Our family fell in love with Spain while living there and started La Tienda in 1996 as a way to share our passion with those back home. We love the pure, honest flavors of the foods that our artisans produce for us, and that these foods are a way that each family shares their culinary heritage with us. We hope you'll enjoy gathering around your own table to share these special foods with family & friends.
2018 was the year of the Basque cheesecake. Food writer Daniela Galarza became obsessed with the dessert and chased down versions starting with La Viña’s version in San Sebastian, Spain. Temperature and the quantity of eggs are key to the recipe, producing a texture that’s different from traditional cheesecake. She documents the history and chef quest for their own recipe in her piece for Taste.
Since his legendary restaurant El Bulli closed in 2011, Spanish chef Ferran Adrià has traded in his saucepans and knives for computers and spreadsheets. Over the past six years, Adrià launched the El Bulli Foundation and has been working on a number of ambitious and enigmatic projects, collaborating with not only some of the world’s top chefs but also masters in the fields of finance, art, and technology.
