"We dined on a wealth of tapas, including Churos Bravas, essentially extra-long and thinner versions of tater tots with a bravas sauce; eggplant chips with honey and lime (super thin fried eggplant slices); Gambas Al Ajillo, prawns infused in olive oil, garlic and chili; and Pan con Tomate, crisp bread with a light tomato and EVOO sauce. We thoroughly enjoyed the grilled artichokes in Romesco sauce, which managed to be crisp on the outside and tender inside."
"A revelation was the Timbal De Rabo De Toro, a small but supremely rich dish of braised oxtail with truffle potato purée and brioche bread. Make sure you drink dry red wine with this to cut through the paté-level decadence. My husband loved this almost as much as he did Abuelita's meatballs, perfectly braised pork and beef meatballs served with peas and crispy roasted potato cubes."
Macarena in Palo Alto serves soulful Spanish tapas in a homey yet sophisticated setting. Menu items include Churos Bravas, eggplant chips with honey and lime, Gambas Al Ajillo, Pan con Tomate, and grilled artichokes with Romesco sauce. The Timbal De Rabo De Toro features braised oxtail with truffle potato purée and brioche, recommended with dry red wine to balance richness. Abuelita's meatballs are perfectly braised pork and beef served with peas and crispy roasted potato cubes. Saquets De Crema are fried puff pastry squares filled with frozen vanilla cream served with melted chocolate. Wild Onion at Hotel Citrine is noted as a weekend brunch destination.
Read at The Mercury News
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