Ajo y Agua
The young couple who run this little tapas bar in the Alfalfa district care a lot about high quality produce, simply served. The bar’s name is a pun—literally it means “garlic and water”, but the slightly rude meaning in Spanish is “get over it!” A short menu focuses on charcuterie, cheeses, and conserves that arrive on sheets of waxed paper. The flavors of Cádiz predominate: chicharrones (pork belly rind), Payoyo goat’s cheese, and mojama—delicious strips of dry-cured tuna—as well as some unusual offerings including wild boar chorizo and truffle-infused sheep cheese. Perch on a stool, accompany with a frosty beer, and whatever’s bothering you, you’ll soon get over it.
The young couple who run this little tapas bar in the Alfalfa district care a lot about high quality produce, simply served. The bar’s name is a pun—literally it means “garlic and water”, but the slightly rude meaning in Spanish is “get over it!” A short menu focuses on charcuterie, cheeses, and conserves that arrive on sheets of waxed paper. The flavors of Cádiz predominate: chicharrones (pork belly rind), Payoyo goat’s cheese, and mojama—delicious strips of dry-cured tuna—as well as some unusual offerings including wild boar chorizo and truffle-infused sheep cheese. Perch on a stool, accompany with a frosty beer, and whatever’s bothering you, you’ll soon get over it.
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