Taste of Texas: Toast to Tapas
Texas Wine Collective – Carl’s Corner
Taste of Texas: Toast to Tapas
Texas Wine Collective is hosting a Taste of Texas: Toast to Tapas pairing to celebrate the New Year on Sunday afternoon, January 18th, in the TWC Event Center. There will be only one session this time, beginning at 1:00 pm. TWC Wine Educator Carl Hudson will host this event featuring at least 3 different tapas selections paired with 6 wines from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars.
Discussions with TWC Operations Manager Amber Saidler, Chef Marshall Lirette of the TWC Fork and Cork Food Truck, and Becca Willinaham Lirette, Events Manager, led to the menu selections. Thanks to Amber, Marshall, and Becca for their help in planning and implementing this Taste of Texas: Toast to Tapas.
Reservations and prepayment are required. Please check the website to make your reservations: www.texaswinecollective.com and join us for a fun and delicious pairing.
While tasting tapas and wine, some history of the origins and evolution of tapas as a famous part of Spanish cuisine and it’s spread across the world will be presented along with tasting notes for each of the wines.
Tapas #1: Apple and Chorizo Manchego Crostini –
Toasted pieces of Baguette topped with thinly sliced Manchego cheese,
Apples, and topped with Crispy Chorizo Sausage Mince
Wine 1 – Brennan Vineyards Estate Cuvée 2024 Texas High Plains
Wine 2 – Lost Oak Winery Cabernet Franc 2023 Texas High Plains
Tapas #2: Chicken Pintxo with Red Chimichurri –
Grilled Chicken Skewer (Chicken marinated with
Spanish seasonings like paprika, cumin, garlic, cilantro etc.)
Wine 3 - Lost Oak Winery Viognier 2024 Texas High Plains
Wine 4 – Brennan Vineyards Winemaker’s Choice VIII (Vol 8) N.V. Texas
Tapas #3: Dessert: Burnt Basque Cheesecake
Wine 5 – Texas Wine Collective Dry Muscat Texas High Plains
Wine 6 – Lost Oak Winery Petite Verdot 2022 Texas High Plains
Artisan olive oil crackers or potato chips cooked in olive oil
Special thanks to my partners who will be
serving food, helping pour wines, and be your contacts for the
20% discount off purchase of any three or more of today’s wines.
Our next Taste of Texas event:
Mac and Cheese for the Win(e), Sun, Feb. 15, 2026
The custom of eating tapas is probably the aspect of Spanish cuisine known best around the world. Today, this culinary tradition is replicated in bars and restaurants across the globe, ranging from traditional to the avant-garde. Today we will learn about this iconic eating culture, including the myths surrounding its origin and its status in modern Spain and many other countries.
Tapas are typically smaller, snack-sized portions of food served alongside a beverage, most often a glass of wine, particularly Sherry, or una caña of beer. Tapas can be eaten as snacks or several can be combined to make a full meal. They are served either cold (such as slices of bread or cheese, olives, 0and cured sausage) or hot (such as chopitos, which are battered, fried baby squid; croquetas, or patatas bravas, spicy potatoes). In some bars and restaurants in Spain and across the globe, tapas have evolved into a sophisticated cuisine. In some Central American countries, such snacks are known as bocas while in Mexico similar dishes are usually called botanas.
There are several myths and misconceptions today surrounding the iconic tapas, and food historians often disagree on what is, and what is not considered a tapa. Spanish customs surrounding tapas vary greatly between regions creating very different dining experiences. However, most people agree that tapas usually refer to food served in a smaller portion and this small size is one of the principle ways to define if something is, or is not a tapa.
In many places in Spain, tapas were traditionally considered a small snack or appetizer that people would eat in bars while enjoying drinks before dinner or lunch on the weekends. Since many people in Spain eat dinner later, often around 9:00 or 10:00 pm, this leaves plenty of time in the afternoon and evening to enjoy a light snack. Today it’s very popular for Spanish diners to consume an entire meal of tapas, which they refer to as tapear. If they are planning on visiting more than one tapas bar during the evening this is sometimes referred to as ir de tapas (a tapas bar or pub crawl, right?).
