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Spain. We all know the country for a lot of things like football, sangria, and flamenco just to name a few. But when it comes to food, one of their key claims to fame are tapas. They’re so famous that tons of “tapas-style” restaurants have popped up in places like the UK and the US. People come from far and wide to dig their teeth into them and partake in this unique culinary experience. But here’s the thing, if you’re not from Spain the idea of tapas can be difficult to understand because the traditions vary as much as the history.
Psst. Looking for more info on traveling around Spain? Check out these posts:
- Granada Travel Guide: How to Spend 24 Hours in Granada, Spain
- Barcelona Travel Guide: 33 Fun Things to do in Barcelona
The History of Tapas
Allow me to get a little nerdy on you here. *pulls out glasses* The word tapa comes from the Spanish verb tapar which means to cover. Some legends state that back in the day Andalusian bars would use thin slices of meat or bread to cover sherry glasses to protect against fruit flies. The salty meat ensured that travelers would continue drinking—a win-win for those 18th-century bartenders.
Another legend takes it a wee bit further and states that a Spanish king, Alfonso XIII (I’m putting my BA in Spanish literature and linguistics to good use here) popped into a bar in windy Cadiz and the bartender topped his wine off with meat to safeguard it from the sand in the gusting wind. Apparently the king loved it so much that he ordered another drink with a “tapa.”
What are Tapas in Spain?
With all these stories flying around, it’s easy to see why so many people are asking “what are tapas in Spain?” There are many misconceptions about what Spanish tapas actually are. Are they appetizers? Entrees? Are they giant trays piled high with tons of irresistible bite-sized goodies? I can tell you this, it’s none of those things and all of those things in one. Tapas are more of a concept and the region determines them more than anything else. Each area you go will have a different definition and will integrate tapas culture in its own way.
They could be small or large portions, free or paid, or even hot or cold. For example, in Andalusia (and a few places in Madrid) some tapas are free. It’s basically the best drinking game with the added bonus of a food baby. You buy a drink, you get a plate of tapas. It can be anything from a bowl of olives to patatas bravas.
In Barcelona however, free tapas are just not a thing. (Although there are a couple of bars that do have this tradition). The Basque country is known for its gourmet-style tapas, known as pintxos. So as you can see, how tapas are eaten in Spain is influenced by the area. There are so many popular tapas to try that it’s hard to know where to start and if you ask any local about the best ones, you may just get a list as long as some of those lines were for the Popeye’s Chicken Sandwich. Remember that?
After spending about 6 years on and off in the country, (Did I already mention that it’s one of my favorite places on the planet?) I’ve narrowed down my list of 55,000 must-try, most popular tapas in Spain to seven for my new Spain visitors. If you’re on your way there and super hungry to dive head first, mouth open into the tapas experience, I am here to help. Here is a list of seven popular tapas you need to try when you’re traveling in Spain.
1. Patas Bravas
A Spanish friend once told me that you can tell if a bar is worth its salt if the bravas are good. I’ve stuck to that advice throughout my travels in Spain and I find it to be true. So what is it? Bravas is a dish made of chunks of fried potatoes (some places roast them) topped with globs of spicy tomato sauce and garlic aioli. As one of the most popular tapas in Spain, patatas bravas are to Spain like fries are to the US.
They’re so popular that there are tons of Instagram pages that dedicate their real-estate squares to these delectable cubes of happiness. There’s much speculation on their origin but rumor has it that they originated as a cheap tactic in the 50s in either Madrid or Toledo. They made sauce intentionally “spicy” to keep people ordering more beers. You can prepare Patatas Bravas a number of ways and every bar puts its own spin on this classic tapa. Patatas bravas are a must-try when traveling in Spain. And just a heads up to all you potato lovers traveling in Spain: Patatas bravas are cheap. If you’re paying anything over 5 euros, you’re being cheated.
2. Boquerones en vinagre (Anchovies in Vinegar)
People have been raving about the Mediterranean diet for years. Diet gurus and nutritionists around the world have supported this diet. The diet consists of tons of vegetables, oils, and fish and is high in vitamins and minerals. When one thinks of the Mediterranean diet, the popular tapas, boquerones en vinagre, would appropriately fit that label.
Boquerones are anchovies in Spanish and as you can probably guess from the English cognate vinagre, boquerones en vinagre translates to ‘anchovies in vinegar.’ Fresh anchovy fillets are marinated in vinegar with fresh garlic and parsley. This dish is traditionally served year-round but is especially popular in the summer with a cold caña (small beer) in hand. You can find them in any bar or already prepared in the grocery store.
3. Croquetas (Croquettes)
Although croquetas are well known in many countries, they are a culinary tradition in Spain. They’re one of the most popular tapas in Spain. Check any Spanish menu and you are bound to find them. I am hesitant to call them fried leftovers because they’re so much more than that. They are prepared by taking meat, like ham or chicken; a fish, like bacalao or tuna; or a vegetable, like mushroom or spinach (traditionally espinacas y piñones: spinach and pinenuts) and binding it with a béchamel sauce. Then they are fried to perfection so they are flawlessly crispy on the outside and nice and creamy on the inside. Every family has their tradition and makes them differently but they are a must-try when you are traveling in Spain.
4. Berenjena con Miel (Eggplant with Honey)
Fried eggplant with honey is a classic Andalusian tapa brought by the Moors when they ruled the Iberian Peninsula. This is another popular tapas and one of my personal favorites. It’s the perfect combination of sweet and savory. Each establishment decides how they cut and serve their eggplant. Some bars cut them round and others cut them like thick fries. However, my favorite way is when they are thinly sliced, fried to perfection and finished off with the drizzle of sweet honey. My mouth is watering just thinking about it.
5. Tortilla Española or Tortilla de Patatas (Spanish Tortilla)
In Spanish, this dish is called tortilla española and in English, it’s called Spanish omelet, however, it’s not to be confused with the American omelet or the Mexican tortilla—it’s nothing like them. The Spanish omelet is an “omelet” of sorts and is made with eggs and potatoes. You can find it throughout Spain in long-established bars and fancy-pants restaurants alike. Traditionally you would eat it cold, making it ideal for picnics and you’ll even see it served in a roll like a sandwich. But not all Spaniards dance to the same beat and each family prepares it differently. In fact, the debate between whether to add onions or not is so controversial it gives the rivalry between FC Barcelona and Real Madrid a run for its money.
6. Pimientos de Padrón (Padron Peppers)
Looking to add some greens to your popular tapas experience? You’re in luck! Here to help are padrón peppers. These small peppers are from the north in Galicia and are usually blistered and sprinkled with coarse sea salt and drizzled with olive oil. These peppers are more than delicious, they’re exciting as well and you can have a bit of fun playing pepper roulette while eating them. They don’t pack a lot of heat and are usually mild in flavor however, one in every ten might be spicy. So if you’re not a fan of spicy food, there’s little to worry about but if you are, you can still turn up the heat.
7. Queso con Membrillo (Manchego Cheese and Quince)
Queso con membrillo or in English, manchego cheese with quince jelly is another one of my all-time favorite tapas. Manchego cheese is one of Spain’s most notorious cheeses. It’s a sheep milk cheese and produced in the La Mancha region. Aged from 60 days to 2 years, this delicious cheese needs no accompaniment, but if you want to take it up a notch it’s absolutely amazing paired with sweet membrillo (quince jelly or paste) and walnuts. Add a glass of wine and your trip to Spain will be that much closer to perfect.
Which one of these popular tapas are you looking forward to trying? Let me know in the comments. Until next time!
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