Jaleo DC

Marinated olives and manchego

Stuffed anchovy and piquillo pepper olives and liquid olives "Ferran Adria"

Pressed traditional sandwich of spanish ham and cheese

One Spanish mini burger made from the legendary acorn-fed, black footed Iberico pigs of spain and iberico bacon

Raw sheep's milk cheese, handmade from an ancient recipe. Nutty with a tangy, lingering flavor

Cured pork chorizo from the legendary free range, acorn-fed, black-footed iberico pigs of spain

20-month cured spanish serrano ham from salamanca

48-month cured ham from the legendary free range, acorn-fed,black footed iberico pigs of spain

Cured acorn-fed pork sausage

A selection of all cured meats

Catalan bean salad with tomato, onion, bell peppers, olives and sherry dressing

Red beet salad with citrus, pistachios and Mama Marisa blue cheese

The ultimate Spanish tapa: potato salad with imported conserved tuna, carrots, green beans, olives and mayonnaise

Classic chilled Spanish soup made with tomatoes, cucumbers and peppers

Endives, goat cheese,oranges and almonds

Roasted red pepper, onion and eggplant with sherry dressing

Sauteed spinach, pine nuts, raisins and apples

Seared piquillo peppers filled with cana de cabra goat cheese

Spanish omelet with confit potatoes and onions

Fried cod and potato fritters with honey alioli

Slightly spicy chorizo wrapped in crispy potato with membrillo alioli

Traditional chicken fritters

A Jaleo favorite: fried potatoes with spicy tomato sauce and alioli

Grilled house-made pork sausage with sauteed white beans

Grilled hanger steak with confit piquillo peppers

House made traditional chorizo with olive oil mashed potatoes and piquillo confit

The very, very famous tapa of shrimp sauteed with garlic

Hollander Maine mussels served with a catalan sofrito sauce

Grilled chicken thigh with stewed vegetables and garlic sauce

Boiled octopus with peewee potatoes, pimenton and olive oil

Traditional 'paella' of toasted pasta with head on shrimp and squid

Seared Atlantic salmon with Spanish style stewed vegetables

seared Hokkaido scallops with pinenut praline and Pedro ximenez reduction

Ibérico rice , with acorn iberico pork, iberico sausage and porcini mushrooms

A classic spanish custard with 'espuma' of catalan cream and oranges

Basque-style goat's milk cheesecake with a creamy center

Three Cavas from Raventos i Blanc

3 tempranillo wines

The origins of Emilio Lustau S.A. date back to 1896, when Mr. José Ruiz-Berdejo, a secretary to the Court of Justice, started cultivating the vines of the family’s state, named Nuestra Señora de la Esperanza, in his spare time. In these humble beginnings he made wines which were then sold on to larger Sherry producers. This activity was known as being an almacenista or stockeeper Bright amber color with golden hints. This complex Amontillado shows intense smoky wood, and nutty aromas, resulting from years of aging in the bodegas of Jerez. Dry and elegant on the palate, with a long spicy aftertaste. Aged following a biological aging the first part of its life, then passing on to a longer period under oxidative aging, inside the Bodega Emperatriz Eugenia in Jerez de la Frontera.

Bodegas Hidalgo, or Hidalgo – La Gitana to make sure it isn’t confused with Bodegas Emilio Hidalgo, was founded in 1792 by José Pantaleón Hidalgo, who was originally from Santander in the North of Spain. Especially during the 19th century, it grew into the well-known company of today. Own state vineyards mostly in Balbaina and Miraflores, a total 170ha organically farmed, The wine has a deep amber color, a profound, clean, subtle nose of candied oranges, ginger, hazelnuts, cigar ash and smoke. The complex palate is very gentle, sharp but not aggressive, with clean flavors, great persistence and a dry finish

Gonzalez Byass releases a more intense version of its Fino Tio Pepe every year, a tradition that goes back to 2009. The ‘En Rama’ is bottled with minimal treatment and filtering. Each saca (bottling) shows a slightly different character, linked to the climatic conditions of the year. For 2022 winemaker Antonio Flores and his daughter Silvia selected a series of 96 butts, which showed the most active layer of flor. almonds and subtle spices come out first, followed by lemon peels and lemon juice. It is fresh but also quite round.

