Chef Bollo’s Gastronomic Club Visit

Step into one of Basque Country’s secretive gastronomic clubs and you will often hear talk of the local soccer team over a glass of artisanal wine alongside a delicately prepared blood sausage. These gastronomic clubs are quite exclusive - under 75 members with decade-long waitlists, hefty admission fees, with memberships traditionally only passed from father to son. One thing you will not be seeing, however, is women. Started in the 1870’s in San Sebastian as a mere watering hole, Read More...

San Juan Bautista

If you like a good history lesson with your libations, we have seamlessly infused Japanese, Mexican and Spanish flavors in our latest Casa Dragones Blanco cocktail, the San Juan Bautista. The cocktail is named after a great Japanese galleon (the first Japanese ship made in Spanish-galleon style) containing emissaries and samurais sent out into the world to formally establish trade relations. She transported a Japanese diplomatic mission of 180 people during the first leg of their trip to the Vatican Read More...

Chef Bollo’s Fried Brussels Sprouts and Cauliflower with Yoghurt and Paprika

With summer just around the corner, our diners are naturally gravitating towards some of our lighter, healthier tapas options. Chef Luis Bollo's Fried Brussels Sprouts with Yoghurt and Paprika have become a Salinas favorite over the last 4 years. By following Chef's recipe, featured below, you can enjoy cooking (and eating) this tasty dish at home: COLES Y COLIFLOR For the Brussels sprouts: 1 quart canola oil 1 sachet consisting of rosemary, thyme, black peppercorns and garlic 16 small Read More...

Casa Dragones is a Salinas Favorite

At Salinas, it’s no secret that we pride ourselves on making beautiful, delicious cocktails. When you want to cook something delicious, you must use the best quality of ingredients. The same can be said for making drinks, and one of the brands we depend on consistently is Casa Dragones Tequila. Released in 2014, Casa Dragones’ Tequila Blanco is a small batch, 100% pure Blue Agave silver tequila that is “handcrafted to deliver the true essence of agave through an innovative process that Read More...

Ingredients We Love: PAPRIKA – “The King’s Spice”

“Paprika is the quintessential ingredient in Spanish cooking along with bread, wine and olive oil. It’s used in many dishes from dry-cured meats to escabeches and stews. Paprika is used in these various ways because it comes in many flavors. Unlike spicy red chili powder, which resembles paprika in color, it’s not used to interrupt or mask flavors, but to add depth to the elements on the plate. In my recipes I show how paprika is used in diverse regional Spanish cooking and in what forms it Read More...

“Does Spain have a National Cuisine?” Chef Bollo discusses:

Spaniards prefer having their own regional dishes, but this does not mean Basques never cook cocido madrileño (a stew from Madrid), or a family in Barcelona don’t enjoy merluza en salsa verde (Basque-style whiting) for dinner. The United States usually views Spanish cuisine within the context of tapas. We have a variety of entrées, tapas, and paellas all rooted in the diverse cooking traditions of each part of our country. If I have to cook a dish of rice with fish and seafood (i.e. paella) Read More...

Christmas in Spain

Christmas Eve offers us one of the rare moments each year to eat with the ones we love and take part in our own cultural traditions. Different countries celebrate the holiday with their own family’s dishes with unique preparations, making the holiday that much more special. One great example is Spain’s version of Santa Clause, Olentzero. Legend has it that Olentzero was a giant and lived in the Pyrenees with other members of the Jentillak, a clan of giants. The tale states that they saw Read More...

Recipe: Coles y Coliflor (Cauliflower & Brussel Sprouts with Citrus Yogurt)

At Salinas, diners find this delightfully green dish under "tapas," but the flavors are sharp enough to accompany any protein for a main course. Doubling or tripling the portion also makes for an excellent addition to a table spread for holidays or cocktail parties. Side dish - 6 servings   Brussel sprouts: 12 pieces        brussel sprouts (cut in half) 2   cups           olive oil   Put oil in thick-bottomed pot and place a thermometer inside Once Read More...

Call Your Dad. It’s “Día del Padre”

Father’s Day (Dia del Padre) is celebrated in Spain on the 19th of March, the same day as the Feast day of St. Joseph. He is arguably the most famous father in history since he raised Jesus of Nazareth. Not unlike America, families attend church services on this day and gather for a huge family meal, dining out or cooking the feast at home. A Spanish spread of dishes for Father’s Day usually consists of bread, fish, and pasta with the particular featured dish of Fava beans. In Valencia Read More...

Recipe: Caldo Gallego – (Chicken, Pork, White Bean Soup)

Soups are beloved in Spain, and you are sure to be served a bowl if you visit a Spanish family for any length of time, whether it is winter or summer. This recipe is perfect for winter nights, and freezing in small containers, reheating as needed when someone in the house comes down with a cold. Yields = 1 gallon = 16 cups 5 oz      chorizo fresco 2.5 lbs whole chicken 6 oz      bacon 3 oz      jamon Serrano 6 oz      pork ribs 6 oz      white beans (canned and drained) 3 Read More...

Modern Spanish Cuisine in Chelsea, New York