Learn how to prepare a Truchas de Navidad with our new My Spanish Kitchen video
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What’s the best part of a paella? Spaniards often point to one word: “socarrat,” the crispy rice at the bottom of a paella pan.
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From America to Europe: Churros and Chocolate
My Spanish Kitchen Meets History: Orange Almond Cake
The cuisine of Spain, of the United States, and of the Hispanophone world has been greatly altered and enriched through the exchange of ingredients and food products. In fact, many of the most “traditional” recipes from regions across both continents contain a variety of ingredients from across the Atlantic.
