Tapas
It is often said that tapas is more a way of eating, rather a particular type of food. It can include a variety of food - hams, cheeses, olives, fish, shellfish, vegetables, pulses - anything, as long as the portion is small and is served with your drink.
Tapas is eaten separately from the three main meals of the day. It is not, therefore, a starter and neither is it a main course. The Spanish often "go for tapas", and it is likely that several tapas will be consumed with several drinks in several bars. Many British and American tapas bars may offer tapas as a main meal.
There are almost as many explanations regarding the origins of tapas as there are tapas. One explanation cites the thirteenth century king Alfonso the Wise, who convalesced after an illness by snacking and drinking plenty of wine between meals. Upon gaining his full health the king decreed that no tavern should sell wine unless accompanied with a small snack - this also helped negate the effects of alcohol on those who drank on empty stomachs, due to the fact that they were too poor to buy wholesome, nutritious food.
According to other sources, the original tapas (from the verb tapar - to cover) were slices of bread used to cover the sherry glasses and protect the drink inside from fruit flies. Soon, small pieces of food were being placed on the bread, and the humble tapas became as important as the sherry itself.
Some believe that the tradition began in the taverns of Castilla-La Mancha during the 16th century, when unscrupulous landlords attempted to mask the awful quality of their wine by serving strong, mature cheeses alongside each drink.
Spanish suppers are not usually served until well after nine, which means that there is ample time after work for people to go for tapas. Lunch is not usually served until around 2 p.m., so it is a tradition to have tapas just before lunch at noon, whilst doing a bit of ever-important socialising.
The average Tapas bar serves around 8 to 12 different tapas, and these usually serve plenty of garlic, chillis, paprika, cumin, and, of course, olive oil. There is usually a selection of seafood available, served in olive oil or some variation of tomato sauce. Tapas bars are rarely without a good supply of olives, such as the arbequinas, or the fat, green manzanillas.
In northern Spain, particularly in the Basque country, they are called pinchos, as several of them are skewered onto pinchos - or toothpicks. This stops the food from falling off the piece of bread, and ensures that the bartender can keep an accurate account of the number of pinchos consumed by each customer.
Another name is bandarillas, as they are said to resemble the colourful spears used in bullfighting
Some examples of Tapas
Aceitunas: olives
Albóndigas: Meatballs
Allioli: Means "garlic and oil" in Catalan
Boquerones: white anchovies served in vinegar (boquerones en vinagre) or deep fried
Calamares or rabas: rings of squid, battered
Carne mechada: slow-cooked beef
Chopitos: battered and fried tiny squid
Chorizo al vino: chorizo sausage slowly cooked in wine
Ensaladilla rusa: mixed boiled vegetables with tuna, olives and mayonnaise
Gambas: prawns
Pimientos de Padrón: small green peppers from Padrôn that are fried in olive oil
Patatas bravas: fried potato dice (sometimes part-boiled and then fried, or simply boiled) served with salsa brava, a spicy tomato sauce. Alioli is often served with it too
Tortilla de patatas, also known as Tortilla Espanola: a type of omelette containing fried chunks of potatoes and sometimes onion.