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Downtown Spanish
Feasts, Bites, and Drinks from a New York Kitchen
Jonah Miller , Nate Adler
Learn to cook Spanish food with flair and bring the unique, festival-inspired Basque flavors of Huertas, the acclaimed East Village eatery, into your home.
It all began with rotos, a classic greasy spoon dish in Spain, with hunks of chorizo and fried eggs piled atop a mess of french fries. Jonah Miller and Nate Adler, lifelong friends, foodies and New Yorkers, recast this dish through the New York lens: spiralized potatoes instead of fries, chorizo vinaigrette, and a slow-poached egg. And Huertas was born.
Downtown Spanish brings home cooks into the kitchen of acclaimed East Village restaurant, Huertas, where Adler and Miller have reinterpreted classic Spanish dishes to give them a modern, American twist. The result is approachable, unique, and delicious recipes that play on traditional, recognizable Spanish foods, such as rotos, Spanish omelets, and pollo asado.
Beautifully designed illustrations and bright photographs bring each dish to life, and Downtown Spanish is infused with the light-hearted exuberance that fills the kitchen—and menu—at Huertas
It all began with rotos, a classic greasy spoon dish in Spain, with hunks of chorizo and fried eggs piled atop a mess of french fries. Jonah Miller and Nate Adler, lifelong friends, foodies and New Yorkers, recast this dish through the New York lens: spiralized potatoes instead of fries, chorizo vinaigrette, and a slow-poached egg. And Huertas was born.
Downtown Spanish brings home cooks into the kitchen of acclaimed East Village restaurant, Huertas, where Adler and Miller have reinterpreted classic Spanish dishes to give them a modern, American twist. The result is approachable, unique, and delicious recipes that play on traditional, recognizable Spanish foods, such as rotos, Spanish omelets, and pollo asado.
Beautifully designed illustrations and bright photographs bring each dish to life, and Downtown Spanish is infused with the light-hearted exuberance that fills the kitchen—and menu—at Huertas
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