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From Aztec and Maya sacred drink to 1am churros at the feria with chocolate on your face: Spain's relationship with chocolate is centuries old and richly depicted in art by many nouveau riche artists (some even aspiring to be called Don). New substack up!

Zurbarán, J. c. 1640 Nature morte au bol de chocolat, Musée des Beaux-Arts de Besançon
Zurbarán, J de. c. 1640. Still Life with a Chocolate Grinder. Kahnenko Museum, Kiev
Meléndez, Luis E. 1770, Bodegón con servicio de chocolate y bollos, Museo del Prado Madrid

At Link in Bio.

#spanishfoodinart #spanishart #chocolatealataza #substackwriter

From Aztec and Maya sacred drink to 1am churros at the feria with chocolate on your face: Spain's relationship with chocolate is centuries old and richly depicted in art by many nouveau riche artists (some even aspiring to be called Don). New substack up!

Zurbarán, J. c. 1640 Nature morte au bol de chocolat, Musée des Beaux-Arts de Besançon
Zurbarán, J de. c. 1640. Still Life with a Chocolate Grinder. Kahnenko Museum, Kiev
Meléndez, Luis E. 1770, Bodegón con servicio de chocolate y bollos, Museo del Prado Madrid

At Link in Bio.

#spanishfoodinart #spanishart #chocolatealataza #substackwriter

There are dreamy meals that are unforgettable. Kate Zaharra in Bilbao is one of them. Kokotxas, pimientos del pais, besugo and the best garbanzos with lobster.
Part of a girlie weekend in Bilbao/ Getxo organized by my friend Arantza!
#bilbao #katezaharra

There are dreamy meals that are unforgettable. Kate Zaharra in Bilbao is one of them. Kokotxas, pimientos del pais, besugo and the best garbanzos with lobster.
Part of a girlie weekend in Bilbao/ Getxo organized by my friend Arantza!
#bilbao #katezaharra

Did you know gazpacho doesn't have to be red? Spain's original versions were mostly white or even green! The tomato came much later. I've been obsessed with this coriander gazpacho from Huelva, a recipe that's essentially a edible piece of medieval Muslim culinary history. It's on my susbtack now.

At Link in Bio or
https://blancavalencia.substack.com/p/the-best-gazpacho-youve-never-heard

#gazpacho #gazpachodecilantro #spanishfood

Did you know gazpacho doesn't have to be red? Spain's original versions were mostly white or even green! The tomato came much later. I've been obsessed with this coriander gazpacho from Huelva, a recipe that's essentially a edible piece of medieval Muslim culinary history. It's on my susbtack now.

At Link in Bio or
https://blancavalencia.substack.com/p/the-best-gazpacho-youve-never-heard

#gazpacho #gazpachodecilantro #spanishfood

To celebrate the exhibition of Golden Age Spanish painter Francisco de Zurbarán at the @nationalgallery in London I decided to give the painter's exquisitely dressed female saints somewhere to go.

To find out where read at link in Bio or https://blancavalencia.substack.com/p/saints-alive-and-where-in-spain-they

#substack #zurbaran #spanishfood

To celebrate the exhibition of Golden Age Spanish painter Francisco de Zurbarán at the @nationalgallery in London I decided to give the painter's exquisitely dressed female saints somewhere to go.

To find out where read at link in Bio or https://blancavalencia.substack.com/p/saints-alive-and-where-in-spain-they

#substack #zurbaran #spanishfood

My first "byline" was the gossip column in my high school paper in Costa Rica (I eventually became the editor!). I think even then I knew what I really wanted was to tell stories about people.

This week I was invited to join the Irish Food Writers' Guild, and I've been happily celebrating for days.
Thinking of the kitchens that taught me, in Madrid, London, Dublin, Chicago and Seville. Of the @spicebagspod podcast years with @jiemeimeichin and @deelaffan of our @blasta Soup, our cookbook. Of every person who has read, liked or recommended my posts or articles.
Of Dublin, which has become home.

Food has always been the lens by which I look at a film, a painting, an expression, a person. I feel lucky to be among writers who share the same passion.

Thank you @foodwritersguild

My first "byline" was the gossip column in my high school paper in Costa Rica (I eventually became the editor!). I think even then I knew what I really wanted was to tell stories about people.

This week I was invited to join the Irish Food Writers' Guild, and I've been happily celebrating for days.
Thinking of the kitchens that taught me, in Madrid, London, Dublin, Chicago and Seville. Of the @spicebagspod podcast years with @jiemeimeichin and @deelaffan of our @blasta Soup, our cookbook. Of every person who has read, liked or recommended my posts or articles.
Of Dublin, which has become home.

Food has always been the lens by which I look at a film, a painting, an expression, a person. I feel lucky to be among writers who share the same passion.

