La Tienda in the Press
The Wall Street Journal - March 19, 2019
What Makes This Soup So Good?Smoky Spanish sausage lends rich flavor to the broth—and a vital link to tradition in a West Virginia community. These recipes make the most of ingredients that have sustained generations in the Mountain State
THIS IS JUST LIKE religion to me. That’s how I think about it,” Jim Golden said, sitting on his tin-roofed porch overlooking the Buckhannon River in north-central West Virginia. It was early December and Mr. Golden, a retired restaurateur and firearms salesman, was kicking off an annual early-winter rite: the two-day process of making the Spanish blood sausage morcilla. He tied on a black apron, opened a can of lager and took a sip. Then he began feeding slabs of lily-white pork fat through a 1970s-era Cuisinart grinder.