Pimientos de Padrón ( blistered Shishito peppers sprinkled with coarse sea salt) pair beautifully with Boqueria's spicy Bloody Mary.
The two years that I lived in Spain changed my life in countless ways and one of the lingering influences is my love of Spanish food & wine. A glass of Rioja, a wedge of Tortilla Española, a plate of thinly sliced Jamón Serrano; and many more Spanish delicacies rank high on my list of comfort foods. Luckily, New York City has quite a few restaurants where I can satisfy my craving for Spanish cuisine and one of the best is Boqueria (named after the legendary food market in Barcelona).
Simple yet sublime - a platter of Jamón Serrano, Chorizo Ibérico, Salchichón Ibérico, and served with Pan con Tomate (grilled bread rubbed with tomato, garlic, and olive oil), and Olives.
Boqueria has been a presence in NYC for several years but they've recently expanded with a new location on the Upper East Side (1460 Second Avenue bet. 76th & 77th Streets) that is conveniently (dangerously?) close to where I live. How much did I enjoy my recent dining experience at Boqueria? I ate there two days in a row!
This brunch sandwich is far from boring - scrambled eggs with shrimp & Guindilla peppers served on a brioche bun with a side of Patatas Bravas and salad.
At Boqueria you can dine at the bar or a table, but for a really special experience try to snag one of the few seats available at the counter - it faces the open kitchen and you can see the Boqueria chefs in action. And, I couldn't help but notice that a fantastic team of women were running the show in the Boqueria kitchen!
The first bite of Boqueria's Tortilla Española took me back to the very first time I tasted this dish in Barcelona. Traditionally prepared with eggs, onions, potatoes and olive oil, this deceptively simple dish is a thing of beauty. So many places get it wrong but Boqueria's version is authentic.
