An Introduction to Spanish Wines

A guest post by Bruno Cumar, Maddalena Vineyard

A Spanish vineyard

The wine industry in Spain is as old and established as that of France. Despite this similarity, the wines produced by these two countries are vastly different. Spain produces a large amount of red wine, sparkling wines, and Sherry, now widely popular because of their high alcohol content compared with other wines. The wines of Spain started with lengthy dormancy and underachievement but today, Spanish wines are considered one of the leading producers of great wines in the world, and have become very popular in the U.S.A.

There are more than 50 recognized wine regions and hundreds of native grape varieties. 
Interpreting Labels
At first, trying to make sense of a Spanish wine label may seem to be a daunting task; but it's not really that difficult. Here are the basic terminologies. 
1. Vino de mesa: table wine without a geographic denomination
2. Vino joven: young wine, usually from a qualified DO region, sometimes with a bit of aging
3. Roble: "roble" means oak, some regions allow this term on the label for lightly oaked wines that don't reach "crianza" standards
4. Crianza: aged 2 years, at least 6 months in oak
5. Reserva: quality wine, normally aged at least 3 years, at least 1 year in oak casks, 2 years in the bottle, made from top vintages
6. Gran Reserva: quality wine, aged at least 2 years in oak plus 3 years in the bottle, made from exceptional vintages.

Cava sparkling wine

Some of the most well-known regions and their wines are:


• D.O. Catalonia: Even though this region does not share the same world recognition as Rioja, it is where most Spanish wines are produced. Recently, more standard wines like Merlot and Cabernet are made in Catalonia, yet this region also has its own traditional wines. Catalonia also specializes in the production of Cavas, or sparkling wines, made with Xarel-lo, Macabeo, Parellada, and more. This sparkling wine presents a good alternative to French champagne and is very high quality. Some other known red grapes for still wines are: Granacha, Cariñena, and Monastrell. 


D.O. Ribera de Duero: Contributing to the quality of grapes in Ribera del Duero is the region’s altitude. Vineyards may be planted at heights of up to 2,800 feet, although most are at 2,400 – 2,600 feet, on either side of the Duero, where in high summer daytime temperatures may reach 100-104 degrees F.
*Reds: Tempranillo, Garnacha, Albillo, Cabernet Sauvignon, Malbec, and Merlot

Spain's red wines are justly famous

D.O. Rioja Calificada: This is one of the best-known wine regions of Spain. When the Phylloxera epidemic struck France many of its wine makers moved to northern Spain in order to continue their trade. The French taught the local Spaniards how to make wine from their local red Tempranillo grape. The result was a series of red wines that are very flavorful and strong. Enjoyed globally today, many of the Rioja reds are aged for ten years in large wooden barrels. This process gives these wines a distinct woody taste that many people find appealing.
Reds: Tempranillo, Garnacha, Graciano, and Mazuelo
Whites: Viura, Malvasía Riojana, and Garnacha Blanca


To save you the time and cost of storage, they're not released until ready to drink. In fact, some of the new releases are already seven years old. Often considered the best food wines on earth, there are more than a thousand Rioja wines with choices for every style, occasion, and price point.


D.O. Rueda: Rueda is one of the best white wine producing areas, famous for its Verdejo grapes. Translated, it means "greenish," or that might be derived from verdugo, meaning "green shot," Since harvest, the grapes and subsequently the fermenting juice are kept under constant inert gas (nitrogen) to prevent oxidation until bottled.
Whites: Verdejo, Palomino, Viura, and Sauvignon Blanc


D.O.Utiel-Requena: Location: Province of Valencia - interior foothills
Whites: Chardonnay, Macabeo, Merseguera, and Planta Nova (Tardana)
Reds: Cabernet Sauvignon, Merlot, Grenache, Bobal, Cencíbel (Tempranillo), and Garnacha

Authentic sherry is from Jerez

D.O. Jerez-Xeres-Sherry y Manzanilla de Sanlúcar de Barrameda:
Wines from Jerez-Xéres-Sherry are in a class all their own. Located in the Southwest Atlantic coast, just above Gibraltar, the special sherry taste is due to the unique production methods. The Palomino grape is the main ingredient of the best Sherries. The wines are aged in casks, where a special yeast growth known as "flor" prevents oxidation, while adding that special taste. When the time comes to end the maturing process, the flor is killed off by fortification (the addition of alcohol) and the wine is moved to the "solera," a vertical row of oak casks, designed to gradually mix old wine with new to achieve a consistent final product, year after year. 


