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May 9, 2022

Anchovies!

  Being from Spain, anchovies have always been something very close to our heart. Spain has a huge tradition of prod...

Feb 24, 2022

How to eat Alalunga Sepia (Cuttlefish) Pasta Nera (with its ink)

How to eat Alalunga Sepia in its ink The ink sauce that comes with this product makes it one of our store's most ver...

Feb 5, 2022

How to prepare Branzino "Al Ajillo" with sautéed broccoli

There are many ways you could easily enjoy this phenomenal product, but this is one of our favorite ways. From the o...

Jan 20, 2022

How to make the perfect Tuna Belly Sandwich

Preparation time: 5 minutes Difficulty: Very Easy Perfect for: Quick Lunch or Lunch on the go There are many way to...

Jan 19, 2022

How to Enjoy GüeyuMar Squid in Ink Sauce.

Squid In Ink Rice Preparation time: 15 minutes. Difficulty: Very easy. There are many ways you could easily enjoy G...

Jan 11, 2022

Our product selection process

Food is one of the great passions of my life. In Spain, conservas are a deep tradition but it’s also tied to importan...

Dec 9, 2021

How Lata was born

Lata was created in early 2021 by 4 friends: Nacho, Vicent, Dani, and Xevi. We all met in NYC a few years ago and nat...
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