Banner web 1_TR-02.jpg

Program (overview)


@ SPAIN arts & culture - Former Residence of the Spanish Ambassadors

Washington, DC

Spain´s Eleven

September 22 - October 30

Exhibit. Free Entrance.

A collection of photographic works dedicated to the iconic foods and wines of Spain.

Estrada Design Kitchen

September 22 - October 30

Exhibit. Free Entrance.

A retrospective of Spanish graphic designer Manuel Estrada and his work on and around food.


@ SPAIN arts & culture - Former Residence of the Spanish Ambassadors

Washington, DC


September 21, 7 - 9 pm

Opening Reception. Free Entrance with RSVP.

Join us as we celebrate the opening of the Eat Spain Up! exhibits and cultural activities. Feast your eyes with the Food Photography and Food Design exhibits, and your senses with a selection of traditional and modern Spanish dishes offered by our partner Spanish Restaurants. A selection of Spanish wines and beer will accompany the event.

Food and Design. Slow Cooking the Creative Process.

September 21, 6 - 7 pm

Inaugural Lecture. By Invitation.

Spanish designer Manuel Estrada (National Design Award 2017) shares with the public his personal creative process and reflects on the similarities between graphic design and cuisine. The lecture is followed by the official exhibit inauguration and reception.

Tasting Spain: Cuisine, Culture, and Heritage.

October 3, 6:45 - 8:45 pm

Lecture + Tasting. External Ticketing.

Eat Spain Up´s Director, Gloria Rodriguez introduces us to the diverse expressions of Spain’s cuisine, an exploration of regional differences and shared culinary practices, modern techniques and rooted traditions, tapas culture and home cooking. The evening includes a tasting of regional foods and wines from the guest regions. Activity organized in collaboration with the Smithsonian Associates.

Landscape to Table. Extremadura, the Acorn Meadows, and the Ibérico Pig.

October 6, 6:45 - 8:45 pm

Screening + Discussion + Tasting. $15. Buy Tickets.

A conversation on the value of traditional food knowledge, respectful food production, and the deliciousness of terroir. With US food expert and scholar, Fabio Parasecoli (The New School), Ibérico Ham Producer Diego Pastor (Montaraz Ham) and Food Importer Jonathan Harris (La Tienda), moderated by Janet Chrzan (University of Pennsylvania). Includes exclusive tasting of Ibérico ham, regional cheeses, and wines.

Food Markets of the 21st Century. New developments for a new society.

October 16, 6:45 - 8:45 pm

Round Table + Tasting. $15. Buy Tickets.

A discussion on the evolution of food markets and their role as places of exchange, consumption and socialization, with special emphasis on Mercado de San Miguel (Madrid). With Richie Brandemburg (Director of Culinary Strategy, Union Market, DC) and Elizabeth Williams (Director of the Southern Food and Beverage Museum) moderated by Tim Carman (Food Writer, the Washington Post).

Chefs and Innovation. The Gastronomic Revolution of Spain.

October 19, 6:45 - 8:45 pm

Screening + Discussion + Tasting. $15. Buy Tickets.

Screening of the documentary Snacks. Bites of a Revolution, on the culinary movement that catapulted Spain to the forefront of world cuisine, its impact in kitchens around the world, and the future ahead; followed by a Q&A with Food Writer and Scholar Anne McBride. The evening concludes with a sample tasting of Spanish wines and a signature snack by José Andrés´ culinary team.


@ Jaleo DC

Extremadura Tasting at Jaleo DC.

October 11, 7 pm.  Special presentation. Request seat.

October 12 - 15. Tasting menu. $48. Reserve table.

An exclusive regional tasting menu prepared by award-winning chef José Pizarro in collaboration with Jaleo´s team.

@ Union Market, Washington, DC.

Extremadura. Ibérico Ham Carving Demo and Tapas Tasting.

October 13, 12 - 2 pm

Cooking Demo and Tasting. Free Entrance.

Join our Ibérico Ham carving demo by Montaraz Ham, and taste a selection of modern regional tapas from Extremadura by acclaimed chef José Pizarro.

Burgos. Blood Sausage to You. A live journey into the real thing.

October 13, 6 - 8 pm

October 14, 12 - 2 pm

Cooking Demo and Tasting. Free Entrance.

Watch our blood sausage making demo with master morcillero Roberto da Silva, from Burgos, and taste some modern regional specialties based on this amazing product prepared by David Izquierdo and Ricardo Temiño.


@ Participating Restaurants. Check Map.
Washington, DC

October 1 - 31

Special discounts, new regional specialties, and other surprises at our partner restaurants:

Jaleo, Boquería, Taberna del Alabardero, Pamplona and Mola/Nido.

Banner email.jpg

Captura de pantalla 2017-10-31 a las 12.05.14.png