Photos: Jaleo Crystal City Celebrates 10 Years With a Blowout

Jaleo Crystal City celebrated it’s 10th anniversary on a rainy Wednesday night, packing a crowd of enthusiasts eager to meander from station to station, eating and drinking the night away. The celebration was set up as a Spanish market, with different cities represented with their regional specialties.

At the Barcelona table, there was a selection of Spanish cheeses, pan con tomate, and a whole jamon iberico leg being carved by hand. That was hard to top — just look at the photos of that iberico ham, it was spectacular.

Another highlight included the massive preparations of paella, representing Valencia, being made throughout the evening. Even in the rain, guests were lining up and getting wet for their chance at a piping hot plate.

The Madrid table had the largest variety of dishes, including Gambas al Ajillo, Huevos can Caviar served over bread, Chistorra sausage wrapped in a fried potato chip, and chicken croquettes. At the Sevilla table, there were “liquid olives” being made, a dish seemingly taken from the Mini Bar playbook, along with gazpacho and a Pedro Ximenez sherry.

Other beverages throughout the evening included cava, wine and sangria, Aqua de Valencia, a non-alcoholic sparkling orange juice refresher made with saffron, and also a beer, vodka and citrus concoction you were encouraged to drink straight from the pitcher’s spout.

In addition to all of the great food and drink, and an appearance from José Andrés himself, the event also featured live music and flamenco dancers. It was the perfect celebration of everything that Jaleo is all about, and everything which has made Andrés such an icon.

Author: Jake Emen

I’m Jake, and I’m your host on this journey. I'm the man doing the eating and the talking around here. I’m a writer based outside of Washington, D.C., and I'm also talking whiskey, local events, travel, and other assorted misadventures. Follow me on the Tweet Machine - @ManTalkFood, or send an email to jake [at] mantalkfood.com.

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