✳️ Spanish TAPAS dictionary 🇪🇸 #157

Summary

This video script offers an in-depth exploration of Spanish tapas, a culinary tradition integral to the Spanish dining experience. It addresses the challenge of menu comprehension for non-Spanish speakers and presents a comprehensive tapas dictionary, alphabetically listing various tapas from aceitunas (olives) to tortillita de camarones (shrimp omelette). The script also highlights regional specialties and preparation styles, emphasizing the diversity and richness of Spanish gastronomy. The video aims to enhance the viewer's understanding and enjoyment of tapas during their visit to Spain.

Takeaways

• 🇪🇸 Understanding Spanish culinary traditions is an integral part of visiting Spain, with tapas being a unique and essential experience.
• 📖 The video aims to demystify Spanish menus, particularly the variety of tapas available, to enhance the dining experience for non-Spanish speakers.
• 🍲 Tapas are not just small dishes but represent an existential experience in Spanish gastronomy, with a vast array of options beyond just food.
• 📚 The presented tapas list includes items of regional origin but are widely available across Spain, with some very local favorites included.
• 🥄 Common tapas like aceitunas (olives) and adobo de pescado (marinated fish) are staples in Spanish bars and reflect the country's rich culinary heritage.
• 🐟 Seafood plays a significant role in Spanish tapas, with products like anchoas (canned anchovies), calamares (fried squid), and boquerones (vinegar-preserved anchovies) being popular choices.
• 🥓 Cured meats are a highlight of Spanish tapas, with chorizo (sausage), jamón (cured ham), and lacón (cured pork shoulder) being notable examples.
• 🥦 Vegetable-based tapas, such as berenjenas con miel (aubergines with honey) and patatas bravas (spicy fried potatoes), showcase the diversity of ingredients used.
• 🍳 Traditional dishes like pan con tomate (bread with tomato) and tortilla de patata (Spanish potato omelet) are iconic and deeply rooted in Spanish culture.
• 🍢 The video also explores less common but equally delightful tapas like papas arrugadas (wrinkled potatoes) and lapas (limpets), highlighting the regional diversity of Spanish cuisine.
• 🗺️ For a more immersive experience, the video encourages viewers to explore various Spanish cities and regions, each offering its unique take on tapas and gastronomic delights.

Q & A

What is considered an essential part of any trip to Spain?

Experiencing the culinary traditions of Spain, particularly enjoying tapas, is considered an essential part of any trip to the country.

What is a common challenge faced by visitors when trying to enjoy Spanish cuisine?

A common challenge faced by visitors, especially non-Spanish speakers, is understanding the menu and deciphering the names of various dishes.

What is the significance of tapas in Spanish gastronomy?

Tapas represent a popular and unique manifestation of Spanish gastronomy, offering an existential experience beyond just small pieces of food.

What is the traditional way of serving adobo de pescado in Andalusia?

Adobo de pescado is traditionally served in a paper cone when it arrives at the table in Andalusia.

What are some popular seafood tapas in Spain?

Popular seafood tapas in Spain include anchoas (canned anchovies), calamares (fried squid), boquerones (anchovies preserved in vinegar), and chipirones (a type of smaller squid).

How is the dish patatas bravas typically prepared and served?

Patatas bravas are prepared by frying diced potatoes and serving them with a special spicy sauce, sometimes including mayonnaise depending on the region.

What is the traditional accompaniment for papas arrugadas?

Papas arrugadas, or wrinkled potatoes, are traditionally accompanied by 'mojo verde' and 'mojo picón', two sauces made with green peppers, coriander, parsley, and paprika.

What is the main ingredient of a montadito?

A montadito is a small open bread roll filled with various ingredients, which can range from meats to vegetables and fish.

How is the dish pulpo a feira typically served?

Pulpo a feira, or octopus, is typically served on a wooden plate, seasoned with salt, olive oil, and paprika, and eaten with a toothpick.

What is the difference between jamón serrano and jamón ibérico?

Jamón serrano is cured ham from white pigs, while jamón ibérico is of superior quality, made from a dark-skinned breed of pig and is considered more delicious and expensive.

What are the two main factions regarding the preparation of the Spanish potato omelet, tortilla de patata?

