There’s always something new and exciting at Straub’s.
See what’s happening with your favorite store department items and people now.

  • Try these Award Winning Virgin Olive Oils at Straub's

    “The Spanish Ministry of Agriculture, Food and Environment has chosen Castillo de Canena as Best Spanish Food Company in the International Achievements Category of the latest edition of the Spanish Food Awards celebrated recently in Madrid.

    In his address at the event, Minister Miguel Arias Cañete stated, “Castillo de Canena, producer from Jaen, receives this award for having shown a solid, dynamic and well-structured export strategy; a careful selection of target countries; positive evolution of its export and foreign investment and the initiative to export a high quality product.”

    For Rosa Vañó, Castillo de Canena’s export director, “this award is an acknowledgement of the daily efforts we make to consolidate our position on the international market and of our contribution to enhancing the image of Spanish high quality extra virgin olive oil abroad, giving it the ranking it deserves.”

    Castillo de Canena extra virgin olive oils have won several international awards and are confirmed in their evaluations yearly by appearing in the prestigious Flos Olei guide as one of the best olive oils in the world.”

    From the Gourmet Retailer

    MORE »
  • Find out about Trip's trip to Spain here!


    Bienvenido a Spanish Month at Straub’s! You don’t have to travel to Spain for great taste, we already did. Trip Straub has returned from Spain with some great specialty items.



    Click below to see a map of our Spanish specialty items by Region:

    spain product map


    The World’s Best Ham



    Iberico Ham from Spain comes from one of the last roaming species in Europe, the Iberico Black Pig. What makes this meat so unique is not only the taste, but the way it is raised & and the history of the technique.


    This ham is the most revered meat in Spain. Archeologists have discovered pig breeding and curing in pre-Roman times. The methods of this craft are largely left unchanged over the centuries. This meat has some of the largest cultural significance in Spain. Iberico Ham has employed an elite group of farmers, breeders, and butchers for two thousand years.


    The Black Pig is a descendent of the ancient wild boar. This large animal can only be found in Spain, where is roams freely in a network of pasture lands. Foraging for acorns, the animal develops fat in its muscles, which give the signature succulent and firm texture. From the end of summer to early fall, the Black Pig is left to freely graze. This traditional cycle is known as Montanera.


    Iberico Ham, from the black pig, has a distinct, complex taste which is paired with a signature texture. It is both firm and tender. This animal’s meat is healthy to eat, has a chemical-free diet, and is free-range. The curing process of the ham takes two full years, an unprecedented standard. The ham’s legs are packed with sea salt for three weeks, then hung in dry chambers with mountain air flowing through to allow skin and fat to drip away.


    Artisan Cheese From Spain

    Manchego D.O.P Gran Valle de Montecello

    Made with pasteurized Manchego D.O Sheep’s Milk, these cheeses are exquisite both in taste and history. They are the result of carefully selected raw materials and the love of three generations of cheese makers.

    Wine Cured Goat – Murcia Al Vino D.O.P

    A family artisan dairy farm in the heart of Murcia makes this wonderful cheese from pasteurized goat’s milk. The rind is burgundy from being soaked in local red wine. This unique cheese is rich in content, fine and creamy, and fruity.


    Trias Cookies

    The integrity and good will of the Trias  family has put Trias cookies on tables across Spain and now the world, but the quality and taste of the cookies has kept them there.

    All natural with no preservatives or additives, Trias cookies are loved, even craved, by people of all ages! New to Straub’s, our customers love them already.

    The three varieties are Gianduia, chocolate hazelnut filled rolled wafers; Coco-Choc, the Catalan version of chocolate chip; and Ventalls, delicate wafers with a hint of lemon.


    Corazon del Sol Quince Paste

    Its sweet, its savory, and delicious. Corazon del Sol, an all-natural, extraordinary quince paste from the south of Spain. The Spanish prefer quince paste with Manchego, or try eating it on toast or crackers!


    Blanxart Chocolate Bars

    Since 1954, Blanzart has been dedicated to the manufacturing of high quality chocolates, especially focusing on selecting the best raw materials in order to get the best result in their final products.

    Their own cocoa selection, toasting, and grinding allows Blanxart to get a high quality chocolate. Raw materials from Spain such as Reus hazelnuts, Marcona almonds, and Castilla pinenuts combined with their own process, creates a wide variety of chocolate.


