Tapas Culture — Spain's most ingenious invention

The Tapa (from "tapar" = to cover) is more than a snack — it is a philosophy of life. The origin is disputed: allegedly, King Alfonso X placed a slice of bread on his wine glass to keep flies away. More likely, Andalusian taverns served small snacks with wine to slow down alcohol consumption.

How Tapeo Works

The Tapeo (the tapas tour) follows an unwritten ritual:

• You don't go to one restaurant, but move from bar to bar — having one or two tapas and a drink at each
• In Granada, Almería, and Jaén, you get a free tapa with every drink — the portions get larger with each drink!
• In San Sebastián, tapas are called "Pintxos" (pronounced: "Pintschos") and are served on baguette slices. The counters are laden with artfully topped Pintxos — you simply take what you like, and at the end, the toothpicks are counted
• In Madrid, you order at the counter (barra) or at the table. The counter is usually cheaper
• You eat standing or on bar stools — tapas at a table with a tablecloth are touristy

The Classics

• Patatas bravas: Fried potato cubes with spicy tomato sauce and aioli. Every bar has its own recipe
• Tortilla española: Potato omelet — the national dish. The debate "with or without onion?" (con o sin cebolla) divides Spain
• Croquetas: Creamy béchamel croquettes, usually with Jamón or cod (bacalao). Homemade ones are recognizable by their irregular appearance
• Gambas al ajillo: Shrimp in sizzling garlic oil with Guindilla chili
• Pimientos de Padrón: Small green peppers, fried in olive oil, with coarse sea salt — "some are hot, some are not" (unos pican y otros no)
• Jamón ibérico: Paper-thin sliced ham (see own section)
• Pulpo a la gallega: Galician octopus on potatoes with paprika powder and olive oil
• Boquerones en vinagre: Anchovies marinated in vinegar — a classic