For Erika Acosta, food has always been about family.
The general manager and proprietor of Tapa Rio grew up in kitchens — first cooking pupusas and tamales alongside her Nana, then in restaurants, and even as a cook in a Stafford County school cafeteria.
But she says the heart of her culinary journey started with her parents, Jose and Ana Acosta, who for years worked in chain restaurants — her father as a kitchen manager and her mother as a prep cook.
“Without them, I wouldn’t understand the love and passion behind every meal,” she says.
Tapa Rio sits on Sophia Street, where it enjoys a scenic view of the Rappahannock River. (Photos by Jeff Kearney)
Now, Acosta and her family, who are originally from El Salvador, bring their own perspective on Spanish cuisine to Fredericksburg. Tucked away on Sophia Street, Tapa Rio stands as a hidden gem overlooking the Rappahannock River, blending its stunning waterfront setting with the warmth of Spanish-inspired cuisine. This January, the restaurant celebrated its sixth anniversary.
While the riverfront location is a draw, Tapa Rio’s charm isn’t limited to warm-weather evenings when diners can enjoy the twinkle-lit brick patio. Even on a bleak winter night, with the river running low and the trees bare, the glow from inside feels especially inviting.
Spanish melodies drift through the air, mingling with the low hum of conversation and the clink of wine glasses. From the fireplace to the seasonal décor, everything is designed to create a sense of welcome and familiarity. Even the artwork — painted by local artists — feels like something you might find hanging on the walls of a family home.
“We want people to come and feel like they’re in a home, not a restaurant,” Acosta says.
She envisions a dining experience where customers feel like they’re sharing a moment with friends and loved ones. This notion of sharing extends to the cuisine as well, which she says some customers take a moment to adjust to. But her team is ready for that.
“Everything is meant to be shared,” she says.
The beauty of Spanish tapas, or small plates, lies in their simplicity — unexpected flavors carefully balanced and the elevation of just a few, humble ingredients into something extraordinary.
Take pan con tomate, for example. To the uninitiated, the dish might seem like a puzzle of ingredients on a stark white plate: a slice of crusty bread drizzled with olive oil, a halved tomato dusted with coarse salt, and a clove of fresh garlic. What, exactly, is one supposed to do with this assortment?
But for those who know, pan con tomate offers a lesson in the magic of tapas. Scraping the garlic and tomato across the bread, and letting the juices soak into the warm, crispy slice, results in a bite that celebrates the rustic simplicity of quality ingredients and the depth of their flavors.
Of course, pan con tomate is just the beginning. During my visit, I also enjoyed a cetriolo salad, with its bed of peppery baby greens, sliced cucumber, crisp radishes, shaved red onions, and colorful cherry tomatoes, all brightened by a citrus coriander dressing.
Can’t Miss Dish
If I could only order one dish at Tapa Rio, it would have to be the queso de cabra, an unexpected standout. Served in a shallow dish, the warm, smoky marinara sauce provides the perfect contrast to the creamy goat cheese, melting into each other with every scoop of crusty bread. It’s simple, rich, and perfect to enjoy over a glass of wine on a cold winter’s evening. Not a bite remained at the end of the meal.
Queso de Cabra is a simple but standout dish at Tapa Rio (Photos by Jeff Kearney)
For Acosta, it’s the paella de marisco — a meal that feels right at home in a restaurant overlooking the Rappahannock. And indeed, the seafood paella, with its perfectly cooked shrimp and citrus and herb spice topping, was a star.
What I’m Ordering Next
With so many options, it’s impossible to try everything in one visit, but next time, I’m ordering one of Tapa Rio’s pizzas, each topped with fresh, local ingredients. The burrata pizza in particular has my attention with its creamy burrata cheese topped with smoked honey and toasted hazelnuts. It’s the kind of combination that balances richness and sweetness, a harmony that Tapa Rio excels at. I’ll certainly be back to order it in the future.
Beyond the food, the service at Tapa Rio is unhurried, allowing diners to linger over wine and several rounds of tapas without feeling rushed.
Acosta says, “I didn’t want it to be just a restaurant . . . We had to feel the love for what we do and take care of our community.”
Editor’s note: If you enjoyed this story, let us know at [email protected]. Also, be on the lookout for a new addition to our editorial menu, featuring the region’s signature dishes.
