Author: penni

Easy Bento Lunch Box Tips & Recipes for School or Work

Bento box

Bento is a form of boxed lunch that originated from Japan. Traditionally, it consists of a balanced, single-serving meal that looks visually appealing at the same time as being delicious. You know how I love my international foods, and bento boxes are becoming increasingly popular due to a number of reasons.

By utilizing a bento box of the right size, the amount and type of food to be consumed can be controlled—better nutritional balance for kids and a great way for adults to keep that diet in check. Also, a packed lunch is less waste generated for the environment. It can certainly save some dollars too. Save your leftovers from eating out to help fill up your lunch box for the next day!

How to Make a Bento Lunch Box
If you’re interested in making a bento box, first invest in a good lunch box. The easiest way to start is to get containers that already have individual compartments. Keep in mind that if you intend to use the microwave to heat up your lunch, you’ll need a container that is microwave safe!

If you can’t find containers with partitions, get mini-containers available in the supermarkets as an alternative. Be creative! You can use silicon cupcake holders as an alternative—they are flexible and can be easily manipulated to fit into corners or any odd space left. Or make your subsets edible—use large lettuce or cabbage leaves and place food in the middle of the leaves, leaving the edges free to act as a partition.

How to Start Filling In Your Lunch Box With Food
Although bento boxes conventionally consist of Japanese food, it is not a rule that has to be strictly adhered to. Pack in food tailored to your own taste. To save time in the morning, it is best to pre-make fillings and/or salads that can keep well for a few days in the fridge. Here are a couple of recipes that double as a filling or a salad.

Egg Mayonnaise:

  • Hard boil 5-6 large eggs
  • Approximately 5 tablespoons of mayonnaise
  • Salt, pepper and butter to taste

Mash the hard boiled eggs with a fork in a large bowl. When the eggs have been mashed into crumbly bits, add in the mayonnaise and toss. Add salt, pepper and butter to your liking.

Creamy Tuna Salad:

  • A small can of tuna flakes in water or olive oil
  • 3 tablespoons of mayonnaise
  • 1 tablespoon of tomato sauce
  • Black pepper to taste
  • A dash of lemon juice (optional)

1. Drain excess water or oil from tuna. Empty tuna into a mixing bowl; add in mayonnaise and tomato sauce. Mix well and add in black pepper. Add a dash of lemon juice for extra flavor.
2. These fillings can be spread on bread, tortillas, or pita wraps. Wrap them in with other ingredients such as butter lettuce, cheese, or diced tomatoes. (Tip: With rolled tortilla/pita wraps, use cling-wrap to reinforce and prevent the ingredients from falling out.)

Ideas for Bento Box Side Dishes

  • Boiled/steamed vegetables such as broccoli, baby carrots, or spinach
  • Steamed corn tossed with salted butter
  • Canned baked beans
  • Hard boiled quail eggs
  • Small fruits such as berries and grapes
  • Mini muffins
  • Individually portioned packaged food such as cheese cubes, dried fruit, or chocolate

What to do With Leftovers
Save leftovers whenever you eat out. Keep them in a microwave safe container and re-heat it the next morning to pack it into your lunchbox. If the leftovers are not enough for a meal, use it as a side and pack in other food such as white rice or fried noodles.

Have Fun Creating Your Bento Box!
Remember, it doesn’t have to be a perfect work of art, as long as you have fun making it and enjoy the food—that’s all that really matters!

The Best Desserts to Try Out in Europe


It’s Christmas, and nothing says Christmas like dessert. If you have a sweet tooth and are traveling to Europe this year for the holiday season, then you will have plenty of desserts and sweet treat options to indulge in before you quickly take notice of your growing waistline. Europe is the perfect destination not just for traveling around but also for experiencing and sampling as many local delights as you can.

Other destinations in the world such as Asia have their fair share of incredible sweets and candies; however, Europe has a lot more popular desserts compared to any other continent. This fact should not come as a surprise as Europe was the very first country to introduce desserts during meals. European desserts are as varied and diverse as the countries and cultures they come from so you can be sure that there is a treat for everybody’s preference and taste. For a little inspiration during your European travels, here are the best desserts to try out in Europe:

Croquembouche in France
When in France, you will be spoilt for choice regarding the options available. However, while in France the croquembouche is an absolute must try. When translated, croquembouche “means crunch in the mouth,” and it is generally served during special occasions such as weddings but can be found in numerous eateries all over the city.

