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The Wall Street Journal - May 14, 2011
The Wall Street Journal

Your Guide to the Best in Summer Food

I'm Going to Grow Padrón Peppers
Susan Spicer, chef of Bayona and Mondo in New Orleans

Padrón Peppers"I will try to grow Padrón peppers in my garden. They are smallish, bright green, thin-skinned, bell-shaped peppers that are very flavorful but usually not hot, although there may be one or two hot ones in every few dozen. In Spain they are roasted or sautéed with olive oil and salt, and are served alone, or with anchovies or other ingredients to make tapas." $15 a pound,

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