    Matiz Espana

    Matiz Gallego sardines are harvested off the coast of Galicia, known for its exceptional seafood. Traditional methods are used that respect the biological cycles of the species, as well as avoiding harm to other sea creatures. The sardines are caught in seines, fishing nets that are used to encircle the school of sardines. The octopus is also caught using a net method.

    Once harvested, the sardines are prepared by hand using old master cannery know-how and then packed with the highest quality ingredients to produce a sardine that is moist, tender, and uncommonly flavorful.


    Trip’s Trip to Spain

    Click on any image below to scroll through Trip’s time in Spain.

     Spain 25 Spain 24 Spain 23 Spain 22 Spain 21 Spain 20 Spain 19 Spain 18 Spain 17 Spain 16 Spain 15 Spain 14 Spain 13 Spain 12 Spain 11 Spain 10 Spain 9 Spain 8 Spain 7 Spain 6 Spain 5 Spain 4 Spain 3 Spain 2Spain 1

    Win a Taste of Spain Gift Basket from Straubs!

    Anytime in the month of September, you can enter to win a gift basket full of Spanish specialty items. Enter to win at any Straub’s location. All entries due by September 30th. Buena Suerte!

    gift basket


    MORE »
  • When we think of Asian cuisine, the first things that come to mind are stir-fry and sushi. Here are a few Asian-inspired recipes that will add some diversity to your at-home kitchen creations.

    When we think of Asian cuisine, the first things that come to mind are stir-fry and sushi. Here are a few Asian-inspired recipes that will add some diversity to your at-home kitchen creations. Dive in! These recipes are sure to please.

    DIY Sushi

    The most important step in making sushi is preparing the rice correctly. Once you’ve done that, you can roll up an endless list of filling combinations to your heart’s—and stomach’s—content. Shorter grain rice high in gluten will work best, as it becomes sticky once cooked (Try Nishiki Sushi Rice). Follow the steps below, and you’ll soon be making sushi almost as well as Jiro himself.

    • 2 cups short-grain rice
    • 2 cups water
    • 2 tablespoons mirin
    • 2 teaspoons salt
    • 4 tablespoons rice vinegar
    • 2 1/2 tablespoons sugar
    1. In a strainer, wash the rice 3 – 5 times under cold running water. Allow the rice to drain out excess water
    2. In a pot, add the rice and water, quickly bring it to the boil and then simmer, covered, cooking for 8 – 12 minutes until water is absorbed and the rice is cooked. Be careful not to burn the rice
    3. Meanwhile, combine the mirin, salt, vinegar and sugar in a small bowl
    4. Remove from the heat, leaving the rice to rest, covered for another 10 minutes
    5. Add the rice to a wooden bowl, mix to help it cool down. When cool, gently add the vinegar mixture and mix to combine
    6. Use the rice at room temperature, keeping hands damp so they do not stick to the rice.

    *Tip* When rolling sushi in nori sheets, be sure to place the rolls in the fridge after rolling until they’re firm. Remove from the fridge after ten minutes. Use a wet, sharp knife, and cut pieces 1-1.5 inches thick. Clean knife with water as needed to ensure it does not tear through the roll.

    *A Note about consuming raw fish* Not all fish can be consumed raw. The best policy is to know which types of fish to avoid. See this article for more information.

    Combination suggestions

    Shrimp Nigiri

    An easy sushi dish that everyone likes is shrimp sushi. Buy prawns (one for each piece of sushi). Skewer the prawns with toothpicks from tail to head. (This will keep them flat). Boil in salted water for three minutes and then immerse in ice water to stop the cooking action. Butterfly the shrimp.

    Take about 1 ½ TBS of sushi rice and make a nigiri-style ‘brick’ about two inches long. Get a cooked and butterflied prawn; rub a hint of wasabi on the underside and then place on the rice. Optionally, you can bind your nigiri sushi with thin strips of nori (seaweed wrap).
    shrimp sushi
    Tamago Nigiri (Omelet Sushi)