Thank you @foodwritersguild

Did you know Murcia is the orchard of Spain? The region boasts miles of beaches, monuments and top quality restaurants.
An interactive cooking class with Michelin starred chef Juan Guillamón @almorestaurante who reimagined traditional tapas like marineras, ensalada murciana, empanadillas and even paparajotes (those iconic sugared lemon leaves).
Accompanied by @barahonda_es @yeclavino

Hosted at the wonderful @picadomexican
Thanks @1001saboresrm @monicamerono and @spain Spanish tourism board in Ireland for the invite 🇪🇸

Lovely to catch up with @deelaffan
#Murcia #invite #1001saboresregióndemurcia

Did you know Murcia is the orchard of Spain? The region boasts miles of beaches, monuments and top quality restaurants.
An interactive cooking class with Michelin starred chef Juan Guillamón @almorestaurante who reimagined traditional tapas like marineras, ensalada murciana, empanadillas and even paparajotes (those iconic sugared lemon leaves).
Accompanied by @barahonda_es @yeclavino

Hosted at the wonderful @picadomexican
Thanks @1001saboresrm @monicamerono and @spain Spanish tourism board in Ireland for the invite 🇪🇸

Lovely to catch up with @deelaffan
#Murcia #invite #1001saboresregióndemurcia

My substack last week was about color palettes.

Throwing shade on Spanish Cooking

How to tell if your gazpacho’s been massacred by a Thermomix and four other color palettes that exemplify the best and worst of our cuisine.

Colors, in general give us so much information (except in the case of croquetas).

Paint names have whimsical and playful names so I wanted to name dishes to see the spectrum of colors in different categories like the food of Galicia, rice and gazpacho.

Read At Link in Bio or https://blancavalencia.substack.com/p/throwing-shade-on-spanish-cooking

My substack last week was about color palettes.

Throwing shade on Spanish Cooking

How to tell if your gazpacho’s been massacred by a Thermomix and four other color palettes that exemplify the best and worst of our cuisine.

Colors, in general give us so much information (except in the case of croquetas).

Paint names have whimsical and playful names so I wanted to name dishes to see the spectrum of colors in different categories like the food of Galicia, rice and gazpacho.

Read At Link in Bio or https://blancavalencia.substack.com/p/throwing-shade-on-spanish-cooking

Have you ever wondered about the use of food in Spanish cinema?

Food is not there to seduce the audience but to unsettle it. It poisons, chokes, humiliates and in some cases highlights political or regional affiliations.

On my Substack: terrorist meals, disgusting pisto, mediocre garbanzos and choking hazards in Torrente, Fe de Etarras, Los Mejores Años de Nuestras Vidas and many more!

Read at Link in Bio or https://open.substack.com/pub/blancavalencia/p/the-worst-meals-in-spanish-cinema?r=6ed94&utm_medium=ios

Have you ever wondered about the use of food in Spanish cinema?

Food is not there to seduce the audience but to unsettle it. It poisons, chokes, humiliates and in some cases highlights political or regional affiliations.

On my Substack: terrorist meals, disgusting pisto, mediocre garbanzos and choking hazards in Torrente, Fe de Etarras, Los Mejores Años de Nuestras Vidas and many more!

Read at Link in Bio or https://open.substack.com/pub/blancavalencia/p/the-worst-meals-in-spanish-cinema?r=6ed94&utm_medium=ios

I was delighted to be interviewed by Erik Wolf for the @worldfoodtravelassn Erik has been a pioneer in shaping and defining culinary tourism as a professional field for decades.

From our very first conversation, it was clear we share a deep commitment to the preservation and thoughtful management of food culture around the world.

In this episode, we dig into how Spanish culinary culture is often oversimplified and packaged for tourists, at the expense of small producers and the richness and variety of its culinary heritage. We also discuss the influential role high-end chefs play politically and economically in shaping how Spanish food is presented and understood globally.

If you’ve read The Gazpacho Chronicles, you’ll know how much I care about Spanish food culture and its intersections with art, cinema, and language. My aim is to push beyond the surface and question the narratives we’re sold.

A big thank you to the World Food Travel Association for the invitation, and to @santina_kennedy_ for the introduction.

Listen here
https://open.spotify.com/show/6k7fOHxUxem2BZjdmGi0DI?si=5ahE1CtPQyiWlTgN-qtwRA

I was delighted to be interviewed by Erik Wolf for the @worldfoodtravelassn Erik has been a pioneer in shaping and defining culinary tourism as a professional field for decades.

From our very first conversation, it was clear we share a deep commitment to the preservation and thoughtful management of food culture around the world.

In this episode, we dig into how Spanish culinary culture is often oversimplified and packaged for tourists, at the expense of small producers and the richness and variety of its culinary heritage. We also discuss the influential role high-end chefs play politically and economically in shaping how Spanish food is presented and understood globally.

If you’ve read The Gazpacho Chronicles, you’ll know how much I care about Spanish food culture and its intersections with art, cinema, and language. My aim is to push beyond the surface and question the narratives we’re sold.

