
At around 4 o’clock this past Monday, we all headed to Mercat de Sant Josep, or Mercat de La Boqueria, which is perhaps Barcelona’s best-known market. If you’re ever in Barcelona and looking for a place to treat your senses to a bit of food heaven, I would highly recommend you to go and experience this one-of-a-kind market. To put it simply, you will be blown away by what you will see, smell, and taste.

As soon as we approached the market, our taste buds began to salivate, nostrils flared, and eyes widened as we took in all of the sights and smells. We were instantly taken back by how alive and dense this place was. The layout of this market resembled a labyrinth, with its walls consisting of a plethora of different food vendors. The high number of people in this bazaar and the vigorous rhythm at which they moved took a minute to get used to. Had we not reacted to this pace quickly enough, this tide of motion would have easily tossed us from one end of the market to the other. Although the speed at which the market flowed was quite fast, the energy it produced was invigorating and filled us with an overabundance of excitement.

It was refreshing to see such a high volume of people searching, buying, and tasting at this market as opposed to a chain grocery store. This place harkened back to a time when there were no such things as, for example, Sam’s Club or Cub. Shopping in an open-air market feels right. After seeing where and how the food you buy is kept and packaged, it is hard to not wince when you go into a grocery store and are forced to buy food that has been shipped from who-knows-where and has been kept in a freezer for days, maybe even weeks. Fresh food is the way to go. If you don’t have a chance to make it to Barcelona anytime soon and/or haven’t been to a fresh market, go and check out a local one near you—such as a farmers market. They are a great way to support local farmers, fisherman, and butchers. Trust me, you won’t regret it.
After spending a minute to take in this experience, we made our way through this maze of vendors to the very back of the market where our kitchen was located. As you would imagine, the kitchen was pristine and fully stocked with razor-sharp knives, glimmering pots and pans, and ovens that could fit an entire meal in them. In other words, our classroom was fully stocked and ready for action! The room we cooked in was spacious enough to accommodate our large group, but small enough that it kept us on our toes; there was no room for any unsynchronized movement.
Once we situated ourselves, we met our teachers for the afternoon, Carla and Angela. These two chefs were about as opposite as opposite could get. Carla, or cocinera (Spanish for chef) as she preferred, was tall, intense, and made it very evident to you if your technique was wrong. She was not antagonistic, but she certainly ran a tight ship. Angela was older and a bit shorter than Carla and was quite motherly in the way she instructed. Differences aside, they were a lot of fun to work with.
Before we began to cook, Carla led us on a roughly twenty-five minute tour of the market. She took us to a number of different vendors, teaching us how to pick out quality ingredients. Being that we are in Spain, the land of meat, her most helpful tips were on how to select high-quality cured meat. The vendor that we went to for this part of the tour had three meaty cured pork legs on presentation. Carla explained that when buying fresh, cured pork meat, you want to make sure that the leg from which you’re buying is marbled with just the right amount of fat. You don’t want the meat to be too lean or too fatty.
After receiving a more in-depth look at the market, we returned to the kitchen to begin our lesson. We learned how to cook authentic Spanish zuccinni omelets, potato omelets, calçots, asparagus, bread with a baked tomato spread on top, and a creamy tomato and garlic dipping sauce. Carla divided us up into three groups to prepare different parts of the meal. A third of the group peeled, chopped, and cleaned. Another baked, and the last group prepared and cooked the omelets. As we readied the meal, both Angela and Carla watched over us with keen eyes and provided guidance when needed.

As soon as the last omelet was complete, our feast began. Thanks to the guidance of our chefs, the food tasted fantastic. My favorite dish was the calçots dipped in the tomato and garlic sauce; it was a great combination of flavors. Once we had devoured every last bit of food, we cleaned up and said our goodbyes to Carla and Angela. I doubt any of us will soon forget this wonderful experience.

- Sam Eckmeier