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Spain is home to some of the tastiest and most fascinating drinks out there. From red wine and Coke cocktails to brandy and anise digestifs,
The tradition of cheese making in La Mancha dates back to the Bronze Age. Yet this region is famous for more than cheese. Miguel de
Spain is one of the many European countries that gained its expertise in sausage manufacturing from the Romans. Then, over time, it evolved into the
Spanish paella is among the most famous cuisines in the world. Families gather on Sundays to eat and enjoy paella at restaurants. While others prepare
Each year, thousands of tourists and locals gather in Valencia, Spain to participate in a tomato-throwing festival known as La Tomatina. The one-hour food fight
Our Commitment to Your Safety as NYC Restaurants Reopen Socarrat’s Spanish Restaurants in New York City are excited to reopen to full-service dining. We have
Socarrat Spanish Restaurant in NYC is proud to offer some of the best tapas in the city. Tapas is a Spanish term for an appetizer or snack of traditional Spanish dishes. In Spanish, the word “tapas” translates to “top,” which is why they are considered appetizers to be served at the beginning of a meal. Socarrat’s extensive offerings of tapas are the best in New York City.
Every spring throughout the entire country of Spain, Spanish citizens celebrate Semana Santa, a week-long festival culminating on either Easter Sunday or Easter Monday.
Do you want to learn how to make a real Spanish paella in the privacy of your home? Like most old recipes, the paella one has been refined with time.
Cheese is an integral part of Spanish gastronomy. It goes perfectly with tapas, on its own or on a crusted bread with some olive oil. Of course, our hearts melt for it in various dishes.
Socarrat is a Spanish restaurant since 2008 offering a wide variety of tapas, paella, sangria and an extensive selection of wines with three locations in the heart of Manhattan.
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(Sok-uh-raht) n. Refers to the “seductive caramelization of the bottom layer of a perfect paella when the liquid is absorbed and the rice is done”