MAÍZ RUSTIDO

Roasted corn, scallions, Manchego cheese, Calabrian chili, mint

Since corn, while not commonly eaten in Spain, is so plentiful and delicious in North America in the summer, we love serving it up with a Spanish twist. For this dish, we turned to some of our incredible line cooks and drew inspiration from their Mexican heritage.

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COJONUDO

Cojonudo - Quail's eggs and chorizo on toast

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.

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A Thanksgiving Feast

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.

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