Carl’s Corner: Taste of Texas: Toast to Tapas
Taste of Texas: Toast to Tapas
Texas Wine Collective is hosting a Taste of Texas: Toast to Tapas pairing to welcome the New Year on Sunday afternoon, January 19th, 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 paired with 6 wines from our TWC partners – Brennan Vineyards, Lost Oak Winery, and McPherson Cellars.
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: Tortilla Española (Spanish Egg and Potato Omelet)
Wine 1 – Lost Oak Trebbiano 2023 Texas High Plains
Wine 2 – McPherson Cellars Albarino 2022 Texas High Plains
Tapas #2: Albóndigas (Spanish Meatballs)
Wine 3 - Lost Oak Winery Sangiovese 2021 Texas High Plains
Wine 4 - McPherson Cellars Grenache Block Select 2019 Texas High Plains
Tapas #3: Arroz con Leche (Rice Pudding)
Wine 5 – Brennan Vineyards Winemaker’s Choice Vol 9 (W IX) N.V. Texas
Wine 6 - Brennan Vineyards ‘Enamored’ Sherry N.V. Texas
Our next Taste of Texas event:
Taste of Texas: Mac and Cheese for the Win(e), Sun, Feb. 23, 2025
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 olives, cheese, and cured sausage) or hot (such as chopitos, 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 many disagree on what is, and what is not considered a tapa. Spanish customs surrounding tapas vary greatly between regions creating diverse dining experiences. However, most people agree that tapas usually refers 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 purchase more drinks 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 influence the types of tapas served. In Basque Country, tapas known as pintxos, are basically open-top sandwiches with ingredients held together with a toothpick. Other types of tapa have their own names, such as montadito (open top sandwich) or banderillas (food bites on a skewer).
Tapas #1: Tortilla Española (Spanish Egg and Potato Omelet)
Wine 1 – Lost Oak Trebbiano 2023 Texas High Plains
The 2023 Trebbiano was sourced from Diamante Doble Vineyards west of Tokio on the Texas High Plains. The fruit was machine harvested, directly pressed, and the juice fermented at cool temperature (56oF) in SS tank. After a 25-day fermentation, the wine was racked into another SS tank and aged 5 months before bottling at 13.7% ABV, 0% RS. This dry white wine has a delightful sunny hue and starts off with aromas of light tropical blossoms and melon on the nose. The palate is rich with pomelo, honeydew melon, and sun-ripened citrus fruit flavors. The finish is bright and lingering. Trebbiano is an Italian white wine grape. In other parts of Europe, especially France, it is known as Ugni Blanc and is typically used to make Cognac and Armagnac (Brandy). Although, as a single varietal it makes for a balanced and refreshing wine, its characteristic crispness also makes it an outstanding blender for other varieties that could use a lift in acidity and bright fruit. In Texas, Trebbiano is gaining in popularity because it is proving to produce higher yields and is relatively drought and freeze tolerant.
Wine 2 – McPherson Cellars Albarino 2023 Texas High Plains
This fruit was sourced from Castano Prado Vineyards near Brownfield and machine harvested at 22.2oBrix, pressed, juice fermented cool at 56oF for 25 days, aged in SS tank (6 months) and bottled @ 12.4% ABV, 0.4% RS (essentially dry). Kim McPherson, Spenser Igo, and the team at McPherson Cellars focused on capturing that late spring/early summer vibe with a citrus driven nose of kumquats, key lime, and preserved lemon that turns to under-ripe peach and wildflower honey on the palate. The wine is delicate, floral, and irresistibly thirst-quenching – garden or pool party ready. Although this Texas version is different from wines produced in the traditional home of Albarino, the Atlantic Galicia region in northeastern Spain and northern Portugal (Alvarinho), it represents the variety well. Pair this with Manchego cheese, fried calamari, turkey club or grilled cheese sandwiches, lightly flavored pasta or potato dishes, caramelized onion croquetas, and classic charcuterie platters – 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 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 drink.
One popular account relates to 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.
