Foods boixestel Has Tried

The melon has its own sculpture, festival, and order of knights.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Bread so thin, you can read music through the dough.

The Sardinian cheese that wriggles with maggots.

The secret to this sandwich is the cow’s fourth stomach.

Murcians celebrate the end of Lenten fasting by burning a giant papier-mâché sardine.

In Catalonia, the fortified wine has its own weekend ritual.

These salty potatoes were originally boiled in seawater.

The washed and dried root of the licorice plant was once a popular natural “candy.”

The original Cronut was named after a legendary acrobat's sneeze.

This heavenly custard was born from the leftovers of sherry winemaking.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

A Spanish ritual meant to inject effervescence into a flat drink.

The Catalan green onion has its own festival.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

This tomato variety can stay fresh for six months after harvesting.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.

This Galician punch is set aflame to ward off evil spirits.

What look like noodles are actually delicious baby eels.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Catalan chefs transform the slimy, bottom-feeding sea cucumber into subtle, succulent meat.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”