List of tapas

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This is a list of common tapas dishes. Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried baby squid). In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal. In some Central American countries, such snacks are known as bocas.


Name Image Description
Aceitunas Aceitunas.jpg Olives, sometimes with a filling of anchovies or red bell pepper
Albóndigas Albondigas La Nacional.jpg Meatballs with sauce
Allioli Catalan allioli.jpg "Garlic and oil" in Catalan,[citation needed] the classic ingredients are only garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.
Bacalao Bacalao Rebozado - Madrid.jpg Salted cod loin sliced very thinly, usually served with bread and tomatoes
Banderillas Banderillas de encurtidos.jpg Also called pinchos de encurtidos, are cold tapas made from small food items pickled in vinegar and skewered together. They are also known as gildas or piparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles (guindilla) with pieces of pepper and other vegetables. Sometimes they include an anchovy.[1]
Boquerones Boquerones en vinagre.jpg White anchovies served in vinegar (boquerones en vinagre) or deep fried
Calamares Calamares tapas.jpg Also known as rabas, these are rings of battered squid
Carne mechada CarneMechadaAlVacio-P1090648.JPG Slow-cooked, tender beef[2]
Chopitos Chopitos (limón) - 89.jpg Battered and fried tiny squid, also known as puntillitas
Cojonuda Literally "superb female", a kind of pincho. It consists of a slice of Spanish morcilla with a fried quail egg over a slice of bread. It is very common in Burgos, because the most well-known and widespread Spanish morcilla is from there. It can also be prepared with a little strip of red, spicy pepper.
Cojonudo Literally "superb male", a kind of pincho, it consists of a slice of Spanish chorizo with a fried quail egg over a slice of bread.
Chorizo al vino Chorizo sausage slowly cooked in wine
Chorizo a la sidra Chorizo a la sidra.jpg Chorizo sausage slowly cooked in cider [3]
Croquetas Croquettes with salad.jpg A common sight in bar counters and homes across Spain, served as a tapa,[4] a light lunch, or a dinner along with a salad
Empanadillas Empanadillas (Casa Ciriaco).jpg Large or small turnovers filled with meats and vegetables[5]
Ensaladilla rusa Ensaladilla rusa tapas.jpg Literally, "(little) Russian salad", this dish is made with mixed boiled vegetables with tuna, olives and mayonnaise
Gambas Gambas rojas.jpg Prawns sauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers)
Mejillones rellenos Stuffed mussels, called tigres ("tigers") in Navarre because of the spicy taste
Papas arrugadas Papasarrugadas.jpg Also known as papas con mojo (see Canarian wrinkly potatoes) (Canary Islands), this dish consists of very small, new potatoes boiled in salt water similar to sea water, then drained, slightly roasted and served with mojo sauce, a garlic, Spanish paprika, red pepper, cumin seed, olive oil, wine vinegar, salt and bread miga (fresh bread crumbs without the crust) to thicken it.
Patatas bravas Patatas Bravas - Terraza.JPG Also known as papas bravas: fried potato dices (sometimes parboiled and then fried, or simply boiled) served with salsa brava a spicy tomato sauce, sometimes served also with mayo or aioli
Pimientos de Padrón Pimientos de padron amb sal maldon.jpg small green peppers originally from Padrón (a municipality in the province of A Coruña, Galicia) that are fried in olive oil or served raw, most are mild, but a few in each batch are quite spicy.
Pulpo a la gallega Polbo a feira.jpg Galician-style octopus or polbo á feira (octopus in the trade fair style) in Galicia, is cooked in boiling water (preferably in a copper cauldron or pan) and served hot in olive or vegetable oil. The octopus pieces are seasoned with substantial amounts of paprika, giving it its recognisable red color, and sea salt for texture and flavour.
Pincho moruno Pincho moruno-Valladolid-cropped.jpg Litarlly "Moorish spike", a kebab with spicy meat, made of pork, lamb or chicken
Puntillitas Puntillitas.jpg (Andalusia) or chopitos (central Spain), this dish is battered and fried tiny squid
Queso con anchoas Castilla or Manchego cured cheese with anchovies on top
Raxo Pork seasoned with garlic and parsley, with added paprika, called zorza
Setas al Ajillo Setas al ajillo-Madrid.jpg Fresh mushrooms sauteed with olive oil and garlic.[6]
Solomillo a la castellana Fried pork scallops, served with an onion and/or Cabrales cheese sauce
Solomillo al whisky Solomillo al whisky.JPG Fried pork scallops, marinated using whisky, brandy or white wine and olive oil
Tortilla de patatas Pila de Tortillas de Patatas.jpg A Spanish omelette or tortilla española, a type of omelet containing fried chunks of potatoes and sometimes onion
Tortilla paisana Paisana-2011.JPG A tortilla containing vegetables and chorizo (similar to frittata)
Tortillitas de camarones La Jamonería - Tortillitas.jpg Battered prawn fritters.
Zamburiñas Zamburriñas-2010.jpg Renowned Galician scallops (Chlamys varia), often served in a marinera, tomato-based sauce

See also[edit]


  1. ^ Banderillas en vinagre
  2. ^
  3. ^ Von Bremzen, Anya (2005). The New Spanish Table. Workman Publishing. p. 51. ISBN 0761135553
  4. ^ Roden, Claudia (2011). The Food of Spain. HarperCollins. p. 166. ISBN 0062091689
  5. ^ Casas, P. (1985). Introduction. In Tapas, the little dishes of Spain (105) [Tapas with bread or pastry]. New York: Alfred A. Knopf
  6. ^ "Setas al Ajillo - Mushrooms with Garlic". New York Food Journal. March 17, 2012. Retrieved March 29, 2013.