Macarena Restaurant in Palo Alto

Paella

The centerpiece dish — serves two or more, with a socarrat crust that arrives properly caramelized when the kitchen is on

Gambas al Ajillo

Sizzling garlic shrimp in olive oil with a bright hit of chili — arrives at the table still bubbling

Patatas Bravas

Crispy potato cubes with a smoky aioli — a reliable benchmark dish for any Spanish kitchen

Tortilla Española

Classic egg and potato tortilla, served in wedges — best when ordered early while still warm

Sangria

House-made red or white — generous pours and a reliable backbone for a full tapas spread