New York Magazine

Photos by Davies + Starr.

For the
Spanish-Food Fiend

(1) Palacios chorizo: One of the few chorizos available here that’s actually made in Spain (from Danish pork, alas), this one (the house brand at Tía Pol, by the way) is air-dried, pimentón-infused, and superbly succulent ($9 at Dean & DeLuca).

(2) conservas "serrats" bonito del norte: No ordinary tin of tuna, this—the firm, flaky fish is packed in olive oil for a lush texture and rich, unctuous flavor ($32 at Dean & DeLuca).

(3) Marcona almonds: These heart-shaped It Nuts are seasoned with olive oil, sea salt, and fresh thyme ($24 for a twelve-ounce container at Eli’s Manhattan, 1411 Third Ave., at 80th St.; 212-717-8100).

(4) Rosara candied chestnuts: These soft, syrupy sweetmeats do divine justice to runny sheep’s-milk cheese slathered on grilled bread, as we discovered at Bar Carrera ($14.85 at Despaña Brand Foods, 86-17 Northern Blvd., Jackson Heights; 718-779-4971).

(5) Torta del Casar: Native to Extremadura, this washed-rind raw-sheep’s-milk cheese is so soft and runny when ripe that the best way to eat it is to slice off the top and scoop it out ($19.56 per pound at Fairway, 2127 Broadway, at 74th St.; 212-595-1888).