Bombas is a traditional tapas dish that originated in the neighborhood of Barceloneta, located on the Western coast of Barcelona. Specifically, the dish was created by María Pla Segura, co-owner of the restaurant, La Cova Fumada. This dish was a huge hit and has now become common in almost every bar in Barcelona. According to the legend, they are called Bombas because the first person who ate one in 1955 said they were “the bomb.” Bombas are balls of fried mashed potatoes filled with spicy beef. María wanted a spice that was perfect for the dish, and received a gift of cayenne pepper from Kenya, which became the official spice of the dish. The sauce used on top is an “all I oli” and a spicy sauce that gives it the spice customers crave. If you are ever at a bar and in dire need of a snack, bombas are the perfect pick.

Sources Used:

https://salirporbarcelona.com/en/la-cova-fumada-the-barcelona-bar-where-the-bomb-was-invented/

https://essenciabarceloneta.cat/en/cova-fumada-the-bomb-was-born-here/

Spain’s resourcefulness and ability to minimize food waste are evident in this fish stew, Suquet de Peix. This fish stew originated in Barcelona and a few other cities located on the Costa Brava, the coastal region in the northwest of Spain. Suquet de Peix was created when fishermen had leftover fish, squid, shrimp, offal, and any other kind of seafood that did not sell in the market. They would make the stew using fish stock, wine, and other vegetables, such as carrots and tomatoes. This dish was originally a type of meal reminiscent of leftovers, but nowadays, it has been elevated to be featured in fine dining restaurants around the city, such as Els Pescadors. The key with this dish is to be adventurous and unafraid of the seafood items that are not commonly used.

Sources Used:

https://foodsfibonacci.wordpress.com/2016/02/02/suquet-de-peix-2/

https://www.costabravalifestyle.com/food-drink/catalan-fish-stew/

https://elspescadors.com/

Barcelona is famous for the ingredient-rich dishes, but their simplest may be one of the best. Pa Amb Tomáquet is merely stale bread, tomato, and olive oil. Farmers would make this dish to avoid wasting the stale bread and softer tomatoes. It is called Pa Amb Tomáquet, and not Pan Con Tomate, because this dish originates from the Catalan language. This dish is served in restaurants throughout the region as an appetizer and in nearly every home as a common snack. Normally, it is served with a side of various cuts and styles of serrano ham; however, the best versions of this meal feature roasted garlic spread on the bread before the tomatoes. If you’re ever in the mood for a light and simple snack, this Barcelona staple will fulfill your needs. 

Sources Used:

https://historyof.eu/cities/barcelona/must-taste-barcelona/pa-amb-tomaquet/#google_vignette

https://thetravelbite.com/recipes/pa-amb-tomoquet-traditional-spanish-breakfast/

When you are craving a sweet treat, there is nothing more perfect than Crema Catalana. This dish is silky and creamy and is similar to a crème brûlée; however, there are key differences that make this traditional Barcelonian dish better than its cousin. This dish dates back to the 14th century, making it one of the oldest custard-style desserts in Europe. It is typically served around St. Joseph’s Day in March, which is why it is also known as “Crema de Saint Joseph”. The egg custard itself is infused with accents of lemon and cinnamon, which give it a distinctly Mediterranean taste. The top is sugar that is either torched or broiled to give it the crunch that perfectly complements the silky custard. 

Sources Used:

https://bellavista.barcelona/spanish-desserts/catalan-cream-dessert/