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 ImageDescriptionBanderillas 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.Banderillas en vinagreChorizo a la sidra Chorizo sausage slowly cooked in ciderVon Bremzen, Anya (2005). The New Spanish Table. Workman Publishing. p. 51. CroquetasA common sight in bar counters and homes across Spain, served as a tapa,Roden, Claudia (2011). The Food of Spain. HarperCollins. p. 166. a light lunch, or a dinner along with a saladEmpanadillasLarge or small turnovers filled with meats and vegetablesCasas, P. (1985). Introduction. In Tapas, the little dishes of Spain (105) [Tapas with bread or pastry]. New York: Alfred A. KnopfFried cheeseA tapas dish in SpainMejillones tigre ("tiger mussels") Chopped mussel meat in a spiced bechamel, served breaded and fried on the half shellPatatas bravasFried potatoes with a spicy paprika-based saucePadrón pepperPadrón peppers fried in olive oil until the skin starts to blister and the pepper collapses.Pa amb tomàquetbread with tomato
See also
List of Spanish dishes
References
Further reading
External links