In some Spanish regions, most famously in Granada, Almería, or Jaén, tapas are served free in bars when customers order a drink. This is based on the theory that serving salty snacks will encourage customers to drink more to quench their thirst. However, this custom of complimentary tapas is not universal across Spain. In most places, tapas can be ordered from a menu and often in larger, entrée-sized portions that will serve as the main meal, referred to as a ración.
The most common types of food eaten as a tapa are cured meats like jamón Iberico or chorizo, olives, cheeses, and other easy-to-prepare items which require little or no cooking immediately prior to serving. Also common are certain cooked dishes such as fried potatoes with spicy sauce, known as patatas bravas, Spanish omelet known as tortilla de patatas, meatballs in tomato sauce, or fried calamari. Today, many modern Spanish bars and restaurants offer their own take on traditional tapas, including non-Spanish ingredients, modern cooking techniques like jellification, foams, and mousses, or even sweet dessert-style offerings.
Regional differences exist in the type of tapas served. For example, in Basque Country local tapas are known as pintxos, which are various ingredients served on a slice of bread and held together with a toothpick. Certain types of tapa have their own name, such as the montadito (an open top sandwich) or banderillas (food bites on a skewer).
Tapas #1: Apple and Chorizo Manchego Crostini –
Wine 1 – Brennan Vineyards Estate Cuvée 2024 Texas High Plains
This is a blend of Viognier 57% and Semillon 40% sourced from Newburg Vineyard just 10 miles south of the winery in Comanche County, plus a dollop of Muscat Blanc 3% from Reddy Vineyards, Brownfield, TX, Terry County. Mechanically harvested fruit was pressed and fermented separately in SS tanks at 55oF for 15-20 days; aged in SS tanks for 8 months; blended and bottled @ 13.0% ABV, 0% RS (dry). The desire was to create an official Estate wine from these two workhorse varieties grown in Brennan-managed Newburg Vyd. The Brennan team combined these grapes for a lively and energetic wine with a pale straw color and light, crisp mouthfeel. Aromatics of candied apricots, ripe nectarine, and hints of peach and melon lead to rich flavors of candied Meyer lemon, persimmon, tropical fruits, and more ripe peach. Pair with baked triple cream brie topped with peach preserves, garlic and burrata shrimp pasta, prosciutto-wrapped melon, southern gravy smothered pork chops, and of course, this Apple and Chorizo Manchego Crostini.
Wine 2 – Lost Oak Winery Cabernet Franc 2023 Texas High Plains
This delicious blend is comprised of Cabernet Franc 85%, Reddy Vyds, Brownfield, TX; Cabernet Sauvignon 5%, Bingham Family Vyds, Meadow, TX; Cabernet Sauvignon 5%, Triple D Vyds, Tokio, TX; and Cabernet Sauvignon 5%, Lahey Vyds, Brownfield, Meadow, TX; all Terry County. Machine harvested fruit; destemmed and crushed; cuvées fermented separately an avg. 10 days in SS tank at 60-85oF; wine pressed from the skins and aged 9 months in used American and French oak barrels; cuvées blended and bottled @12.9% ABV, 0% RS (dry). Cabernet Franc is a major black grape variety planted worldwide. It’s principal use is blending with Cabernet Sauvignon and Merlot in Bordeaux style wines, but can also be vinified alone, as in the Loire Valley's Chinon region, some East Coast wineries (NJ, NY, VA), in Washington’s Columbia Valley, and here in Texas, as well. Cabernet Franc could be considered the “vineyard-hopping daddy grape” of Bordeaux as DNA typing has confirmed it as a parent of 4 other varieties, Merlot, Malbec, Carménère, and the world’s most widely planted grape, Cabernet Sauvignon (cross with white grape, Sauvignon Blanc). Cabernet Franc is lighter than Cabernet Sauvignon, contributing finesse and lower tannins in blends. This wine delivers aromas of baking spices, raspberry, blueberry, and a hint of wet slate. Fruit flavors on the palate include black currant, rhubarb, cranberry, and strawberry with hints of mahogany and tea leaves on a med-tannin finish. Pair with sweet and sour pork, albondigas meatballs, calamari with aioli sauce, salmon sushi, grilled chicken with scalloped potatoes, black forest cake with Chantilly cream. This wine offers a classic pairing with charcuterie platters – which are basically trays of tapas!
