Spanish Tapas: A Primer

A cornerstone of Spanish cuisine, the tradition of eating tapas has become one of the country’s greatest cultural exports. It is a fun and easily adaptable way to dine, as it allows the eater to build each meal—from a light snack to a hearty supper—to suit his or her tastes and appetite. In recent decades, the mix-and-match small plates can be found across the globe—but of course, there is no better place to go to for authentic tapas than the great cities of Spain and Catalonia. The options vary from city to city, and from even from bar to bar. However, there are a few mainstays that can typically be found in virtually every tapas bar in Spain.

Aceitunas

If there is a bar in Spain that only serves one tapa, that tapa is probably a dish of olives. Far and away the most popular snack in the country, it can be seen as Spain’s version of beer nuts. Sidle up to any bar frequented by Spaniards, and odds are that you will find aceitunas on the menu. Some of the many olive varieties available in Spain include empeltres, arbequinas, and the ever-popular manzanillas.

Bacalao

Catalan cuisine heavily features seafood of many kinds, but especially cod. The fish is commonly served in tapas form as bacalao, salty and usually atop slices of bread with tomatoes.

Boquerones en vinagre

You can tell the caliber of a tapas bar’s cuisine by the quality of the boquerones en vinagre (filleted anchovies in vinegar.) In a more upscale establishment, the tiny fish will be fresh from the sea. However, in a cheaper place, they may just be fresh from the tin.

Calamares

Spanish calamares, or calamari, are battered and fried, crispy on the outside and chewy inside. The tasty circles of squid are sometimes served with a dipping sauce, but also simply divine with just a squeeze of lemon.

Chorizo al vino

Just as tapas have been embraced by eaters around the world, so has chorizo—that most delicious of cured sausages. A traditional tapa, chorizo al vino is just what its name implies—generous chunks of chorizo cooked in red wine. In some parts of Spain, the sausage is also served al sidra, or cooked in cider.

Ensaladilla rusa

One thing you probably won’t find a lot of in classic tapas bars are fresh vegetables. In fact, ensaladilla rusa (“Russian salad”) is often one of the few vegetarian options available. It is also one of the most popular dishes among the locals, perhaps because it provides the perfect complement to all of that meat. The salad’s main components are potatoes, eggs and mayonnaise; common additions include chopped green beans, carrots and pickled cucumbers.

Pa amb tomaquet

So simple and easy to replicate at home, pa amb tomaquet is a staple of the Catalan diet—and one that many locals hold close to their hearts. The dish is comprised of rustic bread rubbed with tomatoes and sprinkled with salt, olive oil, and sometimes garlic. It can be served as a side dish, or topped with cod (bacalao) or ham to make a tapa.

Patatas bravas

Another starchy favorite is patatas bravas, fried cubes of potato in a spicy mayonnaise sauce. No, it’s not healthy—but it is most certainly delicious, and an essential component of a traditional tapas meal.

Pimientos del Padron

Pimiento peppers—yes, those little red peppers commonly found stuffed into green olives—take on an entirely new identity in this tapas dish. The thumb-sized fruits are fried in hot oil, salted, and served as pimientos del Padron (named for the region in Galicia where they come from.) While most are fairly mild, some pimiento peppers are quite spicy—so savor with caution!

Pinchos

The name pinchos or pintxo comes from the Spanish word for “spike.” The dish, typically Basque in origin, includes a small (ie. toothpick-sized) skewer of meat served on a slice of bread.

… Of course, that’s just the beginning! There are many other tasty tapas served in Spanish cities, from Madrid to Barcelona. To find the perfect hotel in Spain to pair with your food, be sure to check out Eurobookings.com—The European Hotel Specialist!

Ronda, Spain Offers Insight to Bullfighting Culture

Bullfighting is a age-old tradition with Roman roots, but has extended its influence throughout Spain, Portugal, southern France and Latin American countries.

One neat place you can learn about the history of bullfighting, in addition to appreciating original fine arts, libraries and artifacts is The Real Maestranza de Caballeria de Ronda (Royal School of Cavalry)  located in Ronda, Spain.

This school was created in response to Phillip II, who wanted  to ensure the abilities of his military. The museum hosts exhibits of art and ancient fire arms from many different eras and countries. The fire arms cover a period of four centuries and were used for tasks ranging from hunting to sport to dueling.

True to it’s history, the Real Maestranza de Caballeria de Ronda is still an operational riding school, teaching students classical equestrianism. The school also has meeting rooms for executive meetings, and also provides educational and arts activities including prize and grants to university students, hosting  Ronda Music Week and publishing educuational books.

If you are traveling to or near Ronda, you should definitely plan a trip to the Real Maestranza de Caballeria de Ronda and get a dose of culture. You won’t be disappointed!