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Preface
Appears in
Published 2026
When I first learned I’d be moving to Spain, I had no great anticipation. No daydreams of sipping vermouth in tiled courtyards. No imagined strolls past jamón legs hanging in market stalls. In fact, I had barely thought about Spain at all. Not its people, its politics, or—most surprisingly—its cuisine.
This admission might seem odd in the preface to a Spanish cookbook, but it’s the truth. My obsessions had long been aimed elsewhere: East Asia, mostly, with its layered histories and bold flavors. Spain never even made the short list. So when my wife, Jessica, received a work assignment in Barcelona in 2017, I was proud of her. I was excited for the adventure, but I otherwise drew a blank. Still, I’m wired to find a hook. And food has always been mine. So I did what I always do before landing in a new country: I started searching for what to eat.