Origins of the Tapa - There are numerous accounts of how the custom of eating tapas emerged, many involving medieval Iberian kings and other historic figures. And as always, different regions of Spain claim to be the birthplace of this iconic Spanish tradition. Perhaps one of the first clues to deciphering the mystery of the origin is to understand the word itself. Tapas, a plural, is derived from the Spanish verb tapar, "to cover", a cognate of the English word "top". The verb taper means to cover and in Spanish tapa is also the word for ‘a lid.’ An individual appetizer (or single order of an item) is a tapa.
One popular account of the emergence of the tapa suggests that barkeepers started to cover customers’ drinks with a slice of bread and/or a piece of cheese or ham to prevent dust and flies from entering the patron’s glass. Hence the tapa really did act as a lid, or topper, protecting the drink. One theory holds that in pre-19th century Spain, few innkeepers at posadas or bodegas that offered meals and rooms for travelers could write, and further, few of the travelers could read. So, guests were typically offered samples of the food available on a "tapa" (“pot cover or lid” in Spanish), with a drink, of course, before ordering a meal.
A similar theory, offered by the Joy of Cooking, suggests that tapas were thin slices of bread, meat, or cheese which sherry drinkers in Andalusian taverns used to cover their glasses between sips - a practical measure to prevent fruit flies from hovering over their drink of wine or sweet sherry. The meat was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve with sherry, thus increasing their alcohol sales. Eventually the tapas became as important as the drink.
One popular account suggests the custom was started by King Alfonso X El Sabio, the Wise, who, when recovering from an illness that included chronic fatigue, was prescribed frequent doses of wine. He demanded small snacks in between the wine treatments to help his recovery and to diminish the effects of alcohol. When the King regained his health, he decided that inns, bars, and households in the kingdom should serve a small portion of food alongside their drinks to promote health and prevent public drunkenness.
There are many legends that involve Spanish royalty - King Alfonso XIII (13th), King Fernando XVII (17th), or King Fernando VII (7th). According to a tale supported by one of the oldest restaurants in Spain, El Ventorrillo del Chato, following a long trip in Andalusia, King Fernando VII arrived at the restaurant where he was served a glass of wine with a slice of cheese over the top. Although the King knew the slice was being used as a tapadera, a cover to protect the wine from bugs or dust, he ate it anyways, as did his entire court. Following this experience, it is said the King continued to ask for tapas with his wine everywhere he went. Many tapas origin stories sound similar regardless of which king was involved.
There are also country legends which focus on working class laborers who needed food and drink, often wine, to sustain themselves while working long hours and awaiting lunch or a late dinner.
An unsavory, somewhat evil story comes from southern Spain during the time of the Spanish Inquisition. Tapas were actually used as a tool to help publicly identify conversos, Jews who claimed to have converted to Christianity. Since tapas often consist in part of ham or other non-kosher foodstuffs, the reluctance of conversos to eat whatever tapas dish was offered was often taken as a tacit admission they had not abandoned their Jewish faith.
With tapas extending outside of Spain, the idea of ordering small plates to share has become a trend in restaurants worldwide. According to the Royal Spanish Academy, tapas are: "A small portion of any food served to accompany a drink." This sounds like the concept of appetizers in restaurants all over the world. Even though tapas or small plates were originally served without charge to customers who ordered drinks, you'll usually find yourself paying for tapas today. Either way, tapas will most likely provide a great pairing to accompany a glass of wine or Sherry, una caña of beer, or your favorite cocktail.
