Tapas are to the people of Spain what appetizers are to Americans. Tapas are usually served before the latter two meals of the day. They are small single serving snacks, often enjoyed with an accompanying beverage like wine or beer. The recipes for tapas are most often easily and quickly prepared out of relatively inexpensive ingredients. Tapas can be served as either hot or cold dishes. A cold tapa would often consist of a variety of olives and cheeses. An example of a popular hot variety of tapas is empanadilla, a miniature version of the empanada which is a folded pastry stuffed with a mixture of meats, cheeses and vegetables.
Tapa is derived from the Spanish word tapar, meaning ‘to cover’. Originally a tapa was a slice of bread, or sometimes a meat like chorizo or ham, on a small plate which was placed on top of a diner’s glass of sherry. This was a way of keeping fruit flies and other bugs out of the sweet beverage.
Traditionally, tapas were served in restaurants for free as a show of thanks from the establishment owner to the patrons. However, this practice is becoming less common with each year. People still enjoy tapas, of course, but like in American restaurants, they are most often served as a menu item rather than as a complimentary hors d’oeuvre.
Tapa-hopping has become a growing trend in Spain. This activity bears close relation to the ever popular bar-hopping. It is typical for tapas
to be consumed in a standing area prior to entering the dining area. Some people prefer to stop into several establishments in one evening, opting not to have a large meal but instead sample tapas at a variety of places. This is a very good way to try new foods, enjoy many environments and experience several atmospheres all in one outing.