Peckerwood Café: Scents of Summer; From Spain, With Flavor (desserts, drinks and main dishes)

 

Few places understand the joy of summer like Spain. A country that bursts with coastal breezes, sleepy siestas, and midnight dinners under the stars, Spain is not a monolith—its regions are as distinct as their dialects, plates, and produce. From the zesty Andalusian coast to the green hills of Galicia, each area brings something unique to the table. 

So this week, as part of the Peckerwood Summer Series, we begin our world culinary tour in Spain—a nation that treats seasonal produce and seaside ingredients like poetry. Here are our carefully chosen summer recipes, drawn from top Spanish home chefs, relatives and traditions, each one built for real life: full of flavor but not high-drama in the kitchen. Taste as you go, eyeball the measurements since most home chefs don’t measure they estimate. They are also formatted funky because I cut and paste from other people and it pasted weird here for some reason. 
 

Spanish Regions: Agricultural & Cultural Highlights:

Andalusia
Andalusia, in southern Spain, is synonymous with olive oil—home to the world’s largest production of it. The region thrives on hot, dry summers, which yield luscious tomatoes, eggplants, peppers, and melons. Known for flamenco, Moorish architecture, and the intense summer sun, Andalusia is the birthplace of gazpacho and other chilled dishes meant to cool the soul.
 

Catalonia
Catalonia offers a rich agricultural tapestry—from coastal seafood and rice paddies in the Ebro Delta to apples, peaches, and artichokes in inland Lleida. The Catalan culture blends French and Spanish influences, known for its fiercely independent spirit, modernist art, and brilliant cuisine. Expect savory sauces, wild mushrooms, and a poetic love of fresh herbs.
 

Basque Country
The green north, Basque Country is cooler and wetter, ideal for grazing cows, making cheese (hello, Idiazabal), and growing peppers, leeks, and beans. Known for its Michelin-starred kitchens and pintxos culture, the Basque people are known for their deep culinary pride and a love of robust, hearty food with elegant technique.
 

La Mancha
Flat, dry, and home to windmills and saffron fields, La Mancha is the heartland of Spain. It yields garlic, onions, eggplants, and the world-famous Manchego cheese. Culturally immortalized by Don Quixote, the region’s rustic yet romantic feel inspires the slow-cooked, humble stews and vegetable dishes it’s known for.
 

Valencia
The orange blossoms of Valencia fill the air in spring and give way to sweet, juicy citrus in summer. It’s also the rice capital of Spain, home to the original paella. Surrounded by both farmland and sea, the region is known for bold, sunny flavors and bright-colored plates that are as fresh as the Mediterranean breeze.
 

Galicia
Misty and green, Galicia is Spain’s northwest gem. Cooler temperatures and lush rains grow incredible greens, potatoes, and beans, and its Atlantic coast brings in endless seafood. The culture here has Celtic roots, and Galician cuisine is known for its simplicity, sincerity, and reverence for the ocean.

Solomillo de Ternera a la Plancha con Mojo Verde 

(Grilled Beef Tenderloin with Canary Island Green Mojo Sauce)
A minimalist, deeply Spanish approach to beef—lightly seasoned solomillo (tenderloin) seared to perfection, paired with the zesty, herbal bite of green mojo from the Canary Islands. It’s elegant, summery, and needs only a crisp glass of Rioja.
 

Ingredients: - 2 beef tenderloin steaks (about 6 oz each) - Sea salt and cracked black pepper - 2 tbsp Spanish olive oil - 1 tsp smoked paprika
Mojo Verde: - 1 cup fresh cilantro leaves - ½ green bell pepper - 2 garlic cloves - 1 tsp cumin - 2 tbsp red wine vinegar - ½ cup olive oil - Pinch of sea salt
 

Instructions: 1. Make the Mojo Verde: Blend all ingredients until smooth but not watery. Let sit 15 min. 2. Prep the Steak: Pat steaks dry, rub with olive oil, paprika, and salt. Bring to room temp. 3. Grill or Sear: Cook steaks 2.5–3 min per side for medium-rare. 4. Serve: Rest meat, slice, drizzle with mojo. Optional: grilled peppers or crusty bread.

Pisto Manchego con Huevos
(La Mancha’s Summer Vegetable Stew with a Jammy Poached Egg)
From the heart of La Mancha, this dish is Spain’s ratatouille—but more sensual. It’s luscious with ripe tomatoes, zucchini, eggplant, and peppers, simmered slowly and topped with a poached egg.
 

Ingredients: - 1 medium zucchini, diced - 1 small eggplant, diced and salted - 1 red bell pepper, diced - 1 small onion, finely chopped - 3 ripe tomatoes, peeled and crushed (or 1 cup crushed San Marzanos) - 3 tbsp olive oil - 1 garlic clove, minced - Sea salt, black pepper - 2 eggs (for poaching) - Optional: fresh parsley or manchego curls
 

Instructions: 1. Rinse eggplant after salting. Sauté onion and garlic in olive oil. 2. Add zucchini, eggplant, and peppers. Cook 10–15 min. 3. Stir in tomatoes, simmer 20 min until jammy. 4. Poach eggs soft-set (3 min) or fry sunny-side. 5. Serve pisto in bowls, top with egg, parsley, or manchego.