Today having tapas is known as a version of eating out that has become so typical that consumers often replace long and formal meals with informal and sociable tapas. We often think of this as ordering numerous appetizers rather than a full entrée. In Spanish, to eat tapas has its own verbs; picar which means "to pick at" and is used to describe the way you would eat finger-foods, while tapear specifically means "to have tapas".
Tapas #2: Chicken Pintxo with Red Chimichurri –
Wine 3 - Lost Oak Winery Viognier 2024 Texas High Plains
This 100% Viognier was sourced 66% sourced from Diamante Doble Vineyard in Tokio, TX, and 34% from Rowland Taylor Vineyards, Brownfield, TX, both in Terry County. Fruit was mechanically harvested, directly pressed, and fermented separately in SS tanks at 57oF for approx. 28 days. The cuvées were aged 10 months in SS tanks, blended, and bottled @ 15.8% ABV, 0% RS (DRY). Viognier originated in the Rhône Valley of southern France and has become a workhorse grape variety in many warm, arid regions of the wine world, including Texas. It can produce bright, fruity, floral wines when aged in SS tank, or can deliver rich, round wines with baking spice aromas and flavors similar to Chardonnay if aged in oak barrels. This bold, higher alcohol white is bursting with aromas of white flowers, honeydew melon, nectarine, and dragon fruit. Crisp citrus flavors are softened by peach, starfruit, and melon. The lingering finish boasts crisp acidity that reminds one of ripe grapefruit. Suggested pairings are grilled lemon shrimp skewers with couscous, chicken street tacos with mango salsa, navy bean and ham soup topped with cotija cow’s milk cheese, Cornish game hen in white wine sauce, and a citrus-infused ambrosia salad for dessert. This is a porch sipping classic.
Wine 4 – Brennan Vineyards Winemaker’s Choice VIII (Vol 8) N.V. Texas
This proprietary blend contains Tempranillo, Tannat, Cabernet Sauvignon, Syrah, and Ruby Cabernet from the 2020, 2021, and 2022 vintages. Fruit was mechanically harvested; each cuvée was fermented separately in SS tank and aged between 10-34 months in used American and French oak barrels; the final blend was bottled @ 13.6% ABV, 0% RS (dry). This W VIII was blended by a former winemaker, Kevin Spivey, who followed the tradition established by his predecessor, Todd Webster, using cuvées selected from a barrel reserve program to blend a premium non-vintage wine. In addition to tart red cherry, raspberry, red plum, black currants, and boysenberry jam aromas and flavors, there are hints of cedar cigar box, cinnamon, and vanilla spice. Notes of green olive, juniper berry, and calcareous minerality nod to its Hill County origin. The finish is rich with moderate tannins and hints of freshly ground tricolor pepper blend. This pairs well with roasted pork and rosemary potatoes, coffee-crusted filets, truffle French fries, most BBQ, German chocolate cake for dessert, and a fine cigar to finish the evening.
And of course. it goes great with this seasoned and marinated chicken skewer.
Tapas have evolved through Spanish history by incorporating new ingredients and influences. Most of the Iberian Peninsula was invaded in 218 B.C.by the Romans, who introduced more extensive cultivation of the olive and irrigation methods to improve crop and livestock production. Following discovery of the New World, many new foods were introduced such as tomatoes, sweet and spicy chili peppers, maize (corn), and potatoes, which were readily accepted and easily grown in Spain's microclimates. Regardless of the origin of tapas, it is hard to imagine that the inventors could have guessed the popularity the custom would achieve in coming centuries around the world.
Among the various forms of tapas common types include olives, nuts, meats, cheeses, and various forms of bread and crackers. In addition to these, tapas bars across Spain encompass ingredients including meats, seafood, vegetables, especially potatoes, eggs and many other edibles served in small portions.
