TAPAS MAGAZINE the first gastronomic and lifestyle magazine created by SPAINMEDIA. A magazine that we are cooking over a low heat, easy to digest. We will try to explain how our planet works by establishing our daily relationship with drink and food. We will do this in English, because TAPAS is a global word, and one of the biggest contributions from our gastronomic culture to the world.
Tapas MAGAZINE
THE LETTER DOES HE DESERVE IT?
THE TAPAS GRILL
Spainmedia Films • Spainmedia is now also producing video content. Over the last year, nearly a hundred people from the worlds of business, gastronomy, journalism, and fashion have found themselves in front of our cameras. Still haven’t seen it? Connect, it’s only just beginning.
Spain's Culinary Missionary
AN EVENING WITH JOSÉ ANDRÉS • THE WESTIN PALACE HOTEL IN MADRID HOSTED AN EVENING NO ONE WANTED TO MISS: JOSÉ ANDRÉS RECEIVING THE CHEF OF THE YEAR 2019 AWARD, PRESENTED BY TAPAS MAGAZINE.
IMPERIAL NUANCES • THERE’S ALWAYS SOMETHING TO TOAST TO. BUT SOME REASONS ARE MORE DESERVING THAN OTHERS. THAT’S WHY RON BARCELO IMPERIAL HAS TEAMED UP WITH GUILLE GARCÍA-HOZ, ONE OF THE MOST IMPORTANT ARTISTS IN MODERN SPAIN, TO LAUNCH A SPECIAL-EDITION RUM DESIGNED WITH A CLEAR GOAL IN MIND: TO SAY CHEERS ON FATHER’S DAY THE RIGHT WAY.
TRIAL AND ERROR • COOKING, LIKE ALL ART FORMS, IS ALL ABOUT RISK—IN THE MOST LITERAL SENSE OF THE WORD. CREATE, FAIL, AND TRY AGAIN IN ORDER TO COME UP WITH SOMETHING THAT NOT ONLY IS EDIBLE, BUT ALSO MAKES THE DINER HAPPY. TSUTOMU IWASAWA, WHEN CREATING IWAKO, HAD A SIMILAR GOAL: HE DID NOT ONLY WANT TO CREATE ERASERS, BUT ALSO WANTED THEM "TO MAKE CHILDREN ALL OVER THE WORLD SMILE.” MISSION ACCOMPLISHED. BUT NOTE, THEY’VE ALSO CAPTIVATED THOSE WHO ARE “YOUNG AT HEART.”
The flavor of home • EVEN IF YOU’VE ALREADY BEEN, WE’RE HERE TO SAY THAT THERE’S ANOTHER WAY TO VISIT ASTURIAS: WITH YOUR PALATE.
WINTER’S OVER • ELEGANT AND SMOOTH. THE FRESHEST ROSÉ FROM BODEGAS IZADI IS PERFECT FOR ANY OCCASION.
REFINING THE PRODUCT • AGED AND CHARCOAL GRILLED. THE MEATS AT SUA BY TRICICLO ARE CARED FOR FROM START TO FINISH, AND IT’S NOT THE ONLY THING THAT GETS SPECIAL TREATMENT.
A 1920S-STYLE BREAKFAST • IN THE “ROARING 20S,” ART DECO WAVED ITS MAGIC WAND OVER KITCHENS, MAKING MUDANE APPLIANCES, LIKE THE TOASTER, MORE SOPHISTICATED. THE LEADER IN APPLIANCES IN THE UNITED STATES, LANDERS, FRARY & CLARK, SAW THE POTENTIAL OF THIS ARTISTIC MOVEMENT AND CREATED THE SWEETHEART, GIVING DINNER PARTY HOSTS EVERYWHERE THE EXCITING FEELING OF TOASTING BREAD DIRECTLY AT THE TABLE.
COOKIE FACTORY • IF WILLY WONKA HAD BEEN JAPANESE, THE TOKYO MILK CHEESE FACTORY WOULD SURELY BE HIS. THIS FACTORY CREATES OTHERWORLDLY COOKIES USING THE FINEST MILK AND CHEESE PRODUCTS. FROM SALT AND CAMEMBERT, TO HONEY AND GORGONZOLA, OR MUSHROOM AND GOUDA.
EATING WITHOUT BREAD OR WINE • KARLOS ARGUIÑANO GAVE THE WORLD A LEGENDARY SCENE IN SPANISH CINEMA. THE STAR OF THE SHOW WASN’T HIM THOUGH, BUT RATHER, A SPANISH OMELETTE MADE WITH POISONOUS MUSHROOMS.
WHEN THINGS COME FULL CIRCLE • WHEN ANDREU CASTANEDA RETURNED FROM THE US, INSPIRED AFTER FINDING A MACHINE THAT ALLOWED HIM TO MAKE NEW KINDS OF DONUTS, HE RAN INTO A MAJOR PROBLEM: THE BAN ON IMPORTING AMERICAN FLOUR INTO SPAIN. SO HE ROLLED UP HIS SLEEVES AND CRAFTED HIS OWN RECIPE. THE RESULT? IN SPAIN TODAY, EIGHT DONUTS ARE CONSUMED PER SECOND.
HOW TO MEND A HEART • WITH THE GOLDEN THREADS OF KINTSUGI. THIS IS HOW CARLOS VILLOSLADA GIVES FORGOTTEN CERAMICS NEW LIFE—AND A NEW HEARTBEAT.
ON THE CHEESE • NEW YORK BURGER IS TAKING A BITE INTO INTERNATIONAL CHEESE DAY.
JUMPING IN PUDDLES • COLORFUL, IMPERFECT, YET SOMEHOW IMMACULATE PUDDLES. THIS IS HOW I’D DESCRIBE THE SUSTAINABLE ARTWORK AT CLAY...
