Large shrimp are cooked in a clay dish (traditional preparation) with olive oil, garlic slices, and dried chiles. The shrimp become infused with garlic and oil flavor. Bread is essential for soaking up the flavored oil. This is classic Spanish tapas done well. The shrimp quality and timing are crucial.
Tips from diners
Ask for extra bread for the garlic oil—the best part of the dish.
Spanish jamón ibérico is cured for 24-36 months, developing complex flavor and delicate texture. It's sliced paper-thin and draped on the plate. Toasted bread offers textural contrast and a vehicle for the delicate meat. This is Spain's most recognizable dish and a marker of restaurant quality. La Mallorquina sources premium product.
Tips from diners
Don't skip this—jamón quality reflects the restaurant's Spanish connections and sourcing.
The steak is excellent beef, cooked to temperature and finished with fleur de sel and Spanish olive oil. The simplicity highlights meat quality. Served with Spanish vegetables like piquillo peppers. Spanish steakhouse tradition emphasizes the ingredient rather than sauce complexity.
Tips from diners
Request your doneness preference clearly—Spanish steakhouses default to pink unless specified otherwise.
Croquetas are made with béchamel sauce enriched with jamón pieces, then breaded and fried until golden. The interior is creamy and releases hot steam when broken. The jamón pieces add salty depth. These are Spanish bar food that should be crispy outside and creamy inside. A classic preparation.
Tips from diners
Eat immediately while hot—the texture changes as they cool.
Octopus is boiled until tender, then sliced and arranged on sliced potatoes. It's drizzled with Spanish olive oil and finished with pimentón (Spanish paprika). The dish is simple but technique-dependent—the octopus must be tender, not rubbery. Reviews mention the precise balance of smoke from paprika and richness from oil.
Tips from diners
Order with a Spanish wine or vermouth—the pairing is traditional and excellent.
La Mallorquina specializes in authentic Spanish recipes, tapas, and Mediterranean cuisine. The restaurant has multiple locations across Mexico City—Polanco is the flagship on Emilio Castelar. The menu features typical Spanish preparations alongside a gin and tonics bar. The atmosphere is fashionably intimate with cozy seating. Reviews praise the attention to detail in both food and service.
This is the gin and tonics bar—the selection and preparation are serious. Ask the bartender for a recommendation.
Arrive for pre-dinner drinks (around 6 PM) and order multiple small plates—this format showcases the menu.
Breakfast is served daily from 9 AM, lunch from 12 PM, and dinner from 6-11 PM Mon-Sat. Plan timing accordingly.
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