Many tapas origin legends involve Spanish royalty - King Alfonso XIII (13th), King Fernando XVII (17th), or King Fernando VII (7th). A tale supported by one of the oldest restaurants in Spain, El Ventorrillo del Chato, suggests that following a long trip in Andalusia, King Fernando VII 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 seem to 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 a late lunch or dinner.
An unsavory with an evil twist 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.
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: Albóndigas (Spanish Meatballs)
Wine 3 - Lost Oak Winery Sangiovese 2022 Texas High Plains
The fruit for this blend of Sangiovese 95% and Mourvèdre 5% was mechanically harvested from High Plains vineyards, destemmed, crushed, and fermented in SS tanks at 60-85oF over 10 days and held on the skins for about 25 days. The cuvées were aged in a mix of used American and French oak barrels, blended and bottled @ 14.7% ABV, 0% RS (dry). Sangiovese is the most widely planted red variety in Italy and the key grape in the famous wines of Chianti. It tends to do well in warm to hot climates with soils rich in limestone, making it a good variety to grow in Texas, especially on the High Plains. This Sangiovese has a pale ruby radiance and aromas of red currants, cherries, and juicy cranberries. Notes of dark cherry and cocoa bean highlight the palate with hints of herbs and mild, dusty tannins on the finish. Pair with creamy goat cheese and black olive tapenade bruschetta, cheese or meat-filled arepas, and most every dish that includes tomatoes or tomato-based sauce. This wine was awarded a Double Gold medal at the most recent Lone Star International Wine Competition.
Wine 4 - McPherson Cellars Grenache Block Select 2019 Texas High Plains
The fruit for this Block Select Grenache was mechanically harvested from Lahey Vineyards Purtell Block just west of Brownfield on the Texas High Plains. The fruit was destemmed, crushed, and fermented in SS tank at 60-80oF over 8 days and held on the skins for a total of 30 days. The wine was pressed from the skins, aged 14 months in French oak barrels (18% new), and bottled @ 13.5% ABV, 0.2% RS (dry). While Kim McPherson and Spenser Igo manage to keep this single-block Grenache true to its French ancestry, it somehow speaks with a sweet Texas drawl. An abundance of warm red fruits greets your nose: ripe cherries, cranberry sauce, and muddled strawberries are accented with a touch of lavender and wood smoke. The palate offers more cherry and red raspberry flavors with notes of rose petal, sweet vanilla spice, and toasted brioche. The finish shows moderate tannins with balanced acidity and hints of coffee and earthiness. Pair with Serrano ham, Manchego cheese, black olive tapenade, potato omelet with red bell peppers, and, of course, albóndigas.
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.
Common types of tapas 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: Arroz con Leche (Rice Pudding)
Wine 5 - Brennan Vineyards Winemaker’s Choice Vol. 9 “W IX” N.V. Texas
Grape varieties in this proprietary blend include Cabernet Sauvignon, Syrah, Ruby Cabernet, and Tempranillo, sourced mostly from Comanche and Newburg Vineyards in Comanche Cty. The fruit was mechanically harvested, destemmed, crushed, and fermented separately in SS tanks at 60-85oF over 7 days with daily delestage cycles and held on the skins for a total of 30 days. The various cuvées were pressed from the skins and aged 10-28 months in used American and French oak barrels before blending and bottling @ 14.4% ABV, 0% RS (dry). Winemaker's Choice represents the Brennan Vineyards barrel reserve program from which the winemaking team blends a premium multi-variety and multi-vintage wine. This medium ruby color “W” 9 is robust and complex with youthful bright fruit; aromatics of black pepper, violets, hints of sweet hay, and saddle leather. Fruit flavors of cooked black cherry compote and boysenberry cobbler are supported by nuances of pipe tobacco, sage, and cocoa powder. The expansive mouthfeel, medium-to-full bodied tannins, and long savory finish work best with aged, rich cheeses, grilled or roasted pork and beef, smoked turkey or game birds, BBQ brisket, and rich desserts like churros with chocolate sauce or arroz con leche.
