Redondo Beach, Los Angeles · shop
One of just a handful of Spanish cured meat producers in the U.S., with jamón hanging overhead, a floor-to-ceiling wall of Spanish wine, and manchego sliced to order behind the deli counter. Saturday paella service transforms the bougainvillea-lined patio into something far removed from the surrounding strip mall. If time’s short, the move is a bocadillo (long, crusty, olive oil) slicked sandwiches built to disappear fast.
Fresh seafood and chicken paella cooked in-house Saturdays — pre-order or it sells out.
House-cured Ibérico ham sliced to order at the deli counter — one of four US producers.
Long oil-crunchy bread stuffed with serrano ham, chorizo, or tomatoey anchovies.