In Spain, every dish starts with a place. Each region cooks with what its land and sea give it, and many of its best-known foods began as a way to get by. Basque fishermen salted cod so it would last months at sea. Shepherds in Castilla-La Mancha turned sheep’s milk into Manchego. And in sun-baked Jerez, a glass of Manzanilla is still poured next to a cone of fried squid.
This series goes past paella and sangria and out of the big cities, into the mountains, coastlines, and islands where those traditions began. You can eat your way through the seasons from Catalonia to the Canaries, see how old necessities became beloved staples, find out how the landscape shapes what’s on the plate, and trace the stories behind seven regional wines.
