In Spain, dining out is a mobile and intensely social affair. In a tradition as integral to the nation’s culinary fabric as the food itself, patrons hop from bar to bar, sharing drinks and a sampling of tapas at each—perhaps golden croquetas oozing bechamel insides at one, slices of jamón and manchego atop toasts at the next. Food and conversation alike are shared, as the night stretches long and leisurely.
The stars of the show, those inherently shareable, conversation-sparking tapas, also happen to be perfect for breezy entertaining at home. That’s part of the idea behind the recently released “Boqueria: A Cookbook, From Barcelona to New York,” from Barcelona-native chef Marc Vidal and restaurateur Yann de Rochefort, the duo at the helm of Spanish tapas restaurant Boqueria.
