Tapas spread on a table

While there are tapas-style restaurants in most major metro areas, you may not have as much experience with these small, bite-sized Spanish dishes as you'd like. Of course, going out for tapas is the best way to learn more about the traditional flavors, dishes, and customs, but here's a little cheat sheet of popular tapas dishes you are likely to see on menus in the U.S. and Spain, so you can study up before you head out.

With countless varieties of tapas available, how do you choose? Here are some notable tapas and accompaniments:

Aceitunas (olives): especially marinated and stuffed varieties

Albóndigas (meatballs): often prepared from pork, veal, beef, or a combination of meats

Allioli: Catalan garlic and oil sauce eaten with fish, meat, and vegetables, and served as a dip and accompaniment

Banderillas: tidbits of marinated fish, olives, veggies and the like, skewered on toothpicks

Calamares: deep-fried battered squid

Ceviche: thin-sliced raw fish, marinated and "cooked" in an acidic marinade

Chipirones en su Tinta: Squid served in ink sauce

Chorizo al vino: chorizo sausage slowly cooked in wine

Conservas: what the French call "confits;" preserved foods poached in oil over low heat, then sealed and stored

Croquetas: Spanish croquettes/fritters

Empanadas: large savory pies

Gambas al ajillo: prawns sautéed with garlic

Gildas: anchovies, olives, and guindilla chiles skewered on a toothpick; named after Rita Hayworth's portrayal of Gilda

Patatas bravas: fried potato made with salsa brava, a spicy pepper and oil sauce

Mejillónes: steamed mussels

Pinchos (pintxo): lamb, pork, or chicken, marinated and skewered on sticks

Puntillitas: battered and fried baby squid

Queso: Fresh and marinated cheeses

Romesco sauce: peppers, tomatoes, almonds, bread, and onions roasted then puréed into a thick sauce

Salsa verde: classic Basque Country green sauce usually served with hake or cod fish

Samfaina "sauce": mixture of stewed eggplant, tomatoes, and zucchini

Serrano ham/jamón Serrano: used in any number of tapas, but often just sliced and served on its own

Tortilla española: famous potato and onion omelet

Tostas: tapas served on toasted bread

CIA FOODIES


Tapas Cheat Sheet

Tapas spread on a table
While there are tapas-style restaurants in most major metro areas, you may not have as much experience with these small, bite-sized Spanish dishes as you'd like. Of course, going out for tapas is the best way to learn more about the traditional flavors, dishes, and customs, but here's a little cheat sheet of popular tapas dishes you are likely to see on menus in the U.S. and Spain, so you can study up before you head out. With countless varieties of tapas available, how do you choose? Here are some notable tapas and accompaniments: Aceitunas (olives): especially marinated and stuffed varieties Albóndigas (meatballs): often prepared from pork, veal, beef, or a combination of meats Allioli: Catalan garlic and oil sauce eaten with fish, meat, and vegetables, and served as a dip and accompaniment Banderillas: tidbits of marinated fish, olives, veggies and the like, skewered on toothpicks Calamares: deep-fried battered squid Ceviche: thin-sliced raw fish, marinated and "cooked" in an acidic marinade Chipirones en su Tinta: Squid served in ink sauce Chorizo al vino: chorizo sausage slowly cooked in wine Conservas: what the French call "confits;" preserved foods poached in oil over low heat, then sealed and stored Croquetas: Spanish croquettes/fritters Empanadas: large savory pies Gambas al ajillo: prawns sautéed with garlic Gildas: anchovies, olives, and guindilla chiles skewered on a toothpick; named after Rita Hayworth's portrayal of Gilda Patatas bravas: fried potato made with salsa brava, a spicy pepper and oil sauce Mejillónes: steamed mussels Pinchos (pintxo): lamb, pork, or chicken, marinated and skewered on sticks Puntillitas: battered and fried baby squid Queso: Fresh and marinated cheeses Romesco sauce: peppers, tomatoes, almonds, bread, and onions roasted then puréed into a thick sauce Salsa verde: classic Basque Country green sauce usually served with hake or cod fish Samfaina "sauce": mixture of stewed eggplant, tomatoes, and zucchini Serrano ham/jamón Serrano: used in any number of tapas, but often just sliced and served on its own Tortilla española: famous potato and onion omelet Tostas: tapas served on toasted bread

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