Boqueria restaurants reflect two essential aspects of Barcelona’s culinary culture. On one hand, they are late-night bars where one can order a beer and small plate of food. On the other, they are markets where one can sample fresh meats and produce from local merchants. True to its name and its Barcelonan heritage, Boqueria specializes in tapas made with produce sourced from local markets, such as the Union Square Greenmarket in New York City and the McLean Farmers Market in Virginia. The restaurant’s chefs prepare these tapas in an open kitchen—a good move, according to the Washington Post’s Tom Sietsema, who rhetorically asks, “Who can resist a plate of jamon serrano when he spots it being sliced inches away?” For the few who can, the chefs prepare nightly specials with traditional Spanish ingredients such as chorizo, ground pork, and piñata candy.