Glasses of sangria pair with Spanish small plates, including marinated anchovies, chorizo sautéed in white wine, and squid-ink paella
What You'll Get
- $20 Towards Lunch or Dinner for Two or More, Valid Tuesday-Thursday
$20 Towards Lunch for Two or More, Valid Any Day
- See the menu here
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Must purchase two food items. Reservation required. Limit 1 per person, may buy 1 additional as gift(s). May be repurchased every 180 days. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Valid for dine-in only. Not valid for the purchase of alcohol. Not valid with other offers or promotions. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sangaritas Tapas and Wine
Tapas could only emerge from a culture with the long history and easygoing attitude of Spain. What began as a meal for weary travelers has since evolved into a festive form of bar food, which is meant to tide you over until one of the country's notoriously late dinners. At Sangarita's, chefs recreate the shareable small plates of their homeland, leveraging the bold flavors and iconic ingredients of the Spanish peninsula into dishes that are as authentic as they are delicious. Before you order your first round, read on to learn about some of the menu's most popular offerings:
- Croquetas de jamon: These deep-fried potato croquettes hold a delicious secret—salty bites of Spain's famed serrano ham.
- Cauliflower al catalan: Prepared in the style of Spain's northeastern Catalonia region, this dish marries cauliflower with onions, almonds, raisins, and a drizzle of olive oil.
- Ceviche mixto: Lemon and lime juices do the cooking in this refreshing dish that combines fresh shrimp, tilapia, and calamari.
- Tortilla española: Eggs, potatoes, and onions are all it takes to make this simple, yet iconic omelet.
- Salumeria: When in doubt, go for the cheese and meats. This charcuterie board showcases Spanish varieties of both, along with bites of quince paste and marcona almonds for extra complexity.