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Each year, on the last Wednesday of August, the humble city of Buñol, Spain is transformed into the site of a food fight – La Tomatina. Over 150,000 tomatoes serve as “weapons” in Buñol, but at Jaleo, they prefer to use them in specialty tapas and cocktails. 

Starting the week of August 22, it's officially Tomatina time at Jaleo. Two weeks of special tapas featuring  preparations of the season's produce. From simple ensaladas with juicy heirloom tomatoes with boquerones and piparra peppers to ibérico pork and beef meatballs served with an heirloom tomato sauce and pan de cristal.

The menu (below) will be offered through September 4th for dinner service only, starting at 4pm.

TAPAS

  • Salmorejo con Migas de oliva Traditional Andalucían tomato, bread, olive oil and garlic soup topped with breadcrumbs 7
  • Ensalada de tomates con boquerones Heirloom tomato salad with Spanish anchovies and piparra peppers 14
  • Tomate heirloom frito con alioli de Azafran Fried heirloom tomatoes with saffron aioli 9
  • Cono de mermelada tomate y queso de cabra Brick pastry, tomato marmalade and goat cheese 3
  • Bacalao envuelto en patata y tomates confitados Seared potato wrapped cod with confit tomatoes and black olive 22
  • Albondigas con tomates y pan de cristal Ibérico pork and beef meatballs in tomato sauce with pan de cristal 16


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