Started on the 25th Jaleo Anniversary exclusively for José. The Raventós i Blanc estate, which has belonged to the Raventós family since 1497, covers 300 acres of vineyards, woodlands, and a lake in Sant Sadurní d’Anoia. Following this line of succession, in 1872 Josep Raventós Fatjó made the first bottle-fermented wine in Spain using native grapes from this estate. Raventós i Blanc, the longest, documented viticulture tradition in the world, has been owned by the same family since 1497. Fresh, clean, vibrant, and creamy. Fennel, citrus peel, green apple, white flowers, creamy notes.

An intriguing rosé that conceals the soul of a white wine in its purity and transparency. A splash of Monastrell imparts a special complexity and elegance to Raventós cuvée de Nit, though the classic mineral freshness of this revered Cava house is untouched. This wine is made up of the traditional Cava varieties. The hand-harvested grapes are assembled, and secondary fermentation occurs in bottles, which rests for at least 15 months before disgorgement. A pale, subdued, and elegant pink color with clean, pure, and almost crystalline aromas of light citrus, red flowers, white fruit, and a touch of cassis. The clean nose evolves with a smooth, voluminous, and fruity texture, pleasant freshness, and fine bubbles. Driven by a very good balance, with low dosage.

Jorge Ordóñez Selections – Fine Estates from Spain, Inc. is a family owned and operated exclusive national agent and importer of Spanish wines servicing the United States & Puerto Rico. Founded in 1987 by Jorge Ordóñez, our company was the first national specialty importer of Spanish wines that introduced the wines of Spain to the United States at a time when less than a dozen labels of large commercial brands were being commercialized in the US. Fragrant on the nose, peachy and floral notes, round texture, salty finish with birch acidity

the late 1980’s, Julian Ostolaza and Itziar have tended to 17 ha of Hondarrabi Zuri and Hondarrabi Beltza that hang on pergolas along the Getarian coast of País Vasco. They are about as local as you can imagine, and the essence of this special region. Gañeta is as traditional as it gets – salty lime on the nose, and equally oceanic on the palate. Natural CO2 from fermentation can be found on the palate, but it’s the intense kefir lime, fresh acidity and low alcohol that gets you hooked on another glass.

Sameirás Blanco is a wine from the D.O Ribeiro region produced by Adega Antonio Cajide, a winery situated in Ribadavia founded by Antonio Cajide, the son of winemakers. The principal aim of the winery was to recover their ancestors way of working, age old vineyards and native grape varities. The area is home to an oceanic-Mediterranean climate, characterized by wet conditions and warm temperatures. The mountains act as a natural barrier and protect the territory from storms. is a creamy white wine with structure and freshness. In this vintage, the aromas of white stone fruit stand out, with floral notes and a touch of dry grass. In the mouth, it is ample and silky, with a long and fresh finish.

A collaboration between Jordi Paronella Wine director, and Xavi from Alella Vinicola. Started at Jaleo, having a drink together and a Jordi saw a bottle of CVNE Clasico (manzanilla influence wine), and told Xavi to replicate the wine in his region. Xavi told me in the region the used to add some solera wines into blend to gain more alcohol and structure. So, it’s almost Pansa Blanca (aka Xarel’lo), with to bottles of Solera Garnacha from 1976 Into the blend, aged in a 300L solera barrels.

Since 1999, José Manuel has developed a reputation amongst his peers as one of the top winemakers in Spain. Now, his bodega produces less than 5,000 cases per year of small lot, hand-crafted wines from approximately 18 hectares of vineyards within the Tierra Estella sub-region of Navarra in northern Spain. Maria Saenz-Olazabal, his wife, collaborates with him on two stunning lines of wines: Alzania, and Saenz-Olazabal. Rich and dark, giving way to gorgeous aromas of fresh currant, blackberry, mature red and black fruit, olive, pork fat, and a touch of balsamic. The palate follows suit well with driven fruit, a full-body, remarkably high acidity, and a long incredible finish.

