Cheese and Charcuterie Board

Carlos Sanz/Boquería (Boqueria, different locations, USA)


"In every bite of our tabla de quesos y embutidos, you taste the essence of Spain – the sun-soaked fields of Andalusia, the rugged terrain of the Pyrenees, and the passion of generations dedicated to perfecting the art of crafting Manchego, Jamón Serrano, Chorizo, and other traditional delicacies. It's not just a platter; it's a journey through the heart and soul of Spanish gastronomy."

Tabla de Quesos - Artisanal Spanish cheese platter with Manchego, Caña de Cabra, and aged Mahón, served with marinated olives, pan con tomate.


"At the heart of Jamón Bellota lies a centuries-old tradition, where pigs roam free under the Spanish sun, feasting on acorns amidst ancient oak forests. It's not just cured meat; it's a taste of the untamed spirit of Spain."

Jamón Ibérico de Bellota - Spain’s most prized ingredient, hand-carved, acorn-fed Ibérico ham, aged for 36 months. Sweet, rich, nutty, thinly sliced, a melt-in-your mouth experience. Offered at all of our 10 locations.


Carlos Sanz was inspired to enter the restaurant business after frequently dining out in NYC's Little Italy as a child and witnessing the high-adrenaline atmosphere of a Manhattan kitchen. Carlos joined Boqueria as Executive Chef after leading kitchens in Miami, Dubai, and New York City and working with restaurateurs such as Paul Fleming. Carlos leads with vision, innovation, and authenticity, using high-quality ingredients from Spain and taking pride in sharing the stories of Spanish cuisine with Boqueria's guests.

Carlos Sanz is a New Jersey native with a rich multicultural heritage. His grandparents emigrated from Spain to Cuba, and his parents later immigrated to the U.S. He was inspired to enter the restaurant business after frequently dining out in NYC's Little Italy as a child and being shown the high adrenaline atmosphere of a bustling Manhattan kitchen. Starting his career at 14 answering phones and making pizzas, he has gained experience in Italian and steakhouse restaurants before exploring international cuisines.

After returning to the U.S. and working with restaurateurs such as Paul Fleming, he was able to join Boqueria Spanish Tapas Bar & Restaurant as Executive Chef overseeing the culinary program for the entire group, leading with vision and innovation and focusing on exceptional and authentic Spanish ingredients.





Wine match

Verdejo  (Rueda DO)

Fresh aromas, including citrus notes with hints of tropical fruits and delicate floral undertones. It offers a crisp and refreshing experience, with lively acidity balancing the fruit-forward flavors.