Chef Teresa Montaño’s narrow, intimate restaurant has been a way for me to slip off to Barcelona, my all-time favorite city, while never leaving Los Angeles. As I peruse Otoño’s menu, tastes of Spain flit through my mind: croquetas de jamón (ham croquettes), paella, and, simplest of all, pan con tomate (bread with tomato), the item Montaño says is the restaurant’s most popular tapa.
In Barcelona, pan con tomate is ubiquitous and savored at all times of the day and night. Some cafés and restaurants set out the ingredients on a plate and let customers rub garlic and tomato on the bread and season to taste. Otoño serves the toast already prepared and often topped with thinly sliced Jamón Ibérico de Bellota, the prized Spanish ham made from acorn-fed pigs. With tomatoes in season, it’s easy to re-create this exquisite taste of Barcelona at home.