May 13, 2019

Mojo Picon with Wrinkly Potatoes, for Culinary Diplomacy Spain at Joseph Decuis

Natacha Sanz Caballero Vegetables, Sauces, Tapas, Events & Travel cocina Canaria, Joseph Decuis, patatas, salsa, Spanish cuisine, Spanish tapas, vegetarian

Culinary Diplomacy Spain took place at the Joseph Decuis farm on March 22, 2019. A lot has happened since then (I published a book!), but now it’s time to talk about that great evening, and share with you one of the recipes the guests enjoyed, mojo picon with wrinkly potatoes, mojo picón con patatas arrugadas.

Joseph Decuis restaurant, located in Roanoke, Indiana, is a farm to fork restaurant that has been voted for years in a row as the best restaurant in Indiana. The restaurant itself (more…)

June 14, 2018

Tarta de Santiago, and El Camino

Natacha Sanz Caballero Desserts and Sweets, Events & Travel almond cake, Camino de Santiago, gluten free, pilgrimage, Santiago de Compostela, tarta de almendras, Way of Saint James

The origin of tarta de Santiago, or rather, why the famous Spanish almond tart is named after the apostle Saint James, patron saint of Spain, is unknown. But for centuries, the cake has been adorned with the cross of the knights of Saint James in confectioners sugar, and visitors to the city of Santiago de Compostela, where the apostle is believed to be buried, buy it as a souvenir of their visit to the pilgrims’ city, or arrival through the Camino de Santiago, the Way of Saint James.

Monte do Gozo, where pilgrims get the first view of the Cathedral of Santiago de Compostela

Cross of the Knight of Saint James, Mama ía blog

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Arroz a la cubana, rice cuban style, Mama ía blog

April 24, 2017

Rice Cuban Style… the Spanish way —and Miami

Natacha Sanz Caballero Eggs, Rice, Grains and Pasta, Events & Travel arroz a la cubana, art deco, bananas, Cuban style, eggs, Key Biscayne, Miami, plantains, rice, sofrito

It has taken me a number of years to convince Dave to spend a vacation in Miami. I would say at least a decade. The humidity, and the heat —I couldn’t stand it, he’d say. I’ve been wanting to visit it not only for the sites, the beaches or the Latin culture, but mostly because part of my family lives there, my dear aunt Isa, my uncle Orlando and their children, my cousins, with whom (more…)

October 18, 2016

Apple Ring Fritters —and Celebrating Johnny Appleseed

Natacha Sanz Caballero Desserts and Sweets, Events & Travel apples, autumn, breakfast, fall, Johnny Appleseed, Johnny Appleseed Festival, merienda, snack

An apple recipe, finally. I was resisting it, not really wanting it to be autumn. But autumn is here, and I’m welcoming it now with open arms. It’s not that I dislike autumn, not at all. It’s the anticipation of winter that I dread, and the longing for summer. But I’ve made peace with it, and celebrate with these buñuelos de manzana, apple ring fritters.

Of all the Fort Wayne festivals, the (more…)

September 8, 2016

Pear and Almond Cake, and Art and History in Fort Wayne

Natacha Sanz Caballero Desserts and Sweets, Events & Travel almond, farmers market, Fort Wayne, Fort Wayne Old Fort, Historic Fort Wayne, late summer, pear and almond cake, pear cake, Taste of the Arts

I don’t know about you, but when it’s hot outside, and still summer, I don’t feel like having heavy desserts, like anything chocolate, or cakes, and the like. Don’t get me wrong, I love those almost at any time of year and any time of day! But my body asks for something fresh, cold even, fruit, or fruity desserts, or ice cream. However, (more…)

August 31, 2016

Summer Potato Salad, and a day in Peñíscola

Natacha Sanz Caballero Salads, Vegetables, Events & Travel Peñíscola, potato salad, potatoes, Serra d'Irta, Sierra de Irta, summer, summer salad

I don’t know if it’s just me, but I associate potatoes more with fall and winter than with summer. When I think of potatoes, I imagine some deliciously roasted chunks, drizzled with olive oil and sprinkled with rosemary, baked to perfection, with a soft, moist inside and a somewhat crusty outside. And yet, potatoes appear in salads all through the summer, from (more…)

August 10, 2016

Barbacoa in Onteniente, and some Birthdays

Natacha Sanz Caballero Vegetables, Meat and Poultry, Events & Travel barbacoa, barbecue, charcuterie, gatherings, lamb, peppers, pimientos de Padrón, pork, summer in Spain

I remember vividly my brother-in-law Jorge’s comments on his first visit to our house in Indiana a number of years ago. It was with the occasion of a very American ritual: the barbecue. Jorge, a veterinarian turned the purchasing director at the meat department of a large Spanish supermarket chain, and who, since the last couple of years (more…)

Pork tenderloin in the style of Córdoba, Mama ía

April 19, 2016

Pork Tenderloin in the Style of Cordoba —and Knoxville, Asheville and Charleston

Natacha Sanz Caballero Meat and Poultry, Events & Travel asheville, charleston, cumin, knoxville, north carolina, pork tenderloin, south carolina, springbreak 2016, tennessee, turmeric

Going away for spring break is something relatively new for us. In Spain, we had Holy Week holidays, which coincided, of course, with Holy Week and Easter. Even living in the United States, when the children were younger they didn’t notice if we went away on a trip during spring break or not. In fact, it was nice staying in Fort Wayne: the (more…)

March 17, 2016

Thick Hot Chocolate for “Las Fallas”, Valencia’s Festival

Natacha Sanz Caballero Desserts and Sweets, Drinks, Events & Travel chocolaste con churros, chocolate, Fallas, hot chocolate, hot drink, Las Fallas Festival, thick hot chocolate, Valencia

This is a very special week in my home city of Valencia, Spain, where every March, Spring and Fallas seem to arrive together. From March 12 to March 19, the city stops its daily business to celebrate this festival. In a ceremony called la plantà, the setting, 700 colorful statues are mounted throughout the city, in every square and street crossing. Fallas is the name of the festival, but it’s also the name of these statues, real works of art, built each year for the occasion. There are 368 children’s fallas and 370 full-scale fallas. These can stand as tall as 90 feet, and they portray popular characters, like celebrities and politicians. The children’s fallas represent cartoon characters. With the unusual political situation that Spain is living at present, many fallas this year portray our most popular politicians, in very humorous situations. Thick hot chocolate for La Fallas is the drink of choice, particularly when accompanying it with buñuelos, sweet fritters (click here for the recipe for apple fritters).

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September 18, 2015

Dried Cherry and Candied Pecan Cheese Torta —for a High School graduation

Natacha Sanz Caballero Tapas, Events & Travel appetizer, cheese, dried cherries, dried cherry and caramelized pecan goat cheese torta, goat cheese, graduation, party appetizer, pecans, tapas

This is a celebratory post, Matthew’s high school graduation, and as such, it calls for a celebratory (and party appropriate!) recipe: dried cherry and candied pecan cheese torta.

But let’s begin at the beginning.

It took me a few months to (more…)