Cafe Sevilla's Official Blog

An Introduction to Spanish Wines

2011-09-30T09:55:00.000-07:00

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.

White Sangria for Warm Summer Days!

2011-08-29T10:36:00.000-07:00

Café Sevilla’s white sangria is a huge hit in the hot summer months. Sevilla bartenders and wait staff estimate that in their first 20 years in San Diego, they have served more than 2 million sangrias — an average of 191 sangrias every day for twenty years!

White sangria used to only make its appearance on Sevilla’s menu on a seasonal basis. It’s typically a summer drink in Spain, and in the southern and eastern parts of the country year-round. Since we used to make it only for the summer months, there were years that the recipe differed; many times it reflected the latest creation by one of Sevilla’s popular bartenders. A few years ago, we compared all recipes and unanimously selected the current recipe to represent Sevilla on a permanent basis. A lead bartender out of the Long Beach location traveled between our three locations--San Diego, Riverside & Long Beach--and asked the bartenders for their ideas and favorite recipes.

At Sevilla we use flavored liqueurs to enhance the fruit flavors. Just for you, we’ll share that a special ingredient in Sevilla’s white sangria is Licor 43, which adds citrus essences rounded by a delicate vanilla touch. Our white sangria is made fresh daily and is ready to drink immediately; unlike red sangria, white sangria tastes best freshly made.

With plenty of hot weather remaining in our beautiful San Diego summer and fall, we though we’d share our recipe with you. It’s perfect for a late summer garden party or BBQ with friends. And of course, you can find it at Café Sevilla every day.

Café Sevilla’s White Sangria

Mix together a 32-oz. Pitcher (average size of most pitchers):

2 oz brandy

1.5 oz Apple Schnapps

1.5 oz Peach Schnapps

1 oz Triple Sec

1 oz Licor 43

8 cinnamon sticks

1/3 cup granulated sugar

¾ cup 7-up or Squirt

Fill the rest of the pitcher to the top with a dry white wine (chablis is best). Stir well until sugar is totally dissolved. Add slices of red apple, green apple, and oranges. Chill, serve and enjoy!

Best Party Ever!

2011-08-11T11:11:00.000-07:00

An hour before the doors opened, the line to get into Sevilla’s Grand Opening Party on July 27 was already stretching down the block. It was the start of a tremendous evening hosted by Sevilla and Partying for a Purpose, which saw more than 450 people turn out and raised more than $11,000 for the local nonprofit It’s All About the Kids!

Guests in their hottest attire paused to get their pictures taken on the red carpet before entering the beautiful new Tapas Bar to enjoy complimentary tapas, paella, and sangria, and wine tasting in the elegant mezzanine. They were excited to check in on social media for a chance at generous giveaways. Live Flamenco guitarists entertained in the Tapas Bar, and later in the evening the adorable students of Paloma Aragon Arte Flamenco, led by their teacher, Rocío Carrera, performed top-notch Sevillanas, Rumba, and Bulerías on the stage in the glamorous new nightclub.

Students from Paloma Aragon Arte Flamenco

Teacher Rocío Carrera leads the fiesta

The party continued well into the night as revelers stayed for free salsa lessons and dancing in the club. We at Sevilla couldn’t think of a better way to celebrate our return to the Gaslamp Quarter than to party with all our friends and raise money for a great cause, thanks to you.

For more photos from the Grand Opening Party, click here.

Win Tickets to the Grand Opening Party!

2011-07-22T08:15:00.000-07:00

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

2011-06-30T22:22:00.000-07:00

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.

All Around Spain: Castile y Leon

2011-05-23T17:20:00.000-07:00

Known as “the land of the castles,” Castile y Léon is the largest region of Spain, with a population of about 2.5 million. It is the home of much of Spain’s storied history and the land of origin of the pure Spanish language, Castilian.

Many of Spain’s myths and legends are interwoven with its history. The ancient kingdom of Castilla (or Castile) was first united with the neighboring kingdom of Léon in the early 11th century. Its name comes from the many castles built by the Christians as a defense against Moorish invaders in the 8th and 9th centuries.

