https://alajuanita.com/2016/10/02/dulce-de-carne-membrillo/https://alajuanita.com/wp-content/uploads/2016/04/image1.jpgimagehttps://alajuanita.com/wp-content/uploads/2016/04/image.jpgimage2016-11-06T10:27:01+00:00monthlyhttps://alajuanita.com/2016/03/30/pollo-al-ajillo/2016-03-30T17:15:33+00:00monthlyhttps://alajuanita.com/2015/09/27/churros/https://alajuanita.com/wp-content/uploads/2015/09/image3.jpgimagehttps://alajuanita.com/wp-content/uploads/2015/09/image2.jpgimagehttps://alajuanita.com/wp-content/uploads/2015/09/image1.jpgimagehttps://alajuanita.com/wp-content/uploads/2015/09/image.jpgimage2015-11-01T09:07:40+00:00monthlyhttps://alajuanita.com/2015/08/23/gazpacho/https://alajuanita.com/wp-content/uploads/2015/08/image1.jpgimagehttps://alajuanita.com/wp-content/uploads/2015/08/image.jpgimage2015-08-23T17:56:24+00:00monthlyhttps://alajuanita.com/2015/07/16/tortilla-de-habas/https://alajuanita.com/wp-content/uploads/2015/07/image.jpgimage2015-08-17T20:51:02+00:00monthlyhttps://alajuanita.com/2015/06/09/tortilla-de-patatas/https://alajuanita.com/wp-content/uploads/2015/06/image.jpgimage2015-06-09T21:14:41+00:00monthlyhttps://alajuanita.com/2015/03/05/potaje-de-lentejas/2015-04-09T12:46:32+00:00monthlyhttps://alajuanita.com/2015/04/08/ensalada-malaguena/https://alajuanita.com/wp-content/uploads/2015/04/image.jpgimage2015-04-18T09:51:50+00:00monthlyhttps://alajuanita.com/2015/03/28/garbanzos-con-bacalao/https://alajuanita.com/wp-content/uploads/2015/03/image10.jpgFish tales and other storiesFish tales and other stories Bacalao or salted cod has been a staple across Spain for over 600 years. Not found along the Spanish coastline, the fish thrives in the colder waters of the northern and western Atlantic. The Basques were the first to venture across the ocean, risking there lives in search of cod. It is said that they found the Americas long before Columbus, discovering the bountiful fisheries of Newfoundland. Salt was used to preserve the fish and prevent it from spoiling during the return leg of the journey. Unlike the salted oily fish of the time, bacalao didn't spoil and as such its popularity grew across the country. By the 1500s bacalao had become an affordable, staple food, providing a rich source of protein all year round. https://alajuanita.com/wp-content/uploads/2015/03/image9.jpgimage2015-04-08T20:34:58+00:00monthlyhttps://alajuanita.com/about-2/2015-03-30T17:25:43+00:00weekly0.6https://alajuanita.com/2015/03/14/arroz-a-la-abuela-maria/https://alajuanita.com/wp-content/uploads/2015/03/image5.jpgimagehttps://alajuanita.com/wp-content/uploads/2015/03/image4.jpgimagehttps://alajuanita.com/wp-content/uploads/2015/03/image3.jpgimagehttps://alajuanita.com/wp-content/uploads/2015/03/image2.jpgimage2015-03-15T15:38:20+00:00monthlyhttps://alajuanita.com/2015/02/14/fideos-guisado-con-sardinas/https://alajuanita.com/wp-content/uploads/2015/02/image3.jpgimagehttps://alajuanita.com/wp-content/uploads/2015/02/image2.jpgimagehttps://alajuanita.com/wp-content/uploads/2015/02/image1.jpghttps://alajuanita.com/wp-content/uploads/2015/02/image.jpgimage2015-03-11T12:25:22+00:00monthlyhttps://alajuanita.com/recipes-2/https://alajuanita.com/wp-content/uploads/2015/03/image1.jpgimagehttps://alajuanita.com/wp-content/uploads/2015/03/image.jpgimage2015-03-07T19:26:03+00:00weekly0.6https://alajuanita.comdaily1.02016-11-06T10:27:01+00:00