Olla means pot in Spanish, specifically a large earthenware or iron pot intended for preparing slow-cooked, hearty stews. Podrida, which means overdone, completes the phrase, and refers to ingredients cooked until they are so tender that they fall apart at the touch of a fork. In Spain, meats and local produce form these stews, which vary from one region to the other. There's also fresh Alaskan salmon with a garlic white wine sauce and fresh herbs, or maybe Chilean sea bass in lobster sauce. The key to the success of all these dishes is to use lots of fresh vegetables and fresh ingredients, said Goiricelaya.
People go to the markets for fresh produce and to the piers to get fresh fish everyday.
The cuisine of Spain is rich in natural flavors, so it's very important to use the natural ingredients and herbs and spices. Since Abilene is a land-locked community a long way from Spain, getting the necessary ingredients for authentic Spanish cooking could be a bit of a challenge. However, Diaz said he's been surprised at the availability of ingredients in Abilene. Some of the local markets have done very well to carry and bring in the ingredients we need. This manchego cheese is made from pastuerized sheep's milk and comes from the La Mancha region of Spain.