Cremeschnitte in Croatia
A cremeschnitte refers to a custard cream and vanilla cake dessert that is popular not just in Croatia but in other parts of central Europe as well. The Cremeschnitte must include a puff pastry base as well as custard cream but there are many other variations, depending on the region.

creme brulee

Crème Brûlée in Paris or Spain
Paris and Spain among other European countries have been debating for years as to which country has the right to claim the crème brûlée as originally theirs. In Spain, this soft egg and vanilla custard concealed under a thin layer of caramelized sugar is known as crema Catalana. Due to its popularity, this dessert is widely available in many parts of Europe.

Medovik in Russia
Medovik is a layered honey cake that is popular in Russia and the surrounding countries. Medovik takes quite a while to prepare, however; the end result is typically a lovely layered cake that is creamy and sure to melt in your mouth. The exterior of the cake is usually covered with any type of filling such as chocolate shavings or chopped nuts to make it even tastier and much more appealing.

Kugelhopf in Switzerland, Germany, or Austria
Traditional kugelhopf refers to a bundt cake that has been specked with nuts and an assortment of dried fruits before being flavored with kirsch. It is essentially a type of rich coffee cake that is served during holidays and special occasions but is now available everywhere as a regular treat.

Belgian waffles in Belgium
Let’s face it- everyone loves waffles. However, when the waffles are in Belgium, which is their birthplace, you can be sure that you are getting the real deal. Served with various choices of toppings and pearl sugar, Belgian waffles are a must try whenever you are in Europe.

Happy Thanksgiving

Happy Thanksgiving, everyone!

I hope all my US friends are having a lovely day with their families today. In my house, Thanksgiving is quite a big deal, as you might imagine. We’re having plenty of turkey, green bean casserole, and mashed potatoes. I’m also attempting a new corn pudding this year, which everyone is looking forward to. We’ll be topping it off with pumpkin pie and my favorite brownies. Then we’ll all either watch football or pass out on the couch. All in all (fingers crossed), it should be pretty great. I sincerely hope your holiday is as happy.

Food and Drinks You Have to Try in the Bahamas

The Bahamas was one of the first destinations I ever visited outside the US, and I absolutely fell in love with it. A short flight from anywhere on the East Coast and a stop on many Caribbean cruises, it’s so easy to reach the Bahamas. If you have the chance to visit, be sure to sample the culinary delights of these beautiful islands as well. The dishes here are a mix of food you’d typically see in the southern US like rice, cornbread, and peas, and Caribbean-style and African-influenced dishes which is often spicy seafood. Check out these dishes the next time you are in the Bahamas.

The conch is highly regarded in the Bahamians for its subtle flavor and tender texture. The Queen conch is especially highly sought after by seafood lovers. Cracked conch is made by battering or breading the flesh before deep frying. Ceviche style conch salad is made by adding tomatoes, onions, bell peppers, and cucumbers to raw conch. The combination is then sprinkled with lime juice, which “cooks” the seafood, and chilies. Conch fritters are made by chopping the conch adding red peppers and onions, then frying.

These cakes take after the American cornbread. They are a combination of milk, butter, flour, and sugar. The combination is cooked in a shallow pan. Johnnycakes can be served with stew and curry.

Grouper with grits
Grouper fillets are seared or fried and served in seasoned vegetable gravy with tomatoes and garlic. A sprinkling of cheese gives a slight tang to this popular seafood dish.

Guava duff
This is a staple dessert in the Bahamas. It is made by spreading guava jam on sweet dough before rolling it up. The dough is then placed in a cotton bog and boiled. The cooked duff is drizzled with brandy butter and rum.

Peas & rice
A dish of peas and rice is an all-time favorite in Bahamian homes. The peas are cooked in spicy water before adding to cooked rice. The combination is then seasoned with tomatoes, thyme, bay leaves, and onions. Meat lovers will have a serving of salted bacon or pork to go with the peas and rice.

Bahamian hot patty
This snack is a hit in the Bahamas and other Caribbean islands. It is made by spreading a mixture of minced beef and vegetables on a short crust patty and then folding it to enclose the filling. The patty is then baked until golden brown. There are vegetarian versions but both versions are sure to be spicy.

