Boqueria

26/05/2026

🌹🌗👁️🕯️🕊️

25/05/2026

Happy Memorial Day. We’re relaxing on the patio with a pitcher of shish*to margaritas. How about you?

13/05/2026

We’ve been chasing tortilla across Spain since before we opened our doors — and practicing it every night since.

Truth is, some of the best ones aren’t on any list. They’re made in home kitchens, at truck stop counters, in roadside bars, in small-village pubs you’d never find on a map. They don’t have Instagrams. They don’t have websites. They don’t need to.

These eleven do. Hidden spots, classics, the places we keep going back to.
Boqueria’s tortilla is our own. Shaped by a lifetime of flipping out over this simply magical dish.

11/05/2026

Spring showed up. The bar followed. Fino sherry and cava in the sangria, stirred rye drinks with blackberry and balsamic, mezcal that’s smoky and a little dangerous.

Whether you’re reaching for the Fino What You Did Last Summer (tequila, strawberry, basil, clarified milk, or the Lychee Cosmo with its Pop Rocks rim, spring is showing up in every sip.

And don’t accuse our bartenders of neglecting the booze-free side, because you’ll find zero proof. A Better NA Negroni and SPF Zero — watermelon, verjus, guindilla pepper, bushy basil sprig — drink like choices worth making, not compromises. The season just started. The bar is ready.

10/05/2026

07/05/2026

Boqueria was built at the farmer’s market. Union Square, early mornings, whatever showed up that week. Our name comes from Barcelona’s La Boqueria — the market on Las Ramblas where the city has fed itself for centuries. Same instinct, both places: start with what’s best and build from there.
This week, the spring menu arrives.
Three classics back by season: espinacas a la catalana — sautéed spinach with garbanzos, pine nuts, and golden raisins, a dish rooted in centuries of Catalan cooking. Crispy sweet potatoes with mojo verde and spicy yogurt, back by popular demand and finally on the main menu where they belong. And the fennel and apple salad with Mahón cheese and walnuts — bright, crisp, built for the first warm afternoons.
Three new additions: sumac chicken skewers off the grill over nyora and roasted red pepper sauce, finished with Aleppo pepper and fresh herbs. Pan-seared black cod over piquillo pepper sauce with fingerling potatoes and Champagne mustard vinaigrette. And grilled broccolini dressed in ajo blanco — the chilled almond soup of Andalucía, reborn as a sauce — with sumac, golden raisins, and Marcona almonds.
Boqueria turns twenty this year. This menu is a celebration of where we started.

05/05/2026

Adult Summer Camp: mezcal, reposado, apricot, Aleppo, thyme. Complex. A little smoky. Agave, take me away.

The Shish*to Margarita: shish*to-infused tequila, fresh lime, and just a little heat.The Shish*to Margarita: shish*to-infused tequila, fresh lime, and just a little heat.

Serious question: tequila or mezcal?

28/04/2026

Long before projects were managed by Slack and Asana, producers found a way to cure jamón serrano and jamón ibérico through a meticulous, step-by-step process, aging them to perfection over months or years.

The Maestro Calador doesn’t check a screen. The only things he’s pinging or nudging are the jamones — piercing them with a long bone spike and smelling each one to detect whether they’re curing correctly and when they’re ready.

A job that won’t be replaced by AI anytime soon. Made by hand and meant to be eaten with your hands.

23/04/2026

They are on separate lines on my end — this may be a display issue in the interface. Let me try with a blank line between each entry:
A book and a rose. Catalans have been doing this on April 23rd for centuries. We’re borrowing it.
Nine books. Working-class Madrid. Basque history. A Korean grocery store in tears. TriBeCa before it was TriBeCa. Two families who stopped speaking and never moved away. The food-media empire and the woman who actually ran it. An orange tracing its way from China to Spain and back. And a New York Times critic who walked into our restaurant twenty years ago and changed things.
Food is how all of it moves. Bon Sant Jordi.
Bad Habit — Alana S. Portero
The Basque History of the World — Mark Kurlansky
Homeland — Fernando Aramburu
Crying in H Mart — Michelle Zauner
I’m Not Trying to Be Difficult — Drew Nieporent
Care and Feeding — Laurie Woolever
Foreign Fruit — Katie Goh
Born Round — Frank Bruni
Boqueria: A Cookbook

22/04/2026

April 23 is Sant Jordi — Catalunya’s day of books and roses, a kind of Catalan Valentine’s Day that celebrates love and friendship in equal measure. Across Barcelona, the streets fill with stalls and people exchange a book and a bloom with the ones they love. Every year, Barcelona City Hall commissions the official posters for the holiday, and this year all three come from , the Barcelona-based street artist with an international following.
TVBoy reimagines the Sant Jordi legend through an urban lens — placing empathy and love at the center of public life.

20/04/2026

The festival just blew our minds this year, so full surprises and familiar faces.

16/04/2026

The tortilla doesn’t slice itself.

Before the first guest sits down, the kitchen has already been alive for hours. There’s a knife moving, a pan heating, someone tasting something and reaching for salt. The cooks who built this menu know it by heart — and they still treat every plate like it has something to prove. That’s not routine. That’s the whole thing.

14/04/2026

Hugo Spritz. Lychee Cosmo with a Pop Rocks rim. Fino as a star ingredient an a zero-proof lineup that earns its place. New spring cocktail menu drops April 29.

09/04/2026

Boniato con mojo verde. Crispy sweet potato, spicy yogurt, cilantro. Part of our new spring menu, hitting the table end of month.

03/04/2026

4:00 PM looks good on you.

27/03/2026

National Paella Day 🥘

26/03/2026

Hats off to the SoHo “A” Team

26/03/2026

These are not your 1980s sitcom trope anchovies. Boquerones con naranja — mild, tangy, addictive.

18/03/2026

This time of year, the kitchen is deep in spring menu testing. Not every one of these dishes will make the cut, but some of them just might. Scroll through and let us know what looks good.

12/03/2026

History tends to remember selectively. For most of the 20th century, the story of Spanish cuisine was told through men. But the women were always there — writing the cookbooks, supplying the kitchens, building the brands, founding the networks. Behind every recipe passed down through generations, there is an uncounted number of women whose names we’ll never know.
These are just eleven of the ones we do.

05/03/2026

Today we lean into the classics, the dishes that keep regulars coming back.

Pintxos morunos arrive first, lamb skewers hot from the grill, smoky and tender, slicked with a sharp, savory salsa verde. Then the dates, sweet and sticky, wrapped in bacon and stuffed with blue cheese and Marcona almonds. So good that nobody is ashamed to steal the last one.

Croquettes follow, crisp on the outside, with a creamy center studded with jamón or mushrooms.

And when the plates are cleared, the inevitable finish: warm churros rolled in cinnamon sugar and dunked in dark chocolate.

02/03/2026

Suddenly feeling like it’s been way too long since we last lost an afternoon hopping from bar to bar in Barcelona. A glass of vermouth on the terrace, a racion of pulpo, una más de jamón, por favor — we’re ready to go back. Our favorite tapas bars in the city are linked in bio. 🥂

22/02/2026

Our Shish*to Margarita carries just enough heat to make a winter storm feel optional.

One shish*to margarita and you’ll feel the sun on your face.
Two and there’s sand between your toes.
Three and you’re running straight into the surf.
Four? You’ve stopped checking the weather altogether.