Having just opened late last year, Telefèric has quickly built up a name around Spanish classics ranging from paella and jamón Ibérico to plenty of tapas and cocktails. Filling in the void of proper Spanish food, the space is now filling another void: that of Spanish culture. And it plans on filling it with every-third-Wednesday-of-the-month flamenco performances from Emmy award-winning dancer Yaelisa and guitarist Jason McGuire (aka “El Rubio”) of Caminos Flamencos.
With its food never being better—its latter months of operation have shown stellar output from its kitchen—Telefèric is becoming embedded into the Long Beach community in more ways than one.
Acclaimed duo Caminos Flamencos brings Spanish tradition to Telefèric Long Beach.
“Telefèric simply knows how to treat people, and it shows.” These are the words of Yaelisa, a cante flamenco dancer and cantaora, who has been perfecting her craft since following her mother, respected Bay Area Flamenco artist Isa Mura, as a child in the Mission of San Francisco. From living in Spain to attend the flamenco academy of Rosa Montoya to winning an Emmy for her choreography and contribution to the PBS’s “Desde Cádiz a Sevilla,” Yaelisa her husband and guitarist Jason McGuire—Caminos Flamencos’s music director—are one of the West Coast’s most influential pairs in maintaining, preserving, teaching, and performing the art of flamenco.
“Telefèric trusts me to provide the kind of care and professionalism that helps them grow and prosper, so it’s a mutually beneficial relationship,” Yaelisa said. “And it always was.”
Marking a seven-year history with the restaurant, Yaelisa and Jason began weekly performances at Telefèric’s flagship U.S. restaurant in Walnut Creek. It was and remains part of the Bay Area’s rich history and attachment to flamenco, which has seen a resurgence over the past few years thanks to the return of performers like Tachíria Flamenco and, yes, Yaelisa persisting in her art form.
Which is something Teleféric has long understood, through thick and thin.
The beautiful and, yes, painful story of Caminos Flamencos spans from NorCal to Long Beach.
“We recognized the quality and care of every aspect of Telefèric and, in return, the respect they gave to us as artists,” Yaelisa said. “We loved doing these shows. But once the pandemic hit, everything closed down and we—and our company—were in total limbo for two-and-a-half years.”
Like many artists, Yaelisa and Jason were hit particularly hard. Losing their home and studio of 19 years in Oakland—a space which hosted Yaelisa’s students, the memories of rehearsals, the spirit of Yaelisa’s voice, movement, and her husband’s guitar plucks—they decided to do what many had to do. And that is start over, with Corona becoming a new home. Since then, Yaelisa has garnered a new cohort of students while Jason has become a luthier, building his own flamenco guitars that you will often find him playing.
Come 2024, Yaelisa and Jason found themselves back at Telefèric, performing for the space’s grand opening. A full circle moment if there was one.
“It was like being with another member of our family and we were thrilled,” Yaelisa said. “We’ve been asked to do a monthly show at their L.A. and Long Beach locations, which brought us full circle back to our Telefèric family in a way I didn’t think was possible after the pandemic. I also am helping them put the monthly flamenco shows together for their three NorCal locations, which is even better news.”
What is Telefèric Long Beach?
Telefèric, which has its roots in San Cugat, just slightly northwest of Barcelona, opened in 1992. It pioneered what would become the Basque and Catalonia region’s staple: pintxos and tapas. The restaurant’s quick growth in patrons made the children of its owners, brother-and-sister team Xavier and Maria Padrosa, open shop in bustling Barcelona to equal acclaim.
After coming to the States on a scholarship, Xavier—called “Xavi” by friends—wanted to open up shop in NorCal, eventually having spots in Walnut Creek, Palo Alto, and Los Gatos before opening their first location in Los Angeles earlier this year.
“Southern California has really been a gem of a place for us,” Maria said. “Walnut Creek [our first location in the States] was a bit of a challenge getting people to understand the food. Here, people are either already knowledgeable of Spanish cuisine or, in the least, open to the experience of it… We’re truly honored to be a part of Long Beach.”
Some food highlights from Telefèric Long Beach.
As previously mentioned, the food has never been better at Telefèric’s Long Beach location. As the operation wheels have become smoothly greased, the kitchen is turning out specialties that have eventually become staples, while its bar has expanded its cocktail offerings.
Tomato carpaccio: Heirloom tomatoes | Tuna crudo | Tuna escabeche | Onion | Mint | Basil oil | Red wine vinegar | Capers
Pollo parmigiana: Ibérico schnitzel | Sofrito | Black truffle | Parmesan | Chives
Mojito oyster: Kumai oyster | Mint foam
Paella negra: Squid ink | Gulf shrimp | Scallops | Octopus | Clams | Creamy sofrito | Lemon
Telefèric is located at 6420 Pacific Coast Hwy. #160 inside the 2nd & PCH complex.
