Chorizo and Fried Quail Eggs on Toasts
Legend has it that the king of Spain once ate this stack of chorizo and fried egg on toast and declared it “cojonudo” (that’s slang for “F%[email protected]&ing Good”). Whether or not that story of this iconic montado from Castile y León is true, it’s undeniable that the dish is “cojonudo.”
Spicy chorizo juices and runny egg yolk soak into toast when your teeth sink into this canapé; it’s the perfect bite and we’re not messing with it.
Dear Guests,
Since opening our doors in Penn Quarter this April, you have so generously offered us your honest and invaluable FEEDback about our BRUNCH menu. For this, we not only want to thank you…but to let you all know that we’ve been listening!
Join us for an American tradition with an Iberian touch – a Thanksgiving feast featuring roasted turkey, mushroom stuffing with butifarra sausage, potatoes whipped to a fluff with fragrant extra virgin olive oil, sweet acorn squash with toasted hazelnuts and sobrasada, served alongside traditional classic tapas, and finished with a caramelized apple tart.
World Cup 2018 is here!
Join us for games, beers and bravas. When Spain wins a game: A ROUND OF ESTRELLA BEER ON THE HOUSE!
Click here to view the World Cup 2018 Schedule!
Excerpt from “Boqueria: A Cookbook from Barcelona to New York”
Main Image Credit: Liz Clayman
It’s 6:30 pm on a Thursday at Boqueria 19th Street, and the relentless buzz of the kitchen printer signals the beginning of the dinner rush.