Typical wines:
* Manzanilla - very dry sherry
* Fino - dry sherry
* Amontillado - premium aged sherry
* Oloroso - aged sherry
* Palo Cortado - aged sherry (very little is produced)
* Pedro Ximénez - sweet sherry
* Cream - very sweet sherry


Bruno Cumar is the Southern Division Manager for Maddalena Vineyard, a Los Angeles producer and distributor of fine wines from all over the world. Having worked for the company for almost 18 years, he also teaches wine appreciation classes at MiraCosta College.

Win Tickets to the Grand Opening Party!

After nine months of re-creating Café Sevilla at its new location, reconnecting with our staff and training new ones, and opening our doors to a sold-out weekend of sangria and tapas, we’re finally ready to let loose….and PARTY.


And we want you to party with us! Here’s another chance to win a PAIR OF TICKETS to our grand opening celebration on Wednesday, July 27. Take a scan through our latest blog posts and answer these three questions. We’ll pick a winner from all correct answers on Monday, July 25.

1. Jamón ibérico derives its unique taste from what food the pata negra pigs traditionally gorge on?

2. Manchego cheese is made with the milk of what animal?

3. Where did Flamenco dancing originate?

From the Spanish Table: Manchego Cheese

A guest post by New York fromager Dimitri Saad.

Queso Manchego

Spain’s most famous cheese is Manchego. Officially known as “Queso Manchego,” it is estimated to have been around for 2000 years. The designation Queso Manchego has been protected under Spain's Denominación de Origen (DO) regulatory classification system since 1984. The cheese has also been granted the Protected Designation of Origin (PDO) status by the European Union. Accordingly, a real Queso Manchego will meet the following criteria:


1) It will have been produced in the Spanish region of La Mancha.
Perhaps most know as the setting for Miguel de Cervantes’ classic novel, "Don Quixote," La Mancha is a plateau more than 600 meters above sea level, located just southeast of Madrid, and encompassing the provinces of Toledo, Cuenca, Ciudad Real, and Albacete. The Moors were the first to name this region, and called it “Al Mansha” or “waterless land” due to the predominantly rocky terrain resulting from the harsh and extreme weather that buffets this high plateau. 


2) It is made from the milk of the Manchega breed of sheep.
An ancient breed of sheep called Ovis aries ligeriensis was the ancestor of today’s Manchega sheep. This sheep crossed the Pyrenees and wandered through various regions of Spain before eventually settling in the region of La Mancha. The Manchega are well suited to life on the high plateau. The flavors of the native grasses and herbs of La Mancha come through in the milk and are what gives Manchego its classic flavor.

A popular tapa: Manchego bocadillos

3) It must be aged for a minimum of two months in the natural caves of La Mancha.
The maturation and ageing, or affinage, of Manchego has big implications for the flavor. The longer the cheese is aged, the drier and firmer the texture becomes, and the flavors become more pronounced and complex. Manchego is generally sold at four different stages of maturation:
a) Fresco – aged for only a couple of weeks, this cheese is rarely found outside of Spain.
b) Semi-curado – aged for about three months, this cheese is semi-firm and still a bit buttery and mild.
c) Curado – aged for about six months, this cheese is firmer, and has developed more nutty and salty flavors.
d) Viejo – aged for a year or more, this cheese develops more sharp, peppery flavors and is good for grating.


Most Manchegos found in the United States are semi-curado or curado, and pasteurized. Other Manchegos are available, and some may be raw milk (which generally tastes better).


In addition to these three standards, all Manchego cheese is produced through enzymatic coagulation using natural rennet, with a paste that is pressed and uncooked. Each wheel is barrel-shaped, about 5” tall, 8.5” in diameter, and weighing approximately 6 pounds. The rind is marked with a zig-zag pattern that was originally caused by the plaited esparto grass baskets used to mold the curd, but is now reproduced by the molds in which the cheeses are pressed. The milk can be pasteurized or unpasteurized.


Although not officially Queso Manchego, as delineated by the PDO, there are several other cheeses produced in Spain that could provide a similar yet interesting alternative to Manchego:

Idiazabal

Campo de Montalban: Also made in La Mancha, it was considered a Manchego until 1985, when the PDO specified that Manchego  could only be made with 100% sheep’s milk. This cheese uses a blend of cow, goat, and sheep’s milk, adding another layer of flavors but losing the right to be called “Manchego.”


Roncal: Made in the seven villages of the Valle de Roncal in the Navarre region of Spain, this cheese is made from the unpasteurized milk of the Latxa and Aragonesa breeds of sheep. This cheese is also protected by a PDO.