    • 4 eggs
    • 1 tbsp mirin
    • 1 tsp shoyu (or substitute with light soy sauce)
    • 1 tbsp sugar
    • 1/2 tsp salt
    1. Firstly, mix the eggs together with the seasoning above with a pair of chopsticks or a fork.  Don’t use a whisk as it will incorporate air into the egg mixture.
    2. Prepare a non-stick (preferably rectangular) pan and a bowl of oil by the side of your stove with a brush or scrunched up paper towel.  This is for oiling the pan in between adding the layers of egg.
    3. Oil your pan lightly and heat over medium heat.  Once hot, add about 2-3 tbsps of egg (depending on size of pan) to form a thin layer on the pan. [Thick layers do not work, so keep it as thin as possible]  Cook over low heat, once you see the egg starting to set, with a pair of chopsticks or fork, roll the egg layer towards you gently. It is okay if the egg is still gooey on top as it will act as a glue to hold the tamago roll together.
    4. Remove pan from heat, oil the rest of the pan again.  Pour in another thin layer of egg (about 2 tbsps but note that the pan I used was small, about 5 inches by 8 inches), with your fork or chopsticks, gently lift the rolled egg a little to let the new egg mixture get under the roll as well.  This helps to stick the layers together.
    5. Now, with your pair of chopsticks, roll the egg away from you (so the roll you made the first time will be your starting point). Repeat steps 4 and 5 above until you have the desired height of omelet.
    6. Allow to cool to room temperature.  Slice with a sharp knife, about 1/2 inch thickness and place on a nigiri-style rice brick. You may wrap the nigiri in strips of nori for presentation.
    Sweet Potato Tempura

    • Baked Sweet Potato
    • Tempura Batter
    • Nori Sheets & Rice
    • Teriyaki sauce
    • Cucumber (optional)
    • Thinly sliced Avocado (optional)

    Bake and peel a sweet potato, then cut it into thick match sticks. Dip in tempura batter and fry. Dry on paper towels and let cool. Use saran wrap or a bamboo mat to roll the nori sheet filled with prepared rice and cooled sweet potato tempura and other desired ingredients. Serve with teriyaki.

    Creamy Crab and Avocado Sushi

    • 2 oz. crab meat
    • 1 avocado, halved, stoned, peeled, thinly sliced
    • 1 tablespoon mayonnaise
    • Nori Sheets & Rice

    Shred the crab meat & place in a small bowl. Add the mayonnaise and a pinch of pepper (to taste). When assembling the creamy crab sushi roll, additional options include cucumber, lettuce, and/or carrots.

    Prawn, Cucumber and Avocado Sushi

    • 10 prawns, head removed, shelled, tail removed – cooked
    • 1 cucumber, cut into small strips, remove seeds
    • 1 avocado, halved, stoned, peeled, thinly sliced
    • Nori Sheets & Rice

    De-shell the prawns (removing head, shell and tail) – ensure they’re pre-cooked as above. Cucumber, avocado and Japanese mayonnaise can be added additionally.

    Salmon and Avocado Sushi

    • thinly sliced salmon
    • 1 avocado, halved, stoned, peeled, thinly sliced
    • 1 lettuce leaf, thinly cut
    • Nori Sheets & Rice

    When assembling, add salmon, lettuce and avocado

    Tuna and Avocado Sushi

    • 1 can tuna or desired amount of raw tuna steak
    • 1 avocado, halved, stoned, peeled, thinly sliced
    • 1 lettuce leaf, thinly cut
    • Nori Sheets & Rice

    Assemble with fresh or canned tuna (mix with mayonnaise beforehand), avocado and lettuce

    Additional Recipes

    Chicken Satay with Spicy Peanut Sauce
    satay w peanut sauce
    Thai Lime Pepper Chicken Stir-Fry
    thai lime pepper chicken
    Orange Teriyaki Salmon
    orange salmon
    Steak and Soba Stir-Fry
    steak and soba

    MORE »
  • Is it Pop or Soda, or something else entirely? No matter where you live or what you call it, survive the summer swelter with Straub's beverage selection!

    Is it Pop or Soda, or something else entirely? No matter where you live or what you call it, survive the summer swelter with Straub’s beverage selection! Check out this map of America’s regional drink dialects:


    MORE »
« NEWER | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | OLDER »
Facebook Twitter Pinterest Instagram

7 hours ago @StraubsMarkets RT @OldWebsterTrade: @CJMuggs and @StraubsMarkets will be serving up the YUM at the Jazz & Blues Festival in Old Webster this. http://t.co/…

7 hours ago @StraubsMarkets STARTS TODAY! All stores have a super special on large red, yellow, orange #peppers + seedless #cucumbers at 3 FOR $1 http://t.co/bOyVgYQ3Dx

2 days ago @StraubsMarkets Online ordering now available for #RoshHashana. We make it easy with complete dinners as well as a la carte items: http://t.co/PlAl9z0rYj