Rabo de Toro, Andalusia’s iconic oxtail stew: slow-braised in red wine with sofrito. Learn the history, authentic recipe, key tips, and serving pairings.

Discover the rich flavors, types, and traditions of Jamón Ibérico—Spain’s most prized ham and a true culinary masterpiece.

Salmorejo is a traditional cold soup from Spain especially popular in Cordoba, Andalusia. It is so creamier and delicious. A few specific ingredients are essential to make this dish, such as tomatoes, bread, olive Oil, garlic, and salt. In warm weather, it is very popular as it is thick, creamier and thicker. 

Fresh anchovy fillets marinated in vinegar, then dressed with olive oil, garlic, and parsley—a bright, classic Spanish tapa you can make at home.