Tapas have earned a place amongst Spain's most traditional dishes. It seems like this tradition is quite old. For instance, the wisest king, Alfonso X, found that medieval feasts were too heavy for him, so his doctors prescribed him small meals accompanied with local wines. Therefore, we have to thank the author of the "Cantigas" and the absence of antacids, ranitidine and omeprazole in these times, for the origin of this peculiar snack. Once he recognised the benefits of light and brief meals on his body, he ordered that wine should be served with a cold meat to settle appetites. At the same time the serving of this snack would fight against the impurities of these times, due to the fact that the jug of wine was served covered with a slice of bread with cold meat (mainly ham, sausage or cheese).  

The drink that traditionally accompanies tapas is a rough wine or a local vintage wine, such as txakolí in the Basque Country, Penedés wine or cava in Catalonia, ribeiro in Galicia, Valdepañas sparkling wine or Rioja wine in Castile and the centre of Spain or dry sherry in the South of Spain.  In Asturias and the Basque region, where apples are abundant, wine is usually replaced by cider. In Madrid tapas are usually served with beer. The basic version consists in a glass of draught beer accompanied by olives and chips, also known as patatas inglesas or patatas de churrería

But the evolution of tapas has reached greater heights and there are no important chefs that have not yet created an original tapa recipe. Any food is susceptible of becoming a tapa, from anchovies from the Biscayan Bay or paella to a deer stew. The thing that differentiates one type of dish from another is the amount and the way it is eaten: tapas are usually eaten standing or sitting on a stool, and with certain disdain. If a tapa is abundant it is called a ración and it is shared between all the tapensales (tapa eaters). Furthermore, tapas are free, or their price is included in the price of the beer or the wine, as it was recommended by Alfonso X. Without doubt Madrid made note of this royal advice, and all important establishments have at least two or three cold or cooked tapas.

Madrid, as a capital, contributes with its peculiar idiosyncrasy towards the immense tapa world. Patatas bravas, boquerones en vinagre, gallinejas, entresijos, mollejas and callos amongst others, are the bases of traditional tapas. But we can not forget about olives in all their varieties: green olives, manzanilla olives, machacadas, gordales, stuffed with anchovies or with sweet red pepper, flavoured olives, Camporeal olives and stoned olives.

Even though the important thing about tapas is that magical ritual that is innate to human beings, that has to do with our unrestrainable herd instinct. In Madrid this desire and ritual increases due to the extroverted personality of Madrid's inhabitants and their wish to get to know themselves and other people. And the best way to hobnob with people is with a beer and a tasty tapa. Fancy another beer?

Eating tapas is a tradition that was extended to the rest of Spain a long time ago. The origins of this pleasant and healthy habit date from the thirteenth century, when the Castilian king Alfonso X the Learned obliged innkeepers to serve something to eat with wine, in order to prevent the harmful effects of alcohol on those that could not afford to buy themselves a proper meal.
Nowadays, a tapa is a small snack between meals, even though it is quite usual that this snack goes on and on, even replacing a main meal.

The tapas that are served nowadays with a beer, a wine or a glass of vermouth are proof of the mixed races that have always characterised this open-minded town; as well as the typical callos madrileños or the common patatas bravas, we can find at these taverns other Spanish specialities, such as paella valenciana, pulpo a la gallega, seafood, pescaito frito from Andalusia, patatas alioli from Catalonia or empanadillas toledanas, without forgetting about our emblematic olives and a lovely cured ham.

MOST COMMON TAPAS

The tapas that are served today with beer, wine or vermouth are proof of the mixture that has always marked this open city, as along with the typical "callos" (tripe) from Madrid, or the common "patatas bravas" (brave potatoes), we can find in these bars all sorts of tapas from other regions in Spain: paella from Valencia, "pulpo" (octopus) from Galicia, seafood and fried fish from Andalucía, "patatas alioli" (potatoes garnished with garlic and olive oil) from Cataluña, "empanadillas" (small fish- or meat-filled pastries) from Toledo, olives and good ham.

TAPA AREAS

Any area in Madrid has these bars offering tapas, but there are some neighborhoods whose bars and taverns are known for their tapas with a Madrid flavor.

Tourists and Madrileños usually choose the Cava Baja and Latina as their favourite destinations to eat tapas. Besides tapas, specialties of each bar and larger side-dishes to share may be ordered.

