Chasen’s Personal Blog

We went back to Bodega Dos de Mayo a couple times because all of their food was delicious!

Pictured food:

A white plate of espinacas con garbanzos, a traditional Andalusian stew of sautéed spinach and chickpeas in a dark, savory sauce. The dish is topped with a wedge of hard-boiled egg and served with a slice of crusty white bread. The hearty texture and deep color make it look rustic and nourishing. A square white plate with grilled artichoke quarters, slightly charred at the edges, topped with thin slices of jamón ibérico. A slice of fresh tomato sits beneath with a drizzle of green herb oil. The balance of smoky vegetables and cured ham makes it visually and texturally appealing. A black plate with thick slices of seared tuna, identified as Atún Corte Oriental. The tuna is raw and vivid pink at the center, with a lightly seared outer edge. A line of Asian-inspired sauce runs across the top, enhancing the rich, buttery look of the fish. A white plate with Pimientos de la Axarquía—wood-fired roasted red peppers. The peppers are sliced and glistening with olive oil, mixed with diced white onions and sprinkled with coarse sea salt. Flakes of tuna or bonito rest on top, contrasting with the peppers’ intense color and shine. A carefully layered timbale identified as Nido de Bacalao y Espinacas. The base is formed from thin, crispy potato threads, supporting layers of spinach and flaky cod, all topped with a golden crust of baked béchamel or cheese. A balsamic reduction surrounds the dish, adding a glossy, elegant touch. A rustic clay dish filled with bubbling gambas al ajillo—shrimp sizzling in hot garlic-infused olive oil. The shrimp are plump and slightly curled, surrounded by visible slivers of garlic and chili flakes. The intense bubbling emphasizes freshness and immediate serving. A white plate with Solomillo en salsa Mozárabe—grilled pork tenderloin medallions smothered in a creamy, orange-hued Moorish-style sauce. The dish is served with thick potato wedges. The warm color of the sauce and its speckled herbs evoke richness and aroma. A restaurant door with multiple accolades including Michelin Guide recommendations for 2015, 2016, and 2018, and TripAdvisor “Certificate of Excellence” and “Hall of Fame” awards. The window also displays “Top Choice” recognitions in Spanish and Chinese, a grapevine graphic, and a QR code for the digital menu.