Idiazabal: Also from the region of Navarre, this cheese is made with unpasteurized milk from the Latxa and Carranzana sheep. It was granted a PDO in 1987, and includes the option of external smoking at the end of the aging process, resulting in a smoky flavor.


La Leyenda: Made in La Mancha, this cheese is essentially a Manchego that has been rubbed with oil, or lard, and fine herbs, then soaked in solera brandy for 4-5 days. 


Zamorano: From the region of Zamora, this raw sheep’s milk cheese is similar in flavor to Castellano or Manchego, and also comes in a cylindrical shape with a distinctive zigzag pattern.

Dimitri Saad is the fromager at Casellula Cheese and Wine Cafe and Elsewhere, both in Manhattan. 

Worth the Price: Jamón Ibérico from Spain

Black Iberian pigs rooting for acorns.

One of Spain’s most well-known and beloved culinary specialties is Jamón Ibérico (Iberian ham), also called pata negra, a rare and expensive type of cured ham. In order to be called Jamón Ibérico, the ham must come from at least 75 percent black Iberian pigs. These pigs have been native to the Iberian peninsula for millennia, primarily in the south and southwest parts of Spain, including the provinces of Salamanca, Ciudad Real, Cáceres, Badajoz, Seville, Córdoba, and Huelva. They are large, with long snouts and slender legs, and their skin is black with very little hair. Their hooves are also black, hence the name “pata negra.” The hoof is left on the cured ham so it can be easily distinguished from less prized Serrano hams.

A Jamón Ibérico ready to slice,
showing the characteristic black hoof.

After they are weaned, black Iberian piglets are fattened on barley and maize for several weeks. They are then turned out to roam in pasture and oak groves, called the Dehesa, to graze on grass, herbs, acorns, and roots. Each pig can eat more than twenty pounds of acorns a day. When released into the Dehesa, at about ten months old, they weigh about 200 pounds each. They gain up to two pounds of fat each day, and after three to four months each pig roughly doubles its weight. The exercise and diet will have a significant impact on the flavor of the meat. In the winter, once they have reached their target weight, it’s time for the slaughter.


The “matanza,” or slaughter, is traditionally a family affair. The pig is slaughtered and the whole family works to preserve the meat for the rest of the year. They make chorizo, salchichón, and morcilla sausages on the spot and set aside choice cuts to be eaten fresh. Finally, the fatty legs are packed in sea salt and hung to dry in caves or special sheds in the cool winter air.

Black Iberian pigs are very fatty, with veins of fat running through their muscles. This allows the Jamones Ibérico to be cured much longer, from two to four years, resulting in a much more complex, intense flavor, with an incomparable note of sweetness. Over the curing period, the hams lose nearly half their weight as the fat drips away. Through this period of heating and cooling, salting and drying, the fats are broken down. Because of the antioxidants in the acorns and the unique curing process, the saturated fats are changed into healthy monounsaturated fats high in oleic acid. The only fat higher in oleic acid is olive oil.


The hams are named according to the pigs’ diet, with an all-acorn diet being most desirable. The finest Jamón Ibérico, cured for four years, is called Jamón Ibérico de Bellota (acorn), and is exclusively from the free-range acorn-eating pigs. Bellota Jamones are prized for their smooth texture and rich, nutty, savory taste. The lesser grades of Jamón Ibérico are called Jamón Ibérico de Recebo, from pigs that are pastured and fed a combination of acorns and grain, and Jamón Ibérico de Cebo (or simply Jamón Ibérico), from pigs fed only grain, and cured for two years. When both parents of the slaughtered animal are registered purebreds, the word “puro” can be added to the name.


Jamón Ibérico only accounts for about 8 percent of Spain’s cured-ham production; it is very expensive and not widely available abroad. Prior to 2005, it was not even available in the United States. Like Jamón Serrano and Italian prosciutto, Jamón Ibérico is served sliced very thin with good bread and very little adornment or garnish. The basic Jamón Ibérico can go for upwards of $52 a pound, and the Bellota is priced upwards of $96 a pound, making these hams some of the most expensive in the world.

Paella, Spain's best-known national dish

The dish most associated with Spain is paella, a rice dish from Valencia on the east coast of Spain, which originated in the 19th century. Most Spaniards consider it to be a regional Valencian dish.

