Bar Siesta's Matrimonio. Credit: Emily Ferreti
Ingredients
FOR THE BOQUERONES (optional if using pre-made)
Anchovies: 300 g
White vinegar: 3 parts
Water: 1 part
Garlic clove: 1 (finely chopped)
Salt: to taste
Extra virgin olive oil: to cover
FOR THE TOAST
Boquerones in vinegar
Anchovies in olive oil
Rustic bread: 2 slices
Ripe tomatoes: 2
Extra virgin olive oil
Salt
This traditional Spanish tapa from Bar Siesta in Los Angeles, balances the saline depth of anchovies with the bright acidity of vinegar-cured boquerones. It’s a staple in tapas bars across Spain—a simple expression of the conservas culture.
How to make Bar Siesta's Anchovy and Boquerón Toast
01.
Make the Boquerones (optional)
- Clean the fish, removing head, guts, and spine.
- Freeze for at least 48 hours before use.
- Marinate in 3 parts vinegar, 1 part water, and a pinch of salt for 3–4 hours in the refrigerator, until the flesh turns opaque white.
- Drain, cover with olive oil and finely chopped garlic, and rest for 24 hours before serving.
02.
Prepare the Toasts
- Toast slices of rustic bread until golden.
- Grate the tomatoes directly over the bread.
- Drizzle with olive oil and season with salt.
- Place one anchovy and one boquerón on each slice.
- Serve cold with a glass of chilled white wine or vermouth.
