In a few years, the Spanish cuisine has begun to quickly gain popularity standing above the French. According to a group of experts, the words creative, capable of innovation, diverse and tasteful, are among the many adjectives used to describe the dishes created in this part of the world.

When discussing, Spanish cuisine, one must speak of different culinary schools both by region and by professors who lead them. From a man named Arzak who decades ago introduced the “new kitchen” to the strength and thoroughness of Basque cooking which came from a world leader known as Ferran Adria. When speaking of culinary schools, one must also refer to the Spanish regions: Catalan, Navarra, Aragon, Andalusia, Asturias, Extremadura, Murcia, Valencia, Canary Islands, Galicia Madrid and Barcelona just to name a few. Spanish culinary arts are a product of a diversity of cultures, climates, and the history of its people.

As a matter of fact, the history of Spanish cuisine is the story of a continuous exchange of cultures between regions that make up the Iberian Peninsula and a rich legacy of historical relationship with the rest of the world. For more than four hundred years, Spain maintained a privileged relationship with the “New World”. The richness and originality of what we perceive as Mexican cuisine, Argentina, Chilean, Peruvian, Colombian, Venezuelan, Ecuadorian, and Cuban gastronomy, resulted from an exchange in which Spain was the most benefited. Treasured culinary delights such as cocoa, potatoes and coffee were introduced by Spain in the European continent.