Tapas are a type of food popular in Spain. People in Spain eat differently and at different hours than those in North America. Generally breakfast is very light consisting of only a coffee with milk and perhaps a churro, a cylindrical deep-fried pastry similar to a doughnut. Lunch is served around midday and is often followed by a siesta, a midday nap. Siestas help people to avoid working in the extreme heat found throughout Spain in the summer months and in the South most of the year. Many stores are closed during this time and as dinner is served very late by our standards, (9 PM or later) tapas serve as a holdover.
Tapas are served in bars and restaurants between the hours of four and six in the afternoon. The expression comes from the Spanish verb ‘tapar’ which means “to cover.” As open air food in hot climes is often subject to insects landing upon it, proprietors took to covering the food to protect it. Served on small plates perfect for sharing among friends, tapas commonly consist of olives, nuts, french bread, shrimp, chorizo (a spicy sausage), octopus, pickled onions and more! Spanish restaurants are creative in their tapas and some get a reputation for specializing in a specific kind. For some ideas on how to make your own tapas visit here.
The most common beverage served with tapas is sangria, or sangría in Spanish, an alcoholic beverage made with a mixture of red wine, carbonated water or soda, and fruit juice. It also features sliced citrus fruits such as lemons and oranges. Commonly a dash of rum or other liquor is added along with a handful of ice cubes. Outside of Spain sangria is particularly popular in the summer months as it is refreshing but it can be ordered year-round in Spanish restaurants. The name originates from the Spanish word for blood, sangre, due to its rich red colour. For a great sangria recipe click here.
