We made friends our first time at Bodega Mateo Ruiz and went back for their delicious bacalao (cod). They have jamón ibérico de bellota, which is the best grade ham that has a nutty acorn flavor. Seriously, delectable.

Everything is made fresh at this charming restaurant by two guys behind the bar.

Close-up of a flaky, translucent piece of fried cod with a golden, crispy outer edge, held up against a blurred kitchen background.Thin slices of jamón ibérico de bellota arranged neatly on a white plate, showing rich marbling and a glossy, deep red color.Earthenware dish filled with sizzling garlic shrimp in olive oil, topped with a sprinkling of paprika, with a basket of sliced bread nearby.Clay dish containing chunks of cod simmering in olive oil, with the fish appearing tender and slightly translucent.Ceramic tile sign on a brick wall depicting a dried codfish, labeled “Bodega Mateo” with text promoting their specialty in cod loins.View of the restaurant’s open kitchen with a stainless steel countertop, stove, fryers, and shelves filled with plates and ingredients.Man slicing a leg of jamón ibérico in a preparation area, surrounded by hanging cured meats and kitchen tools under bright lighting.Wall inside the restaurant decorated with framed photographs and a central sign detailing the history of Bodega Mateo, founded in 1938.