Deep in southern Spain, in the province of Cádiz, spring arrives slowly, timidly, sometime after the drums of Semana Santa die down and before the flamenco and horses and sherry ferias begin. Spring: languid lunches in beachside chiringuitos, walks on the region’s pristine beaches, horse and wine and spring festivals seemingly every week, and almadraba season.
In essence Madrid is a collection of small towns formed from a centuries-long exodus from the towns and villages in the rest of Spain, leading to neighborhoods, streets, bars, restaurants, shops and people that seem transplanted straight from Galicia, Andalucía, or the Basque Country.
Craft cocktails aren’t as popular in Spain as in some other countries. Many Spaniards have historically stuck to beer, wine, or the (very popular and very large) gin and tonics that dominate evenings and weekends all over the country. Madrid by contrast has developed a strong cocktail scene
Posters advertising Holy Week (Semana Santa) processions line shop windows and tapas bar walls in southern Spain.
The ensaimada may be the best known pastry from Mallorca. It’s a deceptively simple, sweet but not too sweet, bread found in bakeries throughout Mallorca and in mainland Spain.