Macarena Tapas Menu

Torres Black Truffle Potato Chips Imported from Spain, boldly-flavored Torres Potato Chips are fried in high quality Spanish oil for deep, crispy crunch. The four sophisticated varieties include Black Truffle, Caviar, Olive Oil and Iberico ham. Torres chips are ideal with wine and beer and all varieties are gluten- and lactose-free and contain zero traces of nuts, peanuts or eggs. Torres chips are a perennial CMB favorite. Torres Potato Chips are light and crispy with bold flavors.

Skilled artisans in Spain craft this authentic pork chorizo sausage using an old family recipe that infuses smoked paprika, salt and garlic. Spanish chorizo is dry-cured, unlike the Mexican version, so it's fully cooked and ready to eat. Mild to the taste, and firm and slightly dry in texture, this Palacios chorizo is delicioso with tapas and a glass of fruity sangria.

Old Castille miniature cocktail size sausages, made from 100% hormone-free pork, garlic, herbs, and spices. The mixture of minced meats of lean pork 50% Iberian breed, seasoned with salt, paprika from "La Vera" and a pinch of garlic. A totally natural preparation and a slow healing process. An intense and exquisite flavor. Gluten-free

This chorizo is unlike any other on the market. Using imported Pimentón de la Vera spice right from Spain, mixed with pork sourced here in the USA, Despaña Brand Traditional Chorizo is a beautiful medley of cultures. It's slightly spicy with deliciously smoky hints.

Dona Juana Morcilla de Cebolla is blood sausage that has finely chopped onion in its filling. Blood sausage contains pork blood, and onions fried in butter .

It is a blood sausage stuffed with rice, onion and spices. It is an indispensable ingredient in many classic Spanish recipes. Its flavor is delicious and combines very well with stews. It can be fried as a snack or used as an ingredient in various dishes.Ingredients: Pork, rice, onions, parsley, blend of spices.

Bomba is an ancient type of rice that matures very slowly. It is a short-grain variety of rice grown in specific regions of Spain, such as Valencia, and it is used only for making paella. Respected for its ability to soak up lots of flavors, bomba has become an integral part of making world-famous paella.

100% natural. Paella rice is a plump, delicious and versatile short-grain rice that soaks up lots of flavor. It is a must-have ingredient for the perfect paella. Matiz Rice is grown in the Albufera National Park in Valencia, Spain, an important preserve and nesting ground for bird species. It is packaged in a beautiful cloth sack which allows the rice to breathe and maintain its high quality.

Thin Spanish-Style Sausage, typical of the regions of Navarra, Aragon and the Basque Country. Despaña Brand Chistorra is made with pork, Pimentón De La Vera picante, and a blend of spices which gives it a complex flavor profile. It has a natural skin casing and is a bit spicier than our traditional sausage due to its higher concentration of pimentón.

Santa Teresa makes authentic quince paste. Completely natural, from selected fresh fruit, with no preservatives or artificial additives, the same flavour as always with all the quality and care you deserve.

La Vera valley is in Extremadura, where pimenton is dried by a smoking process which creates the taste so typical in soups and stews of Leon and Castile. At harvest time, when the peppers have ripened, they are handpicked. Next to the fields are small, simple smoke houses, with concrete floors and wooden grids several feet above them. An oak fire is laid on the concrete floor, and the peppers are spread on the grid above the fire. The smoldering fire - only smoke, never flames - is maintained for ten to fifteen days, filling the surrounding countryside with the scent of smoking peppers.

La Vera valley is in Extremadura, where pimenton is dried by a smoking process which creates the taste so typical in soups and stews of Leon and Castile. At harvest time, when the peppers have ripened, they are handpicked. Next to the fields are small, simple smoke houses, with concrete floors and wooden grids several feet above them. An oak fire is laid on the concrete floor, and the peppers are spread on the grid above the fire. The smoldering fire - only smoke, never flames - is maintained for ten to fifteen days, filling the surrounding countryside with the scent of smoking peppers.

Gluten-free. Vegan. Garlic potato salad.

Marinated Spanish Piquillo Peppers with Spanish Marcona Almonds (Vegan, GF)

Sauteed garlic artichokes (GF,Vegan)

Vegetarian. Oven baked Goat cheese and tomato sauce

Gluten-free. Vegeterian. Spicy potatoes in hot sweet tomato sauce

Gluten-free. Mussels in a spicy tomato sauce.

Classic Spanish beef meatballs, tomato sauce.

Gluten-free. Dates wrapped in bacon and drizzled with honey.

Vegetarian. Goat cheese fritters with honey and balsamic reduction (chef’s favorite tapas).

Sauteed shrimp in a spicy tomato sauce (GF)

Sauteed Garlic Shrimp (GF)

Spanish Creamy Chicken and Bechamel Croquettes

Classic spanish meatballs

A Classic Barcelona Tapa! Originally from La Cova Fumada in Barcelona! Breaded and fried ball of potatoes and beef, served with a spicy sauce and aioli.

Beef Empanadas (2)

Sweet fried plantain (GF, Vegan)

Gluten-free. Spanish Potato and onion omelet

Classic Spanish Creamy Cod Croquettes

Sauteed Garlic Mushrooms (GF, Vegan)

Gluten-free, Vegan. Artichokes sauteed in garlic and oil.

Classic churros with chocolate sauce

Mango mousse served with fresh berries and graham cracker crumbs