What is Lomo en Manteca? A dish preserved in Tradition Lomo en manteca, literally translated as "pork loin in lard," is a beloved specialty in Málaga. This dish consists of marinated pork loin that is slow-cooked and preserved in melted lard. The process not only enhances the flavor but also keeps the meat fresh for months—a technique rooted in a time when refrigeration was unavailable. The Zurrapa: A hidden gem The dish is not just about the pork loin. The "zurrapa," a spread made from the flavorful remnants collected at the bottom of the lard pot, is a cherished

Last Sunday, a group of friends and I spent a beautiful day in the countryside, enjoying great weather and even better company. After foraging for wild asparagus, we gathered on the terrace to prepare a delicious Spanish omelette with wild asparagus—a simple yet flavorful seasonal variation of this beloved dish. This recipe is an ideal way to elevate the classic Spanish omelette by incorporating fresh, locally-sourced wild asparagus. It’s perfect for enjoying the flavors of spring, but equally delicious all year round with cultivated asparagus.               Ingredients for 4 people 4 large potatoes 4

It’s been raining for days here in the south of Spain, and for many of us, it’s a welcome blessing. The rain brings life to the orchards, making it the perfect excuse for a cozy cooking day in the countryside. With the ground soaked and the chards in the orchard looking fresh, shiny, and crunchy, it’s the ideal time to prepare one of my favorite Easter recipes: Porrilla de Acelgas (chards in yellow sauce). This humble yet flavorful dish has been a family tradition for as long as I can remember. My mother, despite calling it "Spinach," always made

A Cooking Day hosted a large group of American students from Spelman College, Atlanta. We teached them our Recipe of Sweet Couscous with jelly and cream and they loved it. Along with the girls we enjoyed an spectacular dessert, a sweet couscous with Moroccan mint tea jelly and ginger cream, that went straight to our favourites list. The author of this delicacy is Víctor Bermúdez, and Keti learned how to prepare it, among other delicious recipes, in a desserts workshop at “La Mesa” cooking school. The workshop was worth it! The taste, exotic and familiar at the same time, reminds

The ajoblanco, a chilled almond soup, is a timeless summer classic in Malaga. In the past, it was a staple dish during the hot months—both affordable and nutritious. Almonds, a humble yet versatile nut, were always within reach, even in the poorest rural homes. A quick walk to the nearest almond tree was all it took to gather the key ingredient for this refreshing delicacy. Traditionally, it’s garnished with grapes, though finding the original Malaga variety has become increasingly rare. A Simple Recipe With a Rich History Making ajoblanco may seem simple today, but it’s worth remembering the effort involved