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TAPAS?
RACIONES?
PLATOS?
Order the amount
you want.

A tapa is a small amount but if you want something a little larger, or like to share, order a Racione. A Plato is much larger but most bars are happy to supply extra plates so people can share.



Simply simple . . .
Fried anchovies are on every tapa menu in the south.

A way of life

The many cultures that have set foot on the Iberian peninsula have each left a lasting mark on every facet of Spain's culture, language, music, art, architecture and, of course, food. No surprise so many are pleased to learn just how much of a delicious melting pot Spain can be.

 

Smoke break for Madrid cocineros

With a long coastline and many different regions, mountains, and rich farming land , Spain has a vast range of dishes. What they have ib common is simple, unpretentious fresh seasonal ingredients.

The Tapa Bar . . . Uniquely Spanish

A social gathering
Only
In Spain

There are thousands of Spanish tapa bars throughout the world and while the food can be great, the experience is nothing like the daily social gathering that is Spanish tapeo. Like the English pub or the Mexican cantina it simply can't be exported.

Some Tapas Found In Most Spanish Tapa bars

The selection is endless but here are a few Tapas you will find in most Tapa bars

Tortilla de patatas. An cake made with fried potatoes and egg… found everywhere and a large slice comes at around €2.oo

Gambas al ajillo. Sautéed shrimp in garlic and olive oil.

Calamares. fried squid rings available everywhere

Patatas bravas fried potatos served with a spicy alioli sauce

Pulpo a la gallega. Galician-style octopus served in olive oil, lots of paprika, and sea salt.

Jamon Ibérico. Thin slices of the classic cured Spanish ham, Pata Negra or the more expensive Bellota, acorn fed.

Ensaladilla. potato salad with mayonnaise and either tuna or shrimp

Salmorejo. A thick gazpacho style soup of tomato blended with olive oil, sometimes used as a sauce.

Albóndigas. meatballs – most often pork, but also of beef or seafood

Bacalao. Salted cod is served dozens of ways throughout Spain

Solomillo al Whisky. sautée pork in a sauce usually made with local brandy, despite its name.

Croquetas. One of the most common tapas, this comes in many flavors.

Callos a la madrileña. Traditional tripe dish slowly cooked in a broth with paprika, tomato sauce, and garlic. And it’s delicious.

Chorizo. Garlic & paprika sausage. Many types, some served cold in a sandwich, Bocodillo, some aged and used in soups, or slowly cooked in red wine.

 

 

Ready for the lunch crowd in barrio Santa Rita, Sevilla