion/GASTRONOMÍA ESPAÑOLASi de algo puede presumir España es de su gastronomía, de las mil y una formas de preparar un plato y de la gran variedad de ingredientes. Desde la cocina rural a la cocina costera sin olvidarnos de la cocina moderna con cocineros de vanguardia como Ferran Adria o los Hermanos Roca entre otros.Más que hablar de “Cocina Española” tendríamos que hablar de cocinas regionales aunque todas ellas tienen ingredientes comunes, el aceite de oliva, el ajo, la cebolla y el pimiento o pimentón, son la base de la mayoría de los platos.Podemos dividir España en tres grandes zonas gastronómicas.Cocina del Norte. En esta parte de España dominan los platos de pescado y marisco, tanto Cantabria como Galicia y el País Vasco cuentan con platos exquisitos como el bacalao al pil pil, el pulpo a la gallega, las almejas, el bonito, etc.Cocina Mediterránea. El arroz, las verduras, las hortalizas, el queso, la fruta, la carne y el pescado son los ingredientes de la dieta mediterránea, es una cocina rica y diversa a lo largo de toda la costa mediterránea. El gazpacho, la paella, la escalibada, los langostinos de Huelva, son algunos ejemplos de esta cocina.Centro de España. Debido a la situación geográfica y a la dureza del clima, la mayor parte de los platos típicos están hechos a base de legumbres, carne y embutidos. Las alubias, el potaje, el cocido, el lechazo asado, la ternera y el queso son platos típicos del centro del país.En cuanto a las bebidas no podemos olvidarnos del vino, la bebida alcohólica más común. La sangría hecha con vino endulzado y trozos de fruta es muy típica en verano y se sirve con mucho hielo. En Asturias y País Vasco tenemos la sidra, una bebida hecha de manzana que no se sirve sino que “se escancia”, hay que colocar el vaso lejos de la botella, dejar que la sidra caiga y se golpee contra el vidrio. Una vez servida golpeada se bebe de un trago, para no perder todos los matices.Nos hemos dejado los dulces y postres, es imposible hablar de todo ello en un podcast. Queda pendiente para otra vez. SPANISH GASTRONOMYSpain can be very proud of its gastronomy, the thousand and one ways to prepare a dish and the great variety of ingredients. From the rural kitchen to the coastal kitchen without forgetting the modern one with avant-garde cooks like Ferran Adria or the Roca Brothers among others.More than talking about "Spanish Cuisine" we would have to talk about regional cuisines although they all have common ingredients, olive oil, garlic, onion and pepper or paprika, are the basis of most dishes.We can divide Spain into three large gastronomic areas.Northern Cuisine. In this part of Spain dominate the fish and seafood dishes, both Cantabria and Galicia and the Basque Country have exquisite dishes such as cod pil pil, octopus a la gallega, clams, tuna, etc.Mediterranean Cuisine. Rice, vegetables, cheese, fruit, meat and fish are the ingredients of the Mediterranean diet, it is a rich and diverse cuisine along the entire Mediterranean coast. The gazpacho, the paella, the escalibada, the prawns of Huelva, are some examples of this kitchen.Center of Spain. Due to the geographical situation and the harsh climate, most of the typical dishes are made with vegetables, meat and sausages. Beans, potaje, stew, roast lamb, beef and cheese are typical dishes from the center of the country.As for drinks, we can not forget wine, the most common alcoholic beverage. Sangria made with sweetened wine and fruit pieces is very typical in summer and served with lots of ice. In Asturias and Basque Country we have the cider, a drink made of apple that is not served but "escanciada", when serving, the cider must be broken, you have to place the glass away from the bottle, let the cider fall and hit the glass. Once served beaten it is drunk in a drink, not to lose all the nuances.We haven’t talked about sweets nor desserts, it is impossible to talk about it all in a podcast. Still pending for another time.

