THE ART OF THE SNACK | XUNTOS

With all of the freezing temperatures as well as snowstorms, this month’s The Art of the Snack takes us to Santa Monica to Xuntos to enjoy an array of Spanish tapas from savory bites as well as cocktails! We wanted to know more about this spot that we can enjoy for Lunch, Dinner, and Brunch! We sat down with Chef Sandra Cordero to find out more about this Tapas Bar, what we should think about enjoying when we come in, and more!

ATHLEISURE MAG: Before we delve into Xuntos, can you tell me about your culinary background - where you trained and kitchens you trained in prior to Xuntos?

CHEF SANDRA CORDERO: I was raised between Amsterdam and Galicia in northern Spain, where I spent summers on my family’s farm and in A Coruña. That upbringing shaped my earliest understanding of food, but I formally committed to becoming a chef when I moved to Los Angeles.

In LA, I trained in several of the city’s most respected kitchens. I worked under Neal Fraser at Grace, gained experience at the Michelin-starred Providence, and cooked alongside Peruvian chef Ricardo Zarate. I also spent time at Test Kitchen.

AM: Why did you want to open Xuntos and when did it launch?

CHEF SC: We launched in July 2023. My dream was to bring Spanish tapas to a beach town, to have a tapas bar near the beach, and after the pandemic, we really wanted to open a place where people could gather again and be together.

AM: What are the ingredients, spices and flavors that are indicative of Spanish cuisine?

CHEF SC: Olive oil, garlic, citrus & pimentón De la Vera.

AM: Why did you want to focus on tapas and for those that are not familiar, what is that?

CHEF SC: I wanted to share my Spanish culture with LA, and what better way to do that than through Tapas! Tapas are for sharing, they are ingredient-forward, with lots of seafood & amazing produce from the market. Being in Santa Monica and walking distance to the Santa Monica farmers market with incredible fresh produce, it felt organic to focus on tapas in this location.

AM: How does one approach a tapas menu in terms of have 2-3 people ordering for enough variety and items to share?

CHEF SC: We have made it as easy as possible for guests with our new tapas tasting menu, where you get a four-course tapas tasting for the whole table for $75 per person. It is the perfect amount of food; you still get to have that sharing experience, and all you have to think about is what to drink! If you decide not to do the tapas tasting, you can have one of our wonderful servers help you. Tapas is about everyone experiencing the same bites & flavors together.

AM: For diners who are coming here, what is the ambiance of this restaurant from the vibe to its interiors?

CHEF SC: The design and atmosphere is meant to feel inviting, a place where people can linger, relax, and connect over drinks and food in equal measure. The word xuntos means “together” in Gallego, and that ethos, convivial, unhurried, and social, threads throughout the space. The interior occupies two storefronts in a historic 1926 building in Santa Monica, with a lively bar area that naturally draws people in for drinks and pintxos before dinner. Beyond the bar, a warm dining room invites guests to slow down and linger. Up on the second floor are two private dining spaces overlooking the bar and main room — perfect for intimate dinners or energetic celebrations.

Visually, the space blends playful energy with a vintage, feminine sensibility. A dramatic wall installation of thousands of scallop shells (a nod to Galicia’s coastal culture) anchors the room, while vintage light fixtures add a sense of drama and warmth. Soft pinks and reds set a color palette that’s romantic yet spirited, complemented by touches of greenery and curated vintage artwork. Family photos from Galicia give the space a personal, home-like layer.

It is perfect for a cozy date night or a fun night out with friends. It’s romantic, energetic, and meant for people to stay, linger, connect, and enjoy the experience fully.

AM: For Lunch, what are 3 items on the menu that you suggest that we should be thinking about prior to coming in?

CHEF SC: When you come for lunch you cannot miss the Empanada, it’s a Galician style empanada, a whole savory pie that we make from scratch daily, with an olive oil crust with rotating fillings—Galician tuna (the classic), beef, spinach, mussels... of course our Tortilla is not to be missed, the ultimate comfort food, & Gambas al Ajillo for a sizzling midday tapa!

AM: Specifically looking at the Conservas (Tinned Fish) portion of the Lunch menu, what are 3 that you suggest?

CHEF SC: Gueyu Mar Grilled Sardine Tails Escabeche (we’re huge fans of Chef Abel), the Albo Mussels that I grew up eating as a kid & Ramon Peña Sardines with padron pepper, a beautiful tin with a kick from a pepper only found in Galicia.

AM: For those that opt to eat at the bar, what are 3 items on your Pintxos menu that we should try?

CHEF SC: Our Cantabrian Anchovy on brioche, Croquetas de Jamon of course, and a Racion of Jamon Iberico + Pan Con Tomate on Spanish Cristal Toast is essential.

AM: Tell us about your Tapas Tasting for Dinner.

CHEF SC: We describe it as “what chef Sandra thinks you should eat tonight,” a seasonal combination of pintxos & tapas that changes monthly, always with whatever seafood is tasting best at the moment and produce from the Santa Monica farmer’s market. It’s the easiest way to experience Xuntos because you order, and the food just keeps coming!

AM: What are 3 items on your Tapas menu for Dinner that we should try?

CHEF SC: Our Lobster, Pork Chop and Pulpo a la Gallega.

AM: To complete your meal, what are 3 desserts that we should have in mind?

CHEF SC: Tarta De Santiago—the cake people make a pilgrimage for! Seasonal Flan (right now it’s coconut!) and our Chocolate Mousse.

AM: For those looking for a refreshing cocktail, what are 3 that you suggest?

CHEF SC: We squeeze citrus fresh from the farmer’s market for our Senorita (tequila, grapefruit, pimenton), Playa de Vega (mezcal, chartreuse, lemon) and Hummingbird (vodka, tango tangerine,

orange).