Around the Santa Ana Square, the Paseo del Prado, Fuencarral Street, the multicultural neighborhood of Lavapiés, or the elegant neighborhood of Salamanca, you can find many people in the bars at around 11 a.m. ("la hora del aperitivo" or "the snack hour").
To see the diferents areas yoy can taste Tapas click here



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IF YOU TASTE ANY "TAPA" OF THIS LIST YOU WILL BECOME THE MASTER OF THE SPANISH CUISINE

Aceitunas Negras Aliñadas - Marinated black olives.
Aceitunas Verdes Aliñadas - Marienated green olvies.
Albóndigas - Tasty pork balls in garlic tomato based sauce.
Almejas al Diablo - Clams in a spicy tomato sauce.
Almejas al Horno - Baked stuffed clams.
Almejas a la Marinera - Clams in white wine sauce
Almejas Romesco (Tarragona) - Calms dressed with a special Romesco sauce.
Almendras Fritas - Fried salted almonds.
Angulas a la Bilbaína - Baby eels in garlic sauce.
Atún Escabechado -  Marinated tuna.
Banderillas -  A mixure os sea food and vegetables on a small skewer.
Blanquets Valencianos (Valencia) -  Boiled herb sausage.
Boquerones en Vinagre -  Marinated smelts.
Buñuelos de Bacalao -  Cod puffs.
Butifarra (Catalonia) -  Spicy sausage
Butifarrón Dulce (Catalonia) - Spicy sausage coated with caramelized sugar.
Calamares Fritos - Small fried squid.
Calamares Rellenos -  Fried stffed small squid.
Callos - Tripe.
Canapé de Achoa y Pimiento - Anchovy and pimento spread served on bread.
Canapé de Atún y Tomate - Marinated tunas and tomatoes on bread.
Canapé de Cabrales y Piñoes (Asturias) -  Blue cheese and nut pine canapé.
Canapé de Lechuga a la Vinagreta -  Marienated lettuce canapés.
Caracoles - Freshly cleaned small snails.
Caracoles a la Madrileña (Madrid) -  Small snails served in a ham paprika sauce.
Champiñones a la Ajillo - Fried mushrooms in garlic sauce.
Champiñones Rellenos -  Mushrooms stuffed with pork.
Champiñones a la Segoviana (Segovia) - Sauté bacon, garlic, parsley, with mushrooms.
Chorizo -  A slice of any meat unusually eaten on a slice of bread.
Croquetas de Gambas - Shrimp croquettes.
Croquetas de Paella - Croquettes made with usual Paella ingredients.
Delicias de Queso - Fried cheese balls.
Empanadillas de Atún - Small tuna pancakes or pies.
Empanadillas de Carne -  Small meat pancakes or pies
Empanadillas de Ternera -  Spicy veal and tomato pancakes or pies.
Emparadados de Jamón y Queso - Fried ham and cheese sandwiches.
Ensaladilla de Pimientos Rojos -  Roasted red peppers and tomatoes..
Ensaladilla Rusa -  Potato, mayonnaise and vegetable salad.
Flamenquines (Andalucía) - Tasty pork and ham rolls.
Fritura de Pescado -  A assortment of fried small pieces of fish.
Gambas al Ajillo - Sauté shrimps in garlic and oil
Gambas com Garbardina -  Battered sauté shrimps in garlic.
Gambas a la Plancha -  Whole grilled unpeeled prawns.
Gambas com Salsa Piparrada (Basque) -  Boiled shrimps served with tomato, green pepper, onion and cucumber dressing.
Gambas Villeroy - Béchamel coated fried shrimps.
Grandina -  Eggplant and cured ham loaf.
Huevos Rellenos de Samón -  Sliced boiled eggs stuffed with salmon.
Jamón Serrano -  Thinly sliced salt-cured ham eaten on a slice of bread.
Langostinos con Clavo -  Prawns in clove scented marinade.
Longaniza - Sausages with strong rosemary flavour.
Mejillones Gratinados -  Baked mussels and mushrooms.
Mejillonesa la Marinera - Baked mussels in a tasty sauce.
Mejillones a la Vinagreta -  Marinated mussels.
Patatas Bravas -  Fried potatoes covered with a spicy tomato based sauce.
Pastel de Perdiz -  Partridge paté.
Pastel de Puerros y Gambas -  Shrimp and leek flan.
Pepinillo Relleno -  Dill pickle stuffed with tuna.
Pincho de Huevo -  Boiled eggs served with anything!
Pincho Moruno-  Small pork kebabs in a spicy Moorish sauce.
Pollo al Ajillo -  Garlic flavored small pieces of chicken.
Pudin de Merluza - Cold fish timbale with mayonnaise dressing.
Pulpo a la Gallega -  Boiled octopus in paprika and oil.
Pulpo a la Vinagreta (Galicia) - Marinated octopus.
Queso Manchego -  Slices of goats cheese from the La Mancha district.
Repollo Relleno de Salchicha - Sausages rolled in cabbage leafs.
Salpicón de Marisco - Shellfish vinaigarette.
Sobrasada -(Mallorca) -  Seasoned sausages spread.
Terrina de Conejo -  Rabbit paté.
Terrina de Perdiz - Partridge and Liver Paté
Tortillitas de Camaones (Cadiz Area) - Small shrimps sauté served as a small pancake.
Tortilla a la Española -  A wedge or square of mixed potato, onion, bound with egg.

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