The two main factions are the concebollistas, who include onions in the omelet, and the sincebollistas, who prefer it without onions.

Outlines

00:00

🍽️ Introduction to Spanish Tapas

This paragraph introduces the importance of experiencing Spanish culinary traditions, particularly tapas, during a visit to Spain. It acknowledges the language barrier that non-Spanish speakers may face when understanding menus. The video aims to guide viewers through a tapas dictionary, focusing on popular and unique aspects of Spanish gastronomy. It mentions a previous video about the concept of tapas and the current goal to present a tapas catalog to help decipher menu items. The list includes tapas with regional origins but also those easily found throughout Spain, with some local favorites included.

05:04

🥢 Seafood and Meat Tapas Delights

This section delves into various seafood and meat-based tapas. It starts with adobos, a preserved fish dish popular in Andalusia, and moves on to discuss the versatility of artichokes in tapas. It highlights the popularity of canned anchovies, especially those from the Cantabrian and Mediterranean Seas. Fried cod, a common dish known as bacalao frito, is mentioned, as well as the traditional Banderillas and Gilda tapas. The paragraph also describes aubergines with honey, a dish from Córdoba, and the bomba, a spicy potato dumpling from Barcelona. Preserved anchovies, squid dishes like fried rings and rabas, and the famous cured meats section, including chorizo and jamón, are detailed, highlighting the variety and regional specialties within Spanish tapas.

10:09

🥗 Diverse Tapas Selections

This paragraph continues the exploration of Spanish tapas with a focus on diverse offerings. It covers lacón, a cured meat from Galicia, and limpets, a shellfish not commonly found in coastal regions with strong sea fairing traditions. The paragraph then discusses pork loin, madejas from Zaragoza, and mussels, which are consumed both as ingredients in dishes like paellas and as standalone tapas. Mojama, a cured tuna delicacy, is introduced as a unique taste of the sea, and montaditos, small open bread rolls filled with various ingredients, are explained. The paragraph also touches on ortiguillas, sea anemones from Cádiz, and the iconic Spanish dish of bread with tomato, highlighting its variations and cultural significance.

15:11

🥔 Potato Tapas and Beyond

This section of the script focuses on potato-based tapas, starting with patatas bravas, a衡量酒吧质量的经典菜式, known for its spicy sauce. The paragraph discusses the debate over whether the sauce should include mayonnaise, with a preference expressed for the mayonnaise texture. It then moves on to pescadito frito, fried fish from Andalusia, and pimientos de Padrón, small green peppers with a mix of mild and spicy flavors. Pinchos, tapas mounted on bread with a toothpick, are described as a popular way of serving food. Pulpo a feira, octopus seasoned with paprika, is introduced as a Galician specialty, and puntillas, small fried squid, are mentioned for their deliciousness with lemon. The paragraph concludes with a discussion on cheese tapas and the traditional oxtail dish, rabo de toro, from Córdoba and Seville. Torrezno, pork belly bacon, and the Spanish potato omelet, tortilla de patata, are also highlighted, with a note on the debate over onions in the omelet.

20:15

🦐 Shrimp Omelette and Tapas Dictionary Conclusion

The final paragraph of the script wraps up the tapas dictionary with a focus on the tortillita de camarones, a shrimp omelette from Cádiz, which is not made with eggs but with wheat and chickpea flour. The paragraph emphasizes the importance of trying local delicacies and concludes the first edition of the tapas dictionary, suggesting the possibility of a second edition. The video then transitions to discussing travel guides and tapas tours in various Spanish cities, including Madrid, Barcelona, Seville, and Zaragoza, and encourages viewers to use the provided resources for their Spanish culinary adventures. The paragraph ends with an invitation to explore more videos on Spanish gastronomy in the channel.

Keywords

💡Tapas

Tapas refer to a variety of small Spanish dishes typically served with drinks at bars or as a meal accompaniment. They are not just small portions of food but represent an existential experience in Spanish gastronomy. The video discusses the importance of understanding tapas to fully appreciate the culinary traditions of Spain, with examples like patatas bravas and gambas al ajillo.

