Tapas Close to Everyone, Owners Included

Tapas Close to Everyone, Owners Included

Tapas Close to Everyone, Owners Included

The Tapas bar is where OWNERS DIRECT decide how to serve and what to serve their customers for this small speciality of Spain. Spain is more than just a hot place to enjoy a holiday at. While most people when out for the evening with friends or family to enter a bar for a few quiet drinks, usually along with the beer, gin and tonic or the non alcoholic drinks and a packet or two of crisps, the Spanish have Tapas. In England the common practice of moving from bar to bar is often referred to as a pub crawl, in Spain it's the Tapas crawl. You can try different tapas in different bars along a set route. There are no hard and fast recipes for this dish, which is usually an assortment of small pieces of food dressed in a manner to be eaten with the fingers or from a plate with a fork. Each bar has its own speciality and it's common to sample a little of each. Some larger restaurants have tapas made up from their daily menu as tasters for the evening meal later, giving a chance to sample a main course meal in smaller bite size portions.

So how should tapas be made? For one thing it should be there to help rid a body of the alcohol as helping to reduce the alcohol in the bloodstream means that the individual may purchase more. There is a bewildering variety of tapas available, from the simplest of recipes to some that can take time to make and prepare. The easiest made up from canned and bottled products such as stuffed olives, anchovies, clams or prawns just straight from the can, with a few pieces of bread to soak the oil and garlic mixture. The famous Spanish omelette tortilla is usually potato, onions and garlic with eggs and milk holding it all together like a cake. Eaten hot or cold, it's usually served as a wedge on a small plate again similar to how a cake is served at a party. There are variants from this traditional dish and some come with ham or vegetables.

There are many varieties of natural foods from cans and depending on which bar or bodega tried will be different. In a popular area where many tapas bars can be found there is often competition between them. While one would empty a jar of anchovies and leave them in their oil serving with bread on a side plate, another may add mayonnaise, a little garlic or chilli to bite back. Yet another may place the anchovies on a piece of toast dribbled with garlic oil. Whichever method chosen, it gives the individual the opportunity to find their preference.

The name Tapas comes from the Spanish word "tapar" meaning to "cover". One legend speaks of King Alfonso X of Castile at a time when he was ill. As he recovered from his illness, he would take small portions of foods rather than eat a full meal. He liked the idea so much he ordered bars not to serve drinks without supplying food. Another theory is that sherry drinkers would place a small plate above their drinks to stop fruit flies from getting into the glass and ruining the sherry between sips. The plate would have chorizo or ham, even a garlic and oil mixture as they seem to keep the flies at bay better. Whichever theory is true it does not deter from the fact that tapas are usually salty, which in itself encourages sales of other beverages. It is a snack ideal to open the stomach to prepare it for the heavier evening meal. In some towns, locals often spend the afternoon siesta in tapas bars, mixing drinks with small snacks before returning to work after the siesta. Often small bars offer the tapas with a drink free as dictated by the story of King Alfonso. Tapas are designed to go with a drink and lively conversation and have for many years been the backstreet bar's most popular food. The tapas bar is where OWNERS DIRECT decide how to serve and what to serve their customers as this small speciality of Spain.

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