There are many tapas competitions throughout Spain. Beginning in 2005 the city of Valladolid in northwest Spain has hosted a national tapas competition each November. Interest in this event outside of Spain spurred the International School of Culinary Arts to hold an International Tapas Competition for Culinary Schools, starting in 2009. Various schools from around the world come to Spain annually to compete for the best tapa concept.
One of the most popular types of tapas is the tortilla española, a thick omelet made with potatoes and onions. This dish is a staple in many Spanish households and can be found in almost every tapas bar. Other popular tapas include patatas bravas, fried potatoes served with a spicy tomato sauce, and croquetas, small fried dough balls filled with shellfish, ham, cheese, vegetables, or other ingredients.
But tapas are not just limited to traditional Spanish dishes. Many chefs in Spain are experimenting with new flavors and techniques, incorporating ingredients from around the world to create unique and exciting tapas. For example, some restaurants are serving tapas made with Asian ingredients flavored with soy sauce and ginger, while others continue to use local ingredients like Iberian ham and fresh seafood in new ways to create innovative dishes.
Tapas are of great culinary importance in Spain and have become a form of national and cultural identification for the country. Spanish cities are constantly competing to be known as one of the best places to have tapas and there are countless lists of the best tapas bars by city available across the web. Cities like Málaga, Granada, Madrid, Seville, Cordoba, and San Sebastian are often considered to be leading locations to experience the authentic art of tapas and enjoy various Spanish delicacies.
In Madrid, the tortilla española at Casa Dani, a small bar located in the Mercado de la Paz is considered a highlight. In Barcelona at La Paradeta, seafood tapas, especially calamari, are famous. And in Seville at El Rinconcillo, one of the oldest tapas bars in Spain, classic dishes like salmorejo, a cold tomato soup, and carrillada, slow-cooked pork cheeks in a rich sauce, are menu favorites.
Some of the most common and traditional Spanish tapas dishes include the following.
Slices of Serrano ham, Chorizo, Iberico sausage, and Manchego cheese
Olives Marcona almonds Breadsticks with olive oil Tender artichoke hearts
Black olive tapenade on toast or artisan olive oil crackers
Potatoes and potato chips cooked in olive oil Potato omelet with red bell peppers
Caramelized onion, chicken, or ham Croquetas
While doing research on tapas, I discovered La Tienda food source which offers a wide range of tapas to consider – https://www.tienda.com/food/tapas/all-tapas. Check out the website to see what is available.
Tapas #3: Dessert: Burnt Basque Cheesecake
Wine 5 – Texas Wine Collective Dry Muscat 2022 Texas High Plains
This Muscat Blanc fruit, 100%, was sourced from Lahey Vineyards, Brownfield, Terry Cty. The grapes were machine harvested; pressed directly; fermented 25 days at 56oF in SS tank; aged in SS tank with no malolactic transformation; bottled @ 12.7% ABV, 0.2% RS (dry). There are over 200 muscat cultivars and three of them grow particularly well in Texas: Muscat Blanc or Muscat Canelli, Orange Muscat, and Muscat of Alexandria. Texas winemakers, like Kim McPherson and Spenser Igo, make dry, sweet, or sparkling wines depending on the fruit characteristics and their preferred style. Muscat varieties tend to have floral aromas and flavors with fruit notes of melon, apple, and white peach. This wine has good acidity, will accompany many food options, and can also serve as a fun sipping wine. Pair with most seafood, Oriental cuisine, stuffed mushroom caps, white cheese fondue, classic chef or cobb salads, your favorite picnic sandwich, and a wide range of dessert options.
