Notes from the kitchen, from Valencia, and from the room at 2059 First Street.
Written by Torsten Schulz. Subscribe by RSS.
The paella, and how we make it in thirty minutes
Paella comes from the rice fields around Valencia, cooks over orange wood, and takes an afternoon. This is how L Campo keeps the tradition and gets it to your table in half an hour.
From Jávea to Livermore: how L Campo came to be
The first El Campo was built on a hillside above Jávea in 2008 and never opened its doors. Seventeen years later the same idea opened on First Street. This is how.