"House-made and imported chorizo, serrano ham, morcilla (blood sausage), mojama (air-cured tuna loin), smoked eel, and a wealth of high-quality, hard-to-find preserved foods. Hand-packed piquillo peppers, chestnuts in syrup, and pickled cardoons are meticulously stacked on marble-lined wooden shelves like rare first-edition books."

Market-Driven: Where the Chefs Shop — New York Magazine