Wine 6 – Lost Oak Winery Petite Verdot 2022 Texas High Plains
This wine is 100% Petit Verdot sourced from Sprayberry Vyd, Midland, TX. These grapes were machine harvested; fermented in SS tank; underwent malolactic transformation; aged about 19 months in used oak barrels; bottled @ 12.6% ABV, 0% RS (dry). This dark, full-flavored wine shows off the versatility of this important Bordeaux grape variety most often added to Cabernet Sauvignon and/or Merlot-based blends at 4-10%. Petit Verdot adds darker color, richer flavor, and better tannin structure to many Bordeaux blends, as well as similar wines across the world. Alone, Petit Verdot can produce a tannic wine with unpleasant astringency, UNLESS techniques are used to soften tannins and highlight the fruit. Winemakers Jim Evans and Angela Chapman have created a rich, relatively low in alcohol, palate pleasing version of Petit Verdot with plum color, aromas of violet, spice, mulberry, and a touch of vanilla. It is bursting with earthy flavors of sage, cocoa, caramel, and espresso, with a hint of red fruit on the finish. Structured yet gentle tannins bring out the flavors of black tea leaves balanced with a touch of cranberry and dark chocolate. This pairs with sage and prosciutto pasta, sausage rigatoni with vodka sauce, BBQ ribs and beef, cornbread and chili, and all manner of Mexican cuisine, including many dessert options.
Tapas are a popular culinary trend around the world, and Latin America has its own unique take on this popular dish. From Mexico to Argentina, plates of small food items are perfect for sharing and allow diners to try a variety of dishes without committing to a full meal. Whether you’re in the mood for something sweet or savory, there’s a Latin American tapa sure to satisfy your cravings.
In Mexico, tapas are known as antojitos, which translates to “little cravings.” These small plates are often served as street food and are a staple of Mexican cuisine. One popular antojito is the tostada, a crispy tortilla topped with beans, meat, cheese, and salsa. Another popular dish is the gordita, a thick tortilla stuffed with meat, cheese, and vegetables. Many of these antojitos have become standards on Mexican restaurant menus.
In Peru, tapas are known as picarones, which are small fried doughnuts made from sweet potato and pumpkin, often served with molasses and spices. Another popular Peruvian tapa is ceviche, a dish made from raw fish “chemically cooked” by marinating in lime juice and spices, a refreshing dish often served on a hot summer day.
In Argentina, tapas are known as picadas, platters of small bites that are perfect for sharing. These platters often include cured meats, cheeses, olives, and bread. One popular dish, a staple of Argentine cuisine, is the empanada, a fried or baked pastry filled with meat, seafood, cheese, or vegetables.
In Brazil, tapas are known as petiscos, small plates of food shared as snacks while enjoying a cold beer or cocktail. Popular is the coxinha, a deep-fried pastry filled with shredded chicken and cream cheese. Another popular dish is the pão de queijo, a cheese bread made from tapioca flour.
In Colombia, tapas are also known as picadas, and platters of small bites usually include fried plantains, chorizo, and arepas (small fried corn cakes filled with cheese or meat). Another popular dish is the chicharrón, a crispy slice of fried pork belly often served with spicy salsa. These are now found almost everywhere and are on American grocery and convenience store shelves in bags labeled as fried pork rinds.
Even in Canada chicharrónes are popular. Oreilles de crisse is a traditional dish, especially in Quebec, consisting of deep-fried salted pork fatback, generally containing or covered with maple syrup served as a "palate cleanser" between other food servings.
There are many versions of chicharrónes in the Philippines, once a Spanish territory administered through Mexico. Various types of this deep fried snack include pork rind, chicken skin, tuna skin, plus veggie versions made with tofu, breaded seaweed, mushroom, potato and carrot skins, and tapioca chips. These are popular in bars while enjoying a drink and are also used for topping vegetable and noodle dishes.
Pork chicharon is prepared by deep-frying dried pork rind with a little salt. It is often dipped in coconut vinegar spiced with soy sauce, chopped garlic and chili peppers, or eaten alongside other condiments like anchovies or papaya salad. Tuna-skin chicharon is marketed as a healthier version.
Also in the Philipines, a tapas-style dish is made with cured, dried beef, pork, mutton, venison or even fish, most often served with fried rice and fried egg. Pickled papaya strips or sliced tomatoes are typical side dishes served with vinegar, soy sauce, or ketchup as condiments.
