Jaleo DC

Traditional chicken fritters

Seared piquillo peppers filled with cana de cabra goat cheese

classic chilled spanish soup made of beets and tomatoes with goat cheese and pistachios

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

Toasted slices of crispy bread brushed with fresh tomato and extra virgin olive oil

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

Roasted sweet onions, pine nuts, and Mama Marisa blue cheese

Salad of conserved tuna, fingerling potatoes, green beans, red onion, tomatoes, capers, and hard-boiled eggs with sherry dressing

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

Mixed greens with tomatoes, onion, olives and piparra peppers with sherry dressing

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

classic chilled spanish soup made of beets and tomatoes with goat cheese and pistachios

Sliced apple and fennel salad with manchego cheese, walnuts and sherry dressing

Traditional fisherman's soup made of mussels, shrimp and clams

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

Crispy japanese eggplant, finished with organic honey and lemon zest

Fried cod and potato fritters with honey alioli

Fried squid with squid ink garlic alioli

Traditional chicken fritters

Pork roll, filled with serrano ham and cheese, breaded and deep fried

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

Emulsion of salt cod, garlic, olive oil, and potato baked with Manchego cheese, caramelized onion and honey.

Grilled house-made pork sausage with sauteed white beans

Rolled pasta stuffed with a creamy chicken, pork and foie gras filling. Baked with bechamel and Manchego cheese

Grilled hanger steak with confit piquillo peppers

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

Canary-islands-style marinated rabbit confit with apricot puree

The very, very famous tapa of shrimp sauteed with garlic

Grilled marinated chicken thigh served with Spanish style stewed vegetables, dried fruits, chicken jus and pine nuts

Boiled octopus with peewee potatoes, pimenton and olive oil

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

Seared Atlantic salmon with romesco sauce, sauteed spinach, olives, confit tomatoes and toasted almonds

It’s a secret! skirt steak from the legendary black-footed Iberian pigs of Spain served with toasted tomato bread, mojo verde and alioli

Seared scallops with butternut squash puree, orange segments and pumpkin seeds

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

Arroz espuma, caramelized rice

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

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

One white, one red, one sparkling house selections

3 bottles of Vina Albina Gran Reserva 2016

One white, one red, one sparkling house selections

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.

Until recently, Juan Piñero was an almacenista. Most of his wines were bought La Gitana Argueso to enrich and widen their soleras. In June 2013, the company started its own label and a first Manzanilla was bottled: Manzanilla Maruja This fresh sherry has a golden yellow color in the glass. In the nose and mouth, the sherry wine is fresh and salty and has the typical Sanlúcar Manzanilla style with hints of iodine and minerals with a long finish.

This is the classic Oloroso Seco from the standar at the winery, like most of the other wines from this house, it has a good name even though there’s little to make it stand out from the crowd. Grapes are sourced from different growers and the age is around 5 years on average. The solera system seems to be founded 20 years ago There is a big nutty side (walnuts, hazelnuts), with dates and raisins. Hints of toasted brown bread. Then more uplifting hints appear, of polished wood and leather. Overall the nose is quite savory, albeit with a suggestion of syrupy sweetness in the background.

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.

Lagar de Costa is a family-run estate, where three generations have focused on the care of Albariño, with many of their vines being more than 50 years old; the winery itself was built over a century ago along the Atlantic coast. Racy and concentrated with an excellent balance of round, textured mouthfeel and vibrant acidity, which allows the pristine fruit and herbal flavors to mix with a strong mineral core and enticing finish. Peachy, white flowers and chamomile, touch of bitterness at the end, typical from the variety.

A unique project from the Ontañón Family, that draws both viticultural and poetic inspiration from the voices of the River Duero Green mango, tomato leave, which appears in the flavorsome attack with salty touches. It is long, intense and leaves the characteristic, slightly bitter note of verdejo, with a mineral finish.

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.

A partnership between JAG and Ole Obrigado to support WCK. Half of the benefits go to WCK. Pale pink. Aromas and flavors of strawberries, red-currant and white pepper show very good clarity and energy. Concentrated yet lithe rosado, with a nervy acid structure providing shape and lift. Finishes taut and minerally, with an echo of red berries

A collaboration with Torralbenc, a unique blend just for JAG. Parellada, with monastrell and Syrah. Wanted to give more complexity adding to red mediterraean varieties. First vintage made was in 2016, in an old agricultural property dated back in 19th century, where Remirez de Ganuza invested on. This unique blend from the island of Menorca tantalizes the senses with notes of apricot and peach. Its meticulously balanced acidity lends a luxurious and refined character. This wine epitomizes our dedication to crafting elegance, offering a nuanced and sophisticated experience that showcases the finesse of our winemaking artistry.

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.

The idea of Ca'n Verdura is to break with this fashion and show that with Mantonegro you can make wines with great representation and personality. In 2010 begins the adventure of Ca'n Verdura, without its own winery, using Mantonegro from the grandfather's estate, recovering the variety and adapting it to modern production methods. This fragrant, Mediterranean red is medium-bodied, with notes of wild red berries, citrus, fresh herbs, and exotic spices

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

Zestos means "basket" in Spanish. Not too many years ago, baskets like the ones depicted on the label were used to transport grapes from the vineyard to the wineries. Madrid has recently become the center of one of the most interesting and innovative wine regions on the Iberian Peninsula. The outskirts of this storied royal city are filled with old Garnacha vines situated in high elevation vineyards that have been planted in ideal soils. Madrid is a sort of “great unknown” that is now just freshly discovered. Lively red and dark berry aromas show good clarity and a touch of candied flowers. Supple and seamless in texture, offering juicy black raspberry and cherry flavors given spine by a gentle mineral nuance.

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