A big thank you to the World Food Travel Association for the invitation, and to @santina_kennedy_ for the introduction.

Listen here
https://open.spotify.com/show/6k7fOHxUxem2BZjdmGi0DI?si=5ahE1CtPQyiWlTgN-qtwRA

March food wrap up 🫒

-@compartirbcn pistachio romesco with calcots and daliesque oyster with olive spheres (one of my favorite Elbulli inventions) in Barcelona
-@thegatheringtable_ireland dreamy meal @shaunasmurphy in Dublin
-@lenaportobello perfect black ink risotto with Dublin Bay prawns with @izaskunsaetaa on the way to watching Spanish movie Sirat in Dublin
-Mounds of legumes at the @mercatstantoni
-Morcilla and chickpeas at the legendary @pinotxobar chatting with two local ladies armed with shopping trolleys and an enviable wealth of knowledge
-Plated gilda with orange at @pelaibarcelona with the Irish crew @parabereforum
-Fried fish and vermouth @barlaplata @consideredfoodandtravel
-Best bocata de jamon and pan de cristal at @escriba1906
-Japanese heaven @arko.barcelona in Barcelona
-Traditional Catalan food with old friend @eduardsantosm Racó d’en Cesc
-Date night @amaibyviktor with spectacular food Dublin
-Lots of schnitzel in Vienna
-Too many cakes and pancakes @demel_wien
-Creative fun food @cucina_itameshi_vienna
-Almundler galore in Vienna with the family

March food wrap up 🫒

-@compartirbcn pistachio romesco with calcots and daliesque oyster with olive spheres (one of my favorite Elbulli inventions) in Barcelona
-@thegatheringtable_ireland dreamy meal @shaunasmurphy in Dublin
-@lenaportobello perfect black ink risotto with Dublin Bay prawns with @izaskunsaetaa on the way to watching Spanish movie Sirat in Dublin
-Mounds of legumes at the @mercatstantoni
-Morcilla and chickpeas at the legendary @pinotxobar chatting with two local ladies armed with shopping trolleys and an enviable wealth of knowledge
-Plated gilda with orange at @pelaibarcelona with the Irish crew @parabereforum
-Fried fish and vermouth @barlaplata @consideredfoodandtravel
-Best bocata de jamon and pan de cristal at @escriba1906
-Japanese heaven @arko.barcelona in Barcelona
-Traditional Catalan food with old friend @eduardsantosm Racó d’en Cesc
-Date night @amaibyviktor with spectacular food Dublin
-Lots of schnitzel in Vienna
-Too many cakes and pancakes @demel_wien
-Creative fun food @cucina_itameshi_vienna
-Almundler galore in Vienna with the family

Buñuelos at the Feria de Abril in Seville have inspired artists for centuries and it’s not hard to see why. Hot fried dough, flamenco dresses, and a little bit of romance. Full piece on Substack at link in bio.
#spanishfood #spanishart #museocarmenthyssenmálaga #bunuelos

Buñuelos at the Feria de Abril in Seville have inspired artists for centuries and it’s not hard to see why. Hot fried dough, flamenco dresses, and a little bit of romance. Full piece on Substack at link in bio.
#spanishfood #spanishart #museocarmenthyssenmálaga #bunuelos

In this week's essay on Substack it's all about cans of the unglamorous kind and how to use the word lata to express annoyance.
Read at Link in Bio

design @avalencia.16

#spanishfoodculture #spanishexpressions #spanishconservas #substack

In this week's essay on Substack it's all about cans of the unglamorous kind and how to use the word lata to express annoyance.
Read at Link in Bio

design @avalencia.16

#spanishfoodculture #spanishexpressions #spanishconservas #substack

There’s something slightly surreal about spending two days at the @parabereforum the NGO promoting women’s voices in gastronomy in Barcelona, a kind of brainy tapas crawl where every 30 minutes you’re handed a new idea or a new woman/man to admire.
This year’s theme, Roots & Roads was well aligned with the speakers and workshops.
There was @martinapuigvert showcasing her farm-to-table two star family restaurant in Olot, and Rebecca Ingram calmly dismantling the idea that cookbooks are neutral objects, turns out they’ve been quietly erasing Spanish women for centuries.
Congratulations to @chef.alicedelcourt for receiving the Parabere Care Award, a reminder that caring about sustainability, and about people is, apparently, still radical.
In between the talks, there was the equally important work meeting new friends and hanging out with the big Irish “delegation”. Special mention to @mrs.takemeout for the photos!
One of my favorite moments? Meeting the Gastrosavies @somgastronomia the women safeguarding actual Catalan food culture.
The University delivered historic grandeur and @somgastronomia showcased traditional dishes that didn’t try to reinvent Catalan cuisine but maintained their elegance.
And the gala event at the @museumaritim was great fun in a beautiful setting.
Finally a dreamy olive oil tasting workshop with @iolandabustos featuring wild Empordà flowers.
I left with a notebook full of ideas, a head full of questions, and the nagging thought that there are interesting stories in food that we’re not telling yet.
Thanks to Parabere Forum for the invitation, the organization and for being the custodians of the representation of women in food.

