Tapas the José Andrés Way
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Not eligible for shipping to CanadaIn Spain, tapas isn’t just a style of eating — it’s a way of life! Now you can create the ultimate “tapeo” experience at home with some of chef Jose Andres’s favorite nibbles, including rich, savory chicken croquetas and a loaf of airy Pan de Cristal to make Spain’s iconic pan con tomate. Round out your snack platter with nutty Manchego cheese, aged Ibérico ham, salchichón ibérico de bellota, and chorizo ibérico de bellota — then invite some family and friends over to share in the (delicious) fun!
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!
This package serves 4-6 people and includes:
- 12 Chicken Croquetas (each 1.2 oz.)
- Pan con Tomate
- 1 loaf Cristal Bread (20″ × 4″)
- 1 pt. Fresh Tomato Spread
- Queso Manchego (6 oz.)
- Jamón Ibérico (1.5 oz.)
- Salchichon Iberico De Bellota (2 oz.)
- Chorizo Iberico De Bellota (2 oz.)
- Choose to add on book!
- Change the Recipe by Chef José Andrés with Richard Wolffe – A unique collection of life lessons from a renowned chef and humanitarian.
- This package ships frozen with ice packs, may thaw in transit
- Upon arrival, store all contents in the refrigerator for up to 1 week
To Serve
Cured Meats and Cheese
- Remove the ham, chorizo, salchichon, and cheese from the refrigerator at least one hour before enjoying.
- Open the bags and place the cheese and cured meats on a wooden board, serving plate, or a platter of your choice!
Pan con Tomate
- Preheat oven to 400 degrees
- Open the bag containing the “Pan de cristal” loaf.
- Slice the bread all along the loaf
- Bake at 400 degrees for 10 minutes
- Remove the loaf from the oven once toasted
- Spread the tomato pulp over the toasted loaf
- Season with salt and José Andrés olive oil
Croquetas
- Pour vegetable oil into a small sauce pan, about two inches from the bottom
- Heat the oil until it reaches 360 degrees
- Drop the croquetas in the hot oil and fry until golden brown
- Using two forks, and being careful so you don’t burn yourself, remove the croquetas from the oil and place them on top of a plate with paper towel to absorb the excess of oil.
- Chicken Croquetas – Milk, Chicken, Onions, Butter, Heavy Cream, White pepper, Nutmeg, Salt
- Tomato Fresco – Tomatoes, Olive Oil, Salt
- Cristal Bread
- Queso Manchego
- Jamón Ibérico
- Salchichon Iberico De Bellota
- Chorizo Iberico De Bellota
Legendary Spanish Eats From the Famed Chef & Humanitarian
Legendary Spanish Eats From the Famed Chef & Humanitarian
To call José Andrés America’s most well-known Spanish chef would be an understatement. Not only has José done more than just about anyone else to introduce Americans to Spanish cuisine, he’s also a tireless advocate for immigration reform, New York Times bestselling author, educator, television personality, humanitarian, and chef/owner of José Andrés Group. Andrés is also the 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 after working at Spain’s renowned El Bulli, 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 Mexican-Chinese mashup (Las Vegas’ China Poblano) to a two Michelin Star tasting counter (DC's minibar by José Andrés). Now, from classic paella to tapas to burnt Basque cheesecake, Chef José Andrés’ most iconic dishes are shipping nationwide!
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