The search usually starts the same way. You’re hungry, you’re somewhere in the city, and you want a restaurant that won’t make you feel like you’ve compromised. Type in your neighborhood. Sort by rating. Scroll past the usual suspects.Â
Boqueria keeps showing up for a reason.
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.
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.
Think: a sexier French toast that doubles down on richness. Amp up your weekend breakfast routine or hosting repertoire with this mouth-watering dish (that easily doubles as dessert). However, note that making this dish is not for the faint of heart – its final touch requires a hand-held blowtorch to produce a perfectly caramelized exterior.
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