"Ruge el viento. El mar golpea los acantilados. Dos metros de roca, ésa es la franja de agua y oxígeno en la que crece el percebe."
- David Berian

In one of my trips to Cadiz, my friend Pilar took me to the market to by "altramuces". Those were already cooked and were kept in a glass pot with salted water and ready to eat like olives.

Every time I visit another country I compromise myself to know, cook and adopt at least one or two new ingredients, even though I visited that country or city ten times before.

Turkey fear days are over! This is the year to surprise the family when having them for dinner. Here I will tell you all you need to know about how to prepare the main ingredient in this traditional and emotional celebration.

Just when we thought the words organic, ecological, or sustainable were hard to understand - and even making us a little crazy - today's concept will leave you gaping.

As fall arrives, not only we feel a change in the weather, our wardrobe, and the color of nature, but also markets are being decorated with flavorful and unique ingredients that announce the beginning of a new season.