Tapas are small portions of food served alongside drinks in Spain. They can be as simple as a bowl of olives or as elaborate as a slow-braised oxtail stew.
The word “tapa” means lid in Spanish. The most popular story goes that bartenders once covered drinks with a small plate of food to keep flies away. Whether that’s true or legend, the tradition stuck.
Today, going for tapas is as much about the social ritual as the food itself. You move from bar to bar, order a drink, pick a tapa, and repeat.
Understanding tapas means understanding how Spain thinks about food: sharing, informal, never rushed.
The Most Popular Types of Tapas
Spain’s tapas scene is enormous, but a few dishes show up everywhere for good reason.
Patatas Bravas
Fried cubes of potato served with a spicy tomato sauce, or sometimes a garlicky aioli. Every bar has its own version, and every local swears theirs is the best.
Gambas al Ajillo
Prawns cooked fast in olive oil, garlic, and dried chilli. Served sizzling in a small clay pot. The sauce is the best part; always have bread ready.
Jamón Serrano
Thin slices of dry-cured serrano ham, usually served at room temperature on a small wooden board. No cooking required. The quality of the ham does all the work.
Croquetas
Crispy fried croquettes filled with creamy bechamel mixed with jamón, cod, or mushroom. One of the most comforting things you’ll eat in Spain.
Boquerones
White anchovies marinated in vinegar and olive oil, then served cold with garlic and parsley. Sharp, fresh, and nothing like the salty tinned kind.
Tortilla Española
A thick Spanish omelette made with potato and egg. Served warm or at room temperature, it’s a staple you’ll find at almost every tapas bar.
Pimientos de Padrón
Small blistered green peppers fried in olive oil and scattered with sea salt. Most are mild, but one in every ten or so packs a real punch.
Albóndigas
Spanish meatballs simmered in a tomato and herb sauce. Hearty, deeply flavoured, and perfect with crusty bread to mop up what’s left in the bowl.
Pan con Tomate
Grilled bread rubbed with ripe tomato and drizzled with olive oil. Simple as it sounds, and far better than it has any right to be.
Pulpo a la Gallega
Galician-style octopus sliced and served over boiled potato, dressed with olive oil and smoked paprika. If you’ve never tried octopus, this is the place to start.