Together with the other Christian-ruled Iberian monarchies, the kingdoms of Castile and León participated in the Reconquista, the re-conquest of Spain from the Moors, its medieval Muslim rulers. The most famous champion of the Reconquista was El Cid el Campeador, born in Bivar near the city of Burgos, whose coffin lies in the city’s 13th-century cathedral.

More medieval castles can be found in Castile y Léon than anywhere else in Europe, including the Moorish fortress in Segovia that inspired Walt Disney’s design of Disneyland’s famous Sleeping Beauty castle. The legendary cities of Segovia, Salamanca, and Avila have been granted World Heritage Status, as has the Santiago Way, the famous pilgrim trail that crosses Castile y Léon on the way to Santiago de Compostela.

Visitors to Castile y Léon can find a wealth of historic sites to visit, from medieval villages to Gothic cathedrals and historic cities. Running through Segovia is one of the best-preserved aqueducts in the world, constructed by the Romans from 20,400 stones that have stood for more than 2,000 without a speck of mortar. Segovia’s Moorish Alcazar palace, built in the 12th and 13th centuries, has been replicated in 20th-century Disney cartoons and theme parks.

As for Salamanca, known as the “golden city” because of the sandstone used in the construction of many of its buildings both old and new, is home to Spain's oldest university, founded in 1218 by King Alfonso IX. Encircled by 11th-century walls punctuated with nine gates and more than 80 lookout towers, the fortified medieval town of Avila, the birthplace of Saint Teresa, is one of the biggest tourist attractions in the region.

Going even further back in history, the archaeological site at Atapuerta, near Burgos, is where the 800,000-year-old remains of some of Europe’s earliest inhabitants were discovered. Castile y Léon also boasts some of Spain's loveliest scenery, including dramatic mountain landscapes and protected nature reserves inhabited by the rare Iberian Lynx and brown bears.

The culinary tradition of Castilla y León includes hearty stews and soups, especially Sopa Castellana, a savory soup made with bread, ham, poached egg, and garlic. Another local specialty is Cecina de León, a centuries-old recipe for cured, dried, and smoked beef. Segovia is known for its wood-burning roasting ovens and the high quality and perfect preparation of its Lechazo (baby lamb) and Cochinillo (suckling pig), traditionally roasted until it can be cut with the edge of a plate.

Popular wines from Castile y Léon include Cigales, Bierzo and Ribera del Duero, Rueda, and Toro. As for desserts, there are many traditional recipes, originating in old monasteries and convents, like lazos de San Guillermo (bow-shaped pastries), yemas de Santa Teresa (a sweet made with egg yolk), toscas de la Virgen, bizcochos de San Lorenzo (sponge cakes), and virutas de San José (fritters).

Worth the Price: Jamón Ibérico from Spain

2011-04-26T12:28:00.000-07:00

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.

Flamenco: the quintessential Spanish dance

2011-04-05T12:40:00.000-07:00

No understanding of Spanish history and culture can be complete without an appreciation of Flamenco, the authentic live music and dance that has been part of the Spanish heart and identity for more than 500 years.

Flamenco is the passionate, sometimes melancholy music of the gypsies of Andalusía in Southern Spain, with the city of Sevilla at its heart. It is heavily influenced by the Moors of North Africa who ruled Spain for more than eight centuries.

The origins of Flamenco are often a subject of debate because it has only been documented for the past two centuries. The word “Flamenco” did not come into use until the 18th century. Much of its history before this time comes from family stories passed down through the years, as are the Flamenco songs themselves.

Historic photo of gypsy performers

One certainty about Flamenco is that it originated in Andalusia. From the 8th to the 15th centuries, when Spain was under Arab rule, the Moors’ music and musical instruments were modified and adapted by Spanish Christians and Jews, and later by gypsies, becoming in time a new, hybrid musical form.

