I met Pedro Liébana earlier this year at the Latin Food Festival in Santa Monica. He was hand carving a large leg of Jamón Ibérico, a classic delicacy in Spain. I hesitated at approaching him, but he was quick to smile and offered me a sample. The flavor was quite remarkable and it was obvious that the ham had been cured a long time.
After the event, Pedro found me on social media and we’ve remained in contact ever since. He let me know about a Tapas Pop Up he was having. Since I missed an opportunity to visit a true Spanish bodega in San Sebastián, I quickly purchased a couple of tickets so that I could have that experience.
The venue was in Larchmont Village and I invited a friend to join me. The directions to the venue indicated that we were to enter the establishment from the rear and to look for a red door. We met up with another couple looking for the same location. We eventually found it; it was a home that was built on top of the rear portion of Le Petit Greek.
The entrance
Chillin out before the tapas are served
The home was a beautiful quiet oasis off of Larchmont Boulevard. We climbed the stairs to a home that was filled with natural light, vibrant colors and quite a bit of folk art. The living space opened up to a large patio that was built for entertaining.
The jamon played center stage, Spanish music played in the background. Some of the attendees brought their own bottle of wine; I opted to try the Carlos Serres 2013 Tempranillo Old Vine red wine. Instead of the 2013 vintage, Pedro offered me his last bottle from the 2012 vintage. After the wine opened up, I found it to be well balanced with a lot of fruit.
Tortilla española
We started with tetilla cheese. This is a mild cheese that is made from cow’s milk. Slices of manchego were also available. Tortilla española was cubed so that it was easy to eat. Pedro informed me that many believe that paella is the classic dish when it is actually tortilla española. This is a mild omelette made with potatoes, eggs, onions and green pepper.
Ensaladilla rusa – Spanish potato salad with tuna
Pedro’s assistants shifted into high gear and every time I turned around, there was a tray with a different tapas offering.
The other tapas included:
- Ensaladilla rusa: A Spanish potato salad made with potatoes, boiled eggs, peas, carrots, mayonnaise and tuna
- Boquerones en vinagre: White anchovy fillets from the Cantabrian Sea marinated in vinaigrette
- Salchichon and chorizo pamplona served on sliced bread with salsa of tomatoes, garlic and extra virgin olive oil
- Chorizos al vino: chorizos, onions, garlic, laurel and red wine
The Jamón Ibérico de Bellota Pata Negra deserves special mention. Black hoofed Ibérico run free feasting on sweet acorns, wild herbs and grass. The acorns impart a delicious nutty flavor and are full of antioxidants, which allow the pork to be cured for an extended period with very little salt.
Pedro Liébana hand carving a leg of Jamón Ibérico
Hand carved Jamón Ibérico
Pedro is a maestro jamonero cortador and learned this centuries-old tradition while he lived in Spain. A full set of carving knives resided next to the whole leg of ham. He began by trimming away the fat and spent at least 2 hours meticulously carving each piece of ham.
Pedro is available to carve Jamón Ibérico de Bellota at parties, weddings, or corporate functions. In addition, his catering service can also provide a full suite of Spanish tapas similar to what I just described. If you are looking for that unique and delicious way to customize your event, consider contacting Pedro Liébana.
Pedro Liébana
http://pedroliebana.com
Email info@pedroliebana.com
Phone 424.653.4900