Spanish Tapas
Most interesting part of my campaign is the discovery about gastronomy of Spain, this is part of the whole picture of travel and learns that earn lots of viewer and nice feedback to the fellows in the net. Thanks to them!
Lets talk about Tapas, the history and the people who love
Tapas. I personally tried one of the variety, it is really an appetizer. Tapas
is the name of a wide variety of appetizer in Spanish cuisines. It may be served cold (such as mixed olives
and cheese) or warm (such as puntillitas, which are buttered, fried baby
squid). The serving of tapas os thought to encourage conversation because
people are not so focused upon eating the entire meal that is set before them.
In some other countries it is customary to stand and move about while eating
tapas (interesting ehh)
In Spain, dinner is usually served between 9:00 to 10:00 pm, leaving significant time between work and dinner. Because of this time, they often go bar hopping and eat tapas I the time between finishing work and having dinner. Another common time for tapas is the weekend days around noon as a means of socializing before lunch proper at home.
It is very common bars or small restaurant to have 8 to 12
different kind of tapas in warming trays with glass partitioned covering the
food. Strong flavored with garlic, chilies or paprika, cumin, salt, pepper,
saffron and sometimes in plentiful amounts of olive oil.
Common dishes
- Aceitunas
- Olives
- Albóndigas
- Meatballs
- Allioli
- Means "Garlic and oil" in Catalan. The classic ingredients are only garlic, oil and salt, but the common form of it includes Mayonnaise and garlic. A very strong garlic paste. Served on bread or with potatoes, fish, meat or grilled vegetables.
- Bacalao
- Salted cod loin served very thinly usually served with bread and tomatoes
- Boquerones
- White anchovies served in vinegar (boquerones en vinagre) or deep fried.
- Calamares or rabas
- Rings of battered squid.
- Carne mechada
- Slow-cooked, tender beef.[1]
- Chopitos
- Battered and fried tiny squid. Also known as puntillitas.
- Cojonuda. (Superb female)
- A kind of "pincho". It consists of a slice of Spanish morcilla with a fried quail egg over a slice of bread. It is very common in Burgos.
- Cojonudo. (Superb male)
- A kind of "pincho". It consists of a slice of Spanish chorizo with a fried quail egg over a slice of bread.
- Chorizo al vino
- Chorizo sausage slowly cooked in wine.
- Chorizo a la sidra
- Chorizo sausage slowly cooked in cider.
- Croquetas
- A common sight on bar counters and in homes across Spain, served as a tapa, light lunch, or a dinner along with a salad.
- Empanadas or empanadillas
- Small or large turnovers filled with meats and vegetables.[3]
- Ensaladilla rusa
- Mixed boiled vegetables with tuna, olives and mayonnaise.
- Gambas
- Prawns sauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers).
- Pimientos de Padrón
- Small green peppers from Padrón (a municipality in the province of A Coruña in the region of Galicia) that are fried in olive oil. Most are very mild, but a few in each batch are quite spicy.
- Pincho moruno
- A spicy kebab-like stick, made of pork or chicken. Its name means 'Moorish Stick'.
- Patatas bravas
- Fried potato dices (sometimes part-boiled and then fried, or simply boiled) served with salsa brava, a spicy tomato sauce. Alioli is often served with it too.
- Puntillitas
- Battered and fried tiny squid. Also known as chopitos.
- Queso con anchoas
- Castilla or Manchego cured cheese with anchovies on top.
- Rajo
- Pork seasoned with garlic and parsley. A variety with added paprika is called Zorza.
- Solomillo a la castellana
- Fried pork scallops, served with an onion and/or Cabrales cheese sauce
- Solomillo al whisky, or al güisqui
- Fried pork scallops, marinated using whisky, brandy or white wine and olive oil.
- Tortilla de patatas, also known as Tortilla española
- A type of omelette containing fried chunks of potatoes and sometimes onion. A variety containing vegetables and chorizo (similar to frittata) is known as Tortilla paisana.
- Tortillitas de camarones
- Battered-prawn fritters.
- Stuffed Mussels (Tigres)
- In Navarre, these stuffed mussels are called tigres ("tigers") because of their fieriness.
Most of the traveler who visited Spain can’t miss to try different Tapas. It is everywhere in the county and every city and places have their own specialty of Tapas. It is widely common food that serves almost all restaurants and hotels.
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