Rum cake
This cake is made with generous amounts of rum. It is a highly popular dessert and will be found in most eateries across Freeport and other destinations. It’s also popular in souvenir stores, so you can take one home if you love it as much as I do.

Bahama mama
The Bahamians will have this drink with any dish and at any time. It is made with rum, coffee liqueur, pineapple, and lemon juice. Absolutely fabulous.

My Favorite Portuguese Foods

Pork sandwich

Portugal is one of my very favorite countries. Not only is it gorgeous, but the food and wine (port, anyone?) are to die for. The culinary variety of the Portuguese is as varied as the landscape of the country. The dishes rely heavily on fresh produce from the mountains in the north, the plains in the south and the long shoreline. The Portuguese also love their traditional recipes, though one dish can be done in a hundred ways.

Caldeirada de Enguias
If you are a fan of seafood head to the Aveiro region which is located between Porto and Coimbra for very their seafood, particularly eel. The fishermen of this region have perfected a trick in making eel stew. The eel is seasoned with saffron and bell peppers. This dish is best taken with a glass of sparkling white wine, which is plentiful in this area.

Alheira de Mirandela
This is a fowl sausage with a very interesting history. It was made by Jews who were forced to display their conversion to Catholicism in the early 1500s by making pork sausage. However, instead of using pork, they used fowl instead. This threw off their persecutors who believed that by eating sausages, the Jews were no longer Kosher. Today, this is a popular dish in the country.

Terylene sandwich
Making this sandwich perfectly requires 24 hours. The roasted pork loin that is used is cured for that long in a mix of wine, garlic, rosemary, tomatoes, and chilli peppers. Smoked ham also goes into the sandwich. The meats are then covered with double buns to make a juicy sandwich. Have it with red wine for a culinary delight that’s just heavenly.

Cod fish is a staple in Portugal. They call it ‘the faithful friend.’ There are hundreds of recipes for cod. Bacalhau a Bras is one of the more popular cod dishes. It is a combination of eggs, parsley, onions, chips, olives, and cod. This dish has a national following and is a feature in Portuguese homes on Christmas Eve.

Cataplana de Marisco
This is a popular dish from the Algarve region. It is stewed seafood prepared in a heavy copper double pan. It is served with chips or rice.

Arroz de Tamboril
Tamboril is monkfish. It is the second most popular fish in Portuguese cuisine after cod and is used in a variety of dishes. The arroz is prepared by cooking the monkfish in a laurel with tomato stew and garlic. It is then served with rice. They say the best you can get is in Cacarola, a seaside village which is 10 miles from Coimbra.

Cecina de Vaca Maturada
This is cured beef steak. It literally translates into aged cow steak. The aging gives the steak a very vivid colour and an unforgettable taste.

Top Kenyan Foods You Must Try

chicken biryani

Kenya is everything you’ve ever dreamed of – beautiful flora and fauna, warm people, explosive fusion of cultures, undulating landscapes, pristine sandy beaches, best-in-class hotels, and so much more. Most people know Kenya for its famous long-distance runners and sizzling safari excursions; however, its diverse range of simple yet fabulous delicacies is to die for. It brings together a taste of early Indian rail workers, a dash of spices of the early Arab traders, and a tinge of Swahili coastline dishes, coming up with local eats that’ll certainly knock your socks off.

Keep reading for our top picks for must-try Kenyan local foods.

Ugali and Sukuma Wiki (Kale)
There’s a local saying that “if you haven’t tasted ugali, you haven’t experienced the true essence of Kenya.” That in itself isn’t surprising at all–ugali is a staple of Kenyan cuisine. It’s whipped up using coarse, white corn flour, stirred consistently in boiling water until it turns into a white cake. With a side dish of sukuma wiki – chopped kale leaves lightly fried with tomatoes, sweet red onions, and an assortment of seasoning, ugali sure tastes heavenly.

Chicken Biryani
Influenced by early Arabian and Indian cuisine, chicken biryani is one of the most complex Swahili dishes you ought to try. It features a fantastic blend of Indo-Persian spices, tender chicken, and dried fruit cooked meticulously alongside basmati rice. The warming blend of spices will definitely melt in your mouth, tickling your taste buds. Whether you’re looking to check out the coastal islands, the capital of Nairobi, or any other Kenyan destination in between, chicken biryani is poised to be available in any local eatery.