There are three well-known types of paella: paella Valenciana, paella de marisco (seafood paella), and paella mixta. Paella Valenciana traditionally consists of short-grained rice, assorted vegetables, beans, and meat (rabbit, chicken, duck, snails). Seafood paella replaces meat with seafood and omits beans and vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Many different ingredients can be combined, as the chef chooses. Most paella chefs use calasparra or bomba rice, short-grained plump rice that is higher in starch content and absorbs the different flavors well. Key ingredients include seasonings, saffron, and olive oil. 

Bomba rice used for paella

Paella usually has a layer of toasted rice at the bottom of the pan, called soccarat. This is essential to a good paella and is considered a delicacy in Spain. Soccarat develops on its own if the paella is cooked in the traditional way, over a burner or open fire. 

“Paella” is a Catalan word, deriving from the Old French word “paelle,” for pan, which in turn comes from the Latin word “patella” (also meaning pan). Valencians use the word “paella” for all pans, including the specialized shallow pan used for cooking paellas. Paella pans are traditionally round, shallow, and made of polished steel with two handles. 

Example of a paella dish

The Moors first introduced rice to Spain during the eight centuries they ruled the Iberian peninsula. They often made casseroles of rice, fish, and spices for family gatherings and religious feasts. By the time the Spanish Catholics expelled the Muslims in the 15th century, rice had become a staple throughout the country. Along the eastern coast of Spain, these mixed dishes always included fish, which made them popular as a meal for Lent, when eating meat was forbidden.

As living standards in Spain rose during the late 19th century, paella’s ingredients evolved as well, including rabbit, chicken, duck, seafood, and sometimes snails. The dish became so popular that in 1840 a local Spanish newspaper first used the word “paella” to refer to the recipe rather than the pan.

During the 20th century, paella’s popularity spread past Spain’s borders, and the dish acquired regional influences. Paella recipes went from being relatively simple to including a wide variety of seafood, meat, chorizo sausage, vegetables, and many different seasonings. The most globally popular recipe is seafood paella.

Large paella for a party

Paella has become a customary party dish at mass gatherings in the Valencian community, such as festivals and other public events, where chefs use huge paella pans to feed thousands of people. According to the Guinness Books of World Records, the largest paella ever was made by Valencian restaurateur Juan Galbis and a team of workers on March 8, 1992, and fed about 100,000 people. Galbis claims to have broken this record on October 2, 2001, by making a paella that fed 110,000 people.

Cafe Sevilla in San Diego is moving!

Have you heard the news?

Cafe Sevilla in San Diego is moving to a new, bigger location just a couple of blocks away, on Fifth Avenue in the heart of the Gaslamp Quarter.

This new location will allow us to better serve our guests with newer facilities and more space, but we will keep all the character, color, and flavor of Spain that has made us such a fixture for both locals and out-of-town visitors downtown.

The new location will have a tapas bar, restaurant, and nightclub offering all the same wonderful food, drinks and live music, salsa, Flamenco and everything else you have come to expect from an evening at Sevilla.

We will be closing the current location at the end of September and the Grand Opening of the beautiful new location on Fifth Avenue will be in early 2011. If you are not on our email list, now would be a great time to sign up, to be kept up to date with all the latest news and receive exclusive invitations to the Grand Opening festivities. Also remember to follow us on Facebook and Twitter, and watch this space for all the latest news and inside information!

Gourmet Olive Oils Added to Enomatic System

Have you ever tasted an extra virgin olive oil so pure, sweet, and light that you could lick it off a spoon? Sevilla of Long Beach's new Vinoteca Wine Lounge Enomatic System now features four imported gourmet olive oils that are just that good -- for you to sample.

The olive oils are dispensed an ounce at a time and served with bread, for $2 to $5 per ounce. They include an extra virgin olive oil, a garlic-infused olive oil, an unfiltered olive oil, and a blood orange-pressed olive oil, all from either Italy or Spain.

Stop by and try some truly superb olive oils today -- it's easy and fun with the new Enomatic System.

Videos For Your Viewing Pleasure

Cafe Sevilla now has a YouTube channel! Check it out and share it with your friends to show them what Cafe Sevilla is all about. You'll find a series of short videos on all the different things that make Sevilla what it is: the food, the tapas bar, the salsa dancing, the Flamenco show, and more!

Cafe Sevilla Chosen "Best Spanish/Tapas" in San Diego Magazine's 2010 Best Restaurants Issue

Thank you to all of YOU who voted to choose us "Best Spanish/Tapas," yet again, in the 2010 Best Restaurants issue of San Diego Magazine! We've lost track of how many times we have won this honor, but we're delighted to remain your top choice.