Wine 6 - Brennan Vineyards ‘Enamored’ Sherry N.V. Texas
This is basically a sherry-style fortified dessert wine produced from several cuvées of Roussanne which had begun to oxidize in a tote to give butterscotch and bruised apple notes common to sherry wines produced in the Jerez region of southern Spain. Winemaker Kevin Spivey experimented with a number of blends, finally deciding on alcohol at 17% with 10% residual sugar. The blended wine was then aged further in used oak barrels to develop richer aromas and flavors. From the many different types of Spanish sherries (there are at least 10), this Brennan version (17% ABV, 10% RS) falls in between that of the higher alcohol Oloroso sherries that exhibit sweet caramel and dried fruit flavors plus notes of spice and toasted walnut, and sweeter Cream sherries with a pale gold color, aromas and flavors of roasted nuts, baking spices, toasted bread, dried dates, and finishing with notes of butterscotch and bruised (browning) apple. Sherry, dry or sweet, is often the Spanish drink of choice while enjoying tapas. The white grape varieties used in Spain to produce sherry are Palomino, Moscatel, and Pedro Ximenez. In other regions and countries, sherry-style wines are often made from different, more common white grape varieties. Having this wine available, it was an easy decision to pair it with a complementary tapas dish, arroz con leche.
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, or “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, small fried doughnuts made from sweet potato and pumpkin, often served with molasses and spices. Another Peruvian tapa is ceviche, a dish made from raw fish “chemically cooked” by marinating in lime juice and spices.
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 sold in grocery or convenience stores in bags labeled as fried pork rinds.
Even in Canada chicharrónes are popular. Oreilles de crisse is popular, especially in Quebec, consisting of deep-fried salted pork fatback, often served as a "palate cleanser" between foods containing or covered with maple syrup.
In the Philippines, once a Spanish territory administered through Mexico, there are many versions of chicharrónes, including pork rind, chicken skin, tuna skin, plus veggie versions made with tofu, breaded seaweed, mushroom, potato and carrot skins, and tapioca chips.
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. The flavors and techniques of Asian cuisine with the small plate format of Spanish tapas creates familiar and exciting dining experiences. One Asian fusion tapas is the Korean taco which combines the flavors of Korean barbecue with the convenience of a taco, often served with kimchi. A sushi roll can also be considered a tapa. These small rolls can be filled with a wide range of ingredients, including fish, tofu, vegetables, and even fruit. Appetizers like egg rolls or 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 are small breaded-and-fried dumplings filled with creamy béchamel sauce often combined with Serrano ham, mushrooms, cheese, seafood, or vegetables.
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 (‘spicy potatoes’) is simple and cheap but packs a punch thanks to the vibrant red bravas sauce that combines chiles, smoked paprika, olive oil, flour, and chicken or vegetable broth.
A Catalan creation, pan tumaca, is a simple combination of toasted bread, tomato pulp, olive oil and sea salt designed to keep hungry farmers going until dinner time. It can also be enjoyed as a bar snack with cured meats, cheeses, and tortillas.
Fideuà (fi-de wah) is a variation of Spanish paella, using short spaghetti-style pasta instead of rice. Featuring a classic seafood base of squid and prawns, it’s traditionally cooked over an open fire with a rich tomato and pepper sauce.
In Portugal, pastéis de bacalhau (bah-cal-yow) are bite size fritters that combine deep fried potatoes, bacalhau (dried salted cod), onion, and parsley. Artichoke hearts and/or olives can be substituted.
From Venice, Italy, comes cicchetti, small dishes served while standing at the bar. Typical cicchetti include crostini - small open-top sandwiches with various toppings; sardines in a tangy onion and vinegar sauce; and polpette (fried meatballs). Polenta is often included, either baked or 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..
Classic Greek tapas-style favorites include dishes made with layers of crispy phyllo dough filled with various ingredients, such as tiropita (fried feta cheese pies), kolokithopita (fried zucchini, cheese, and herb pie), and spanakopita (fried or baked spinach and feta cheese pie).
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, along with the offering of appetizers at most every restaurant of any type. Tapas provide a great way to start a meal or even to 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, and Rosé 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.
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