Courtesy Luis Roger, chef, BCN Taste & Tradition, Houston
Few wines from Mallorca are available in the U.S., which is all the more reason to visit. The Moll grape (a.ka.. Premsal Blanc) makes refreshing, aromatic whites and is by far the most common white variety. It’s often blended with Moscatel, Chardonnay, Macabeo and Parellada. The reds, mostly Manto Negro and Callet, can be intriguing and delicious, often with savory saline notes. Serious wine hunters should keep an eye out for obscure Mallorcan grapes like Gorgollassa, Fogoneu, Giró Blanc and Giró Ros.
Names to look for: Ànima Negra, Binigrau, Can Xanet, Bodegas José L. Ferrer
Caldereta de Langosta
Houston’s BCN Taste & Tradition, named for Barcelona’s airport code, is one of the best spots in the U.S. for the cuisine of Catalonia and the Balearic Islands. The owners have also just opened MAD, which highlights the cooking of modern Madrid. This is an elegant version of caldereta, the Balearics’ signature seafood stew.