Mom Wants a Trip to Spain this Weekend!

Mother, mama, mom, mamacita, madre! It’s all about mom this weekend, as it should be. Although one day a year is hardly enough to show your gratitude for the years of devotion, work, and unconditional love your mother has given you, wouldn’t a trip to Spain be a good start? Can’t afford that, you say? How about a trip to Café Sevilla instead?

Just for mom, our chefs have created a special three-course Mother’s Day menu, available Friday May 7 though Monday May 10, along with Flamenco show dinner packages. The menu includes our classic Paella Valenciana topped with a half a fresh broiled lobster, or a Surf & Turf Duet with flat iron steak and sautéed shrimp in a lobster saffron cream sauce. In Riverside and Long Beach, we’re also offering a Sunday Mother’s Day Champagne Brunch.

For details and prices, visit our website and click on Special Events at your nearest location. Reservations are still available, so call today and make your mama a very happy lady this weekend!

Affordable Lobster

Mike Alvarado from Sevilla of Riverside writes:

I know what you’re thinking: “Affordable Lobster? Mike, that’s an oxymoron, it’s up there with Jumbo Shrimp or Non-Alcoholic Beer!”

OK, I’ll fully admit it’s contrary to what you know about good lobster. But you know, here at Sevilla, we’ve always done things a little bit differently. Just ask any of our regular customers: they come here because there is something different about us, even though they may not be able to put their finger on it. I believe what makes us different is a collection of many things, beginning with our amazing staff and incredible menu. Affordable lobster is just another one of those things that sets Sevilla apart.

I’m writing this to spread the word that Sevilla is the place to grab an affordable and tasty lobster dish. A couple of nights ago, I remember the looks on the faces of a few customers coming to Sevilla for the first time. I was describing our newest special, the Lobster Tapa. I described how we prepare the lobster with fresh shrimp sautéed with fresh vegetables, topped with the coup de grace: melted Manchego cheese imported from Spain. I told them the half-lobster is a great appetizer, a perfect start to any meal at Sevilla. As I described it, they turned away, and I could see they expected to hear me quote a high price.

Then I hit them with this: at Sevilla, the price for our Lobster Tapa is a mere $13 for a half lobster. Suddenly their eyes lit up and they were thinking, “How long has it been since I’ve had some good lobster?” “He’d better bring a bucket of butter, because that’s what I’m gonna use on this baby.”

This, my friends, is why I LOVE MY JOB. Good food does not always come at a high price. It is my constant pleasure to recommend food from our amazing menu, accompanied with a perfectly paired wine and a sinful dessert. The experience becomes something more than a simple meal, it’s a journey. I’m less of a waiter and more of a tour guide, showing people exactly where they need to go. When they end this journey with a smile, I know I’ve done my job well.

As for the first-time customers I was talking about earlier, at the end of the meal, they thanked me for recommending the Lobster Tapa and said how much they enjoyed it. One gentleman said he could not remember the last time he had good lobster before this, to which I responded “Sir, let’s hope that never happens again; you’re welcome to come back anytime and have some more.” The gentleman assured me that he would be back – another satisfied customer.

I now invite you all to come by Sevilla for a unique dining journey. We’re more than happy to be your guide on this unique culinary journey, and what better way to start than with our amazing Lobster Tapa! Reserve your table today on Open Table and tell them Mike sent ya!

Bonus offer: Show your server on your mobile device that you follow Sevilla on Twitter and get a free Tapita to go along with your Lobster!

El Día de los Enamorados

It’s February, and you know what that means… El Día de los Enamorados.
Valentine’s Day!

Romance, love, and passion are in the air, and every year couples flock to Café Sevilla to celebrate together in a beautiful setting, with delicious food and the live music and dancing of our passionate Flamenco artists performed in an intimate setting.

Chef Cesar Castillo has planned a delectable four-course prix-fixe Valentine’s Day menu this year that begins with a duet of portobello mushroom ravioli and sea scallops, served with a Romesco almond sauce and a verjus chive emulsion. The appetizer is followed by a Mediterranean salad with poached black mission fig, goat cheese canapé and Sherry tapenade vinaigrette. There is a choice of two entrées: Cupid's Duet, a beef tenderloin with Port reduction truffle sauce paired with jumbo shrimp with blood orange saffron beurre blanc; or our house specialty, Paella San Valentín: saffron rice casserole with mussels, clams, 
calamari, shrimp, scallops, roasted chicken, and chorizo sausage, topped with a broiled coldwater lobster tail. Finally, your Valentine’s Day meal concludes with a special heart-shaped cupidón cake for two, with strawberry mousse and chocolate ganache.


