Spanish cuisine is undeniably among the finest in the world, renowned for its remarkable variety from one region to another.

In southern Spain, where we reside, local dishes are inspired by the Mediterranean and shaped by the area’s deep history, including the period of the Moorish conquest, which has left a lasting mark on culinary traditions.

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American Biscuits

Lets be honest, almost nothing beats a good old American style biscuit. At least for breakfast. Add an egg and a sausage patty and you have a delicious breakfast sandwich. We have tried many different recipes but this one from Sugar Spun Run are among the best.

Yes, I know this is not a Spanish dish but sometimes you just have to have a biscuit…or two.

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Pan Cristal / Glass Bread

Pan cristal, or “glass bread,” is a uniquely delicate Spanish bread known for its incredibly thin, crisp crust and airy, near-transparent crumb. Its origins can be traced back to Catalonia in the early 20th century, where bakers began experimenting with high-hydration doughs to achieve a lighter, crispier texture than traditional loaves. This bread quickly became popular in Catalan tapas culture, particularly as a base for pa amb tomàquet (bread rubbed with tomato, olive oil, and salt), where its structure allowed the toppings to shine without overwhelming the palate.

While it may appear simple, pan cristal is a technical marvel in the world of baking. It requires a dough with over 90% hydration, a long fermentation process, and a careful bake to achieve its signature crunch without becoming too brittle. Its resurgence in recent years has mirrored a broader revival of artisan baking in Spain, as more chefs and home bakers seek to recreate traditional flavors with modern precision. Today, pan cristal is celebrated not just for its texture but for how it encapsulates the Spanish culinary philosophy: simple ingredients, expertly handled.

Our favorite recipe can be found at bonviveur.es and is remarkeably simple to make.

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