The tapas-bar classics
Tortilla Española. This classic is never missing in the tapas bar, the thick Spanish potato Omelet.
Pinchos de Chorizo al Vino. Chorizo skewers slow cooked in red wine with caramelized onions.
Boquerones en Vinagre. White anchovies fillets from the Cantabrian Sea north of Galicia marinated in vinegar.
Mojama. Premium dry-cured tuna loin.
Huevos Rellenos. Eggs stuffed with smoked salmon and mayonnaise.
Aceitunas. Olive medley (Cornicabra, Zorzaleña, Cuquillo, Verdial and Gordal varieties) from Spain.
Gazpacho. A classic of Spanish Cuisine. It’s a cold soup made of raw, blended vegetables.
Pan Tumaca with meats
(Bread with tomato, garlic and extra virgin olive oil)
Sardinillas. Small sardines in olive oil. Fish conserves.
Chorizo Vela. Made with Pimenton de La Vera, giving an intense smoky flavor.
Salchichón. Mild pork sausage, with hints of pepper.
Platter of cheeses:
Tetilla. In Spanish its name translates literally to “little breast”, this soft cheese from Galicia will melt in your mouth.
Manchego. The classic Spanish cheese, with a soft but decisive taste, from La Mancha, cured for 3 months.
Queso en aceite. Prime Manchego cured for 6 months and marinated in Spanish extra virgin olive for 2 months to enhance flavor and texture.
Ibérico. A bolder taste, made from raw cow, goat and sheep milk, cured for 4 months, from Navarra.
Vasco. From the Basque Country, this cheese has a sharp, strong taste, cured for 2 months.
And much more to choose…