Tapas are appetizers or snacks in Spanish cuisine. Available in a wide variety, they may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried baby squid). In select restaurants and bars in Spain, tapas have evolved into their own sophisticated cuisine. Throughout the nation, diners can order many different tapas and combine them to make a full meal. In some Central American countries, such snacks are known as bocas.
List of tapas
| Name | Image | Description |
|---|---|---|
| Banderillas | 
|
Also called pinchos de encurtidos, are cold tapas made from small food items pickled in vinegar and skewered together. They are also known as gildas or piparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles (guindilla) with pieces of pepper and other vegetables. Sometimes they include an anchovy.1 |
| Chorizo a la sidra | 
|
Chorizo sausage slowly cooked in cider2 |
| Croquetas | 
|
A common sight in bar counters and homes across Spain, served as a tapa,3 a light lunch, or a dinner along with a salad |
| Empanadillas | 
|
Large or small turnovers filled with meats and vegetables4 |
| Fried cheese | 
|
A tapas dish in Spain5 |
| Mejillones tigre ("tiger mussels") | Chopped mussel meat in a spiced bechamel served breaded and fried on the half shell | |
| Patatas bravas |  |
Fried potatoes with a spicy paprika-based sauce |
References
References
- Banderillas en vinagre
- Von Bremzen, Anya (2005). The New Spanish Table. Workman Publishing. p. 51. ISBN 0761135553
- Roden, Claudia (2011). The Food of Spain. HarperCollins. p. 166. ISBN 0062091689
- Casas, P. (1985). Introduction. In Tapas, the little dishes of Spain (105) [Tapas with bread or pastry]. New York: Alfred A. Knopf
- Casas, P. (2007). Tapas: The Little Dishes of Spain. Alfred A. Knopf. p. 160. ISBN 978-0-307-26552-4. Retrieved May 26, 2016.
Further reading
Further reading
- Avakian, Talia (September 4, 2015). "19 types of tapas you should eat in Spain". Business Insider. Retrieved June 21, 2017.