There’s something slightly surreal about spending two days at the @parabereforum the NGO promoting women’s voices in gastronomy in Barcelona, a kind of brainy tapas crawl where every 30 minutes you’re handed a new idea or a new woman/man to admire.
This year’s theme, Roots & Roads was well aligned with the speakers and workshops.
There was @martinapuigvert showcasing her farm-to-table two star family restaurant in Olot, and Rebecca Ingram calmly dismantling the idea that cookbooks are neutral objects, turns out they’ve been quietly erasing Spanish women for centuries.
Congratulations to @chef.alicedelcourt for receiving the Parabere Care Award, a reminder that caring about sustainability, and about people is, apparently, still radical.
In between the talks, there was the equally important work meeting new friends and hanging out with the big Irish “delegation”. Special mention to @mrs.takemeout for the photos!
One of my favorite moments? Meeting the Gastrosavies @somgastronomia the women safeguarding actual Catalan food culture.
The University delivered historic grandeur and @somgastronomia showcased traditional dishes that didn’t try to reinvent Catalan cuisine but maintained their elegance.
And the gala event at the @museumaritim was great fun in a beautiful setting.
Finally a dreamy olive oil tasting workshop with @iolandabustos featuring wild Empordà flowers.
I left with a notebook full of ideas, a head full of questions, and the nagging thought that there are interesting stories in food that we’re not telling yet.
Thanks to Parabere Forum for the invitation, the organization and for being the custodians of the representation of women in food.

Granada is a city built from scent.
Jasmine and orange blossom perfume the Albaicín's cobbled streets. Church incense drifts from centuries-old churches. Moroccan mint tea mingles with the smell of snails simmering in sauce.
New Substack Post: 8 unmissable adventures in scent and flavour through Spain's most perfumed city, from Michelin-starred Andalusian cooking to convent sweets bought through a revolving door, from EVOO tastings to perfume-making in a Renaissance palace.

@molinoycata
@dobladeoro_arqueologica
@patiodelosperfumes
and many more.

At Link in Bio.

Granada is a city built from scent.
Jasmine and orange blossom perfume the Albaicín's cobbled streets. Church incense drifts from centuries-old churches. Moroccan mint tea mingles with the smell of snails simmering in sauce.
New Substack Post: 8 unmissable adventures in scent and flavour through Spain's most perfumed city, from Michelin-starred Andalusian cooking to convent sweets bought through a revolving door, from EVOO tastings to perfume-making in a Renaissance palace.

@molinoycata
@dobladeoro_arqueologica
@patiodelosperfumes
and many more.

At Link in Bio.

Thanks @alidunworth @independent.ie for featuring me in your Supermarket safari article alongside the fabulous @gastrogays @foodstagram.ie @assassination_custard @donalskehan Loved to see my favorite Spanish supermarket recommendations featured especially the fantastic heirloom legumes and my @mercadona beach ready menu ❤️

My last shopping haul is looking very middle aged 😂

#spanishfood #spanishsupermarkets #spanishlegumes #supermarketsafari #spanishfood

Thanks @alidunworth @independent.ie for featuring me in your Supermarket safari article alongside the fabulous @gastrogays @foodstagram.ie @assassination_custard @donalskehan Loved to see my favorite Spanish supermarket recommendations featured especially the fantastic heirloom legumes and my @mercadona beach ready menu ❤️

My last shopping haul is looking very middle aged 😂

#spanishfood #spanishsupermarkets #spanishlegumes #supermarketsafari #spanishfood

This week I'm back from Granada with a joyous story about ephemeral desserts that should be better known and combines pomegranate emblems, pottery and pork-fat biscuits.
Spain's most mysterious carnival dessert has nothing to do with its name. Cuajada de Carnaval appears in Granada's pastry shops every January and vanishes by February's end - layers of resourcefulness that will change how you think about leftover polvorones.
This edible art piece comes from Granada's historic bakeries founded in 1962 @pastelerialopezmezquita
Link in bio for the full story (and why the earthenware bowl you get included in the price is as valuable as the dessert itself)

#spanishdesserts #carnivalinspain #cuajadadecarnaval #fajalauza

This week I'm back from Granada with a joyous story about ephemeral desserts that should be better known and combines pomegranate emblems, pottery and pork-fat biscuits.
Spain's most mysterious carnival dessert has nothing to do with its name. Cuajada de Carnaval appears in Granada's pastry shops every January and vanishes by February's end - layers of resourcefulness that will change how you think about leftover polvorones.
This edible art piece comes from Granada's historic bakeries founded in 1962 @pastelerialopezmezquita
Link in bio for the full story (and why the earthenware bowl you get included in the price is as valuable as the dessert itself)

