{"id":4454,"date":"2019-12-16T18:51:52","date_gmt":"2019-12-16T18:51:52","guid":{"rendered":"https:\/\/jamonymojo.com\/nuestro-menu\/"},"modified":"2026-09-01T08:45:20","modified_gmt":"2026-09-01T08:45:20","slug":"our-menu","status":"publish","type":"page","link":"https:\/\/jamonymojo.com\/en\/our-menu\/","title":{"rendered":"Menu"},"content":{"rendered":"

TASTING MENU<\/h2><\/div><\/div><\/div>

Dehesa<\/h3><\/div>
\u20ac<\/span>75<\/span>per person<\/span><\/div><\/div>
  • Welcome Snack<\/li>
  • Private Selection of Iberian Ham<\/li>
  • Presa Isle\u00f1a<\/li>
  • Royal de Lagarto<\/li>
  • Pork Cheeks<\/li>
  • Our Pluma<\/li>
  • Pre-dessert<\/li>
  • Ag\u00fcita<\/li><\/ul>

    *Optional 7 step wine pairing + 40\u20ac p.p.<\/p>\n

    NOTE: The whole table must choose the same tasting menu.<\/p>\n

    *Served from 13:00-14:30\/19:00-21:30<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

    La Trama<\/h3><\/div>
    \u20ac<\/span>55<\/span>per person<\/span><\/div><\/div>
    • Welcome snack<\/li>
    • Octopus and Lentils<\/li>
    • Saffron Risotto<\/li>
    • Bocinegro<\/li>
    • Pre-Dessert<\/li>
    • Choco Island<\/li><\/ul>

      *Optional 5 step wine pairing + 30\u20ac p.p.<\/p>\n

      NOTE: The whole table must choose the same tasting menu.<\/p>\n

      *Served from 13:00-15:00\/19:00-22:00<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n

      MENU<\/h2><\/div>\n
      \n\n\n\n\n\n\n\n\n
      IBERIANS<\/strong>
      \nDaily Hand-Carved Iberian ham from 19:00<\/th>\n      		racion 100gr<\/th>\n<\/tr>\n<\/thead>\n
      Pata Negra Iberian Hams<\/strong>
      \nSelection of the 3 Iberian Ham
      \n<\/strong><\/td>\n      		\u20ac32<\/td>\n<\/tr>\n
      100% Pure Breed Acorn-fed Iberian Ham<\/strong>
      \n\u201cPata Negra\u201d D.O. 48 Months Aged<\/td>\n      		\u20ac30<\/td>\n<\/tr>\n
      Acorn-fed Iberian Ham<\/strong>
      \n\u201cPata Negra\u201d D.O. 36 Months Aged<\/td>\n      		\u20ac26<\/td>\n<\/tr>\n
      Iberian “Cebo de Campo” Ham<\/strong>
      \n24 Months Aged<\/td>\n      		\u20ac22<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>
      \n
      \n

       <\/p>\n

       <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
      \n

      STARTERS \/ TAPAS – IBERIAN STARTERS & MORE OPTIONS<\/strong><\/h2>\n<\/th>\n

      		iGIC not included<\/strong><\/th>\n<\/tr>\n<\/thead>\n
      Iberian “Chorizo” Bisquit (4UD)
      \n<\/strong>(1-7-12)<\/td>\n      		\u20ac8<\/strong><\/td>\n<\/tr>\n
      5J Iberian Ham Croquettes (4UD)
      \n<\/strong>Served on a bed of\u00a0 Caramelized Onion and topped up with Fried Panceta
      \n(1-3-7)<\/td>\n      		\u20ac9<\/strong><\/td>\n<\/tr>\n
      Tartlet Dehesa (4UD)
      \n<\/strong>Almond pastry filled with Iberian p\u00e2t\u00e9, Iberian Chantilly, and osmosis-infused apple.
      \n(1-7-8-12)<\/td>\n      		\u20ac9<\/strong><\/td>\n<\/tr>\n
      Octopus and Lentils
      \n<\/strong>Carne Fiesta Style Octopus, Cooked on a low temperature and marinated, Lentils stew in Ocoo, Coriander Gel, Pl\u00e1tano pur\u00e9 and pop-corns.
      \n(12-14)<\/td>\n      		\u20ac16<\/strong><\/td>\n<\/tr>\n
      Iberian “Tonnato”<\/strong>
      \nIberian Loin L.T.C., Marinated Red Tuna, Fried Capers,\u00a0 Tonnato Sauce and Iberian Jus
      \n(1-3-5-13)<\/td>\n      		14\u20ac<\/strong><\/td>\n<\/tr>\n
      Island Presa
      \n<\/strong>Iberian pork presa marinated in red mojo and smoked, traditional almond\u00a0 and fermented garlic mojo, and false cilantro soil.
      \n(8-12)<\/td>\n      		\u20ac16<\/strong><\/td>\n<\/tr>\n
      Wild Garlic Shrimp
      \n<\/strong>Wild shrimp saut\u00e9ed with garlic.
      \n(2-12)<\/td>\n      		\u20ac16<\/strong><\/td>\n<\/tr>\n
      \n

