Barraca is one of my local favorites whenever I'm craving tapas. The seasonal flatbread is the largest portioned main, with kale, Mahon cheese, caramelized onions, raisins, pinenuts, and a lightly fried farm egg on top in the winter, and a selection of grilled vegetables and goat cheese in the summer. The Patatas Bravas, however, really stand out in the classic tapas repertoire. Think crispy potato home fries with a spicy aioli for the Spanish twist. The Croquetas de Jamon (little bundles of ham croquettes) are also perfectly fried on the outside while hot and creamy on the inside. Barraca's menu consistently shows off unique combinations of Spanish ingredients that I just can't seem to find anywhere else for the price.