Chapati and Maharagwe
To Mexicans, there are frijoles, and to Kenyans, there’s maharagwe – an assortment of red kidney beans cooked to perfection in a stew. It also incorporates a plethora of condiments such as coconut milk, fresh coriander, cardamom, Indian spices, and a tinge of sea salt for an awesome taste. With some chunky kidney beans, the stew boasts an incredibly buttery and thick consistency that goes so well with a bite of rolled chapati.

Native to Kikuyu tribe, githeri is a savory bean and maize stew. Almost synonymous with every local eatery in Kenya, githeri brings together corn, beans, potatoes, and a choice of beef stock or steak. The blend is slowly cooked in tomato and onion gravy and typically served with a side of sukuma wiki (kale) or chapatti. If you’re looking for the real deal, just check out bustling city markets or bus stop eateries.

grilled steak

Nyama Choma – Coal Grilled Steak, Mutton, or Chicken
You can’t say you know grilled meat until you’ve tasted nyama choma. Grilled over hot charcoal, the meat is so sizzling and tender that it teases your taste buds like never before. The beauty of nyama choma, however, lies in the fact that the meat roasts in its own juices, bringing out a riot of flavors that’ll make you say “woah”! Finish off your tasty meal with a tangy and hot side dish of chopped onions, tomatoes, red pepper, lime, coriander, and a choice of other condiments.

An excellent alternative to biscuits or bread, mandazi is poised to take your breakfast from a drab to fab in no time! These sugar-coated doughnuts are infused with coconut milk, cardamom, and a little flare of natural sugar, making it an ideal treat for lazy holiday mornings.

Much like chicken biryani, pilau mashes together the magical allure of Persian and Indian spices with the mouth-watering taste of slowly simmered chunks of diced meat or chicken. Rice with chopped tomatoes, onions, fresh coriander, and an assortment of condiments is cooked in broth, giving it an “out-of-this-world” taste. Have the server include a roll of chapatti or a side dish of kachumbari (a relish of red onions, tomatoes, coriander, and other local greens) for a hearty meal.

Also a fantastic Swahili coast dish, Bajia is available countrywide. Potato slices are dressed with an array of Swahili spices and condiments then deep fried using healthy oils, giving them a perfect crisp look and a crunchy taste. Although available in most fast food eateries, you can get healthier bajias in high-end restaurants in major cities.

Originally from Uganda and western part of Kenya, matoke is now all the rage throughout East Africa. It is made of plantain bananas slowly simmered in a tomato and onion gravy as well as garlic and beef stock. The plantain bananas are often fried before other ingredients are stirred in. Enjoy matoke in a Kenyan local restaurant with a side of pilau or steamed rice. With a rolled chapatti on the side, you can take your matoke meal to a whole new and fantastic level.

There you are – fantastic, hearty Kenyan foods everyone must try. You can also sample Kenya’s popular seafood including tilapia, oysters, and even shrimp. With all these culinary options, you’ll certainly enjoy your stay in Kenya. However, don`t get convinced that these are the only food you can expect from Kenyan communities. Kenya comprises of different tribes with each tribe having some unique dishes. In you next visit to Kenya ask for more dishes that you can enjoy.

Espresso Brownies for a Pick-Me-Up


You may be sensing a theme here based on the last recipe I posted for cappuccino creams. But if you’re not, let me spell it out—I love chocolate and coffee. There’s something about the combination of flavors that’s just simply satisfying. With THREE kinds of chocolate and actual brewed espresso, these delicious brownies really pack a punch. This is one of my very favorite recipes. I love making them just for my family, but they’re also great for baby showers, potlucks, or any kind of get-together—I’ve never encountered anyone who didn’t like them. If you’re a coffee person, too, and don’t already have a machine, I’d recommend getting a Breville (like this one), a great espresso maker. You can use extra-strong brewed coffee in a pinch, though.

Recipe is courtesy of Real Simple.

