You could easily make a night of just sangría and tapas at this Ballston Spanish spot: shrimp in bubbling garlic oil, gooey croquetas, and vinegary anchovies on salted potato chips. For those who want to explore beyond the small plate, a handful of platters can feed a table. The showstopper is the cochinillo, a half suckling pig with shattering skin. Watch the staff use the edge of a plate to chop the meat tableside, then combine it with an oloroso-sherry-spiked jus. Moderate.