Are you hungry yet? The only thing that could make this meal even better is pairing it with the romantic live music of Flamenco and Rumba guitarists, or the passionate performance of our live Flamenco show. Most of the gypsy songs at the heart of Flamenco performances are about love – love lost, love found, unrequited love and broken hearts. You don’t need to understand the words to feel the artists communicate their passion through their expert and heartfelt singing, guitar playing, or dancing. It is a wonderfully romantic way to spend time with your lover.

In San Diego, our amazing cuadro will perform the Flamenco Dinner Show at 5pm and 7:30 on Valentine’ Day. In Riverside, you can choose between Flamenco shows in the tapas bar (5:30pm and 8:30pm), main dining room (4:30pm and 7pm) and nightclub (1pm) or our exciting Tango, Gaucho and Salsa show in the nightclub (4:30pm and 7pm). At our Long Beach location, the Flamenco show is offered at 1pm, 4:30pm and 7pm in the nightclub. Please visit our website for all the details and prices, and make your reservation today for your most romantic dinner of the year.

Why We Love Tapas

It seems every food culture has its version of a pleasant, leisurely meal eaten as a group, consisting of an assortment of small plates with just a few bites of many different dishes. The Koreans have banchan; in the Middle East they serve mezzeh. In Spain, tapas are a tradition that began in the Middle Ages and has remained so popular that lately the term itself it has spread around the world. It is not unusual to see a restaurant offering “Italian tapas” or to see a version of tapas listed on a Japanese menu. But tapas are, and can only be, Spanish.

In fact, the popularity of Spanish tapas-style eating predicted the current move in the best restaurants away from large entrée-style portions. This reflects diners’ desires for both healthier and more affordable portion sizes. In many establishments entrées have been eliminated altogether. Many sophisticated diners can’t remember the last time they were served a large portion of a single dish; they wouldn’t remember what to do with it. The idea of so much plate real estate taken up by a 16-oz. steak or a gallon of pasta has become a bit off-putting. You eat, and eat, and eat, and it’s still there.

With tapas, on the other hand, nearly every other bite offers a new and exciting taste sensation. You don’t get bored, and although combining several tapas makes for a healthy meal, you feel less stuffed. You’re able to slow down and enjoy the space between the dishes as much as the dishes themselves. There’s no need to put your head down and work away at your plate – there’s not that much on it. But just when you’re ready for it, another small plate appears with something new to try.

As you can guess, at Sevilla, we love tapas. They are our pán y mantequilla. We love them hot; we love them cold. We love them in slices, piled on a little plate, or hanging on a skewer. When you sit down to order a few of these little plates, you can already feel yourself relaxing.

Here are some of our favorites you should try the next time you come in:

Dates stuffed with Cabrales blue cheese, wrapped in bacon with an apple cider vinegar glaze

Grilled shrimp brocheta with citrus

Green mussels escabeche, marinated in olive oil and lemon, with fresh Serrano pepper salsa

Black paella, made with bomba rice and seafood, topped with a dollop of our homemade alioli sauce

House tortilla Española: egg, potato, and onion tart with sun-dried tomatoes, roasted garlic, and goat cheese

Imported Jamon Ibérico, the famous pata negra cured ham from the mountain villages of Spain

Cafe Sevilla Riverside - Inland Empire

In the heart of Riverside's historic downtown district, steps from the Mission Inn,
Sevilla is located in an airy, historical building that has been beautifully renovated. Sevilla Riverside is considered one of the top destinations to visit in the Inland Empire. Enjoy our live flamenco dinner shows on Saturday nights, daily happy hour in our tapas bar and/or the nightclub situated next door for a great dancing experience! Sevilla offers many ways to enjoy a delicious meal and spend an exciting evening out.

Visit www.CafeSevilla.com for more details and information

Cafe Sevilla Long Beach

Pine Avenue's newest addition to downtown Long Beach, Sevilla offers a casually elegant Spanish ambiance. Located within minutes from The Queen Mary, Aquarium & Convention Center, Sevilla is a top destination for tourists and locals alike. Enjoy our live flamenco dinner shows on Saturday nights, daily happy hour in our tapas bar and/or the nightclub situated next door for a great dancing experience! Sevilla offers many ways to enjoy a delicious meal and spend an exciting and eventful evening out.

Visit www.CafeSevilla.com for more details and information