Pan con tomate literally means "bread with tomato". It is just four ingredients. Bread, tomato, olive oil, salt. (Ok, sometimes a little garlic, too). But this simple dish is NOT to be underestimated. It forms the backbone of breakfasts, and in Cataluña and surrounding regions is even served with a meal instead of regularl sliced bread.

This episode breaks down what pan con tomate actually is, where it came from, when and how Catalans eat it, and why a dish this stripped-back became so culturally significant. You'll learn the proper technique, the ingredient debates, what makes Catalan bread culture different, and why the tomato variety matters, A LOT.

If you want more Spain content: ∙ Subscribe to Marti's Substack at https://substack.com/@martibuckley ∙ Follow her on Instagram @martibuckley ∙ Visit her blog at www.travelcookeat.com.

Spain has five meals a day. You probably only know three of them. Merienda is the fourth, the officially sanctioned afternoon snack that happens somewhere in the afternoon, right in the gap between a 2pm lunch and a dinner that won't start until 9 or 10. It sounds simple. Until you look closer.

What should I eat for merienda? Why should I do merienda? Why the obsession with ColaCao? This episode covers what merienda actually is, why it exists, and what the word itself tells you about how Spain thinks about food and time. We also get into the history of what people actually ate, because what Spanish kids had at 5pm in any given decade is basically a timeline of the country's economy: postwar bread with olive oil, the ColaCao era, the bocadillo years, industrial bollería, and where things stand now.

Marti Buckley has been living in Spain for 15 years and has strong feelings about merienda, ColaCao, and the fact that adults here still drink it without apology.

If you want more Spain content: ∙ Subscribe to Marti's Substack at https://substack.com/@martibuckley ∙ Follow her on Instagram @martibuckley ∙ Visit her blog at www.travelcookeat.com.

Spain has an entire time of day named after a drink, which just goes to show how essential vermut, or vermouth, is to understand Spain.

This episode, hosted by Marti Buckley who just happens to be the co-founder of the International Society for the Preservation and Enjoyment of Vermouth, breaks down what vermut actually is, where it came from, and the ups and downs of Spanish vermouth culture over the years. This is a life-changing episode…you'll learn what makes vermouth actually considered vermouth, as well as the difference between Italian, French, and Spanish styles, and how a drink invented in 18th century Turin became one of Spain's most enduring social traditions. We cover la hora del vermut, why you want yours on tap, what exactly a vermuteke is, and why ordering a vermut de grifo or a marianito on a Sunday morning is one of life's best moments.

If you want more Spain content: ∙ Subscribe to Marti's Substack at https://substack.com/@martibuckley ∙ Follow her on Instagram @martibuckley ∙ Visit her blog at www.travelcookeat.com.