Some well known tapas dishes
Taps originated in Spain many years ago. Tapa literally means lid and it started as a bit of bread placed over a glass of wine or beer to keep the flies at bay. Later little bit is food were placed on the bread as a way of making it appear a little brighter and this is how tapas as we know it today was born.
If you have never been in a tapas bar or restaurant then you may need some tips on some of the more famous and popular dishes that you will see.
There are usually three different sized portions, tapas which is a small portion, media racion which is a half of a main portion and racion which is a full portion.
Gambas Pil Pil – This is a very popular dish and is basically sizzling prawns in a dish of hot olive oil, dried chillies and garlic slices.
Albondigas – This means meatballs and there are two ways you will see this served either with an almond based sauce or with a spicy tomato sauce.
Queso Manchego – This a Spanish sheep’s cheese with a unique flavour and you can usually get semi-cured which is a little lighter in flavour or cured which had a good deep favour.
Calamares – This is a very popular dish, usually eaten at lunchtime but always available throughout the day. It is squid rings deep fried in batter and served with lemon wedges and garlic mayonnaise.
Boquerones – These are usually pickled anchovies which are served on their own as they have a distinct and tangy flavour.
Croquetas – These are what we know as croquettes and are filled with either cheese, potato and ham or with seafood.
Hopefully the above has given you some tips on what to order if it is your first time eating tapas. But be warned this type of food quickly becomes addictive and you will find yourself missing it when you return home.
About the Author
Helping you order your food with confidence this guide is brought to you by the Club la Costa team
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Eat, Drink, Think In Spanish: A Food Lover’s English-Spanish/Spanish-English Dictionary $11.09 Welcome to the first comprehensive bilingual culinary dictionary created specifically for food, wine, and travel aficionados. Teacher, translator, and author Lourdes Castro deftly explains the differences-subtle and otherwise-among the cuisines of Spanish-speaking regions and offers a pronounciation for each term. Eat, Drink, Think in Spanish features 2,000 entries for ingredients, cooking methods, condiments, traditional dishes, kitchen equipment, and beverages. The Spanish-English portion will help you break through the language barrier to interpret and understand food and drink en español , and the English-Spanish part will reveal the most accurate translation for your best-loved foods and favorite cooking techniques. From the Trade Paperback edition. |
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