Ir de Tapeo

Spain = tapas, but where did the idea of tapas start? There are several theories claiming to explain their origin. The first is of Alfonso X (1221-1284) of Andalucía. His doctors allegedly told him to mix up his diet because they believed increasing the variety of foods Alfonso ate would introduce more nutrients to his diet and be better for digestion. Alfonso's diet became a model for people who wanted to eat like a King and culturally caught on quickly. The second theory believes tapas derives from the word "tapa" meaning lid in Spanish. In the sweltering Spanish heat, flies who were attracted to the liquid and sweetness often flew into wine glasses. To keep the bugs out, people began covering the glass with small dishes, which would have some kind of snack on them like olives or nuts and hence tapas! The final theory points to the late dictator of Spain, Fransisco Franco who mandated restaurants to provide some kind of small snack alongside the purchase of a drink.1937: Spanish civil war ended and Franco rose and required restaurants to provide tapas with a drink. By 1970 tapas became synonymous with an appetizer and a fundamental part of the social aspect of the Mediterranean diet.

Tapas are an informal, social, de pie (on foot), experience invariably including a drink and never considered a meal, despite how many plates you work through by the end. Traditional tapas are small plates but tapas can also be seen as raciones or pinchos. Raciones are larger sharable portions and pinchos are bite-sized tapas that make it easy to pay for because each is skewered by a toothpick and your final toothpick count is what you pay for, this method is known as Pixtos.

Tapas do not tend to be made of the highest quality ingredients but rather the gore cuts, or not prime cuts including: callos, rinoes, oreja (tripe, organs, ear). Tapas are also commonly fried like croquetas, patatas bravas, bombas, or calamares. There is definitely a lack of spice in Spanish cuisine but if you're needing something there are always gildas or pimientos del padrón, native to Galicia.

This past week my program held a tapas workshop where we made tortilla de patatas, gazpacho, pimientos con tunya, fuet con manchego, pan con tomate, y calamares. These are all very classic tapas in Spain and if you're reading this I hope I can recreate them for you soon!