Preparing La Mesa
The taste of the coast
White anchovies marinated in sherry vinegar and olive oil — not the salt-packed brown kind, something else entirely. Bright, clean, silky. Lay them on a small toast with your best EVOO and serve cold. This is the tapa you eat at a chiringuito on the coast of Cádiz at 2pm. Three Iberico Club products, no cooking, pure Mediterranean.