Spain's pantry, as a Cuban kitchen actually uses it. Palacios chorizo in the 7.9 oz ring, mild or hot, and Quijote homestyle chorizos in the four-pack. El Ebro cooks the potajes and cans them: fabada, caldo gallego, garbanzos, fifteen ounces, serves two.
The sweet side runs on turrón from Sanchis Mira, Alicante and yema tostada, alongside torticas de Morón and merenguitos.
Edmundo vino seco comes by the gallon for cooks who go through it. Carmencita herb tea, Pinzón caramel syrup for flan, and pan de media noche fill in the rest.
