Loquita

It was 2016 when I discovered for myself how delicious Spanish food was. I was in London for an art opening and one evening I was strolling the streets of Broadway Market and walked into El Ganso for dinner. The restaurant called to me from the street to and although it was busy, they quickly made room for this party of one. Much to their surprise, I would order enough plates for two (maybe three) because I wanted to experience as many Spanish flavors as I could. They were impressed. I was in heaven. While on holiday there are no limits. At that very moment, I was a changed woman.

I have been chasing that experience since. Although I still have not made it to Spain, I am always on the prowl for delicious Spanish cuisine. While conducting research prior to a trip to Santa Barbara I stumbled upon Loquita, authentic Spanish restaurant, and was filled with excitement at the potentiality of eating pan con tomate, jambon Iberico, and some delicious seafood. Reservations were made, the anticipation grew.

Loquita showcases authentic Spanish food including hot and cold tapas, wood-fired grilled seafood and meats, and seasonal paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. The wine list is comprised almost entirely of Spanish wines with exceptional local wines that pair well with the cuisine.

The interior design of Loquita was stylish, with vibrant tiles paving the restaurant floor, white Moroccan fishtail tiles lining the walls, and rustic wood accenting corners of the space. A trendy fiddle leaf brought some green to the room. I nestled into a seat next to a large window that allowed for sunlight to wash over our table. I took an early dinner in order to capture the meal as best as I could. I lost track of everything we ate but by the end of the meal, Loquita would become my favorite restaurant in Santa Barbara.

To the best of my knowledge, our order is as follows. Did I really not order paella? Seems like a missed opportunity. A superb dinner it would be. I had overlooked Santa Barbara as a culinary destination but Loquita changed that.

Croqueta de Queso mahón fritter, piquillo pepper, pimentón aioli

Croqueta de Jamón ham fritter, mojo de ajo, pickled shallots

Aceitunas marinated olives, citrus, rosemary

Jamón Tasting serrano, ibérico, ibérico de chorizo, pan con tomate

Melocotón t Tomate munak farms heirloom tomato, galpin farms peaches, caña de cabra, wild arugula, compressed cucumbers, basil oil, pistachio fennel dukkah

Pulpo spanish octopus, black garlic aioli, lemon vinaigrette, potato purée, pickled red onion

Every dish was great. An accomplishment not so common. The pan con tomate was vibrant in flavor and paired lovely with the jamón tasting. The fresh acidic nature of the tomato set up the perfect first bite followed by a knockout second bite of salty cured pork. Jamón ibérico is one of my favorite things to eat on the rare occasions I do. I am drawn to rich and savory and these paper-thin slices of meat feel like ribbons of meat butter in my mouth.

Pork products made from Black Iberian breed pigs receive the ibérico/a denomination. As such, jamón ibérico is the dry-cured ham produced from livestock of said breeds.

According to Spain's denominación de origen rules and current regulations on jamón, jamón ibérico must be made from pure breed or cross-bred pigs - as long as they are at least 50% Black Iberian in their ancestry. [source]

If you have been following for years, you already know that if octopus is on the menu, I am going to order it. This Spanish pulpo was magnificent. Hats off to whoever the restaurant’s seafood supplier is. This generous piece of octopus was laid atop a pillow potato purée drizzled with garlic aioli. With each bite offered a burst of flavors so pleasing I moaned. The tangy bite of the pickled onion brought me back down to Earth in the most delightful way.

Much to my surprise, I spotted horchata on the menu. As a Mexican American, I thought that was our thing. Upon further investigation, I learned that horchata is considered the “sweet drink of Spain.” Unlike Mexican horchata which is made with rice, Spanish horchata is made with tiger nuts. I found some recipes here and here. Although the origins are contested and ancient Egypt is known as one of the first creators, no matter the location, the horchata is going to be delicious.

The horchata at Loquita is made with oat milk, chocolate chai, nutmeg, and cinnamon clove. Although it is lacking the traditional tiger nuts of Spani, it was nonetheless a tall glass of sweet perfection. If only all horchata tasted this good.

Location

Loquita
202 State St
Santa Barbara, CA 93101-3850
Phone:+1 805 880 3380