Written by Kristina Mortenson, (University of Minnesota), CET Barcelona, Spring 2026
Pinchos
I got the opportunity to try Pinchos, small, bite-sized dishes that originate in northern Spain! Before coming to Barcelona, I had never tried or heard of them, so when CET offered a pinchos excursion, I couldn’t pass up the chance. Especially since it included free food!
Our group visited La Esquinta de Bali, a lively spot with a fabulous aesthetic. As soon as we walked in, we were greeted by a large display of beautifully arranged pinchos lined up along the bar. The setup almost felt like a buffet, allowing us to browse and choose four different varieties to try. It was the perfect introduction to this delicious Spanish tradition. My chosen foods are pictured above. On my plate includes the following:
- Asparagus wrapped in grilled zucchini, with piquillo pepper and romesco sauce
- Brie empanada with basil and tomato jam (VERY good, my favorite)
- A type of chicken curry (I was unable to find the exact name of this dish, but it was delicious)
- Bread with potato and quail egg
Tapas
Two of the CET Spanish classes took a trip to Mercat de la Boqueria to learn how to cook classic tapa dishes. Before I explain the process of how us students turned into chefs in one hour, I want to quickly talk about the Mercat. La Boqueria is a large public market that is right in the Ciutat Vella district. It is a very popular tourist landmark and emerged within La Rambla (a very lively spot in Barcelona).
Now, to continue, this was quite the opportunity for someone who is a beginner-level cook. The group of students was quite a large group (and we were all hungry), so the chefs divided us into smaller teams. Each group was assigned a different recipe.
My team oversaw the making tortillas de patatas, one of my favorite foods I have tried here is Spain. I learned how to properly cut potatoes and onions! And, not to brag, but I have become a pro tortilla-flipper. For proof, there is an action shot below.
Here’s how it works: after combining the eggs with the fried potatoes and onions, you cook the mixture in a frying pan. But flipping it isn’t as simple as turning over a pancake. Instead, you place a plate on top of the pan and carefully flip the entire tortilla onto the plate. Then, you slide it back into the pan to cook the other side. You must be confident, even if you are faking it. Otherwise, it is easier to spill the tortilla everywhere.
Once we finished frying several tortillas, they were served alongside pan con tomate, which is quite phenomenal. Fresh tomato is smeared over toasted bread, then topped with a drizzle of olive oil. It is simple but incredible. We also enjoyed a tosta de queso con marmelada de tomate y miel, topped with walnuts, as well as another tapa featuring bread with pear and sausage. To finish it all off, we had a rich chocolate tart for dessert. After eating all the tapas, I was very full and very happy.
A Weekend Immersed in True Catalonian Culture
I spent a weekend in Tona with my Spanish family-friends, which is a small town about an hour away from Barcelona. My home stay was quite the cultural experience, and I am so grateful that I got to experience true Catalan culture for a weekend. The family cooked the most phenomenal meals I have ever tasted.
To begin, I must start by discussing paella. I had not tried paella before the weekend spent with my Spanish family, and I was so excited to finally try a classic Spanish dish. Cloudī, the father of the family, kindly made his famous paella. It included shrimp, mussels, and calamari. The base of the recipe is rice, but you cook it along with other ingredients. So, the taste is just incredible. Every ingredient blends together so well.
Another meal we had was tomato bread with various types of meat. I have included a photo of the very aesthetic table that was set up. I must note how beautifully presented food is in Barcelona. In restaurants and in the Spanish family’s home, food is always presented beautifully. It makes the eating experience special and meaningful.
Continuing, the bread was very fresh and from a local shop called El Pastador. Alongside the bread were several types of meats that me and Lídia, who is the mom of the family, had acquired earlier in the day: fuet, botifarra, secallona, and jamón seranno were all part of the feast. The family also served fresh olives too, and I was in love. They still had the pit in them and were completely unprocessed.
Last but certainly not least, I must discuss my favorite treat: coca. Coca is one of the most traditional Catalan sweet baked goods. It’s a flat, bread-like pastry that can be topped with different ingredients. The version I ate included chocolate. I absolutely loved and devoured the coca.