24 recipes found
Pecan Pie (Tarta de Nueces Pecanas)
Toasted pecans set in a glossy brown-sugar caramel, no corn syrup required. Tempering the eggs into the warm caramel is the one technique that separates a silky filling from a curdled one. Uses the same crust as Dutch Apple Pie and Pumpkin Pie.
Pumpkin Pie (Tarta de Calabaza)
A silky pumpkin custard baked in a blind-baked crust, using a two-stage oven temperature so the edges set fast while the center finishes gently, without cracking. Uses the same crust as Dutch Apple Pie and Pecan Pie.
Dutch Apple Pie (Tarta de Manzana Holandesa)
Tart-sweet apples baked under a craggy brown-sugar crumb topping instead of a woven lattice. The site's first pastry-dough recipe — cold butter is the whole secret, and once you've got the crust down, it's the same one behind Pumpkin Pie and Pecan Pie too.
Fresh Spanish Chorizo (Chorizo Fresco)
Ground pork, pimentón, and garlic, stuffed into casings and used fresh, no curing required. The from-scratch version of the chorizo fresco that shows up in Patatas a la Riojana and Croquetas de Cocido Madrileño.
Churros con Chocolate
Real Spanish churro dough is just flour, boiling water, and salt, no eggs, no butter, no sugar. Poured together, piped straight into hot oil, and fried until deep golden, then served with a thick Spanish hot chocolate for dipping.
Peach Upside-Down Cake (Tarta Invertida de Melocotón)
Peaches caramelize right in a cast iron skillet in butter and brown sugar, then bake under a simple vanilla cake and flip out warm, caramel-side up. One pan, one flip, no candy thermometer required.
Spanish Barra Bread (Pan de Barra)
Spain's everyday bakery loaf: a biga pre-ferment for real flavor, shaped short and thick, baked with steam for a crackling crust built to hold up under a bocadillo.
Galician Tuna Pie (Empanada Gallega de Atún)
A big, golden pie on a real yeasted dough, packed with a tomato-and-pepper sofrito, tuna, and hard-boiled egg. Empanada gallega, sliced into squares, made the traditional way.
Oven-Roasted Pork Belly (Panceta de Cerdo al Horno)
A four-ingredient rub, an overnight rest in the fridge, and two hours in the oven turn pork belly into deeply caramelized, fall-apart-tender slices.
Spanish Ham Croquettes (Croquetas de Cocido Madrileño)
The classic next-day dish from Madrid's beloved chickpea stew. Leftover meats folded into a thick béchamel, breaded, and fried until golden.
New York-Style Pizza (Pizza Estilo Nueva York)
Cold-fermented, bread-flour dough baked as hot as your oven will go on a preheated steel. The New York slice you actually fold, built with real technique, not a rushed 30-minute dough.
Carne Asada Tacos
Citrus-marinated skirt steak, grilled hot and fast, sliced against the grain, and wrapped in warm corn tortillas with fresh pico. The Tex-Mex staple this site's been missing.
