Ancient Traditions: 2026 Spanish Food Trends

Spain has such a vibrant history and architectural heritage that I sometimes think of Spanish cuisine as ancient and unchanging. Valencians must have always treasured paella, and the people of Sevilla must have cooled off with refreshing gazpacho from time immemorial.  

This is ridiculous, of course. There are some Spanish food traditions that started thousands of years ago, from curing Ibérico ham to pressing olive oil. But Spanish cuisine is also constantly changing and adapting to new food cultures and ingredients, from the rice, saffron and citrus introduced by the Moors to the tomatoes, potatoes and peppers from the Americas. Name an iconic Spanish dish, including paella or gazpacho, and it easy to see the influence of once exotic foods and traditions that are now seen as fundamentally Spanish. 

As food culture has become global, Spanish ways of eating are evolving to include more convenient dining options, international ingredients and health trends. But the incredible variety of Spain’s food traditions mean that many of the “modern” food trends for 2026 have been a part of Spanish way of life for centuries. 

Here is a list of food trends for 2026! 

Fabulous Fiber

The world has woken up to the value of foods high in fiber. This would not be news to the cook that I met at a humble restaurant in Galicia when I walked the Camino de Santiago. As she wiped her hands on her apron, I asked her for a menu. She smiled and said she served only one dish: Cocido de Garbanzos, a hearty stew of chickpeas flavored with cured meats. It was amazing! When my kids attended a school in Jerez de la Frontera, lunch was not chicken nuggets and tater tots. Instead, it was often a sit-down meal of lentejas (lentils) or alubias (white beans). The Spanish have been following the fiber trend for centuries. And they are fanatics about quality, from hand-tended Fabes de La Granja beans to wood fire roasted piquillo peppers. 

Red Meat Is Back

After a flirtation with highly processed meat alternatives, food trends are turning toward high-quality red meat. People are looking to add protein to their diets, and red meat is an important and delicious source. Customers are also seeking humane and healthful cuts of meat. Spain his an abundance of exceptional red meats, from acorn-fed Ibérico pork steaks (yes, Ibérico pork is red meat!) to pasture-raised lamb and incredible steaks from mature steer (chuletón de buey). 

Light Appetizers with Apéritifs at Home

This trend sounds a lot like...tapas! Apéritifs are light, dry drinks that open up the appetite before a meal, usually served with small bites of food. The Spanish are absolute pros when it comes to small plates, often paired with a glass of dry vermouth or sherry, or their beloved “gin tonic.” They are often paired with seafood conservas, sliced jamon, slices of aged cheese and simple small dishes. The Spanish don’t need to change a thing to follow this trend! 

Freezer Fine Dining

As restaurant prices have climbed to dizzying heights, people are turning to quality frozen dishes with enticing spices and flavors. In Spain, the variety of heat and serve options is increasing every year. We’ve seen a lot of growth in quality convenient options, from frozen paella and tortilla de patatas to cook at home croquetas, gourmet tinned stews and stuffed piquillo peppers. 

Charcuterie Boards Are Still in for 2026

The charcuterie board is alive and well! Spain has a treasure trove of incredible charcuterie, from Serrano and Ibérico ham, to smoky chorizos, cecina aged beef and peppery salchichón sausages. And you can complete your board with great Spanish cheeses, from the legendary Manchego cheese from La Mancha to buttery Tetilla from Galicia and creamy blue Valdeón from the Picos de Europa mountains. 

What’s for Dessert?

Global inspirations are big in desserts, along with simple and convenient preparation. Again, the Iberian Peninsula has delicious desserts to offer! We are seeing strong sales on creamy Burnt Basque cheesecake and toast and serve churros from Valencia, along with bake and serve Pastel de Nata tarts (Portuguese, I know, but they are amazing!) 

Since we started La Tienda thirty years ago, we’ve been continually astonished by the wealth of Spain’s food heritage. Our family is still discovering new foods and culinary traditions every year as we travel the country. It is not a surprise to me that many of this year’s latest food trends have long been part of Spain’s amazing food culture.