Our latest Please Explain is all about the variety and enduring creativity of Spanish food, including Basque food. We'll be joined by Alexandra Raij and Eder Montero, New York City-based chefs and owners of El Quinto Pino, La Vara, Tekoá, and Txikito, which is New York's only Basque restaurant. They are also the authors of The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito. This episode of "The Leonard Lopate Show" is guest hosted by Deb Perelman. Perelman is a self-taught home cook, photographer and creator of SmittenKitchen.com. Her first book, The Smitten Kitchen Cookbook, was a New York Times bestseller. She lives in New York City with her husband and their two children, and is currently at work on her second cookbook, which is due out this fall.

World Footprints is pleased to share Part 2 of the 3-part interview with Emmy Award winning actor Eric Braeden, who plays Victor Newman on The Young & the Restless (CBS Daytime). Eric talks about his favorite travel destinations and his efforts to foster peace and understanding between Germans and the Jewish community. Then, enjoy a feast with Spain’s celebrated chef Maria Jose San Roman as she shares the secret ingredient that appears in all of her dishes (and cocktails). Finally, since every day is World Animal Day we are pleased to be joined by Paul Butler, SVP of Global Programs at RARE Conservation, who will discuss RARE’s animal conservation efforts and the world-wide Pride Campaign.

World Footprints is pleased to share Part 2 of the 3-part interview with Emmy Award winning actor Eric Braeden, who plays Victor Newman on The Young & the Restless (CBS Daytime).   Eric talks about his favorite travel destinations and his efforts to foster peace and understanding between Germans and the Jewish community.  Then, enjoy a feast with Spain’s celebrated chef Maria Jose San Roman as she shares the secret ingredient that appears in all of her dishes (and cocktails).  Finally, since every day is World Animal Day we are pleased to be joined by Paul Butler, SVP of Global Programs at RARE Conservation, who will discuss RARE’s animal conservation efforts and the world-wide Pride Campaign.

World Footprints  ends this year with Part 2 of the 3-part interview with Emmy Award winning actor Eric Braeden, who plays Victor Newman on The Young & the Restless (CBS Daytime).   Eric talks about his favorite travel destinations and his efforts to foster peace and understanding between Germans and the Jewish community.  Then, enjoy a New Year's feast with Spain’s celebrated chef Maria Jose San Roman as she shares the secret ingredient that appears in all of her dishes (and cocktails).  Finally, we celebrate every day as World Animal Day so we're pleased to joined by Paul Butler, SVP of Global Programs at RARE Conservation, who will discuss RARE’s animal conservation efforts and the world-wide Pride Campaign.

Ade talks about some of the popular dishes in Spain. She goes into detail about paella, one of the most famous dishes, but also one of the dishes with the most different variations.  For a full transcript of the audio and to practice vocabulary, go to elllo.org and look for #1273. 

Colman Andrews is a preeminent American food writer that changed the way gastronomy is covered in media today. Along with Dorothy Kalins he founded Savuer Magazine. Working for Ruth Riechel, he was a contributing editor for Gourmet Magazine. In 2010, he launched his own food and drink website, The Daily Meal. He is considered one of the world’s foremost experts on Spanish cuisine, particularly that of the Catalonia region. Colman Andrews has seen trends come and go, collaborated with the biggest names in the industry and remains one of the most important figures in food writing today.

Join hosts Nancy & Lisa (BigBlendMagazine.com Editors) as they explore the vibrant flavors of Spain and Chile with special guests: Winemaker Aurelio Montes - Montes Winery in Chile; Barcelona Chef Eduardo Balaguer - Author of 'Spanish Cuisine One Region at a Time: Catalonia' published by Folkheart Press; and Spanish Flamenco guitarist Eric Symons.

Join hosts Nancy & Lisa (BigBlendMagazine.com Editors) as they explore the vibrant flavors of Spain and Chile with special guests: Winemaker Aurelio Montes - Montes Winery in Chile; Barcelona Chef Eduardo Balaguer - Author of 'Spanish Cuisine One Region at a Time: Catalonia' published by Folkheart Press; and Spanish Flamenco guitarist Eric Symons.

Transcript -- Julian Duque takes us through his restaurant and shows us the traditional Spanish food he serves

Julian Duque takes us through his restaurant and shows us the traditional Spanish food he serves

Transcript -- Julian Duque takes us through his restaurant and shows us the traditional Spanish food he serves

Julian Duque takes us through his restaurant and shows us the traditional Spanish food he serves