Thursday, December 31, 2015

January marks the beginning of Cider season in Spain!

Cider (the alcholic drink made from the fermentation of apples) is popular and easy to find worldwide. In Spain, there are several regions that make cider, the best known being Asturias, Basque Country, Navarra and La Rioja. 

The northern part of Navarra features a thousand-year tradition of making cider. Every year, mid January begins the cider season with the opening of the kupelas (barrels) and the celebration of the txotx (the opening of the first cider barrels). From that point on the flavors continue evolving until the season ends at the end of May.

Why not take in the festivities in a rural bed and breakfast and enjoy a deliciuos cider-inspired menu: Codfish omelette, a mouthwatering steak, cheese with nuts and quince.... a great plan for the winter!

1580 E. Butler Pike
Ambler, PA 19002
Toll free: 1-888-480-0013

Monday, December 21, 2015

The Christmas Bus in Madrid

Iluminación navideña vista desde el Bus de la Navidad

If you are going to be in Madrid anytime between December 3rd and January 4th 2016, we have a suggestion for you: the Christmas Bus of Madrid. This is a fun way not only to enjoy some of the most interesting sites of Madrid, but to drive through the streets decked in their Christmas lights and see all the Christmas decorations.

Itinerary: Plaza de Colón (Calle Serrano 30, only bus stop) – Calle Serrano – Puerta de Alcalá gate – Plaza de Cibeles – Calle Alcalá – Gran Vía – Calle de Jacometrezo – Calle San Bernardo – Gran Vía – Calle Serrano – Calle José Ortega y Gasset – Calle Velázquez – Calle Alcalá – Puerta de Alcalá gate – Calle Alcalá – Plaza de Cibeles – Calle Alcalá – Plaza de Colón (Calle Serrano 30, only stop).

You can also check out our Christmas Tour in Madrid
For more information you can contact us: 

1580 E. Butler Pike
Ambler, PA 19002
Toll free: 1-888-480-0013

Friday, December 18, 2015

Migas Festival in Torrox (Malaga) and Andalusian Migas recipe


Each year, the Andalusian town of Torrox (45 minutes from Malaga and one of its famous 'white villages') pays tribute to its most typical dish: 'migas' (fried breadcrumbs). 

The ingredients and seasoning used to prepare 'migas' made it an ideal dish for people working on the land. When farm laborers were working in the vineyards and olive groves and lunchtime came, the farmer would ring a bell to let them know that the 'migas' were ready to eat. Today migas are a basic part of our recipe books as one of the dishes most suited to ward off the cold of the winter.

On the Sunday before Christmas, alongside La Almazara Market, the migas are prepared and distributed to all the local residents and visitors who come to Torrox. The ringing of the bell is the signal for everyone to come and collect their plate of  migas. A glass of wine and an 'arriera' salad (with cod and orange) accompany the meal, which takes place in a wonderful festive atmosphere. Later, the music and dancing continue in Plaza de la Constitución square. 

Don't miss the opportunity to come to Andalusia and enjoy this food festival. But if you can't make it, you can try making the dish at home to have one of the most traditional Spanish flavors.


1kg bread (slightly stale, like yesterday's bread). Make sure it is a baguette or similar style.
300 gr of 'chorizo' (Spanish spicy sausage). If you can't get it, try using another spicy, dry-cured sausuage.
300 gr of pancetta.
Half a head of garlic cloves.
1 1/2 cups Spanish olive oil.
1/2 liter water.


'Las migas' are very easy to make, but you have to prepare the ingredients the day before! Follow these step-by-step instructions on how to make it:

  1. Break the bread apart into bite-sized crumbs and put all the crumbs in a bowl, adding water and a pinch of salt, and let it sit overnight. 
  2. The following day, peel and slightly crush the garlic so that they are open, then fry them in a frying pan until they are a gold color. Put them aside.  
  3. Using the same oil you used to fry the garlic, cook the pancetta, having previously cut it into cubes, and the chorizo.  Put it aside.  
  4. Still using the same pan, now it's time to fry the bread crumbs over a low heat, so that it saoks in the flavors of the garlic and pancetta.  
  5. After about a half an hour, add the garlic, chorizo and pancetta to the bread crumbs. Continue stirring over low heat for 15 - 20 minutes more.  
Buen provecho!

Toll free (US): 1-888-480-0013
Spanish office phone: (+34) 616-103-536

Tuesday, December 15, 2015

The Christmas Spanish 'Wish Machine'

A few days ago I received a cute email from the Tourist Office of Spain in New York. I don't want to tell you anything else, just click on the image and make a wish!

Thursday, December 03, 2015

Christmas deserts and sweets in Spain

One of the things that everyone looks forward to during the Christmas season are the Christmas sweets! As we've said before, Spain might be a small country but each region is like a country unto itself. The food is merely a reflection of the great variety of cultures that exist here. Christmas in Spain is another reflection of that. Christmas is celebrated differently depending on the region you are in. A great example of this: Christmas sweets! Let's take a look at a few of the most typical and traditional ones:

Mantecados from Vitoria.
Characterized by kneading the dough with lard. 

Marzipan from Toledo.

Pan de Cádiz.
This is a marzipan treat filled with candied fruit that is
also called the 'Turrón de Cádiz'. 

Polvorones de almendra from Seville.
Almond shortbread. 

Roscón de Reyes from Madrid.
Although this dessert is now widespread throughout Spain, in Madrid they prefer it
with a whipped cream filling. It is traditionally eaten for 3 Kings Day,
on January 6 after the family dinner. 

Tronco de Navidad from Barcelona. The Christmas Log.
This cake is rolled with chocolate in the shape of a
tree trunk, remeniscent of another Catalan Christmas tradition:
'Caga Tio'. A few days before Christmas, the kids gather around a
big log covered by a blanket. The blanket hides gifts for the children.
They sing a traditional song while they beat the log with a stick
and then discover that the log (tió) has left them presents. 

Turrón from Alicante.
Although its origins are in Alicante, turron is now eaten
throughout Spain. This traditional sweet is a hard nougat
(you break it apart with a pestle or something similar)
and it's main ingredient is almonds. 
1580 E. Butler Pike
Ambler, PA 19002
Toll free: 1-888-480-0013