Flamenco’s roots can be found in gatherings around the campfire at night. With their guitars, drums, and castañets, gypsies would spontaneously break into a juerga, an impromptu outburst of guitarra (guitar playing), cante (song), and baile (dance), rhythmically snapping their fingers (pitos), clapping (palmas), and stamping their feet (zapateados). Over the years this evolved into a dance form with its own songs and traditions, including the women’s costumes of long, flared skirts and fringed shawls that accentuate every twirl.

Between 1765 and 1860, the first Flamenco schools were formed in Cadiz, Jerez de la Frontera, and the Triana sector of Sevilla. The Golden Age of Flamenco (1869-1910) saw a flourishing of cafés cantantes (music cafés) where nightly performances saw dancers perfecting the different forms of Flamenco for enthusiastic audiences. The more serious songs and dances expressing cante jondo (deep feelings and emotion) date from this era. Dancers, guitar players, and singers featured in these cafés cantantes became internationally famous.

Gypsies and their art form suffered during the Spanish Civil War, and were one of the persecuted minorities during the Second World War. It wasn’t until the 1905s that a sort of Flamenco Renaissance was able to take shape. Outstanding dancers and soloists soon made their way out of the small tablaos, successors to the early cafés cantantes, to the great theatres and concert houses.

Famed guitarist Paco de Lucia

Although mass media has brought Flamenco to the world stage, it has always been and will always remain an intimate kind of music. The relationship between dancer and guitarist makes Flamenco unique as a dance form. Contrary to most dance forms, it is the guitarist who follows the dancer’s prompts. Duende, the baring of one’s soul in all its frank emotion, is another crucial element of Flamenco. Passion, longing, and a deep pride are the feelings most frequently expressed through these dances and songs.

Modern Flamenco is a highly technical dance style requiring years of study. The emphasis for both male and female performers is on lightning-fast footwork performed with absolute precision. The dancers often use props such as castanets, shawls and fans.

Flamenco is currently enjoying an unprecedented popularity around the globe, with professional touring companies spreading the art form to every continent, and schools and studios in major cities worldwide. Students from all over the world travel to study with the best dancers and teachers in Sevilla, still the homeland of Flamenco.

Paella, Spain's best-known national dish

2011-03-14T16:27:00.000-07:00

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.

A Romantic Foreign Affair… Valentine’s Day Weekend 2011

2011-01-24T11:26:00.000-08:00

Treat your sweetheart to a romantic dinner in Spain, with a special menu and passionate Flamenco or Tango Show, or even a Valentine's brunch at our locations in Long Beach or Riverside! Chose from a variety of Valentine's options, all weekend and on Monday.

For details of the schedule of shows and special Valentine's Day dinner options, please visit the website's Special Events page for your selected location.

Take a look at our special Valentine's Day menu:

Appetizer

Duet of Portobello Mushroom Ravioli & Sea Scallops, Romesco almond sauce, and verjus chive emulsion

Salad

Mediterranean Salad with poached black mission fig, goat cheese canapé, and Sherry tapenade vinaigrette

Entrée Choices:

Cupid's Duet

Beef tenderloin with port reduction truffle sauce and jumbo shrimp with blood orange saffron beurre blanc

Paella San Valentin: Our house specialty- saffron rice casserole with mussels, clams, calamari, shrimp, scallops, roasted chicken and chorizo sausage topped with a broiled cold-water lobster tail

Dessert

Heart-Shaped Cupidón Cake for Two (strawberry mousse and chocolate ganache)

Make a reservation now by calling 951-778-0611 (Riverside) or 562-495-1111 (Long Beach).

Happy Valentine's Day!

Join us for Thanksgiving!

2010-11-22T17:27:00.000-08:00

One of our favorite days of the year is Thanksgiving, a day to be truly thankful for everything we have and share time with our loved ones and friends.

Save yourself the work and join us for a four-course Thanksgiving Feast. We start with Pumpkin Cream Soup and Manchego crouton, followed by an Autumn Market Salad with Cabrales blue cheese dressing. For your entree you have a choice of Roasted Ranch Turkey Breast with traditional stuffing and cranberry sauce, Bone-in Hand-Carved Black Forest Ham baked with a quince glaze, or Roasted Leg of Lamb with honey port wine sauce. You'll have to save some room for dessert: a delectable Pumpkin and White Chocolate Bavarian Cream Cake with caramel mocha sauce.