#spanishdesserts #carnivalinspain #cuajadadecarnaval #fajalauza

This week on my Substack is a cheeky compilation of my favorite Valentine’s presents.
Read at Link in Bio or https://blancavalencia.substack.com/p/valentines-day-gifts-for-food-lovers
#substack #substackwriter #spanishfood #spain

This week on my Substack is a cheeky compilation of my favorite Valentine’s presents.
Read at Link in Bio or https://blancavalencia.substack.com/p/valentines-day-gifts-for-food-lovers
#substack #substackwriter #spanishfood #spain

My Substack essay this week is all about Spanish oranges in art and language.

Linguistically half an orange 🍊 is a joyful way to tell someone they are your better half.
Thanks for reading and please subscribe if you haven’t yet!

Read at Link in Bio!

#spanishoranges #spanishart #spanishfood #spanishrecipes

My Substack essay this week is all about Spanish oranges in art and language.

Linguistically half an orange 🍊 is a joyful way to tell someone they are your better half.
Thanks for reading and please subscribe if you haven’t yet!

Read at Link in Bio!

#spanishoranges #spanishart #spanishfood #spanishrecipes

This week my substack is all about failed New Year Resolutions and leftover turrón.
Read at Link in Bio.
#spanishfood #turron #turroncookies #substack

This week my substack is all about failed New Year Resolutions and leftover turrón.
Read at Link in Bio.
#spanishfood #turron #turroncookies #substack

This week in my newsletter how to insult a Spaniard with Morcilla and all you need to know about this embutido.

Read at link in Bio or https://blancavalencia.substack.com/p/how-to-insult-a-spaniard-with-morcilla

Design @alexvalenciagbi

#spanishfood #spanishidioms #morcilla #porkproducts #spanishtapas

This week in my newsletter how to insult a Spaniard with Morcilla and all you need to know about this embutido.

Read at link in Bio or https://blancavalencia.substack.com/p/how-to-insult-a-spaniard-with-morcilla

Design @alexvalenciagbi

#spanishfood #spanishidioms #morcilla #porkproducts #spanishtapas

Some of the highlights of 2025! Better late than never 😜

🍅 Starting The Gazpacho Chronicles on @substack
Thanks so much to everyone who has supported and subscribed or mentioned me @mckennasguides @alidunworth @mistereatgalway @jozeemac @lesliewinefood @paulflynnchef @dublin_wine_consultant & more importantly @ffoicecoaching

🥇 Getting nominated @irishfoodwritingawards ❤️

🖼️ National Gallery work

last of Plates & Palettes Pubs in Art with @santina_kennedy_

@culturenightdub Spanish food in art

French tour and picnic box (my favorite project ever!)

@enterprise_ireland tour with @santina_kennedy_

Irish food in art tour with amazing guests 😍

🥇Finishing @lecordonbleulondon Food in Art course @demetguzey 🎉 (such a fantastic course!)

🇪🇸 @spainfoodwine Eat Spain Drink Spain campaign
Design in Spanish food, Quiz, @radionova100 Fryday segment and being part of the team that brings this huge project to life every year.

📕 Two literary festivals @institutocervantesdublin Isla interview with @tangostreetfood
Lit Lu with @blastabooks @tarawalkerchef2

🇪🇸 @culturenightdub Talk The Cultural significance of Iberico pig @institutocervantesdublin #

Visiting Castillo de Canena 🫒

🔍 Judging @guildoffinefood ❤️

🐍 🫖 Two talks Tea and Gifts @chester_beatty_dublin @dublinlunarny @jiemeimeichin

🍵 And finally The History of Tea event @chinasichuandublin @jiemeimeichin

#dublinevents #spainfood #eatspaindrinkspain #spanishexpert subsstackwriter

Some of the highlights of 2025! Better late than never 😜

🍅 Starting The Gazpacho Chronicles on @substack
Thanks so much to everyone who has supported and subscribed or mentioned me @mckennasguides @alidunworth @mistereatgalway @jozeemac @lesliewinefood @paulflynnchef @dublin_wine_consultant & more importantly @ffoicecoaching

🥇 Getting nominated @irishfoodwritingawards ❤️

🖼️ National Gallery work

last of Plates & Palettes Pubs in Art with @santina_kennedy_

@culturenightdub Spanish food in art

French tour and picnic box (my favorite project ever!)

@enterprise_ireland tour with @santina_kennedy_

Irish food in art tour with amazing guests 😍

🥇Finishing @lecordonbleulondon Food in Art course @demetguzey 🎉 (such a fantastic course!)

🇪🇸 @spainfoodwine Eat Spain Drink Spain campaign
Design in Spanish food, Quiz, @radionova100 Fryday segment and being part of the team that brings this huge project to life every year.