💡Culinary Traditions

Culinary traditions refer to the unique and culturally significant practices, dishes, and flavors that are characteristic of a region or country. In the context of Spain, these traditions are deeply rooted in its history and geography, influencing the diverse range of tapas and other dishes that visitors can experience. The video emphasizes the importance of experiencing these traditions as an essential part of the Spanish cultural experience.

💡Regional Origin

Regional origin refers to the specific geographic area where a particular dish, ingredient, or culinary practice originates. Spanish tapas, for instance, can vary significantly from one region to another, reflecting local ingredients, cooking techniques, and cultural preferences. The video highlights tapas with regional origins that have become popular throughout Spain, showcasing the diversity of Spanish cuisine.

💡Deciphering Menus

Deciphering menus involves understanding the terminology and descriptions used in a restaurant's menu, which can be challenging for non-native speakers or those unfamiliar with the cuisine. The video aims to help viewers navigate Spanish menus by providing explanations of common tapas and other dishes, thus enhancing their dining experience in Spain.

💡Cured Meats

Cured meats are foods made from pork or other animals that have been preserved through processes such as salting, smoking, or air-drying. In Spain, cured meats like chorizo (sausage), jamón (cured ham), and lacón (cured shoulder meat) are staples in tapas culture and are appreciated for their distinct flavors and textures.

💡Seafood

Seafood encompasses aquatic animals and marine life used as food, including fish, shellfish, and crustaceans. Spanish cuisine is renowned for its seafood tapas, which highlight the country's rich coastal resources and traditional fishing practices. The video script mentions various seafood tapas, emphasizing the importance of this ingredient in Spanish gastronomy.

💡Potatoes

Potatoes are a versatile staple ingredient in many cuisines, including Spanish gastronomy, where they are used in a variety of tapas. They can be prepared in numerous ways, such as 'patatas bravas' (spicy fried potatoes) or 'papas arrugadas' (wrinkled potatoes), reflecting regional variations and culinary creativity.

💡Croquettes

Croquettes are a type of Spanish tapas made from a mixture of ingredients, typically including some form of white sauce, then coated in breadcrumbs and fried until crispy. They are a popular and versatile snack in Spanish bars, with a wide range of fillings from ham to seafood.

💡Travel Guides

Travel guides are resources designed to assist travelers in planning and experiencing their trips. They often provide practical information, insider tips, and recommendations for destinations. In the context of the video, travel guides are mentioned as a way to help viewers plan their trips to Spain and experience the country's gastronomy through curated food tours and recommendations.

💡Gastronomy

Gastronomy is the study of food and drink, their preparation, and consumption, often with a focus on the cultural and artistic aspects of culinary practices. In the context of the video, Spanish gastronomy is celebrated for its rich diversity, including the tradition of tapas, and is presented as a key aspect of the country's cultural heritage.

Highlights

Experiencing Spanish culinary traditions is an essential part of visiting the country.

Understanding menus can be a challenge, especially for non-Spanish speakers.

The video aims to enhance the dining experience in Spain by decoding tapas menus.

Tapas are not just small portions of food but an existential experience.

The video presents a tapas catalog to help decipher menu items.

Some tapas have regional origins but are widely available across Spain.

Aceitunas (olives) are a common snack in Spanish bars, often served with drinks.

Adobo de pescado is a marinated fish dish popular in Andalusia.

Artichokes (alcachofas) are used in a variety of tapas when in season.

Anchoas (canned anchovies) are a popular seafood product in Spain.

Bacalao frito (fried fresh codfish) is a common dish in many Spanish cities.

Banderillas are a tapa of skewered pickles, olives, and peppers.

Berenjenas con miel (aubergines with honey) are a specialty from Córdoba.

Bomba (potato dumpling with minced meat) is a typical tapa from Barcelona.

Boquerones (anchovies preserved in vinegar) are a popular seafood tapa.

Calmares (squid) are popular in Spain, often served fried or in a sandwich.

Chorizo (cured sausage) is a popular cured meat tapa in Spain.

Croquetas (croquettes) are a star of Spanish tapas, with many varieties.

Jamón (cured ham) is a king of tapas, with jamón ibérico being of superior quality.

