07/27/2026
We love bringing back tasty dishes from our travels to pair with classic BBQ! Today's featured side is tortilla de patatas con cebolla (Spanish tortilla with potatoes and onion). We made 2 versions of this classic tapa in cooking classes in Madrid and Barcelona. Using nearly a litre of olive oil to poach the potatoes may seem wildly extravagant...until you see how many varieties of tapas are turned out afterwards from the strained oil!! (Certain to be the feature of future posts!) No worries, all good, it'll all get used!!
The ribs were delectable, of course, smoked over all natural Royal Oak Charcoal on the and seasoned with 2gringos Chupacabra Rubs!