Anchovies in Vinegar — Boquerones en Vinagre at Taperia La Mina
Our Anchovies in Vinegar (Boquerones en Vinagre) are one of the most elegant and refreshing tapas in Spanish cuisine. Fresh anchovy fillets are “cooked” in white wine vinegar, transforming from translucent pink to a beautiful opaque white, then dressed with garlic, fresh parsley, and premium extra virgin olive oil. This cold tapa is a delicate, sophisticated flavor experience that is quintessentially Mediterranean.
The Art of Marinating Boquerones
Creating perfect boquerones en vinagre is about patience and precision. Fresh anchovy fillets are marinated in a mixture of white wine vinegar and cold water for 8 to 12 hours in the refrigerator. The acid in the vinegar “cooks” the fish, turning the flesh white and opaque while preserving its delicate texture. Once drained and patted dry, the fillets are dressed with thinly sliced garlic, chopped parsley, and generous extra virgin olive oil.
A Taste of the Mediterranean Coast
This tapa originates from the coastal regions of Andalusía and Málaga, where it has been enjoyed for centuries. In those sun-drenched coastal towns, boquerones en vinagre are a bar staple — served chilled alongside a cold vermouth or beer. At Taperia La Mina, we bring this coastal specialty to our guests in Benidorm, where the Mediterranean sun sets the perfect scene for this refreshing tapa.
Serving Suggestions
Our anchovies in vinegar are served chilled, garnished with parsley and a drizzle of olive oil. They are traditionally enjoyed with crusty bread or potato crisps. Pair them with a glass of fino sherry or a cold beer for a truly Spanish experience. For the best of both worlds, order them alongside our Fried Anchovies — the contrast is extraordinary. Discover Mediterranean elegance at Taperia La Mina.