Asian fusion tapas, a delicious blend of East and West, have seen a surge in popularity. These combine the flavors and techniques of Asian cuisine with the small plate format of Spanish tapas. This fusion creates a unique dining experience that is both familiar and exciting. One popular example of Asian fusion tapas is the Korean taco which combines the flavors of Korean barbecue with the convenience of a taco, often served with kimchi. The Asian sushi roll can also be considered a tapa. These small rolls allow diners to try a variety of flavors and textures and can be filled with a wide range of ingredients, including fish, tofu, vegetables, and even fruit. I would also submit that popular appetizers like egg rolls or cream cheese-filled crab Rangoon are also great examples of Asian tapas.
There are many types of foods around the world that can be considered tapas or small bite offerings. Most restaurants offer a selection of appetizers, most of which would qualify as tapas.
In U.S. restaurants a wide range of appetizers can be labeled as tapas - things like fried chicken wings, bacon- or prosciutto-wrapped cream cheese filled jalapenos or dried figs or dates, stuffed potato skins, cocktail meatballs or sausages, fried calamari, battered and fried mushrooms, olives, pickles, or artichoke hearts, mozzarella sticks, grilled shrimp skewers, fritters or hush puppies, tortilla chips with salsa or queso, cheesy spinach and artichoke dip, savory or sweet bruschetta, grilled or baked oysters, pigs in a blanket, deviled eggs, and classic escargot (snails baked in garlic butter) served with French baguettes.
Many of these appetizers seem to have their foundation in familiar options from Spain.
Croquetas, a staple on most Spanish tapas menus, are small breaded-and-fried dumplings filled with a thick, creamy béchamel sauce (flour, butter, and milk), often combined with Serrano ham, mushrooms, cheese, seafood, or vegetables – a range of fillings to satisfy both meat eaters and vegetarians.
Tortilla Española (the Spanish Omelette) ranges from a light tapa to a hearty meal. This flavorful creation combines eggs, potatoes and onions, cooked in a skillet until golden, then cut into slices or cubes.
Patatas bravas - meaning ‘spicy potatoes’ - is a classic Spanish tapas dish and a favorite for many. It is simple and cheap but packs a punch thanks to the vibrant red bravas sauce that combines chiles, pimentón (smoked paprika), olive oil, flour, and chicken or vegetable broth.
Claimed to be a Catalan creation, pan tumaca was designed to keep hungry farmers going until dinner time. The simple combination of toasted bread, juicy tomato pulp, olive oil and a sprinkle of sea salt makes it the perfect light snack at a bar or as a side dish. It can also be enjoyed with cured meats, cheeses, and tortillas across Spain.
Fideuà (fi-de wah) is a variation of classical Spanish paella, using short spaghetti-style pasta instead of rice. Featuring a classic seafood base of squid and prawns, it’s as fragrant and colorful as classic paella. Traditionally cooked over an open fire with a rich tomato and pepper sauce, it’s perfect for colder weather.
In Portugal diners often enjoy pastéis de bacalhau (bah-cal-yow), bite size fritters that combine deep fried potatoes, bacalhau (dried salted cod), onion, and parsley. Artichoke hearts and/or olives can be substituted for a vegetarian option.
From Venice, Italy, comes cicchetti, small dishes often served while standing at the bar. Typical cicchetti include crostini - small open-top sandwiches with various toppings; freshly prepared sardines in a tangy onion and vinegar sauce; and polpette (fried meatballs). Polenta can also star in many cicchetti dishes, combined with salted cod, or simply sliced and grilled.
From the Istrian Peninsula of Croatia, truffle Fuži is a home-made pasta delicately folded into hollow cylinder shapes, then partnered with a creamy sauce that features locally sourced truffles. While not strictly a tapas dish, it’s a classic appetizer in authentic Croatian cuisine.