AM: Tell me about your Wine Club!

CHEF SC: The best way to learn about Spanish wines is by drinking them! You get 2-4 bottles every month from all over Spain, carefully selected imports exclusive to Xuntos, always organic without any additives, and more than half from women winemakers. Members get tasting notes, food pairing recommendations & a pick-up party with wine tasting every month!

AM: Are there any events coming up that we should know about that we can share with our readers/community?

CHEF SC: Bikini nights are coming up, which is an event we have on the last Thursday of every month. They are inspired by the iconic Bikini Club in Barcelona, birthplace of the famous Bikini Sandwich & the “it” club for live music & good times for generations of Barcelonians since its opening in the 1950’s. I love putting new spins on the Bikini Sandwich on the menu at Xuntos, & this night showcases these itsy-bitsy melty toasties paired with the perfect accompaniment: premium Barcelona beer from Estrella Damm & live music!

IG @barxuntos

PHOTOGRAPHY COURTESY | One Goat Media

Read the FEB ISSUE #122 of Athleisure Mag and see THE ART OF THE SNACK | Xuntos in mag.

THE ART OF THE SNACK | TASCA

This month, we head to Manhattan's Tasca which focuses on Spanish-Caribbean flavors which include spices and recipes from Spain, the Dominican Republic, Puerto Rico and Cuba. We talk with restaurateur, Jay Espinal about what we can expect from this restaurant, dishes that we can enjoy and how this has become a family affair. He also preps our taste buds with what we should enjoy when swinging by with family and friends.

ATHLEISURE MAG: We know that as a restaurateur who had great success with your restaurant Don Pedro, you’re back with Tasca and have made this a family affair with your wife Norisa as well as your son Justin. Can you tell me about your background, what led to the creation of Tasca and what are the roles that the 3 of you have at the restaurant?

JAY ESPINAL: That’s a great question, and it’s funny because I was completely out of the business when Justin one day approached me and said that he wanted to get into the business. I said "no you don’t," and proceeded to tell him of all the reasons he didn’t want to be in the restaurant business. The long hours on your feet, the responsibility, the fact that he would be working holidays and weekends. I didn’t paint a pretty picture yet he said this is what he wanted to do.

AM: Chef Rene Hernandez was previously at Don Pedro and is now the chef here. Can you tell us more about Rene’s background prior to coming to Tasca?

JE: Chef Rene has worked at many of Puerto Rico’s top restaurants and also spent time at El Bulli under the guidance and leadership of Ferran Adria.

AM: Tasca’s cuisine is a Spanish-Caribbean in flavor. Can you tell us about what regions this incorporates and what diners can expect?

JE: Spanish and Latin Caribbean, we focus on the Latin Caribbean islands of Cuba, the Dominican Republic and Puerto Rico along with Spain. The three islands mentioned have similar shared histories and influences with Spain.

When dining guests will have one of the US’ Premier Spanish wine lists and from our menu, they can expect dishes that take a cue from old world Spain and the new world. Dishes like the thousand spice duck breast over sofrito goat cheese and Zinfandel plantain tower. Or of course, a classic paella.

AM: What is the ambiance of Tasca for those that are dining in as we know this is a multi-level space?

JE: The ambiance is pretty chill, soft low-key lighting. We do have a more energetic bar with a relaxed vibe. We also offer a wine cellar with fireplace for a date or special occasions.

AM: What seasonings and spices should we expect to see at Tasca?

JE: From Saffron to the chefs' special house adobo and mojos. We are all about different flavors and combinations. We make over thirty different house infused olive oils.

AM: What are 3 appetizers that you suggest when we come into dine?

JE: The octopus in varied forms is said by many "it's a must." I have been told on many occasions that it is our guest favorite in the city. I think the zetas y gambas is another that truly showcase our Spanish- Latin Caribbean roots and one of my favorites is the croquettas de maduros over sun dried tomato slaw and Manchego lime zest.

AM: What are 3 main dishes that you suggest that we should enjoy when coming in with friends and family?

JE: The duck magret, filet mignonette special, and any of our fish specials.

AM: What are 3 desserts that we should have?

JE: Passion Fruit Cheesecake, Tres leche - coconut three milk cake and Trufa de chocolate - Belgian chocolate and coffee truffle

AM: In looking at your beverage program, you have over 100 varieties of premium rums and a number of wines. What are 3 cocktails that we should have when there and what are 3 wines that we should pair with our meal?

JE: City of Gold - Blanco tequila with cara cara orange, garden peppers and tiki spices, Green Smoke - Refreshing cucumber juice and peppery ginger beer in a vibrant mezcal long drink and TASCA Manhattan - Sweet vermouth, Santa Teresa 1769, bitters.

3 wines - Cosmic, Xarello Estrecho, Monastrel Gratavinum gv5, Carignan, Grenache

AM: For those that may be popping in to grab a bite at the bar, what are 3 dishes that they should have?

JE: Pulpo a La Parilla - Grilled octopus, Peruvian potatoes. mojo Gallego, Croquetas de Misco - Seafood croquette, roasted garlic foam and Empanada Trio - Chicken, beef brisket or vegetable cheese turnovers with smoked paprika aioli.

AM: With the holiday season being underway, are there special events coming up and do you have items on the menu that are specifically for this season?

JE: Large format Villogodio (slow cooked pork shank), Cochinillo (10-hour slow cooked baby suckling pig) and Lechazo (slow cooked suckling lamb).

IG @tascanyc

PHOTOGRAPHY COURTESY | Tasca

Read the NOV ISSUE #72 of Athleisure Mag and see The Art of the Snack | Tasca in mag.