Spanish Tapas & Rations

Tabla Iberica

The crown jewel of Spanish charcuterie. Jamon Iberico de Bellota—from acorn-fed pigs that roam Extremadura—joins forces with Jamon Serrano Reserva, spiced Chorizo Iberico, and silky Lomo. Paired with 12-month Manchego, quince jam, Spanish olives, and warm Cuban bread. A shareable voyage across the Iberian coast.

Serves 3-4 souls

Gambas al Ajillo

The sound of Spain: sizzle and steam. Six plump shrimp arrive in a cast-iron vessel, still bubbling in Spanish garlic, guindilla peppers, and Arbequina olive oil. Smoked paprika clouds rise as you dip warm Cuban bread into liquid gold. Close your eyes—you're in Seville.

Filet Mignon ao Porto

Portugal's noblest offering. Two 4oz USDA Prime filet medallions, seared to your desire, then bathed in ruby Port wine reduction with fresh thyme and compound butter. Accompanied by grilled Cuban bread topped with melted Manchego and roasted garlic. Decadent, unapologetic, essential.

Croquetas de Chorizo

Golden pillows of Spanish soul. Six hand-rolled croquettes hide spiced chorizo within impossibly smooth bechamel, dusted with smoked paprika and sealed in crispy panko armor. Served with smoked paprika aioli and fresh lemon. One bite and you'll understand why Spain never gave up this secret.