🍳 Spanish & Latin Recipes

Imagina una tortilla cremosa y suave, con el sabor intenso de las espinacas frescas, el dulzor del queso de cabra desmenuzado y el crujido de los piñones tostados. Cada bocado es una explosión de sabores y texturas que te dejará con ganas de más.

Tortilla de patatas with onion is the most universally Spanish dish. Potatoes are poached slowly in olive oil with onion until soft but not browned, drained, and mixed with beaten eggs, then the whole thing sets in the pan over medium heat with a single flip. The debate between runny and fully set is eternal; the runny version, with a slightly trembling center, is the one people feel most strongly about.

The Spanish omelette — tortilla española — is one of Spain's most beloved dishes: potato slices slow-cooked in olive oil until tender, then bound with egg in a pan to produce a custardy, just-set interior. Whether to include onion is a debate without a right answer, but here it goes in, gently sweated until sweet. Simple in ingredients, demanding in technique.

Authentic Roman carbonara is one of Rome's most coveted pasta dishes and one of the most misunderstood outside Italy. Its secret lies in the emulsion of egg yolks with pecorino romano and sizzling guanciale — no cream, no onion, no garlic. The result is silky, intensely savory pasta that comes together in the time it takes to boil the spaghetti.

A vegan burger built on chickpeas, tahini, and smoked spices — more satisfying than most meatless patties. The chickpeas bring protein and texture, smoked paprika adds depth, and cumin gives it warmth. Comes together in 30 minutes and holds up well on the grill or in a pan.

Valencian paella is the most iconic dish of Valencia, made with bomba rice, chicken, rabbit, flat green beans, garrofón and saffron. The key is the socarrat — that slightly crispy caramelised layer that forms on the bottom of the pan. Traditionally cooked over wood fire, it is the definitive Spanish rice dish.

Shakshuka is the late-breakfast staple of the eastern Mediterranean and Maghreb: eggs poached directly in a spiced tomato sauce seasoned with cumin, paprika and harissa. Breaking the yolk into the sauce is half the pleasure. It comes to the table in the same pan, with pita for dipping, and a crumble of feta on top takes it even further.