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.
Mojama. Premium dry-cured tuna loin served with olive oil and almonds.
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.
Chorizo Vela. Made with Pimenton de La Vera, giving an intense smoky flavor and served with Pan Tumaca (Bread with tomato, garlic and extra virgin olive oil).
And of course! Jamon Iberico hand-carved during the event.
Boquerones. White anchovies fillets from the Cantabrian Sea north of Galicia marinated in vinegar.
Sardinillas. Small sardines in olive oil.
Mussels. Big mussels from Galicia marinated in picked sauce.
Octopus. Soft cooked octopus tentacles preserved in olive oil.
Platter of cheeses:
Manchego. The classic Spanish cheese, with a soft but decisive taste, from La Mancha, cured for 3 months.
Murcia al Vino. Creamy goodness with a touch of salt and a hint of fruity wine flavor. Goat.
Tetilla. In Spanish its name translates literally to “little breast”, this soft cheese from Galicia will melt in your mouth.
Ibérico. A bolder taste, made from raw cow, goat and sheep milk, cured for 4 months, from Navarra.
Idiazabal (Vasco) From the Basque Country, this cheese has a sharp, strong taste, cured for 2 months.
And much more to choose…