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Boqueria Blog

A $100 Gift Card for You! . . .
So you’ve been tasked with planning this year’s holiday party? Your co-workers/friends/family trust you - you’re smart, you’re savvy and this year . . . you’re reaping the rewards! Book an event with us in November or December and receive a $100 gift card for yourself!
Get the details . . .

It begins with a slow simmer . . .
Chef Vidal shares his recipe for Lobster stock; the base to a perfectly rich seafood Paella. It begins with a slow simmering stock of lobster and shrimp with caramelized onions and paprika, but the real magic enters with the Brandy flambé!
Get the recipe . . .

Election Night Celebration
You have one very important decision to make this election night; an Unlimited Menu of Tapas, Drinks and Sweets in the dining room or an All-Night Happy Hour at the bar – #Decision2016 #ChooseTapas
Get the details . . .

RECIPE: Bistec a la Navarra
Chef Marc shares his recipe for Bistec a La Navarra, a comforting dish of grilled sirloin steak, a confit of piquillo peppers (indigenous to the region of Navarra in Northern Spain) and a delicate, crispy potato terrine served with a seriously addictive chimichurri sauce.
Start Cookin'

Boqueria Chefs Tour 2016
Marc Vidal and the Chefs of Boqueria are on a whirlwind tour of Spain and its amazing gastronomy. 1st stop Madrid! Follow their journey on instagram ~
#boqueriachefstour2016

Gazpacho
Chef Vidal shares his recipe for Watermelon and Tomato Gazpacho with mint; a late-summer twist on a classic cold soup (on the Market Menu now)
Get the recipe here . . .

Summer Produce
From plump, juicy strawberries, to vibrant, crunchy sugar snap peas, check out our market menu and see how our chefs and bartenders are making the most of the season’s bounty.
Check out the line up of Summer dishes

No-Cook Summer Recipe
Using the most amazing, luxury canned tuna belly (known in sushi bars as Toro) and red sweet piquillo peppers, Chef Vidal’s Montado de Ventresca de Atún is the perfect no-cook tapa for easy entertaining on hot summer days.
Check out the line up of Summer dishes

GinTonic
We’ve taken this simple classic (obsessed over in Spain) and made it our own with a house made tonic syrup.
Get the recipe for the tonic here…

Verduras Asadas
Chef Vidal celebrates the tradition of roasting calçots over open flamed grills in the Catalan countryside with a market menu dish of roasted spring vegetables and hazelnut romesco.
Fire up the grill…

Escalivada
Chef Vidal shares his recipe for Escalivada; fire roasted vegetables served over labne yogurt with fresh herbs, olive oil and house-made flatbread.
Get the recipe…