Lacon (cured meat from the foreleg of a white pig) is typical of Galicia.

Lapas (limpets) are a shellfish with a strong sea flavor, enjoyed in Lanzarote.

Madejas (rolled lamb intestines) are a famous tapa from Zaragoza.

Mojama is a cured tuna delicacy from parts of Andalusia, Murcia, and the Valencia Community.

Montaditos are small open bread rolls filled with various ingredients.

Ortiguillas are sea anemones prepared as fried balls, typical of Cádiz.

Pan con tomate (bread with tomato) is a traditional Spanish dish, especially in Catalonia.

Papas aliñás are boiled potatoes seasoned with onion, parsley, and oil, popular in Cádiz.

Patatas bravas (spicy fried potatoes) are a classic tapas dish and a measure of a bar's quality.

Pescadito frito (fried fish) is a traditional delicacy from Andalusia and other Spanish coasts.

Pimientos de Padrón are small green peppers known for their varying heat levels.

Pinchos are tapas mounted on bread with a toothpick holding the ingredients together.

Pulpo a feira is a Galician octopus dish seasoned with salt, olive oil, and paprika.

Rabo de toro (oxtail) is an original food from Córdoba, also popular in Seville.

Tortilla de patata (Spanish potato omelet) is a classic Spanish bar dish with a debate over the inclusion of onions.

Tortillita de camarones (shrimp omelette) is a specialty from Cádiz made with wheat and chickpea flour.

Transcripts

Experiencing the culinary traditions of Spain  is an essential part of any trip to the country,  

and an unquestionable right every visitor to  Spain should have. And one obstacle on the road  

to culinary ecstasy are words. It's not always  easy to understand the menu, a problem that it  

is even more relevant in the case of non-Spanish  speakers. In today's video we are going to go  

through the dictionary, from start to finish, to  help you take your experience of eating in Spain  

to the next level. Today we're going to focus  on a popular and unique manifestation of the  

vast Spanish gastronomy: tapas. We have already  published a video where we tried to unravel the  

complexity of the world of tapas, which are not  just small pieces of food, but an existential  

experience. We invite you to watch that video when  you finish this one to better understand what we  

are talking talking about when we refer to tapas.  What we didn't do in that video about tapas, and  

what we are going to try to do today is to present  a tapas catalog to help with that difficult part  

of deciphering the menu. Because, yes, it is  one thing to understand the concept of tapas,  

but it is quite another to know what each name on  the menu refers to. A clarification about the list  

of tapas we present. We tried to include tapas  that, although they might have a regional origin,  

you can easily find them in many parts of Spain.  But as this is an author's channel and this is  

our list, we have not resisted the temptation  to include some very local tapas that we love.  

Hola, qué tal. Hello. I am Tony Gálvez from Road  Trip Spain and Portugal and Travel Guides Spain  

and Portugal, where we help you plan the  perfect trip with practical information,  

insider tips and our very own travel guides. Let's begin with the dictionary, in strict alphabetical order.

A bowl of aceitunas, olives is probably one of the most  

common snacks in Spanish bars, often served as  a courtesy along with drinks and meals. Adobo de  

pescado is a way of preparing fish to ensure its  preservation. The fish is marinated with a brine  

that may contain oregano, cumin and cherry vinegar. To finish the dish, the fish is cut into small  

pieces and fried. One of the most popular adobos  is that of the cazón, dogfish, but you can also  

find many other types such as marinated hake or  marinated tuna. Adobo de pescado is especially  

popular in Andalusia, where it can arrive at the  table served in a paper cone in the traditional  

style. When alcachofas, artichokes, are in season  they are used in a wide variety of tapas, always  

sensational for those who like this ingredient. Altramuces, lupins, are another delicious snack  

to accompany drinks, but are not seen as often as  olives. Anchoas, canned anchovies, are one of the most  

spectacular seafood products you can eat in Spain,  especially those fished in the Cantabrian Sea or the  

Mediterranean Sea, produced in a traditional way  on the coast of Spain. They usually come in olive  

oil and can be eaten on their own or as part  of a more elaborate preparation.

Bacalao frito, fried fresh codfish, is a very common dish  in many cities in Spain, both on the coast and  

inland, being especially popular in Madrid, with its  Soldadito de Pavía, or in Seville.

