Easter

Easter is once again around the corner—a time of deep tradition and vibrant celebration across Spain and Portugal. From the solemnity of Lent to the jubilation of Holy Week, this season brings communities together in remarkable ways. In Spain, Semana Santa processions fill the streets with robed penitents and ornate floats, while in Portugal, the “Compasso” brings the cross into family homes, reinforcing bonds of faith and neighborly connection.

As always, food is at the heart of these traditions. From meatless classics like Potaje de Vigilia to sweet indulgences like Torrijas, Easter fare is both symbolic and satisfying. Even a humble Tortilla Española makes a perfect centerpiece for an Easter brunch. And if you didn't make Torrijas and you're looking for a fun, Spanish easter dessert, try making fresh Buñuelos de Viento.

Potaje De Vigilia

Lent - the 40 days before Easter - is a time of restraint and fasting, so traditional dishes are meatless. One of the most typical and beloved of these seasonal dishes is a stew of garbanzos and greens, sometimes with the addition of salt cod. Fish isn't considered to be meat, so bacalao (salt cod) is one of the stars of the Easter season. The following recipe is adapted from one published online on the EntreNosotros website.

Spanish chickpeas and pimenton are essential, the bacalao is optional. This humble meal doesn't need much else than your time and good company.

Recipe

Tortilla Española

When most Americans think of a "tortilla", images of tacos and burritos dance in their heads. Those are Mexican tortillas. In Spain (and across much of South America) a tortilla is a different beast, more akin to an Italian frittata - essentially a round, chubby omelette.

There are many versions, but the most basic - made with potato and onion - is the best. Yes the best. A good tortilla de patatas is magical. It has only 5 ingredients, yet it's perfect: rich and satisfying, somehow managing to be both elegant and homey. This chameleon of a dish can be breakfast, snack, lunch, dinner, or in this case, a fun addition to your Easter brunch.

Recipe

Torrijas

Easter season in Spain is no joke. Holy Week is spectacular, with traditional processions filling the streets and religious artwork and other displays seemingly on every corner. Another, less solemn tradition: torrijas. Slices of stale bread are soaked in milk (or sweet wine, depending where you are), dipped in egg, fried in olive oil, and sprinkled with sugar or drizzled with honey. Though found year-round, torrijas are a MUST at Easter. Who are we to argue with tradition? Bring on the torrijas!

Recipe

Segovian Style

Lamb Roast

In much of Spain, Lamb Roast is the traditional Easter meal. This year, we've crowned a traditional roast leg of lamb (maybe try the Segovian-style recipe we found) paired with some 2016 Remelluri Rioja wine as our Easter pairing winner.

Recipe

Buñuelos De Viento

Light, airy, and perfectly golden, Buñuelos de Viento are a beloved Spanish treat traditionally enjoyed during Easter and other festive occasions. These delicate fried pastries puff up like little clouds (“viento” means wind) and are often dusted with sugar or filled with custard or whipped cream. A joyful bite of springtime indulgence, they’re a reminder that simple ingredients—when prepared with care—can become something truly special.

Recipe