Tapas: Typically Spanish gastronomical delights (I)

Spain is very famous for many things: its endless beaches, its beautiful monuments, its long history (the Phoenicians, the Romans, the Arabs…). its people and, of course, its fantastic cuisine. Nearly all regions in Spain have their own typical dishes, such as the very well-known Valencian paella or the Fabada asturiana (Asturian bean stew), but one thing they do all have in common when it comes to food, is their passion for tapas.

The Real Academia Española (Royal Spanish Academy, RAE) defines Tapas as a ‘small portion of any food that is served as an accompaniment to a drink’. But where do tapas actually come from? There are various stories surrounding its origins. although the most famous is linked to Alfonso X the Wise, King of Castile during the 13th century. It is said that the King fell ill and the doctor ordered him to take small sips of wine and, to fight the effects of the alcohol, to eat small snacks between meals. Once recovered, he ordered the taverns in Castile not to serve wine unless it was accompanied by something to eat.

The RAE definition tells us that tapas have to be accompanied by a drink. In theory, it could be any drink, from soft drinks to spirits, but normally they are washed down with wine, or usually with beer (whether it be alcoholic or not). Beer comsumption is highly integrated into Mediterranean customs, such much so that for the large majority of Spaniards, it is the more common drink to accompany tapas.

We are starting this series of articles about tapas with a favourite of the Spanish (and foreigners): patatas bravas. This name is not by coincidence: they are so called because you dip them in a spicy sauce. The intensity of the spiciness will depend, to a large extent, on the ingredients used and the quantity thereof, but bearing in mind that as a general rule, patatas bravas have cayenne pepper, chilli pepper or the so typically (and slightly milder) Valencian aioli; for those who are not used to the spiciness, we recommend you take care when dipping them in the sauce.

Patatas bravas are one of the most common and cheapest tapas in any Spanish bar. They are nothing more than potatoes (it’s better if they are early potatoes) chopped into uneven shapes and fried in olive oil until they are completely golden, which is when you add the aforementioned ‘salsa brava’ (spicy sauce). Patatas bravas are a good source of carbohydrates and contains minerals such as potassium, forming the foundation of any healthy diet. It’s advisable, given the spiciness, to accompany it with a nice cold beer. You don’t need anything else… except, of course, being in good company while you eat helps a lot, but beware! If we get carried away talking and neglect the dish, we run the risk of our friends eating them all before we even get a chance to try them…

In the next articles, we will talk about more tapas from the Spanish cuisine. Until then, bon appetit!

New post on at Wednesday, 14 November, 2012, 4:24 pm and is archived in Food and drink, Lifestyle, News about Spain. Subscribe to answers with RSS 2.0 feed. Both comments and pings are currently closed.