Banderillas are a tapa made up of a skewer on which various types of pickles, olives, peppers and so on are skewered. There  

are many different combinations, one of the most  famous banderillas is the Gilda, which has an olive,  

a guindilla -which is a type of green chili pepper- and  an anchovie. Berenjenas con miel, aubergines with honey, are a gift  

from Córdoba to humankind. They are aubergines  cut into slices, battered, fried and served with  

sugar cane honey on top. In different shapes and  sizes, and fresh from the pan, they are always wonderful.

Bomba de la Barceloneta, or simply bomba, which means  bomb, is a typical tapa from Barcelona that  

you can find in other parts of Spain as well.  The bomba is a potato dumpling stuffed with  

minced meat and covered with a spicy sauce. To  do justice to its name, the spiciness of the  

sauce must be explosive. Anchovies preserved in  vinegar are called boquerones, a very popular seafood

tapa. And among seafood, calamares, squid is  one of the most popular in Spain. Its most  

common format are the fried rings, whether  a la romana, on a batter that includes egg,  

or a la andaluza, with no egg. Coupled with mayonnaise  and a spicy sauce they can be spectacular. In  

Madrid they are the main ingredient of one  of the Spanish capital's most famous meals,  

the bocadillo de calamares, a squid sandwich.  When the squid are cut into strips rather  

than into rings, they are known as rabas, very  popular in the North Coast of Spain, especially  

in Cantabria. Chipirones is a non-scientific  term to refer to a type of smaller squid. They  

can be eaten fried, whole or in pieces, but for us  nothing bits a plate of good grilled chipirones.

And we open the cured meats section with one of the  most popular. Chorizo is made from pork and can be  

eaten uncooked, fried, or in the oven. There are  many varieties, including spicy chorizo or chorizo  

ibérico, from a breed of pork that provides  superior quality. Croquetas, croquettes, are one  

of the true stars of the Spanish tapas. The main  feature that identifies Spanish croquetas  

is the use of white sauce, which gives them a  characteristic creaminess. Along with a white  

sauce, all kinds of ingredients can be added:  there are ham croquetas, and if you spot in  

the menu the croquetas de jamón ibérico, be sure to try  them; mushroom croquetas; cod croquettes; chorizo croquettes;

cheese croquettes; chicken croquettes; stew croquettes;  leek croquettes; squid croquettes; the sky is  

the limit. In addition to just the one flavor, you  will find combinations of ingredients. The croquettes  

served in a bar are always a good indicator  of the quality of the work that comes out of  

its kitchen. The Spanish version of the Ensaladilla Rusa, Olivier salad or potato salad, which allows  

for infinite variations, usually has potatoes,  carrots, peas, tuna, egg, peppers and sometimes  

prawns, all bound with my mayonnaise sauce. It  is served cold. Gambas, prawns of different types  

and sizes, are also big stars in tapas bars. Among  the most common preparations we love gambas a la plancha,  

grilled prawns, which perfectly preserve the  flavors of the crustacean, or the gabardinas,  

a preparation in which the prawn is fried in  batter, or the famous gambas al ajillo, garlic prawns,

which are served hot in an earthenware pan, and  prepared with garlic and spices. In almost all  

cases except the latter, the prawns are usually eaten  with the hands.

Jamón, cured ham, is another king of tapas, bringing joy to every table where it is served. The sight of a series of hams hanging from  

the ceiling is a classic image in many Spanish  bars. Serrano ham, jamón serrano, is good, but if you're  

looking for excellence always order the superior  quality jamón ibérico, made from a dark skinned breed  

of pig. Ham from the front leg of the pig is called  paleta. For the uninitiated, a good paleta can be  

as delicious, if not more so, than a ham, as well as  being more affordable. It is customary to order  

a plate of ham, slices of which should be cut by  hand directly from the piece of ham. The flavor is so  

intense and delicious that a good Iberian ham is  not accompanied by anything else, at most bread.

