Bite-size crispy potatoes stir-fried in olive oil, served with Spanish brava sauce (a slightly spicy red sauce made with garlic, paprika, and sherry vinegar) and an Aioli dipping sauce (a cold emulsion of garlic and olive oil).
Serrano ham rolls filled with caramelized mushrooms, onions, chives, and asparagus. Garnished with Kalamata olives, cilantro, currants, and fig balsamic glaze.
Shrimp cloaked in a garlic-infused olive oil and white wine sauce with smoky hints of paprika, parsley, and rosemary.
Prepared with a luscious sauce made of toasted bread, garlic, and spices that are blended and added to the spinach and chickpeas.
Made with ripe tomatoes, bread, extra virgin olive oil, sherry vinegar, and garlic. It is thicker and creamier than gazpacho with a slightly sharper acidity.
Consists of pork tenderloin in a garlicky whisky sauce and it’s made with a combination of medallions of pork tenderloin, flour, lemon juice, garlic, whisky, olive oil, stock, and often potatoes