Equipment needed

  • 8-in square baking pan
  • Parchment paper
  • Microwave-safe bowl


  • 3/4 cup unsalted butter, plus some for the pan
  • 1/2 cup all-purpose flour
  • 1/4 cup natural cocoa powder (not Dutch process)
  • 1 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 3 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 3 eggs
  • 2 tablespoons brewed espresso or extra-strong brewed coffee, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ounces bittersweet chocolate, chopped


1. Heat your oven to 350° F.
2. Coat an 8-inch square baking pan with butter. Then line the pan with 2 crisscrossed pieces of parchment, buttering in between the pieces and leaving an overhang on all sides of the pan. Butter the top of the parchment to prevent it from sticking to the brownies.
3. Whisk together the flour, cocoa, salt, and baking powder in a medium bowl; set aside.
4. Combine butter and unsweetened chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals until melted, stirring in between intervals. Let cool slightly.
5. Whisk the sugars, eggs, espresso, and vanilla into the butter/chocolate mixture until smooth. Add the flour mixture and stir until just combined. Fold in the bittersweet chocolate.
6. Spread the batter in the prepared pan
7. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 40 minutes.
8. Let brownies cool completely in the pan.
9. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares.
10. Enjoy every last morsel!

Cappuccino Cream Cookie Crowd-Pleaser


This wonderful dessert is a coffee-lover’s dream (and a chocolate lover’s, too)! This combination of most people’s favorite “vices” is sure to please pretty much any crowd.

These cappuccino cream cookies really do work for any occasion, or just a regular Tuesday night. Our family makes them most often when we treat ourselves to steak—because I always want something chocolate with steak—and at the holidays because they make everyone happy. This recipe makes about 2 dozen, so it’s great for a crowd.

Recipe is courtesy of King Arthur Flour.

Equipment needed

  • Two baking sheets
  • A glass



  • ¾ cup unsalted butter (12 tablespoons)
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 1 large egg
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1½ cups King all-purpose flour
  • ¾ cup Dutch-process cocoa powder
  • ½ teaspoon baking powder


  • 2 tablespoons Dutch-process cocoa powder
  • 2 teaspoons granulated sugar

Cappuccino filing

  • 1/2 cup unsalted butter, or a combination of butter and vegetable shortening*
  • pinch of salt
  • 1 tablespoon espresso powder
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners’ sugar
  • 2 tablespoons milk

*Using half shortening in the filling will stabilize it, which is particularly useful if it’s a hot day and the filling may soften


1. Preheat oven to 325°F. Lightly grease two baking sheets.
2. To make the cookies: Combine butter and sugar thoroughly.
3. Beat salt, egg, water, and vanilla into butter/sugar mixture.
4. Whisk together the flour, cocoa, and baking powder, and add to the butter mixture, stirring to thoroughly combine. The dough will be stiff, but sticky.
5. Scoop the dough into walnut-sized balls (a slightly heaped teaspoon). Roll in your hands to make smooth, which will ensure the cookies come out round.
6. To make the coating: Combine the cocoa and granulated sugar.
7. Dip the flat bottom of a glass in the coating, then use it to flatten each dough ball into a round; it will be about 2″ across and 3/16″ thick. Dip the glass in the coating each time to keep it from sticking to the dough.
8. Bake the cookies for 12 minutes. If you see the edges browning or smell a whiff of chocolate, take the cookies out of the oven.
9. Let the cookies cool on the pan. While they are cooling, make the filling.
10. To make the filling: Beat the butter or butter/shortening combination until fluffy. Beat in the salt, espresso powder, and vanilla.
11. Add the confectioners’ sugar and milk, beating until smooth. Scrape the bowl, and beat again, to combine any residue. Adjust the consistency of the filling with additional milk or sugar, if necessary. Filling should be spreadable.
12. Turn half the cookies bottom side up, and scoop a ball of filling onto each; a teaspoon cookie scoop works well here.
13. Top the filled bottoms with the remaining cookies, squeezing gently to spread the filling to the edges.
14. Store cookies for 1-2 days at room temperature, well wrapped. Freeze for longer storage.

2 Easy Recipes for Coleslaw and Blue Cheese Dressing


Coleslaw, coming from the Dutch, Koolsalade meaning cabbage salad, is a common and typical side dish ordered by millions of us around the world every day. It is amazing that despite its simplicity and ease to make that most of us still buy our coleslaw from the market, rather than take the few minutes needed to make our own. This very quick and easy recipe will seek to rectify that.

