Meat barbacoa, parrillada

Natacha Sanz Caballero Meat and Poultry barbacoa de carne, barbecue, Bos Nostrum, cattle farm, celebration, cooking outdoors, family gathering, Spanish cuisine, Taroncheral

It’s only fitting that today’s post be a follow-up to the last one, Cooking a la Plancha, Seafood the Spanish Way!, given that that’s a customary cookout when we are in Spain. It’s common with meats too! On this long, Labor Day weekend, the unofficial end of summer and a popular weekend for cooking outdoors, try meat barbacoa, parrillada!

Only the temperatures outdoors indicate that summer is still here, because the Fall routines started a few weeks ago with the start of school. Granted, not very many (more…)

February 4, 2016

Braised Short Ribs in Two Wines Sauce, Comfort Food in a (so far) Mild Winter

Natacha Sanz Caballero Meat and Poultry braised short ribs, braised short ribs with two wines sauce, cattle farm, mashed potatoes, mashed red potatoes, short ribs

My brother-in-law Jorge is an animal lover. And if he has a weakness for an animal in particular, that would be the cow. And the bull. Jorge is a veterinarian by trade, and after years of working as the purchasing director of the meat department of one of Spain’s largest supermarket chains —traveling to many parts of Spain as well as (more…)