In Spain, tapas are a way of life and here in the U.S. serving a variety of little bites is a festive way to entertain friends.
The tradition of serving tapas (from the Spanish "tapar," or "to cover") began in the mid-1800s when Spanish tavern owners covered glasses of sherry or wine with small plates of nuts or ham to keep flying pests from drinks. Today, it's still popular to top off a drink with a plate there. Tapas are served in Spain in taverns, restaurants, and restaurant-bars between the hours of 10am and 1pm to stave off hunger until the traditional 2pm lunchtime and again between 7 and 9pm to keep hunger at bay until the 10pm dinnertime, with people taking their morning break for some tapas or having tapas as they leave work in the evening before going home for dinner.
If Spaniards eat these small plates foods at a home or private party they call them "apertivos" (appetizers) rather than tapas.
By any name they're fun and can be a unique and easy way to entertain. Use small saucers and put olives, almonds, jamón serrano or prosciutto, and cheese on the little plates and use the plates to cover glasses of Spanish wines or sherry. A more elaborate tapas spread might include small wedges of tortilla española, the traditional cold potato omelet, or small wedges of a frittata; tiny meatballs; shrimp in garlic sauce; or croquettes. If pressed for time, try buying these Spanish foods from a Spanish restaurant, caterer, or gourmet food shop. Use small forks if you have them or even toothpicks to spear the food, and put out plenty of napkins. If you don't want to cover your wine glasses with the saucers, line the saucers up in rows; they will still make a striking effect.
¡Salud!
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841
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