Spanish Cuisine at Jaleo Near JHU’s New DC Campus

It took a long time to order, basically playing a game of matching the dish names with online recommendations from various sources. The portions are small, so you can order a couple more dishes. Cono de salmón crudo con huevas de trucha* - Raw salmon tartare with trout roe in a crispy cone. The cone is fried to a crisp, with a strong oil fragrance reminiscent of domestic fried snacks. The tartare filling has a strong scallion flavor that masks the fishy taste of the roe 🍣🥢 Setas de temporada salteadas con huevo a baja temperatura - Seasonal wild mushrooms sautéed with a soft-poached egg over potato puree. The combination of potato puree and mushrooms is very aromatic; it’s even good enough to have with rice 🍲🥚 Vieiras con piñones y PX - Seared Hokkaido scallops with pine nut praline, Pedro Jimenez vinegar reduction, and toasted pine nuts. After trying the scallops at Blue Duck Tarven, I got hooked on this dish. The scallops here are tender, served over a yellow pumpkin puree, topped with pine nuts for an extra flavor kick 🦪🌰 Calamares en su tinta - Basque-style squid with rice and squid ink sauce. The squid is tender and bouncy, paired with a well-seasoned black squid ink sauce that looks stunning. The rice is fluffy and reminds me of egg fried rice from Chinese hotpot restaurants 🦑🍚 #DMVFoodAndFun #dc #JHUNewCampus #JHU #JHUDCCampus #WashingtonDC #WashingtonDCEatingDrinkingPlaying #WashingtonDCFood #SpanishCuisine