{"id":368,"date":"2023-07-16T17:29:33","date_gmt":"2023-07-16T17:29:33","guid":{"rendered":"https:\/\/sazonthefolkcook.com\/blog\/?p=368"},"modified":"2024-10-22T07:35:10","modified_gmt":"2024-10-22T07:35:10","slug":"best-spanish-tapas-by-sazon","status":"publish","type":"post","link":"https:\/\/sazonthefolkcook.com\/blog\/best-spanish-tapas-by-sazon\/","title":{"rendered":"The best Spanish Tapas, Saz\u00f3n ‘s selection!"},"content":{"rendered":"

Spanish cuisine<\/strong><\/a> is known all over the world for its rich, varied and tasty dishes. In fact, it is quite common to find a Spanish<\/a> tapas<\/a> restaurant (more or less faithful and authentic) in major cities, no matter which country you are in. However, Spanish tapas<\/a> are small, shareable dishes, usually served as appetisers or snacks. This means that they are not a full meal on the menu, but something to go with a drink or beverage.<\/p>\n

In fact, the word “tapa<\/em>” means “lid”<\/strong>. This leads us to one of the most widely accepted theories about the origin of the tapas. It seems that in the old taverns or inns, people would stop for a drink and a short break. The innkeepers would serve the drink with a piece of bread or ham on top as a lid, in order to prevent flies or anything else from getting into it.<\/p>\n

At Saz\u00f3n The Folk Cook<\/strong>, we adore the tapeo<\/a>.<\/em> Therefore, we have prepared a special selection of the best Spanish tapas<\/a>, our favourite ones, for you to discover these tasty treats. Not to miss how our local cooks prepare them!<\/p>\n

Here are some of the best Spanish tapas!<\/h3>\n

\"Tortilla,<\/p>\n

Tortilla de patatas<\/h2>\n

Or the famous Spanish omelette<\/a><\/strong>. Spain’s most classic tapa<\/strong> and yet the one that divides an entire country. The dilemma: whether to make it with or without onion. A delicious snack<\/strong> as basic as frying potatoes in olive oil<\/a> and then curdling them with beaten eggs (and the onion fried with the potato, up to you). Hot or cold, this tapa is always exquisite. Would you like to try it in the heart of Barcelona?<\/a><\/p>\n

Pisto Manchego<\/h2>\n

Or Manchego-style ratatouille <\/strong>(sort of). There are many variations of this dish. With or without lean pork, with or without courgette, with or without aubergine…. The authentic pisto manchego<\/a><\/em> (and the basic recipe) is made by frying chopped green pepper and tomato until a kind of ratatouille is obtained, delightful as an accompaniment to meat or with some tasty fried eggs. As a tapa, it is irresistible cold and served on a slice of bread<\/strong>. Try it at Inma and Sole\u2019s<\/a>.<\/p>\n

\"Find<\/p>\n

Huevos rellenos<\/h2>\n

Deviled eggs<\/strong>. Another classic Spanish tapa<\/strong>, deviled eggs are a popular choice for a refreshing summer<\/a> tapeo<\/em><\/strong>. A simple but tasty tapa made with boiled eggs, canned tuna, fried tomato and mayonnaise. A real treat that Guillermina<\/a> prepares like no one else!<\/p>\n

Ensaladilla Rusa<\/h2>\n

Delicious Spanish potato salad<\/strong>. Although in Spanish it is known as rusa<\/em> (Russian), this is one of the best Spanish tapas and one of the most common in our bars and homes<\/strong>. Boiled potato with boiled egg, tuna and some boiled vegetables such as carrots, red pepper or peas. Some olives and the mayonnaise that surrounds it all give the tasty touch to this irresistible cold salad. Would you try it at Cristina’s house<\/a>?<\/p>\n

\"Spanish<\/p>\n

Croquettes<\/h2>\n

Who can resist these delights? Croquettes<\/a> are an art that varies from cook to cook<\/strong>. The filling ingredients can be very different<\/strong>. We love ham croquettes, the most common ones. But you can also find them with mushrooms, cheese, cod, prawns and countless other options. Ana makes the croquettes with leek<\/a> and they are incredibly yummy.<\/p>\n

Boquerones en vinagre<\/h2>\n

One the best Spanish tapas for the summer<\/strong>. Depending on the type of cooking, sardines in Spain<\/a> are named differently. The most common are anchoas<\/em> (anchovies or sardines marinated in olive oil and salt), and boquerones<\/em> (fried or fresh marinated in vinegar). Full of flavour and surprisingly tasty<\/strong>. These fresh delicacies in vinegar, with olive oil, salt, fresh ail, and parsley are a real treat. Served with crisps or olives, you can also try them at Guillerminas\u2019s house<\/a>.<\/p>\n

\"Iberian<\/p>\n

Iberian cured meat and Manchego cheese<\/h2>\n

Put some fried almonds aside<\/strong> and try with a glass of red wine<\/strong> and you will be captivated<\/strong> by one of the best Spanish tapas of all time. Spanish cured meats are world famous for their quality and excellent flavour. A tapa of ham, chorizo or Iberian pork<\/a> loin is an exquisite snack. Our cheeses are also a delicacy. That is why Manchego is one of the most consumed Spanish cheeses outside Spain.<\/p>\n

Patatas bravas<\/h2>\n

Or spicy fried potatoes<\/strong>. If you want to try the best Spanish tapas, you can’t miss the patatas bravas<\/em>. Delicious at any time, they are called bravas<\/em><\/strong> because sometimes you have to be very brave to be able to eat them;)<\/strong> Spicy, yes, but absolutely amazing, this tasty recipe doesn’t have fried tomatoes (although it looks like it).<\/p>\n

Would you like to try<\/strong> the best Spanish tapas made by authentic Spanish locals?<\/strong>
\nJoin Saz\u00f3n The Folk Cook<\/a> and live a unique gastronomic experience<\/a> with our diners!<\/p>\n","protected":false},"excerpt":{"rendered":"

Spanish cuisine is known all over the world for its rich, varied and tasty dishes. In fact, it is quite common to find a Spanish tapas restaurant (more or less faithful and authentic) in major cities, no matter which country you are in. However, Spanish tapas are small, shareable dishes, usually served as appetisers or […]<\/p>\n","protected":false},"author":2,"featured_media":369,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-368","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-experience"],"acf":[],"_links":{"self":[{"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/posts\/368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/comments?post=368"}],"version-history":[{"count":12,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/posts\/368\/revisions"}],"predecessor-version":[{"id":1510,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/posts\/368\/revisions\/1510"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/media\/369"}],"wp:attachment":[{"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/media?parent=368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/categories?post=368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/tags?post=368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}