Photo by Jenny Downing.

What are they: Boquerones are fresh white anchovies cured in salt and vinegar, typically seasoned with olive oil, garlic, and parsley. They’re hugely popular in Spain, where they are commonly served as a small cold dish to share with beer and salty snacks.

What do they taste like: Don’t confuse boquerones with the salty brown anchovies you might find on pizzas and Caesar salads in the U.S.: these little firm-fleshed fishies taste tangy and bright like the vinegar they were soaked in. They’re not especially salty themselves, which is why the Spanish often eat them alongside things like olives and potato chips.

Where to try them: You can find boquerones served in the classic Spanish style at Costa Brava, a welcome new addition to the Bloomingdale scene (1837 1st Street NW), as well as at Estadio (1520 14th Street NW), Barcelona (122 14th Street NW), and Georgetown’s Bodega (3116 M Street NW). Try them on toasted bread with tomatoes and garlic at Derek Brown’s sherry and ham bar, Mockingbird Hill (1843 7th Street NW), or sample a dressed-version at Ris (2275 L Street NW), where chef Ris Lacoste serves them on crostini with black olive tapenade, basil pesto, tomato and lemon marmalade.