An ancient 'superfood' sent from heaven
In Andalusia, a tapa will very often be served free with a drink. Pictured is Granada.
An early theory as to the origins of the tapas tradition is associated with King Alfonso X of Castile. According to legend, the Spanish monarch, known as the Wise, was recovering from an illness and had been advised by his physicians to nibble on bite-sized snacks between meals to reinforce his weakened constitution. A drop of wine was also recommended.
Another version surrounding the origin of the tapa is rooted in the fields and workshops of the Middle Ages. Toiling in the midday summer heat, laborers and farmhands would be served a light meal rather than a rich, heavy dish, which was deferred until the evening. Lunch was accompanied by wine, the alcohol serving to loosen aching limbs and refuel motivation. But there's another spin on this particularly theory.
In the south of Spain, the drink taken was gazpacho, since wine increased body heat rather than providing workers with the necessary cold refreshment. Gazpacho is a cold soup made of raw, blended vegetables.
Tapas' traditional relationship with Andalusia is reinforced by further royal lore. It's said that King Alfonso XIII and his entourage stopped by a local tavern in Cádiz, where he ordered a cup of wine.
The ancient port city of Cádiz is regularly fanned by strong winds whipped off the Bay of Cádiz. On the day the Spanish monarch rode into town, the breeze was kicking up a treat and blowing sand into the inn.
In northern Spain, tapas are also called pinchos (pintxos in Basque) for the pincho or toothpick speared through them to keep the ingredients from falling off the slice of bread.
This "eat light and often" method of consumption appeared to work, and proved highly appealing to the king's palate. Shortly after recovering, Alfonso decreed that no alcohol was to be served in the taverns and inns of Spain unless accompanied by something to eat.
The Roman invasion of the Iberian Peninsula in 212 BCE saw the cultivation of olives and the planting of vines.
In 711 CE, North African Muslims, or Moors, captured the Iberian Peninsula and called their territory al-Andalus. They brought with them almonds, citrus fruits, and all sorts of wonderful spices.
Tapas have been enjoyed for centuries. While different regions of Spain all individually claim to be the birthplace of the iconic Spanish tradition, the appearance of the appetizer and its ingredients are irrevocably linked with the country's rich, diverse, and sometimes turbulent history.
Likewise, certain bars in Castille-La Mancha, home to that devious 16th-century tavern owner, usually offer up a complimentary tapa with a beer or a glass of wine. And in Galicia, Castile and León, Asturias, and Extremadura, you may also be offered a free tapa when ordering a drink. Pictured is Toledo.
Seek out Madrid's La Latina district for some of the most authentic tapas in the Spanish capital.
Did you know León is the city with the most bars per inhabitant in all of Spain? And guess what? Many places serve tapas for free to accompany drinks!
There are certain cooked dishes of tapas too, notably patatas bravas, which are fried potatoes served with a spicy dip.
Tortilla de patatas, or Spanish omelet, is another cooked tapas dish. It's made with potatoes and onion.
Sources: (Independent.ie) (Enforex) (Spain Tourism) (National Geographic) (Spanish Hams)
See also: Exotic spices and how to cook with them
One of the most popular tapas is that served with jamón ibérico—Iberian cured ham. It's usually served with bread or picos (a small dish of crunchy bread) and colines (breadsticks).
There's a huge variety of cheeses in Spain. Chances are you'll be offered a local cheese to match the region you are visiting. Some of the best-known are Manchego (typical of Castilla–La Mancha), Roncal (Navarre), Idiazábal (Basque Country), Mahón (Balearic Islands), and Majorero (Canary Islands).
A favorite seafood tapa, battered squid rings fried in olive oil and served hot work wonders with an ice-cold beer.
A classic from the Basque country, gilda is a pintxos of anchovy, olive, and hot pepper. An acquired taste, perhaps, but this is a San Sebastián special.
A deliciously common sight in bars across Spain, croquettes are usually made with ham. But you can find them filled with wild mushrooms, fish, seafood, or different types of strong cheeses, like Cabrales.
Journeys to the 'New World' resulted in the conquistadors introducing to Spain a wealth of exotic foodstuffs, including tomatoes, sweet and chili peppers, maize (corn), and potatoes—all staples of the Spanish kitchen.
While the primary meaning of tapa is cover or lid, it has in Spain also become a recognized term for the tastiest snacks in the Iberian Peninsula. Tapas are served everywhere, sometimes as a complimentary nibble.
The exact historical and cultural details of the true origin of tapas are unclear. Some historians suggest that tapas originated in Andalusia. What is certain is that this iconic appetizer evolved over hundreds of years across the Iberian Peninsula.
In an effort to curb the drunkenness of soldiers and sailors, another Spanish king, Felipe III, refined the law by insisting that wine be served in a goblet with a lid or cover, on which small portions of food were served and included in the price of the drink. And this is where the name tapas derives from: tapa translates more or less as "top" or "cover."
The bartender, realizing the king's tipple was about to be sand blasted, placed a slice of ham over the top of the cup to protect the wine. Alfonso's drink was spared, and when the king ordered a second cup, he did so with the "tapa."
One fable tells of a crafty tavern owner in 16th-century Castilla-La Mancha who quickly realized that a mature, strong-smelling cheese or heavily-salted cured ham could mask the taste of inferior wine. He promptly began serving pungent snacks with cheap plonk to "cover" the taste.
The king's proclamation proved popular, and made sense. No longer were patrons imbibing on an empty stomach and getting blind drunk quickly. Instead, getting inebriated evolved into a measured, almost civilized procedure.
In some Spanish cities, entire neighborhoods are dedicated to tapas bars. In Barcelona, for example, head for the city's Passeig de Sant Joan.
Typical of Catalonia where it's also known as pa amb tomàquet, pan tumaca is a regional treat. It's a tasty ensemble of bread, tomato, olive oil, and garlic.
The tapa is one of Spain's most emblematic culinary treats. A savory, bite-sized appetizer served in taverns and bars across the country, tapas can be hot or cold, and made of all sorts of delicious ingredients. Enjoying tapas is one of the country's great gastronomic traditions. But where did the tapa originate, and what's the history behind this iconic Spanish snacking tradition?
Click through and work up an appetite finding out.
Get a taste for tapas, Spain's bite-sized treats
Discover the flavors and traditions behind these delicious small plates
FOOD Europe
The tapa is one of Spain's most emblematic culinary treats. A savory, bite-sized appetizer served in taverns and bars across the country, tapas can be hot or cold, and made of all sorts of delicious ingredients. Enjoying tapas is one of the country's great gastronomic traditions. But where did the tapa originate, and what's the history behind this iconic Spanish snacking tradition?
Click through and work up an appetite finding out.