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I’VE NEVER TRIED ANYTHING LIKE THIS 💡 Pate de cabracho is a very simple fisherman’s dish from northern Spain — somewhere between a pâté and a flan. In Spain, it’s something completely ordinary, just like no French person would be surprised by pâté en croûte or a Norwegian by lutefisk. But I love the idea that food familiar to one culture can be completely reimagined for another. That’s exactly the kind of experimenting I enjoy most — taking something simple and comforting and turning it into fi
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At Bodega El Capricho in León, Spain, every steak begins years before it reaches the table. From hand-selecting oxen that graze on organic forage and grain to tasting each cut raw to determine when it's ready, every step is guided by chef José Gordón. The restaurant's signature Chuleta de Buey is a bone in rib eye from a mature ox and a reflection of years of care and craftsmanship. @max.g.rose followed the process from pasture to plate to see what makes this steak one of the most celebrated in
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