Coleslaw is a delicious accompaniment to various meals from southern fried chicken to baby back ribs, its versatility and variation means it never gets left in the fridge for long. This easy recipe is for the basic coleslaw that is both delicious and almost universal in its uses.

This easy recipe can be tinkered with to your hearts content, ingredients such as raisins or sultanas can be added, even apple to make a fruit coleslaw, its variations are endless. Also because of its ingredients it can be made using the leftovers from many meals, and of course is vegetarian.

Coleslaw Recipe

For a normal sized bowl of coleslaw you will need


  • White/hard cabbage, for this recipe you will need a quarter
  • 1 carrot
  • 1 half onion
  • 2 heaped tbsps mayonnaise, low fat is fine
  • Splash of milk
  • Pinch of pepper
  • Pinch or chopped fresh parsley, optional but a nice touch


  • 1 large mixing bowl
  • Grater
  • Wooden spoon
  • Chopping board, sharp knife for prep


  • Slice the cabbage length ways as finely as you can.
  • Peel and grate the carrot.
  • Slice the onion as finely as possible.
  • Add the vegetables to the mixing bowl.
  • Now add the mayonnaise and stir well.
  • Add a splash of milk and stir well to loosen up the coleslaw, add more if necessary.
  • Add the parsley and pepper to taste.
  • Refrigerate in a suitable container, serve when ready.

Your delicious homemade coleslaw is ready, and goes great as a side to many dishes as mentioned above, also give it a try with pizza, enjoy.

Blue Cheese Dressing

A delicious dressing or dip, blue cheese dressing is great with southern fried chicken and Buffalo wings as well as many other dishes.
You will need


  • Mixing bowl
  • Wooden spoon


  • 1 cup mayonnaise, low fat is fine
  • 1 cup sour cream
  • 6 ozs blue cheese
  • 1 tbsp white wine vinegar
  • Pinch pepper
  • 2 tsp Worcestershire sauce
  • 1 half tsp garlic powder


  • If you wish to make your own sour cream, simply squeeze the juice of half a lemon into 1 cup of double cream, stir and allow to stand for a minute to sour and thicken.
  • Mix all of the ingredients together in the bowl, bar the cheese.
  • Crumble the cheese into the mix and stir well.

Your blue cheese dressing is ready, enjoy.

5 Best Tapas in Spain

Spanish tapas

Tapas is one of my very favorite things about Spain. Who doesn’t love trying a few bites of everything? With tapas, I can both snack throughout the day and try many different dishes in one sitting. It’s ideal.

My favorite tapas bars in Barcelona allow you to go up to the case or the buffet, depending, and point at or pick up your dishes of choice. Some places charge different prices per item (usually just a couple of euro) while others have you hold on to the toothpicks that come stuck in the tapas. Either way, pair your items of choice with a beer or sparkling wine. Even though it’s not really authentic, I always opt for red sangria—sometimes it’s cool (and delicious) to be a bit touristy.

Here’s a look at some of my favorite tapas to indulge in when I’m in Spain.

Patatas bravas
Any way you look at it and in any culture, fried potatoes are pretty great. Patatas bravas are small pieces of potato served fired with bravas sauce. The sauce usually includes a tangy tomato style sauce with a bit of a kick alongside a mayonnaise-based cream sauce.

Pan con tomate
Pan con tomate is one of the simplest dishes on the planet, and that’s what makes it so good. It’s just excellent flavors from fresh ingredients. It’s toasted bread which is rubbed with a garlic clove and then a special kind of tomato, which essentially disintegrates over the crusty bread. Topped with some excellent olive oil and sea salt, it’s perfection.

La bomba
Quite literally “the bomb,” la bomba is a croquette made of potato and ground beef. It’s topped with delicious bravas sauce. Crispy on the outside and creamy on the inside, la bomba is one of my very favorite tapas. It’s so filling, you really don’t need more than one la bomba alongside a couple of other tapas choices.

Cured jamon is available all over Spain. Jamon Serrano and the rarer Jamon Iberico, which come from special pigs, are two of the many reasons why I love Spain. All freshly sliced to order (and often served with cheese), this is some of the best ham in the world.

Spain has its own type of tiny chorizo sausages. With a little bit of a kick and served in olive oil, these are a must-eat on any trip to Spain.