With close to 1,000 meters altitude and extreme weather conditions, this project begins planting the vineyard in 1985, culminating with amazing wines worldwide. The Spanish Pinot Noir takes you to a world of sensations never experienced. Turns out that the family has been making Pinot Noir in the region for more than 30 years. Diego and his brother, Hugo, now run the operation, but it was founded by their father back in 1985. There is a very gentle oak note to be ascertained, but the wine is fresh and vibrant with lovely red fruit flavors of strawberry and raspberry. Delightful aromatics, these flavors continue on the palate. Fine, almost cushiony tannins. Decent length.

The winery was founded in 1852 by Peruvian-born Luciano de Murrieta y Garcia-Lemoine and was the first Rioja estate to export its wines. In 1872, he purchased the Castillo Ygay estate, where the wines are produced today. The firm was purchased in 1983 by Vicente Cebrián Sagarriga, and since his death has been run by his son, Vicente Dalmau Cebrián, close friend of Jose Andres. Lightly baked and leathery berry aromas are subtle. This wine is racy and clipping on the palate, with popping acidity. Spiced plum and cherry flavors are backed by oaky vanilla prior to a persistent finish with classic Rioja notes of oak, tomato and bright acidity.

Stratum Wines is a project from Bodega Cerrón in Jumilla, helmed by the fourth generation of the Cerdán family: siblings Carlos, Juanjo and Lucía. The family biodynamically farms about 30 hectares of high-altitude ungrafted vines, mostly Monastrell, on calcareous soil This careful work is well -balanced wines that express a sense of place, with bright minerality that complements the pristine fruit.

Raúl Pérez Pereira is universally considered to be one of the world’s most visionary winemakers. Since he produced his first vintage for his family’s winery in 1994 at the age 22, he has been in the forefront of the conversation about what has been called “The New Spain”. Floral, spicy aromas with hints of underbrush. Juicy, well-structured red fruit with great vibrancy and length on the palate. A long finish is marked by hints of herbs, coffee bean, and tomato leaf

Alvear Pedro Ximénez de Añada is the family's most unique and esoteric sweet Pedro Ximénez. The first vintage was produced by Alvear at Jorge's urging, and when it was released, it became the first vintage dated PX sweet wine ever released in the history of Montilla-Moriles. The grapes, which are harvested green, are sun dried on straw mats for a week before being pressed in a traditional olive oil press. The incredibly sweet must decants in concrete tinajas; the best are selected for this cuvée, and after decanting and settling are fortified to 16% ABV. Aromas of preserved fig, orange zest and dark chocolate prepare the taste buds for flavors of dried black currant, caramel, candied orange and a hint of coffee bean. This luscious wine is syrupy on the palate, with a bold line of acidity that keeps it fresh

Since 1978, Felipe & Pilar Gutierrez de la Vega have championed traditional winegrowing in the sun-soaked region of Alicante. The Gutierrez de la Vega family has brought a truly singular approach to fine winemaking in their region. The bodega is located in the small mountain town of Parcent, very close to the Mediterranean Sea on the Alicante coast. The estate vineyards are located in the Marina Alta, and they also work with vineyards in the Sierra de Salinas mountains higher inland Clean and bright with aromas of honey, orange blossom, candied orange peel, dried almonds, and subtle hints of highly integrated wood with vanilla perfume

Grapes and sun are the perfect definition of this splendid dessert wine produced from raisined Monastrell (Mourvèdre) grapes and unaged. A top-quality red dessert wine displaying an intense colour, magnificent aromas and a great personality, Olivares Dulce embodies the maximum expression of Monastrell in a wine which offers an excellent concentration, persistence and balance. Year after year, it delights us with its complexity and equilibrium and an explosion of delicious nuances with every sip. For Port drinkers