      Selection of Canarian Cheeses
      \n<\/span><\/strong>A selection of cheeses from the islands, served with homemade seasonal jams prepared at Ocoo.<\/span>
      \n(7-8-12)<\/span><\/p>\n<\/td>\n

      		\u20ac15<\/strong><\/td>\n<\/tr>\n
      \n

      Cantabrian Anchovies
      \n<\/span><\/strong>Cantabrian anchovies served on *gofio* focaccia with water tomato gel.<\/span>
      \n(1-4-7)<\/span><\/p>\n<\/td>\n

      		\u20ac19<\/strong><\/td>\n<\/tr>\n
      \n

      Aged Beef Tartare
      \n<\/span><\/strong>Aged beef tartare with house dressing and a crispy bread wafer<\/span>
      \n(1-3-10-12)<\/span><\/p>\n<\/td>\n

      		\u20ac19<\/strong><\/td>\n<\/tr>\n
      \n

      Padr\u00f3n Peppers with Gofio
      \n<\/strong>Padr\u00f3n peppers saut\u00e9ed with Canarian corn gofio
      \n(1)<\/span><\/p>\n<\/td>\n

      		\u20ac8<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>
      \n
      \n

       <\/p>\n\n\n\n\n\n\n\n
      \n

      PASTAS<\/h2>\n<\/th>\n

      		iGIC not included<\/th>\n<\/tr>\n<\/thead>\n
      Creamy Rice with Red Prawns
      \n<\/strong>Valencian Bomba rice, Atlantic red prawn, and organic freeze-dried caviar
      \n(2-12)<\/td>\n      		\u20ac28<\/td>\n<\/tr>\n
      \n

      Saffron Rice
      \n<\/strong>Carnaroli rice, Spanish saffron, acorn-fed Ib\u00e9rico pork *presa*, smoked pepper cream, and crispy Ib\u00e9rico shavings
      \n(7-12)<\/span><\/p>\n<\/td>\n

      		\u20ac23<\/td>\n<\/tr>\n
      \n

      Gofio and White Octopus Tallarines
      \n<\/strong>Homemade pasta made with gofio, white octopus ragout, and 5J Iberian ham shavings
      \n(1-3-12-14)<\/span><\/p>\n<\/td>\n

      		\u20ac18<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>
      \n
      \n\n\n\n\n\n\n\n\n\n\n\n\n\n
      \n

      MAINS – OUR 100% IBERIAN MEATS CUTS<\/h2>\n<\/th>\n

      		iGIC not included<\/th>\n<\/tr>\n<\/thead>\n
      Iberian “Huella”
      \n<\/strong>100% Iberian *Abanico*, Ib\u00e9rico ham shaving dust, dried apricot pur\u00e9e, and orange sauce with a house touch.
      \n(8-12)<\/td>\n      		\u20ac18<\/td>\n<\/tr>\n
      \n

      Our 100% acorn-fed Ib\u00e9rico Pork Pluma
      \n<\/strong>Swiss chard mille-feuille, fermented carrot cream, and roasted and charred shallots.
      \n(7-12)<\/span><\/p>\n<\/td>\n

      		\u20ac26<\/td>\n<\/tr>\n
      Iberian Pork Lagarto Roulade
      \n<\/strong>Iberian pork *Lagarto* and red prawn heart roulade, served with caramelized parsnip, surf-and-turf sauce, and lemon-dressed escarole. (2-7-12)<\/td>\n      		\u20ac21<\/td>\n<\/tr>\n
      \n

      Tender Acorn-Fed Pork Cheeks
      \n<\/strong>Slow-cooked at low temperature, roasted sweet potato with papaya and tamarind, Canarian watercress, and Ib\u00e9rico jus.
      \n(12)<\/span><\/p>\n<\/td>\n

      		\u20ac21<\/td>\n<\/tr>\n
      \n

      Iberian “Presa”
      \n<\/strong>Iberian pork presa cured in cacao and spicy cilantro mojo
      \n(8\u201312)<\/span><\/p>\n<\/td>\n

      		\u20ac26<\/td>\n<\/tr>\n
      \n

      Slow-Cooked Ribs
      \n<\/strong>Cooked for over 22 hours, glazed, and served with pumpkin and licorice cream
      \n(7-9-12)<\/span><\/p>\n<\/td>\n

