 Tapas inBarcelona, Spain | |
| Course | Appetiser orsnack |
|---|---|
| Place of origin | Spain |
| Serving temperature | Hot or cold |
| Main ingredients | Various |
Tapas (Spanish:[ˈtapa]) areappetisers orsnacks inSpanish cuisine. They can be combined to make a full meal and are served cold (such as mixedolives andcheese) or hot (such aschopitos, which arebattered,fried babysquid; orpatatas 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 asbocas. In parts of Mexico, similar dishes are calledbotanas.
An individual appetizer (or single order of an item) is atapa.
The word "tapas", a plural, is derived from the Spanish verbtapar, "to cover."[1] Multiple theories for the term's use for appetizers exist.
One theory holds that in pre-19th-century Spain few innkeepers atposadas,albergues orbodegas offering meals and rooms for travellers could write and few travellers read, so guests were offered a sample of the dishes available on a "tapa" (“pot cover” in Spanish).[2]
In another theory, offered by theJoy of Cooking, the original tapas were thin slices of bread or meat whichsherry drinkers in Andalusian taverns used to cover their glasses between sips.[3] This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry (see below for more explanations). The meat used to cover the sherry was normally ham orchorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve withsherry, thus increasing their alcohol sales.[4] The tapas eventually became as important as the sherry.[5]
Tapas have evolved through Spanish history by incorporating new ingredients and influences. Most of theIberian Peninsula was invaded by theRomans in 218[6] B.C., who introduced more extensive cultivation of the olive andirrigation methods following their arrival.[7] The discovery of theNew World brought the introduction oftomatoes,sweet and chili peppers,maize (corn), andpotatoes, which were readily accepted and easily grown in Spain'smicroclimates.[citation needed]
It has also been claimed that tapas originated in the south of Spain during the time of the Spanish Inquisition as a means of publicly identifyingconversos, Jews who had converted to Christianity. Since tapas often consist in part of ham or other non-kosher foodstuffs, the reluctance of theconversos to eat whatever tapas dish was offered to them could be taken as a tacit admission that they had not abandoned their Jewish faith, thus tapas were a tool of the Spanish Inquisition.[8][better source needed]
There are many tapas competitions throughout Spain. Beginning in 2005 the city ofValladolid in Northwest Spain has hosted a national tapas competition each November.[9] Interest in this event outside of Spain spurred the International School of Culinary Arts[10] to hold an International Tapas Competition for Culinary Schools, starting in 2009.[11] Various schools from around the world come to Spain annually to compete in it for the best tapa concept.[citation needed]
Though the primary meaning oftapais cover or lid, in Spain it has also become a term for this style of food. The origin of this new meaning is uncertain but there are several theories:
