I just got back into Los Angeles after spending 3 fantastic weeks in Spain – Madrid, Granada, Cadiz and Barcelona (and a couple days in Paris). Here are the food items we brought back:
Tons of jamon and chorizo! Mostly Jamon Iberico de Bellota.
I love these little olive oil single servings, which will be perfect to take to work for my salads. I had them in a couple of cafes for my traditional Spanish breakfast of pan con tomate (toasted bread with tomato puree and olive oil).
Churro mix (more on churros later) and reduction of Pedro Ximenez vinegar to drizzle various dishes (meats, cheese, etc), and two sizes of silver dragees (not availalbe in California do to lawsuits regarding the metal content).
Check back soon for my posts on churros, tortillas, tapas, crepes, paella….!!