For all this you'll pay just $27.95 per person, plus tax and tip. Kids 11 and under can enjoy a modified children's menu for just $12.95 -- that's for any entrée and an ice cream dessert. It's not too late to make reservations so please call 951-778-0611 in Riverside or 562-495-1111 in Long Beach.

From us to you, a very happy Thanksgiving!

All the Latest News from Sevilla San Diego

2010-10-13T10:05:00.000-07:00

Well, the big day has come and gone. The original Cafe Sevilla in San Diego had its last hurrah at the end of September and is now temporarily closed as we are feverishly working to make our new home on Fifth Avenue ready for its grand opening this winter. We've set up a special blog so you can track our progress as the new location comes to life. Check back often!

By the way, Fifth Avenue was recently named one of the greatest streets in America.

In the meantime, we're not letting you down for Halloween fun. Join us at The Abbey in Bankers' Hill for a spectacular Halloween Salsa Bachata Party on Oct. 29.

It's Time to Book Your Holiday Parties!

2010-09-24T09:58:00.000-07:00

Check out this special offer: Book your holiday party at Sevilla now and receive a $150 gift card!

In the News

2010-09-09T16:47:00.000-07:00

Check out recent news coverage: a story about the San Diego location's upcoming move and an interview with Sevilla CEO Eric van den Haute.

Cafe Sevilla in San Diego is moving!

2010-08-31T17:11:00.000-07:00

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

2010-08-23T13:44:00.000-07:00

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.

Wine Flights Through Spain Are Taking Off an Ounce at a Time!

2010-08-20T14:41:00.000-07:00

Fans of Sevilla Long Beach: we can now offer you the largest Spanish wine selection by the taste in California!

Come to Sevilla’s new Vinoteca Wine Lounge, featuring 45 wines by the glass poured from innovative state-of-the-art Enomatic machines.

Here are some of the benefits of visiting Sevilla’s Vinoteca Wine Lounge:

· - So many choices! The Enomatic Machines allow you to try wines like never before

· - Twenty-four wines with a plethora of tapas, create a new experience every time you dine

· - With the option to try before you buy, the odds of loving the bottle you buy are definitely in your favor!

· - The wines are chosen for value and luxury, allowing you the ability to span the gamut

· - The wine remains guaranteed fresh, since it's poured in small increments at time

· - Wines not usually available by the glass are now open for regular tasting

· - The freedom to enjoy and be in control of what you want to try

· - Sommelier Service: the sommelier is approachable and direct, without pretense

What a great chance to taste a variety of wines in a way you never have before. Come check it out!

Sevilla on the Bay! August 28

2010-07-28T10:35:00.000-07:00

The Sevilla Boat Party is back!

Party the night away on a boat - what could be better on a warm summer evening?

Dress in white for our next party on the water, Saturday August 28: this time it's a Caribbean theme!

Sign up for a three-hour cruise featuring beautiful views of San Diego Harbor by night, with three floors of music (live salsa, hip-hop and live Caribbean steel drums). Our luxury yacht holds 1,000 but the event will sell out, so buy your tickets early!

We'll have five fully-stocked bars, a massive outdoor deck with a Cigar Lounge sponsored by Excalibur Cigars, blackjack and roulette sponsored by Pechanga Casino, salsa dance lessons by Valerie (8-9pm), complimentary tapas, and an official after-party at Sevilla in the Gaslamp.

Tickets are $39 before August 4 (online only); $45 in person until August 18 (purchase at Sevilla, ATTD Dance Studios and Excalibur Cigars). From August 4-18 they are $45 online. After August 18 all tickets are $49. If there are any tickets left on the day of the event, they will be $50 at the door, cash only.

For lots more details, including the entertainment lineup, clips from the last Boat Party, how to purchase tickets, the dress code, and more, click here.

