There’s a saying: “Live in France, travel in America, eat in Spain.”
Spain has a natural geographical advantage, with a climate that provides an ideal growing environment for its ingredients, and its unique regional culture adds infinite charm to its cuisine. Walking through the streets and alleys of Spain, you’ll find an abundance of beautifully shaped and colorful foods, but regardless of whether you’re in a grand restaurant or a lively tavern, you’ll always find the quintessential Spanish dish: Tapas.
Tapas, translated as “covers,” refers to small plates of various dishes meant to accompany drinks, allowing you to enjoy a wide variety of foods without worrying about gaining weight. Spaniards typically have lunch around 2 p.m. and dinner close to 9 p.m., and the free-spirited hours in between are dedicated to Tapas time. Tapas can be served cold or hot, as snacks or full meals. 
Spaniards often gather in groups of three to five, ordering several drinks along with dozens of Tapas dishes to enjoy the afternoon and late-night hours. While it doesn’t have the elegance of British afternoon tea or the smoky bustle of Chinese night markets, it embodies the Spanish way of life—carefree and spontaneous.
Different regions of Spain have their own distinctive signature Tapas, so let’s dive into a Tapas midnight feast!
Jamon Iberico with Rustic Baguette
This is the most classic Tapas combination. Iberian ham, one of Spain’s top hams, is best enjoyed with a glass of Spanish rosé or sherry, an absolute delight for the taste buds.
Spicy Potatoes (Patatas Bravas)
A common sight in Spanish bars, these are potatoes cut into irregular shapes, fried, and then topped with spicy tomato sauce. Enjoyed with beer or wine, it feels very Spanish.
Garlic Shrimp (Gambas al Ajillo)
A very traditional Spanish dish where large shrimp are roasted, then topped with garlic, olive oil, and chili, and cooked briefly.
Russian Salad (Ensalandilla Rusa)
An authentic Russian dish made from tuna, potato salad, mayonnaise, carrots, peas, and other vegetables, which is quite popular in Spain!
Padrón Peppers (Pimientos de Padrón)
Originating from northern Spain, this Tapas dish uses various types of peppers, with the green olives being the classic choice. After frying the peppers, they are pickled in sea salt, turning into Spanish-style tiger skin peppers, excellent with meat and seafood.
Cheese with Quince Paste (Queso con Membrillo)
Quince, herbs, lemon, and sugar are made into a jelly-like consistency, layered alternately with Manchego cheese for a sweet and aromatic summer Tapas dessert.
Potato Omelette (Tortilla de Patatas)
Spain’s omelettes come in many varieties, but the most authentic is made with potatoes, onions, and eggs.
Spanish Meatballs (Albondigas)
Spaniards love all sorts of meatballs, from pork, beef, fish, to vegetarian options. Mixed with egg and fennel, they become Spain’s version of red-braised lion’s head meatballs, a common Tapas for drinking.
Battered Shrimp (Gambas en Gabardina)
Also known as “shrimp in a raincoat,” this dish involves coating shrimp in flour or cornmeal, leaving only the tail exposed, then deep-frying. Saffron is sometimes used to add color, making it Spain’s version of tempura.
Gazpacho Soup
This is a well-known Spanish cold vegetable soup, made primarily from tomatoes, cucumber, red and green bell peppers, onions, garlic, basil, and more, offering a rich and refreshing taste.
Spanish Snails (Caracoles)
How could you miss this natural delicacy when in Spain?! Snails are a must-have bar snack, similar to how people in southern China eat field snails with their drinks, but snail meat is softer, juicier, and very flavorful.
Garlic and Mayonnaise Potatoes (Patatas Alioli)
Another classic Spanish Tapas. Potatoes are boiled, then topped with garlic paste and mayonnaise, chilled, and served as a refreshing summer side dish.
Goat Cheese with Broad Beans
Broad beans, a unique Spanish ingredient, offer a refreshing tanginess that pairs wonderfully with the rich goat cheese, best enjoyed with a glass of red wine.
Octopus
The octopus is boiled, then hot-fried in olive oil with chili powder and other seasonings.