Classic Greek tapas-style favorites include dishes such as tiropita (fried feta cheese pies), kolokithopita (fried zucchini, cheese, and herb pie), and spanakopita (fried or baked spinach and feta cheese pie). Traditional spanakopita combines delicate layers of crispy phyllo dough with feta cheese and plenty of spinach, and can be enjoyed as a light snack, side dish, or main meal.
There is always competition to be known as a great, if not the best tapas destination in the world. Some of the cities that claim those honors include the following. If you are hunting for the best tapas places around the world, cities in the home of origin should be the first places to visit. However, most big cities around the world like New York and Melbourne in Australia offer many delicious options. One list considered these seven cities the best in the world for hunting down tapas.
Almeria, Spain, has a mix of modern architecture and 10th century walls with tapas bars and restaurants that offer great food in outdoor seating or along the beach. Casa Puga, a tapas bar and restaurant, has been serving authentic foods and drinks since 1870.
New York City has the reputation of a cultural melting pot and that includes myriad types of cuisine. There are some amazing tapas bars and restaurants that can satisfy the hunger of many Mexicans, Spanish, and Latin Americans living in the city. Highly recommended is Bazar Tapas Bar.
Melbourne, Australia, similar to NYC, sports the reputation of a cultural melting pot. As a result, many tapas bars and restaurants, like Vamos, have popped up to offer cocktails and food with Latin American themes.
Mexico City, inspired by Spain in many ways, of course has great tapas bars and restaurants, like Jaleo Bar de Tapas. Snacks may be hotter and spicier than in Spain and there is always good music to enjoy.
Lima, Peru, is a haven for food and drink lovers. There are many tapas joints spread around the city and one of the best is La Cucharita Tapas Bar with a diverse menu of drinks and tapas options.
Buenos Aires, Argentina, is known for steaks and beef dishes that are served with sauces that can be hot and spicy. Splendid cocktails, beers, tequila, and rum are popular, and the Omm Tapas Bar offers variety of tapas options.
Brasilia, Brazil, has numerous bars and restaurants, like Legitimo Choperia e Petiscaria, where one can enjoy tapas like pinchos and banderillas prepared by experienced chefs and served alongside popular drinks from their well-stocked bars.
Exploring ethnic cuisines can be a fun culinary adventure. The concept of Spanish tapas is alive and well in Texas cuisine at Spanish and Mexican restaurants. This seems to parallel the offering of myriad appetizers at most every restaurant of any type. Tapas provide a great way to start a meal or even become the full meal if several versions are ordered. This works well to share with friends and family. And, of course, the origin of tapas is directly connected to the enjoyment of drinks at your favorite bar, watering hole, or wine tasting room, especially with a tapas loaded charcuterie tray. Please support Texas grape growers and winemakers that produce a wide range of White, Red, Rosé, and Sparkling wines that will pair well with your favorite tapas or appetizers – whether savory, spicy, or sweet – made with whatever ingredients you prefer. Thank you for sharing this popular culinary tradition with us today.
Happy New Year! Drink and Eat Well My Friends.
Learn more about Tapas from these references:
Tapas, https://en.wikipedia.org/wiki/tapas
A Brief History of the World Famous Spanish Tapas, by Tara Jessop, a travel writer and editor who lived in Barcelona for 5 years. https://theculturetrip.com/europe/spain/articles/a-brief-history-of-the-world-famous-spanish-tapas
https://spain-holiday.com/spain/articles/the-history-of-spanish-tapas, by Amy Trillard, in Spain Food & Restaurant, updated 03-Jul-2018
https://momentslog.com/cuisine/tapas-around-the-world- . . . .
https://newyorkstreetfood.com/travel-tips/7-best-tapas-places-around-the-world
Tapas in the U.S.: What happens when Spanish bar food becomes American dinner?, by Andrew Knowlton, 22-Aug-2012, https://www.bonappetit.com/coumns/the-foodist/tapas-in-the-u-s
29 Restaurant Appetizer Recipes to Tickle Your Taste Buds, by Dana Frank, 17-July-2023, https://www.dinewithdrinks.com/best-restaurant-appetizer-recipes