We’ve collaborated with JustSalad to add a new Spanish-inspired recipe to their menu. It’s made with Manchego cheese, grilled chicken, kale + red cabbage, broccoli + cauliflower rice, dried cranberries + roasted almonds – all topped with a maple cider vinaigrette.
Three Boqueria favorites to share with a friend:
BRUNCH PAELLA
with succulent pork belly, roasted chicken, Piquillo peppers, and farm fresh eggs
A PITCHER
of our classic red, white, or rosé sangrÃa
CHURROS
and Spain’s classic dipping chocolate
Every weekend.
Whether you’re dining out at Boqueria or enjoying your meal at home in your Thanksgiving pants – Boqueria Beverage Director Kieran Chavez’s guide to perfect pairings will ensure that your Thanksgiving dinner this year is one to remember!
Come Thanksgiving, we always like to add a few Iberian touches to our favorite American classics on the table.
Alpine Spritz Cocktail
Yield: One Cocktail
Ingredients:
1 heavy dash Grapefruit bitters – we recommend Fee Brothers
1 heavy dash Eucalyptus bitters – we recommend Hella Bitters
1 oz Fords Gin
½ oz Zirbenz
½ oz Rosemary Syrup (recipe below)
3.5 oz Castellroig Rosat
Garnish: 1 sprig rosemary
Rosemary Syrup:
2 sprigs fresh rosemary, destemmed
1 cup granulated white sugar
1 cup water
Preperation
For the Rosemary Syrup:
Bring water to a boil and then quickly remove from heat.
Salt Cod Fritters
At eighteen, I started my first fine-dining apprenticeship at Can Gaig, a storied Michelin-starred Barcelona restaurant with a history dating back to the 1800s. While there, I noticed that many of the dishes on the menu could have been lifted right from the daily lunch specials at Bar Roca, the little bar-restaurant my mother ran near the Sagrada FamÃlia.
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