Tapas

A Tapa [' tapa ] (Spanish for "cover", " covering " ) is a small appetizer that is usually, but also served in tapas bars to wine to beer. Tapas correspond to those commonly in the eastern Mediterranean and the Middle East Mezedes.

Tapas are usually served in Spain in tapas bars and bodegas and eaten there while standing. Each tapas bar here has a unique selection of different tapas. Among the tapas mostly beer, wine, sherry, vermouth or port wine is drunk. Tapas in the strict sense are free supplements to drink. Do they have to be ordered separately, the transitions from one tapas to a Ración (higher limit ) or to a Pincho ( Basque Tapavariante with usually more elaborate preparation) are fluid.

The term " tapa" has established itself in many languages ​​as a foreign word. In Latin America, however, it is almost exclusively used in its original meaning and not as " appetizers ".

Formation

To the origin of tapas to a few legends. So should be about King Alfonso X of Castile have been forced during an illness to take between meals wine and appetizers to himself; Kurierung after he shall have caused that wine should be served only in the future along with a bite to eat.

Another story attributes the origin to the custom of covering alcoholic drinks with a lid; they had been complaining to the top with olives, to avoid being blown away, and over time have become more imaginative and elaborate the Beschwerungsmethoden.

Another story leads back to the tapas snacks, field workers between meals took these to bridge the gap between the main meals.

However, if you ask the older men in Spain to the origin of the name, you get told this story: The hosts in Spain earlier laid a slice of bread ( Tapa ) on the wine glass for the precious drink before the annoying flies to protect. This "cover", has been described over the years as above, then more refined and decorated in accordance with olive or anchovy.

Typical tapas

There are a vast number of tapas recipes that differ regionally and qualitatively. Typical encountered in Spanish tapas restaurants are:

  • Albóndigas ( meatballs )
  • Almejas a la marinera ( clams in a spicy white wine sauce)
  • Aceitunas or Olivas ( olives)
  • Almendras fritas ( roasted and salted almonds in oil )
  • Boquerones en Vinagre (in vinegar marinated anchovies )
  • Boquerones fritos ( fried anchovies )
  • Cacahuetes (peanuts )
  • Caracoles ( land snails in spicy sauce, often with chorizo ​​and ham cubes )
  • Carne en salsa ( meat in a sauce similar to goulash )
  • Ensalada Rusa ( potato salad )
  • Ciruelas ( with bacon and fried coated plums)
  • Gambas al ajillo (shrimp fried in olive oil with chilli and lots of garlic )
  • Jamón Serrano ( Serrano ham )
  • Mejillones (mussels )
  • Pan con tomate ( bread smeared with tomato pulp, garlic and olive oil toasted white bread)
  • Pan con chorizo, morcilla, jamon, queso (white bread, topped with chorizo, morcilla, ham or cheese)
  • Patatas bravas (fried potato cubes with hot sauce )
  • Patatas allioli (potatoes with garlic mayonnaise)
  • Patatas fritas ( chips) or patatas chips (potato chips)
  • Pimientos de Padrón ( cooked in olive oil and seasoned with coarse salt peppers )
  • Pinchos Morunos ( marinated meat skewers )
  • Puntillitas fritas (fried baby squid)
  • Rosco ( bagel -like finished white bread Squiggle, for example, with ham and or cheese)
  • Tortilla (potato omelet)
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