Snack Like a Spaniard

Spanish aperitivo is one of the most delicious rituals in the world. The idea is to whet your appetite for a larger meal with a drink (preferably a bitter cocktail) and bites that get the taste buds going. Look no further than hand-caught Spanish cockles from the Galician coast of Spain, mussels in escabeche, crisp potato chips fried in extra virgin olive oil, white pickled anchovies, classic Espinaler sauce, and Spanish Manzanilla olives. Do like José Andrés does and serve them with a chilled Vermouth cocktail!

Not only has José Andrés done more than just about anyone else to introduce Americans to Spanish cuisine, the James Beard Award-winning chef is also a tireless advocate for immigration reform, New York Times bestselling author, educator, television personality, humanitarian, and founder of World Central Kitchen, a nonprofit that notably served over 3.6 million meals to the people of Puerto Rico following Hurricane Maria and has since delivered more than 60 million meals to people in need in the wake of natural disasters, humanitarian crises, and the COVID-19 pandemic. Since emigrating to America at age 21, Andrés has opened a stunning array of more than 30 restaurants, from traditional tapas joints (Jaleo) to a sprawling Spanish food hall (NYC’s Mercado Little Spain) to a two Michelin Star tasting counter (DC’s minibar by José Andrés). Chef José Andrés’ most iconic dishes are now shipping nationwide!