World Cup Fever

2010-07-08T12:01:00.000-07:00

Futbol fever has struck Cafe Sevilla! We're going crazy over here rooting for Spain's team to go all the way and win the World Cup for the first time!

Join us in Riverside and Long Beach on Sunday to watch the final match vs. Netherlands. The doors open at 11am, with a $18.50 brunch special, $4 margaritas, mojitos and Bloody Marys, and $7 martinis. In San Diego, we'll open the doors at 9am, tapas bar only with the match on plasma TVs and a projector. Select Spanish drinks like sangria, calimochos, and garabatos will be half off and we'll be serving paella at halftime.

Join us and cheer for La Furio Roja! ¡Vamos España!

Videos For Your Viewing Pleasure

2010-05-21T10:20:00.000-07:00

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

2010-05-21T10:12:00.000-07:00

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!

2010-05-03T10:52:00.000-07:00

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

2010-04-13T16:47:00.000-07:00

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!

Easter Brunch in Spain

2010-04-02T14:17:00.000-07:00

Happy Holy Week! As in all countries with a large Catholic population, Easter is a major celebration in Spain, a manifestation of ancient rituals. Easter Week, known in Spain as Semana Santa, is filled with Easter traditions and rituals marked by regional flavors across the length and breadth of Spain.

At Café Sevilla we’re eager to celebrate Easter with you in our own way, so join us for our lavish Easter Champagne Brunch at our Riverside and Long Beach locations, complete with live Flamenco guitarists to set the mood. Check our Facebook pages for details, and call the location nearest you for reservations today!

News Spot Features Cafe Sevilla San Diego's Salsa Instructor, Valerie

2010-03-17T22:29:00.000-07:00

Longtime salsa instructor Valerie, who teaches fancy footwork and gets couples to the dance floor four nights a week at Cafe Sevilla in San Diego, is featured in this news spot about salsa. Quite a few salsa dancers can be seen in it too - perhaps you're one of them? Take a look!

Flamenco: A Quick Guide

2010-03-09T16:55:00.000-08:00

One of the main attractions at Café Sevilla is our authentic Spanish Flamenco show, which started at our original San Diego location more than 20 years ago in a bare downstairs room with one light bulb, and has since grown into a spectacular dinner show that draws crowds every weekend at all three locations.

Widely praised as the most authentic, consistently high-quality Flamenco presentation in Southern California, Sevilla’s show is performed by talented and experienced artists who have all trained extensively in Spain, the home of Flamenco. Experiencing our dinner show is the closest thing to sitting in a real Spanish tablao that you will find on this side of the Atlantic.If you’ve never seen a Flamenco performance, you might be curious or confused about what you are about to see before you decide to make a reservation. Here’s some basic info to get you started:

Flamenco has been part of the Spanish heart and culture for more than 500 years. It is the passionate, sometimes melancholy music of the gypsies of Andalusia, heavily influenced by the Moors of North Africa who ruled Spain for more than 800 years.

Gathered around a campfire for the night with their guitars, drums and castañets, gypsies would spontaneously break into a juerga, an impromptu outburst of guitarra (guitar playing), cante (song) and baile (dance), rhythmically snapping their fingers (pitos), clapping (palmas), and stamping their feet (zapateados). Over the years this evolved into a dance form with its own songs and traditions, including the women’s costumes of long, flared skirts and fringed shawls that accentuate every twirl.

The relationship between dancer and guitarist makes flamenco a unique dance form. Contrary to most dance forms, it is the guitarist who follows the dancer’s prompts. Duende, the baring of one’s soul in all its frank emotion, is another crucial element of Flamenco. Passion, longing, and a deep pride are the feelings most frequently expressed through these dances and songs.

A real Flamenco performance is an unforgettable experience. We hope you’ll come see our talented artists soon. For details of the Flamenco show at each location, and to make a reservation, please visit our website. ¡Olé!

El Día de los Enamorados

2010-02-04T10:36:00.000-08:00

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.