📕 Two literary festivals @institutocervantesdublin Isla interview with @tangostreetfood
Lit Lu with @blastabooks @tarawalkerchef2

🇪🇸 @culturenightdub Talk The Cultural significance of Iberico pig @institutocervantesdublin #

Visiting Castillo de Canena 🫒

🔍 Judging @guildoffinefood ❤️

🐍 🫖 Two talks Tea and Gifts @chester_beatty_dublin @dublinlunarny @jiemeimeichin

🍵 And finally The History of Tea event @chinasichuandublin @jiemeimeichin

#dublinevents #spainfood #eatspaindrinkspain #spanishexpert subsstackwriter

Substack yesterday was about one of my favorite topics: Rivalries in the world of food from flagrant recipe theft in Franco's regime, 17th century swipes at cookbook competitors to the earth-shattering ideological rift between two chefs.

Read at Link in Bio or at
https://blancavalencia.substack.com/p/spains-great-culinary-rivalries

Also in @spicebagspod 2020 we did a great episode on culinary feuds the world over. Available on spotify or wherever you get your podcast!

#spanishfood #spanishrivalries #rorovsabby #manualdecocina #historiccookbooks #spanishsubstack #spanishchefs #madridfusion #adria #lacocinaaldesnudo

Substack yesterday was about one of my favorite topics: Rivalries in the world of food from flagrant recipe theft in Franco's regime, 17th century swipes at cookbook competitors to the earth-shattering ideological rift between two chefs.

Read at Link in Bio or at
https://blancavalencia.substack.com/p/spains-great-culinary-rivalries

Also in @spicebagspod 2020 we did a great episode on culinary feuds the world over. Available on spotify or wherever you get your podcast!

#spanishfood #spanishrivalries #rorovsabby #manualdecocina #historiccookbooks #spanishsubstack #spanishchefs #madridfusion #adria #lacocinaaldesnudo

The Gazpacho Chronicles is back with 10 unmissable places to visit in Madrid from my 2025 visits.

-Sweeping views of Madrid at @clubfinanciero with cocktails
-The Valencian kitchen at @mnad_madrid
-The gastro and art tour (need to buy booklet) @museolazarogaldiano (it's also a mini Prado and a palace)
And many more..
Read at Link in Bio
or here https://blancavalencia.substack.com/p/ten-unmissable-food-adventures-in

#substack #substackwriter #madrid #madridrestaurants #spanishfood #madridmuseums

The Gazpacho Chronicles is back with 10 unmissable places to visit in Madrid from my 2025 visits.

-Sweeping views of Madrid at @clubfinanciero with cocktails
-The Valencian kitchen at @mnad_madrid
-The gastro and art tour (need to buy booklet) @museolazarogaldiano (it's also a mini Prado and a palace)
And many more..
Read at Link in Bio
or here https://blancavalencia.substack.com/p/ten-unmissable-food-adventures-in

#substack #substackwriter #madrid #madridrestaurants #spanishfood #madridmuseums

Of all the places olive oil can take you, @castillodecanena still feels like one of the most magical.
More than two centuries of olive-growing history live here, shaped today by the vision of the Vaño family. What began as a family grove producing bulk oil was reimagined in 2003 by siblings Rosa and Francisco (Paco), who famously swapped the corporate world for olive trees, to create one of the world’s most innovative and refined and gastronomic premium extra virgin olive oils which is now in the Flos Olei guide’s hall of fame (the olive oil world’s answer to the Michelin guide).
From the olive press to the castle rooms, to walking the pristine and green groves themselves Castillo de Canena is breathtaking. The olive trees grow in a biodiverse ecosystem where no fertilizers are used and birds have right of way. This is all aided by modern technology that enables the carefully and environmentally friendly water to reach the trees when and as needed all powered by solar panels floating on water reservoirs.
Their “varietals of the world” grove stopped me in my tracks: Koroneiki, Tayasca and over 40 olive varieties in one plot. To see so many whimsical olive shapes and the colors was a dream. And then the food, eaten at Conde de Guadiana, one of the estates hidden among the groves:
Pipirrana de Jaén, olive oil jam (yes), lomo de orza, mojama, and the most delicious persimmons. Breakfast and dinner at the castle was a culinary journey into the recipes that Rosa has collected and perfected over the years. Ultimately Rosa is not only a producer but a gastronome as evidenced by her presidency of the Royal Academy of Gastronomy of Andalucia and membership to the Spanish Royal Academy of Gastronomy. Rosa and Paco are generous with both their time and knowledge to anyone with a love of the olive tree.
Pleasure also to meet the new generations @luisvanog taking charge and bringing new and cool ideas to the table. Thanks also to Isabel Alameda for her knowledge and enthusiasm.
Gracias for the invite and for reminding me of the beauty of an olive oil made with love.

