Las tapas en el arte culinario español. 6 recetas de tapas españolas

Las tapas en el arte culinario español
Spain, mother of Spanish-speaking countries, is recognized in the world for the culinary art of its dishes: its Valencian paella, its donuts, the chocolate with churro, the delicious custard, the famous tapas, in short, a variety that leaves us surprised and eager to taste it immediately.
A mixture of influences has been part of the preparations that today authenticate Spanish cuisine. Going back to the origins, the ancient Phoenicians left the use of their sauces in the preparation of some dishes; the Greeks showed the benefits of rich olive oil; Romans, Carthaginians and Jews entered universes other than culinary, enriching the gastronomic culture of the country.

Spanish society establishes among its customs the realization of four or five meals during the day, according to its schedules that sometimes do not agree with those established in other territories of the world, but that respond to the style and way of life of this region.

Generally breakfast, lunch, dinner, snack and then dinner are the moments that are conceived in Spain to eat and perhaps in other places as well. The fact is that attending to health, maintenance of adequate body weight, disposable income and even the lifestyle of each person, people adjust in the quantities and varieties of the menus at the time of eating.

The Spanish gastronomic offer is very varied. Of Spanish origin we can mention the jericallas, the buñuelos, the Biscayan fish, the recipe for the Spanish tortilla, the gazpacho, the paella and others with great acceptance in some countries, including Mexico.

Other places in the world have been including elements of Spanish gastronomy in their preparations, as is the case of Ecuador, which has incorporated beef, horse, goat, poultry, and cereals —wheat and oats—into its dishes. — in the preparation of various dishes that enrich the offer and increase gastronomic consumption.

We present a very brief description close to what is commonly tasted in each food space of the Spanish population along with the approximate time it takes place.

 We will start with breakfast, according to the schedule and needs of the family when getting up, in which there is no lack of pasta or pastries, a drink, coffee or both and includes coffee with milk or chocolate milk for the children. 

Lunch is made between 10.30 a.m. and 11.30 a.m. (unusual for many countries) the common thing is a sandwich that is usually called a sandwich or sandwich consisting of a toast with ham or a tomato spread very likely accompanied by more coffee with milk or black coffee known as espresso.

The food is done around 2 p.m. or something later. The largest of the day, often reinforced diverse dishes in which the green salad is not lacking. Among the most preferred are pizza, chicken breast, lentils, pasta soups, hake, potato omelette, green beans, French omelette, spaghetti, paella, macaroni, tomato salad. It is accompanied by a drink and coffee or dessert.

High tea resembles tea time in many places. Around 5 in the afternoon, when the little ones return from home and are given an aperitif. This time is conducive to enjoying a small sandwich accompanied by sweet pastry or cookies.

Dinner happens around 9 at night; lighter than the food, varied, but usually salads and some small tapas are shared that liven up family exchanges.

And… the tapas, what are they? Interesting theories are handled around the emergence of them. Already in the 17th century Cervantes in the work "Rinconete y Cortadillo" describes a snack in which he records the appetizers or tapas to accompany the drink "... and the first thing he took out of the basket was a large bundle of radish, and then a pot full of cabbage and fried cod; then half a Flanders cheese; with a pot of fat olives, and a plate of shrimp, with six peppers, and twelve green limes, and up to two dozen crabs, and four loaves of pigeon pea, white and tender…”. 

According to the dictionary, tapas are small portions of food that are used to accompany drinks. It is estimated that the origin dates back to the ancient custom in taverns and inns of covering glasses and wine glasses with a piece of bread or a slice of ham to preserve the smell and prevent insects or dust from entering.

The Spanish tapas have today become a gastronomic specialty valued by Spaniards and the world. As a symbol of social relations, this singular piece of gastronomy draws preference, since its simple and natural tasting conditions the exchange with friends, relatives, acquaintances, opening the way to an unlimited 'after-meal'. The possibility of eating standing up or not, in a relaxed way, tapas has become one of the Spanish entertainments that surpasses time and encourages the spirit.

 Between tapas we chat, release pressure, favor the digestive process and strengthen social relationships. Going out for tapas seems to be just an informal outing, but it is more than that, it is eating in freedom while catching a hair of well-being that comes from being happy. 

Eating tapas gives us the multiple enjoyment of traditional flavors of the gastronomic culture of the place where we are; it allows us to play with time considering that tapas are light and quick options to prepare; and no less important, we agree to vary food in proportional portions that help balance body weight.

Entre tantas opciones y exquisitos sabores mezclados te dejamos seis recetas de tapas españolas que te sorprenderán y excitarán tu paladar haciendo que explores entre los diversos sabores del arte culinario español.

Madrid-style winter tripe

Ingredients -cow gut, chorizo, bacon, cow snout, black pudding and calf's trotter. 

Tapa=half dessert plate=415kcal=29.5g of fat

Black pudding from Burgos

Ingredients -blood and lard, onion, seasoned rice according to region, pig gut. 

Tapa=2 slices with bread=455 kcal=35 g of fat

Ham and meat croquettes, Rioja and Aragon

Ingredients -bechamel made with butter, flour and milk, ham, meat.

 Tapa=two homemade size croquettes=333kcal=18.8g of fat

Chorizo in cider, Asturias

Ingredients – chorizos with meat and pork bacon, paprika, garlic, cider. 

Tapa=4 medium slices with bread=221kcal=12.7g fat

Lacon with turnip tops

Ingredients –salted and cured pork leg, chorizo, turnip tops, potatoes, lard, vegetables.

Tapa=half dessert plate=276 kcal=20.8g of fat

Lean with tomato from Murcia

Ingredients -lean pork, green pepper, tomato, olive oil, red wine  

Tapa=half dessert plate=415kcal=29.5g of fat


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