Despite Recession, Café Sevilla CEO Says Gaslamp Quarter is Still the Place to Be for Restaurants

2010-01-18T10:06:00.000-08:00

Eric Van Den Haute, the CEO of Sevilla, Inc., says that despite the recession, San Diego’s Gaslamp Quarter is “still a thriving area” and the best location for businesses like his aiming for local clientele as well as out-of-town visitors.

Café Sevilla, one of the Gaslamp Quarter’s oldest and most successful establishments, just celebrated its 22nd year at 555 Fourth Avenue. Its two other locations, in Riverside’s Historic Downtown and on Pine Avenue in Long Beach, are also doing well despite hard times for the industry.

“With about 150 restaurants, the Gaslamp Quarter is the most eclectic area for food destinations, and 90 percent are still run by independent operators,” noted Van Den Haute. “Independents offer a unique dining experience to guests in a choice location, and we find that is still our visitors’ expectation. They come to the Gaslamp knowing they will find a large number of options they can’t find anywhere else.”

Van Den Haute says that this variety of choices is a draw for both locals and also out-of-town visitors who often come to the Gaslamp via the nearby Convention Center: “Why eat at a national chain you can find back home, when instead you can eat at a popular San Diego restaurant and make your visit more memorable?”

As for Café Sevilla itself, the tapas bar/restaurant/nightclub is weathering the recession well, thanks to a major overhaul of the menu and prices. “We have felt the recession, business is down, but I always see these cycles as ultimately positive, because they give you the opportunity to re-evaluate every part of your business and make changes for the better,” Van den Haute says. “In the end, the guests are the one who benefit from it, because pricing is normalized, and quality comes through.”

A Lobster Bisque to Beat the Cold

2010-01-06T15:54:00.001-08:00

When the weather is chilly, what could be better than a rich, filling bowl of soup? Naomi Wise, the San Diego Reader's well-respected dining writer, has done a fantastic job creating a long list of the best soups offered at restaurants all around San Diego. We're honored to be included for our delicious, rich Lobster Bisque, which is served topped with a baked puff-pastry crown and garnished with a dash of sherry right at the table. if you're feeling a little chilly - or just hungry - come in and enjoy some today. (Our Lobster Bisque is available at all Sevilla locations.)

For Naomi's roundup of great soups, click here.

Celebrating Noche Vieja

2009-12-30T09:43:00.001-08:00

It’s time for the biggest celebration of the year: New Year’s Eve. Generally speaking, in Europe, New Year’s Eve is the occasion for bigger parties and celebrations than Christmas, which is a more religious and solemn observance. On New Year’s Eve, or Noche Vieja, the Spanish, like other Europeans, plan elaborate dinners with all their favorite delicacies and rivers of wine and sparkling wine (cava) to ring in the new year. It’s a time to gather with friends and family, and after dinner, to go dancing at end of year cotillones, or parties.

On New Year’s Eve we both reflect on the year that has passed and look forward to the new year about to begin. It’s a conclusion and a new beginning, and gathering together with others to celebrate those first steps into the future renews our friendships and our ties to the community.

At Sevilla we look forward to continuing these traditions with a special New Year’s Eve menu created by Executive Chef Cesar Castillo. You can see the complete menu at our web site: www.cafesevilla.com. Chef Cesar makes use of the freshest ingredients to give a unique Spanish twist to a selection of mouthwatering dishes. Our list of Spanish wines is the perfect accompaniment. With the live guitar music and the option of seeing our famous Flamenco show before partying until the midnight celebration, it really does feel like you’re celebrating in Spain. The only question is, do you choose our signature Paella, topped with a broiled lobster tail, or instead go for the Mar Y Tierra duet of tenderloin filet and sautéed marinated shrimp? Either way, be sure to leave room for dessert. ¡Feliz año nuevo!

Examiner.com Reviews our Brunch

2009-10-30T16:26:00.000-07:00

Check out this nice review of our brunch on Examiner.com! If you like Bloody Marys, you should try our gazpacho version.

Why We Love Tapas

2009-10-26T11:28:00.000-07:00

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

2009-08-28T10:34:00.000-07:00

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

2009-08-28T10:32:00.000-07:00

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