From humble bar snacks to global culinary phenomenon, Spanish tapas have captured the hearts and palates of food lovers around the world. Dive into the fascinating origins, regional variations, and contemporary twists of this beloved dining tradition, and learn why tapas are much more than just a meal they're an experience.
What Are Tapas?
Tapas are surrounded by many myths and misconceptions. In Spain, the customs vary significantly between regions, and the experience of eating tapas in Barcelona differs greatly from that in Granada. However, one universal truth is that tapas typically refer to small portions of food. Size is a primary factor in determining whether a dish qualifies as a tapa. Traditionally, tapas were small snacks or appetizers eaten in bars before dinner or lunch on weekends. Since Spaniards typically dine later than other Europeans (around 9 or 10 PM), there is ample time for a light snack before the main meal. Nowadays, it’s common for Spaniards to enjoy an entire meal of tapas, a practice known as tapear. When they visit multiple tapas bars in one evening, it's called ir de tapas.
In places like Granada, Almería, and Jaén, tapas are often served free with a drink. This practice likely encourages customers to drink more, as the salty snacks increase thirst. However, in regions where complimentary tapas are not customary, they are ordered from a menu and paid for like any other dish. It's also possible to order a larger portion of a tapa, known as a ración, which is more economical for larger groups.
Types of Tapas
Common tapas include cured meats like jamón ibérico or chorizo, olives, cheese, and other easy-to-prepare items requiring little or no cooking. Popular cooked dishes include patatas bravas (fried potatoes with spicy sauce), tortilla de patatas (Spanish omelet), meatballs in tomato sauce, and fried calamari. In practice, any dish can be served as a tapa, and even haute-cuisine has embraced this tradition. Renowned chef Ferran Adrià introduced his own variations of tapas at his now-closed 3-Michelin-starred restaurant elBulli. Modern Spanish bars and restaurants often offer their own takes on traditional tapas, incorporating non-Spanish ingredients and modern cooking techniques like jellification, foams, and mousses, or even dessert-style tapas.
Regional differences also influence the types of tapas served. In the Basque Country, local tapas known as pintxos are served on a slice of bread and held together with a toothpick. Other types of tapas include montaditos (similar to open-faced sandwiches) and banderillas (skewers of pickled olive, chili, onion, and gherkin).
Origins of Tapas
The origins of tapas are shrouded in various historical accounts, many involving medieval kings and other notable figures. Each region of Spain claims to be the birthplace of this tradition. One popular theory traces the word tapa to the Spanish verb tapar, meaning "to cover." According to this account, barkeepers would cover their customers’ drinks with a slice of bread and a small piece of cheese or ham to prevent dust and flies from entering the glass. Thus, the "tapa" served as a protective lid.
Another well-known story credits King Alfonso X The Wise with the custom. During an illness, he was prescribed wine and ate small portions of food alongside it to mitigate the alcohol’s effects. After his recovery, he decreed that all taverns should serve food with drinks to prevent drunkenness.
Regardless of its origins, the popularity of tapas has soared globally. Tapas-style restaurants are flourishing worldwide, celebrating one of Spain's most beloved culinary traditions.