      		\u20ac22<\/td>\n<\/tr>\n
      Beef Sirloin
      \n<\/strong>Grilled Beef Sirloin, served with Smoked Onion Flan, Hazelnut Pur\u00e9e and Lemon Leek Demi-glace
      \n(3-7-8-12)<\/td>\n      		\u20ac28<\/td>\n<\/tr>\n
      Vieja Km0
      \n<\/strong><\/strong>Local fish with mango-turmeric cream and its own p\u00e2t\u00e9.
      \n(4-7)<\/td>\n      		\u20ac19<\/td>\n<\/tr>\n
      \n

      “Bocinegro Emborrado*
      \n<\/strong>Canarian Sea Bream cooked on a Canarian technique with osmosis, low-temperature sweet potato ingot, Iberian emulsion, and avocado mojo.
      \n(4-7-12)<\/span><\/p>\n<\/td>\n

      		\u20ac21<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>
      \n
      \n\n\n\n\n\n\n\n\n
      \n

      SIDES<\/h2>\n<\/th>\n

      		iGIC not included<\/th>\n<\/tr>\n<\/thead>\n
      Mashed Roast Potatoes\u00a0<\/strong>(7)<\/td>\n\u00a0\u20ac6<\/td>\n<\/tr>\n
      Boiled Canarian Potatoes or Fries <\/strong>(12)<\/td>\n\u20ac4,50<\/td>\n<\/tr>\n
      Canarian Salad<\/b>
      \nPink tomato, red onion, and fresh watercress (12)<\/td>\n      		\u20ac8<\/td>\n<\/tr>\n
      Grilled Vegatables <\/strong>(12)<\/td>\n\u20ac7<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>
      \n
      \n\n\n\n\n\n\n\n
      \n

      KIDS MENU
      \nexclusively for children under 12<\/h2>\n<\/th>\n

      		iGIC not included<\/th>\n<\/tr>\n<\/thead>\n
      Milanesa with Fries<\/strong><\/td>\n\u00a0\u20ac8<\/td>\n<\/tr>\n
      Short Pasta with butter or tomato sauce<\/strong>
      \n(5-7-12)<\/td>\n      		\u20ac7<\/td>\n<\/tr>\n
      Sirloin Bistec With Fries<\/strong><\/td>\n\u20ac13<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>
      \n
      \n\n\n\n\n\n\n\n\n
      \n

      DESSERTS<\/h2>\n<\/th>\n

      		iGIC not included<\/th>\n<\/tr>\n<\/thead>\n
      \n

      Lemon and Saffron Tart
      \n<\/strong>Shortcrust pastry base, pastry cream, lemon and saffron curd, lime gel, and basil oil.
      \n(1-3-7-8)<\/span><\/p>\n<\/td>\n

      		\u20ac7<\/td>\n<\/tr>\n
      \n

      Choco Island
      \n<\/strong>Cocoa Breton sabl\u00e9, roasted pineapple cream, milk chocolate and rum heart, goat ricotta ice cream, *gofio* crunch, and 75% cocoa liquid chocolate.
      \n(1-3-7-8-12)<\/span><\/p>\n<\/td>\n

      		\u20ac8<\/td>\n<\/tr>\n
      Petit Four<\/strong>
      \nSelected Variety of Tiny Homemade Pastry
      \n(ask about allergens)<\/td>\n      		\u20ac10<\/td>\n<\/tr>\n
      \n

      Ag\u00fcita<\/strong>
      \nWhite chocolate and goat cheese mousse, aloe vera and honey gel, olive oil and Sichuan pepper sponge cake, goat condense milk and toasted hazelnuts.
      \n(1-3-7-8-12)
      \n<\/span><\/p>\n<\/td>\n

      		\u20ac9<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div>
      <\/div><\/div>
      <\/span><\/div><\/div><\/div>
      <\/div><\/div>

      All our dishes may contain: traces of lupins, celery, peanuts, gluten, crustaceans, nuts, sesame, egg, dairy products, molluscs, mustard, fish, soy or sulfites.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":4184,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-4454","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nMenu - Jam\u00f3n y Mojo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jamonymojo.com\/en\/our-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menu - Jam\u00f3n y Mojo\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jamonymojo.com\/en\/our-menu\/\" \/>\n<meta property=\"og:site_name\" content=\"Jam\u00f3n y Mojo\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-01T08:45:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jamonymojo.com\/wp-content\/uploads\/2019\/12\/page22x-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"792\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/jamonymojo.com\\\/en\\\/our-menu\\\/\",\"url\":\"https:\\\/\\\/jamonymojo.com\\\/en\\\/our-menu\\\/\",\"name\":\"Menu - 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