 

Crema Catalana (Catalonia’s Tasty Cousin to Crème Brûlée)

Light, citrus-kissed, and elegant—this iconic dessert is simpler than it looks and tastes like warm sun over terracotta tiles.

Ingredients:
* 2 cups whole milk
* Peel of 1 lemon
* 1 cinnamon stick
* 4 egg yolks
* 1/2 cup sugar
* 1 tbsp cornstarch
* Raw sugar (for caramelizing)

Steps:
1. Heat milk with lemon peel and cinnamon until just boiling. Remove from heat, let steep 15 mins. 2. In a bowl, whisk yolks, sugar, and cornstarch until pale. 3. Slowly add the infused milk while whisking. Return to heat, stir until thickened. 4. Pour into ramekins. Chill at least 2 hours. 5. Before serving, sprinkle raw sugar on top and caramelize with a torch or broiler.
Pro tip: Serve with berries or a whisper of sea salt.*


Granizado de Limón (Valencian Lemon Ice)

This is Spain’s answer to summer’s brain fog—bright, sharp, and awakening. The most refreshing thing you’ll ever spoon into your mouth.

Ingredients: 1 cup freshly squeezed lemon juice, 1/2 cup sugar (or to taste), 2.5 cups cold water Optional: fresh mint, zest, or a splash of cava

1. Stir sugar into lemon juice until dissolved. Add water.
2. Pour into a shallow pan and freeze. Every 30 mins, scrape with a fork to form crystals.
3. Repeat until flaky and frozen.
4. Serve in chilled glasses with a sprig of mint or lemon zest twist.

  

 

Summer in Spain: Signature Drinks, Cocktails, and Non-Alcoholic Pleasures

Spain knows how to drink in the summer. From coastal terraces in San Sebastián to dusty village squares in Andalucía, there is always something in the glass that seems perfectly suited to the sun. Whether you’re drinking vermouth on ice in Madrid or cooling off with horchata in Valencia, the country’s approach to summer refreshment is as soulful as its cuisine. Here’s a curated list of Spanish drinks to complete your seasonal table, with options for everyone.

Tinto de Verano (“Red Wine of Summer”)
Alcoholic 

Easy, light, and delightfully casual
Often overshadowed by sangria, tinto de verano is the drink Spaniards actually sip when the mercury rises. It’s simpler, less sweet, and deeply refreshing.
Ingredients: - 1 part dry red wine, 1 part gaseosa (or lemon-lime soda like Sprite or 7-Up) Lemon slice or orange wedge
Instructions: Pour over ice in a tall glass. Garnish with citrus. That’s it.

Rebujito (Andalusian Fizz)
Alcoholic 

Bright, minty, and festival-ready
 Served at flamenco fairs and garden parties alike, this sherry-based cooler is practically a rite of passage in southern Spain. 

Ingredients: - 2 oz fino or manzanilla sherry, 4 oz lemon-lime soda or sparkling water, Fresh mint

Lemon wedge

Instructions: Build in a highball glass over crushed ice. Garnish liberally with mint.

Granizado de Limón (Lemon Ice Slush)
Non-Alcoholic 

Slushy, tart, and addictive
 A staple in Spanish ice cream shops, it’s somewhere between a sorbet and a drink.
Ingredients: - 1 cup fresh lemon juice - 1/2 cup sugar - 2 cups cold water
Instructions: Freeze in a shallow tray and scrape with a fork every hour to fluff. Serve in cups with a spoon and a straw.

Agua de Valencia (The Golden Brunch Drink)
Alcoholic 

A Valencian mimosa with muscle
. Invented in the 1950s, this cocktail is a local secret that deserves a global spotlight.
Ingredients: - 1 part cava (Spanish sparkling wine) - 1 part fresh orange juice - Splash of vodka and gin - Orange slices for garnish
Instructions: Stir gently and serve in chilled wine glasses.

Kalimotxo (The Basque Night Drink)
Alcoholic 

Red wine and cola
It sounds strange until you try it. Inexplicably good.
Ingredients: - Equal parts red wine and Coca-Cola - Ice and lemon (optional)
Instructions: Pour over ice.

  

These are dishes that are easy to find if you like how they sound the recipes can be found on the internet.   

Lubina a la Sartén Region: Basque-inspired, coastal Catalonia. The buttery sea bass pairs with sweet piquillo peppers, briny olives, and garlic-kissed olive oil. A splash of sherry pulls it all together.
Pinchitos Morunos – Moorish-Spiced Pork Skewers Region: Andalusia
These are bold little skewers, marinated in paprika, cumin, lemon, and garlic. Spicy, tangy, and kissed with heat. Great for a late-night garden grill.
Catalan Esqueixada Salada Region: Catalonia
Torn salt cod, tomatoes, onions, olives, and red peppers. Think of it as Spain’s version of ceviche, no cooking required. It’s bright and deeply refreshing.
Cherry Gazpacho with Almond Cream Region: Seville
A new classic. Ripe cherries lend a sweet-acidic twist to this chilled soup. The almond cream softens it. Pour into glasses, serve like wine.
Esqueixada Bocadillo Region: Barcelona street food
All the elements of the salad, layered between crusty bread with a drizzle of good olive oil. Light, protein-rich, and utterly satisfying.

Agua de Hierbabuena – Fresh mint steeped in lime juice and cold water. Herbal, clean, reviving.

 

 

photos:stock