#invite #castillodecanena #jaen #spanisholiveoil

Of all the places olive oil can take you, @castillodecanena still feels like one of the most magical.
More than two centuries of olive-growing history live here, shaped today by the vision of the Vaño family. What began as a family grove producing bulk oil was reimagined in 2003 by siblings Rosa and Francisco (Paco), who famously swapped the corporate world for olive trees, to create one of the world’s most innovative and refined and gastronomic premium extra virgin olive oils which is now in the Flos Olei guide’s hall of fame (the olive oil world’s answer to the Michelin guide).
From the olive press to the castle rooms, to walking the pristine and green groves themselves Castillo de Canena is breathtaking. The olive trees grow in a biodiverse ecosystem where no fertilizers are used and birds have right of way. This is all aided by modern technology that enables the carefully and environmentally friendly water to reach the trees when and as needed all powered by solar panels floating on water reservoirs.
Their “varietals of the world” grove stopped me in my tracks: Koroneiki, Tayasca and over 40 olive varieties in one plot. To see so many whimsical olive shapes and the colors was a dream. And then the food, eaten at Conde de Guadiana, one of the estates hidden among the groves:
Pipirrana de Jaén, olive oil jam (yes), lomo de orza, mojama, and the most delicious persimmons. Breakfast and dinner at the castle was a culinary journey into the recipes that Rosa has collected and perfected over the years. Ultimately Rosa is not only a producer but a gastronome as evidenced by her presidency of the Royal Academy of Gastronomy of Andalucia and membership to the Spanish Royal Academy of Gastronomy. Rosa and Paco are generous with both their time and knowledge to anyone with a love of the olive tree.
Pleasure also to meet the new generations @luisvanog taking charge and bringing new and cool ideas to the table. Thanks also to Isabel Alameda for her knowledge and enthusiasm.
Gracias for the invite and for reminding me of the beauty of an olive oil made with love.

#invite #castillodecanena #jaen #spanisholiveoil

This week has had me obsessed about churros. Just how hard is it to make them at home?

The tools, tricks and intel of making and of course eating churros.

And what is Spain's funniest television moment featuring churros....@paquitasalasps ❤️

Read at Link in Bio
And Subscribe if you haven't yet!

#churros #spanishchurros #spanishfood #spain #churrosconchocolate #churrera

This week has had me obsessed about churros. Just how hard is it to make them at home?

The tools, tricks and intel of making and of course eating churros.

And what is Spain's funniest television moment featuring churros....@paquitasalasps ❤️

Read at Link in Bio
And Subscribe if you haven't yet!

#churros #spanishchurros #spanishfood #spain #churrosconchocolate #churrera

A bit late but here is my November photo drop.
-Translating for @elsivalencia at Dublin Cookery School. Colombian Embassy.
-Catching up with the lovely @santina_kennedy_ @jeenymaltese Siobhan Baird
-Loads of fun at @fion_eile with Maggie and Maja @polish_wine_fest

-Lovely cocktails and food @sofs_074 @acharadublin
-Bán the Irish version of The House of Bernarda Alba @abbeytheatredublin

-Picasso again @nationalgalleryofireland

-Our cookbook soup @blastabooks was in @felicitycloakes column featuring @imenmacdoneell beer cheese soup!!!!

-Lovely little trip to Malahide to @eatzen_restaurant with @holagatito @jiemeimeichin
Food was stunning but the decor had my heart racing

-The @irishfoodwritingawards always fun to celebrate creative voices.

-November is not the same without hot pot. This time at @chengduhotpotdublin as good as the ones in China…
And the desserts you should order at the same time as the rest are suitably chewy and sweet and temper down the fiery, mouth dizzying concoction.
-frying dozens of eggs for my Substack.

-Finally Madrid Maruja Mallo exhibit and a basque meal at @granasadorlecanda

A bit late but here is my November photo drop.
-Translating for @elsivalencia at Dublin Cookery School. Colombian Embassy.
-Catching up with the lovely @santina_kennedy_ @jeenymaltese Siobhan Baird
-Loads of fun at @fion_eile with Maggie and Maja @polish_wine_fest

-Lovely cocktails and food @sofs_074 @acharadublin
-Bán the Irish version of The House of Bernarda Alba @abbeytheatredublin

-Picasso again @nationalgalleryofireland

-Our cookbook soup @blastabooks was in @felicitycloakes column featuring @imenmacdoneell beer cheese soup!!!!

-Lovely little trip to Malahide to @eatzen_restaurant with @holagatito @jiemeimeichin
Food was stunning but the decor had my heart racing

-The @irishfoodwritingawards always fun to celebrate creative voices.

-November is not the same without hot pot. This time at @chengduhotpotdublin as good as the ones in China…
And the desserts you should order at the same time as the rest are suitably chewy and sweet and temper down the fiery, mouth dizzying concoction.
-frying dozens of eggs for my Substack.

