Jamón serrano is a trademark in Spanish culture; it is used in many Spanish recipes and can be found virtually in every restaurant in Spain. It is a type of dry-cured, aged ham; the curing process is regarded as a sacred art, and Spain even has a governing body called "Denominación de Origen" ensuring that all proper procedures and quality standards are met. Jamón ibérico and jamón ibérico de bellota come from Iberian pigs, also referred to as "Pata negra" or black hoof. Bellota Iberian pigs are free-roaming and fed only natural bellotas or acorns. They are also played classical music and are given hand massage sessions to allow the meat to be extra cured and tender. Half plates: 2 oz & full plates: 3.5 oz.
Add chicken, jumbo shrimp, or solomillo for an additional charge.
Sub with jamón ibérico de bellota 5js for an additional charge.
Tapas are small appetizers or snack-sized portions in Spanish cuisine, served cold or hot. The term "Tapas" comes from the Spanish verb tapar, meaning "To cover." During parties in the past, people would cover their glasses with a plate or slice of bread topped with food, hence the term "Tapa. Add Spanish chorizo or serrano ham for an additional charge.
Montado, meaning mounted in English, montadito is any food item served on top of bread.
Galicia, located in the Northwest Iberian Peninsula of Spain, is famous for its octopus. It has abundant octopus-rich waters spanning over a thousand miles. Interestingly, while Galicia is the largest exporter of octopus, Spaniards consume more of this delicacy than any other nation.
Served with choice of side (salad or french fries)
