Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
3 January 2023
26 November 2022
23 July 2022
Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG
This quick and easy empanada gallega recipe will show you how to make the classic Galician dish.
It’s origin like many other traditional Spanish dishes is a highly debatable topic, many say that pilgrims throughout the Camino de Santiago would carry the empanada, not to eat it but as a way of transporting food and preserving it for longer. What is clear is that empanada gallega has been around for a long time with written evidence as early as the 7th century! Its link to Galicia is so strong that its even engraved on the Pórtico de la Gloria which is the front fascia of Santiago de Compostela’s cathedral which was built in the 12th century. Serve your empanada gallega as a lunch dish or as part of a tapas selection with a green salad and a cold glass of albariño.