We are a full grocery. We carry an array of items. Here are descriptions of a few:
Matiz Pulpo – Artisan fishing methods, old master cannery know-how and the highest quality ingredients are used to produce octopus from the Galician that is moist, tender, and uncommonly flavorful. Can be eaten fresh out of the can, or lightly fried in hot Rey de la Vera Spanish pimenton, olive oil, and salt, with a touch of lemon to finish.
Harissa – A perfect condiment with flavors of various chiles with garlic and spices to create a sauce that has plenty of heat, but also a surprising complexity.
Stir a spoonful into a couscous or use to torque up a spaghetti sauce or minestrone. Rub on fish to grill, or thin it out and use as a marinade for chicken or lamb.
Harissa is great for grilled chicken or steak. Spread thinly on a roasted vegetable or tuna sandwich. Use instead of ketchup on special burgers. Slather it on a taco. Stir it into yogurt, and you’ve got a splendid dipping sauce. You can even use it to spice up mayonnaise.
Berberechos – Berberechos, or cockles, are a local delicacy in the region of Galicia – served up with a touch of lemon and parsley, they make the perfect appetizer. They are packed in brine and have a mild refreshing flavor. I toss them in with a tomato sauce for a nice flavor when making a simple pasta.
Lyle’s Golden Syrup – Abram Lyle discovered this byproduct of refined sugar cane was a wonderful sweetener in 1885. Used as a substitute for honey or a less heady and bitter alternative for molasses, Lyle’s Golden Syrup has a devoted fan base of the English and bakers. Also in the Guinness World Records for Britain’s Oldest brand!
La Quercia Prosciutto Piccante – La Quercia adds fennel and red chili to their rich dry cured meat to create a savory beaut. Antibiotic Free, family farm raised, vegetarian fed.
Bohemian Blue Two Wisconsin cheesemakers teamed up to make a sheep’s blue a la Roquefort when a certain former prez tried to add a 300% tariff on Roquefort. The soul-crushing threat ended, but they produced an amazing, cave-aged, rindless blue. It is dry and crumbly compared to drippy and wet Roqueforts. With a sweet, slightly sour finish, it’s excellent drizzled with honey, or savored with a single malt scotch or sweet wine.