-Finally Madrid Maruja Mallo exhibit and a basque meal at @granasadorlecanda

This week it's all about fried eggs.
Lacy whites and Liquid yolks: Spain's competence test with a dose of Salvador Dalí.

Read at Link in Bio

#substack #friedeggs #huevosfritos #substackwriter

This week it's all about fried eggs.
Lacy whites and Liquid yolks: Spain's competence test with a dose of Salvador Dalí.

Read at Link in Bio

#substack #friedeggs #huevosfritos #substackwriter

I was over the moon to attend the @irishfoodwritingawards @rdsdublin where my Substack blog was nominated and catch up with industry friends @alidunworth @lesliewinefood @sianconway @deelaffan @santina_kennedy_ @anthonyotoole_ @vrittibansal and meet new people that I only knew online like the fab @leviathanfood

Congrats to the wondrous @sianconway for her award in the best blog category, a multi talented lady who also is one of the kindest!
Thanks to all the sponsors and to @campbellsuz who is the engine of this endeavor that aims to celebrate all things food in Ireland.

I was over the moon to attend the @irishfoodwritingawards @rdsdublin where my Substack blog was nominated and catch up with industry friends @alidunworth @lesliewinefood @sianconway @deelaffan @santina_kennedy_ @anthonyotoole_ @vrittibansal and meet new people that I only knew online like the fab @leviathanfood

Congrats to the wondrous @sianconway for her award in the best blog category, a multi talented lady who also is one of the kindest!
Thanks to all the sponsors and to @campbellsuz who is the engine of this endeavor that aims to celebrate all things food in Ireland.

On my substack newsletter The Gazpacho Chronicles this week:

The unusual Spanish-themed Christmas gifts you didn’t know you needed 🎁

It's most definitely not another list of hampers, paella pans, or boring cookbooks but gifts that real Spanish food lovers (and obsessives) will actually enjoy!

At link in bio.

@pilsferrer
@sargadelos_official
@rosalia.vt
@santateresagourmet
@castillodecanena
@abadiaretuerta
@webosfritos
@scoolinary_es

#spanishgifts #spanishfood #spanishdrinks #spanisholiveoil #spanishwine #yemasdesantateresa #rosalía

On my substack newsletter The Gazpacho Chronicles this week:

The unusual Spanish-themed Christmas gifts you didn’t know you needed 🎁

It's most definitely not another list of hampers, paella pans, or boring cookbooks but gifts that real Spanish food lovers (and obsessives) will actually enjoy!

At link in bio.

@pilsferrer
@sargadelos_official
@rosalia.vt
@santateresagourmet
@castillodecanena
@abadiaretuerta
@webosfritos
@scoolinary_es

#spanishgifts #spanishfood #spanishdrinks #spanisholiveoil #spanishwine #yemasdesantateresa #rosalía

Getting ready for the @irishfoodwritingawards tonight at the @rdsdublin, where The Gazpacho Chronicles is nominated for Best Food Blog/Substack, in the excellent company of the wonderful and much-admired @sianconway, @alidunworth, @garetheoinstorey, @joanne.cronin, and @ciara.gorse.

In a country famed for writing I am humbled to be even nominated.

Back in 2021, my co-hosts @jiemeimeichin, @deelaffan, @spicebagspod and I won Best Podcast at the inaugural awards and again in 2023! Huge thanks to @campbellsuz for organizing such a brilliant celebration of food writing in Ireland.

And of course, heartfelt thanks to all my readers, supporters and especially Jenni @ffoicecoaching and all the wonderful ladies in my writing club ❤️

If you haven’t subscribed yet, you’ll find the link in my bio; expect an irreverent dive into Spanish food culture, from overcooked flans in film to diluted wines and other Iberian absurdities.

photo credit: @mrs.takemeout

#substack #substacknewsletter #substackwriter #spanishfoodculture #spanishfood

Getting ready for the @irishfoodwritingawards tonight at the @rdsdublin, where The Gazpacho Chronicles is nominated for Best Food Blog/Substack, in the excellent company of the wonderful and much-admired @sianconway, @alidunworth, @garetheoinstorey, @joanne.cronin, and @ciara.gorse.

In a country famed for writing I am humbled to be even nominated.

Back in 2021, my co-hosts @jiemeimeichin, @deelaffan, @spicebagspod and I won Best Podcast at the inaugural awards and again in 2023! Huge thanks to @campbellsuz for organizing such a brilliant celebration of food writing in Ireland.

And of course, heartfelt thanks to all my readers, supporters and especially Jenni @ffoicecoaching and all the wonderful ladies in my writing club ❤️

If you haven’t subscribed yet, you’ll find the link in my bio; expect an irreverent dive into Spanish food culture, from overcooked flans in film to diluted wines and other Iberian absurdities.

photo credit: @mrs.takemeout

#substack #substacknewsletter #substackwriter #spanishfoodculture #spanishfood

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