Welcome to the Blanco Foods blog. This is where the notes that don't fit inside a recipe will live: kitchen experiments, trips, equipment opinions held with unreasonable confidence, and the occasional strong word about onion placement.
The recipe collection is growing steadily, starting with the Spanish classics I grew up with. If you're new here, start with the tortilla de Betanzos and form your own opinion about the onion question. Just know that there is a correct answer.
More soon.