History and Curiosities of Barbecue in Spain

Barbecue is a cooking technique for meat that has its roots in the culinary culture of the United States, but has spread all over the world. Even in Spain, Barbecue has become an increasingly popular tradition, but with peculiarities that distinguish it from other culinary cultures.

The history of Barbecue in Spain dates back to the early 20th century, when the first Spanish immigrants arrived in America and began to adopt the meat-cooking techniques of the new country. However, the real spread of Barbecue in Spain occurred only in recent decades, thanks to the growing passion of Spaniards for grilling and the great variety of meats available on the market.

One of the peculiarities of Barbecue in Spain is the wide variety of sauces and condiments used to accompany the meat. Also, unlike other culinary cultures where Barbecue is considered a summer meal, in Spain, Barbecue is a tradition that is followed all year round. In fact, during holidays and celebrations, large barbecues are always present, bringing families and friends together to share a meal.

Moreover, not everyone knows that Spanish Barbecue has a very particular variant, which is the Catalan Barbecue. This culinary specialty involves the use of "calçotada", a particular onion cultivated in the Catalonia region, which is grilled and accompanied by a special sauce called "romesco".

In general, Barbecue in Spain is a beloved and followed tradition, which brings with it a great variety of flavors and regional traditions. If you want to experience this delicious meat-cooking technique, all you have to do is organize your next Spanish-style Barbecue!

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