Lacón is another cured meat from the foreleg of a white pig. It differs from ham in the  

part of the pig's leg used for its production. The distribution of fat is also different. Lacón is  

very typical of Galicia and is usually served with  paprika on top. Lapas, limpets, are a shellfish  

that can be found along the coast of Spain but  which, curiously, is not very popular in places  

with a strong sea fairing tradition, such as Galicia. Limpets  are an entry on this list that you're not  

going to find easily, but we include them because  we like them. We tried them in Lanzarote, where they  

are widely eaten, and we love their intense  sea flavor, which is difficult to describe.  

Lomo de cerdo, pork loin, is another highly priced  cured meat. It is made from a single piece of  

pork and may be called caña de lomo or, when the  meat is placed inside a cover, lomo embuchado.  

Madejas are another very local specialty that we  include in the dictionary because it is one of  

the most famous tapas of our city, Zaragoza. They  are made with rolled lamb intestines, and  

fried with garlic and parsley. Here on the channel  team there is someone who loves them and a partner  

who doesn't come within a kilometer of them. Madejas  are also typical in other parts of Spain. In Cuenca  

they are known as zarajos and are served skewered on  a vine shoot. Spain is one of the world's largest  

producers of mussels, and we eat them all the time,  both as ingredients in dishes such as paellas, and as tapas,

served in many different ways. Steamed, with sauces,  even in a preparation called tigre, tiger, which is a  

kind of mussel croquette served in the shell of the  molusc itself. Mojama is a delicacy made with cured  

tuna that has been referred to as the cured ham from  the sea. It is very typical of parts of Andalusia,  

Murcia and the Valencia Community. Mojama has  a very firm texture and an unmistakable taste  

of sea. It is it and cut into thin slices and you  can season it with a little extra virgin olive  

oil on top. It can be combined with nuts, cheese or  even found in salads. We include in the dictionary  

montaditos which, in reality, are not a specific  tapa but a way of preparing them. The montadito  

is built on a small open bread roll, filled with  all kinds of ingredients, from meats to vegetables,   0:12:31.560,1193:02:47.295 to fish. There are also montaditos in which the  food is placed on top of a single slice of bread, as if it were a piece of toast.  

To try the following delicacy you will have to visit one of  

our passions, Cádiz. Ortiguillas are sea anemones that  live clinging into the rocks and are extracted by  

hand by divers. They are prepared in the form  of fried balls and are surprising for their  

contrasting textures and intense sea flavor. Pan con  tomate, bread with tomato, is a traditional side  

dish to many meals and an icon of Spanish food. There are many disputes about its origin and we  

are not going to discuss them here, just note that  it is especially traditional in Catalonia, where  

it is known as Pa amb tomàquet, a term that has been converted it into "pantumaca" in Spanish. It is made with  

toasted bread, olive oil and a type of tomato that  it is rubbed on top of the bread. It is also very  

common in southern Spain, where it is usually  served in the "media con tomate" format, where  

instead of rubbing the tomato on the toasted bread,  a previously crusted tomato is used. Olive oil is  

also an essential ingredient here. And here come  the potatoes in the dictionary. We start with papas  

aliñás, a flavor from our beloved Cádiz that it is  also quite common in other parts of Andalusia. They  

are boiled potatoes, seasoned with onion, parsley  and oil, and can be served alone or with other  

ingredients such as tuna. They are served cold,  which makes them a perfect tapa when the heat arrives.

Papas arrugadas, wrinkled potatoes,  also known as papas arrugás, are a classic Canary  

Island dish that you will come across if you visit  the islands, as they are often served as a side dish.  

They are made from a small variety of potato grown  on the islands. The potatoes are boiled and peeled  

and enough salt is added to leave a layer of salt  on the skin. The classic accompaniments to papas  

arrugás are "mojo verde", a sauce prepared with green  peppers, coriander and parsley, and "mojo picón", 

a sauce with paprika and a typical Canary Island  pepper that gives the sauce a slightly spicy touch.  

And now let's pay respect to the absolute tapas  classic, patatas bravas, also known as papas bravas  

or simply bravas. For many, including ourselves, the  quality of the patatas bravas is a measure of a  

bar's excellence. The dish is nothing more than a  handful of diced potatoes, fried and served with a  

special sauce, which in theory -although this is  not often the case- should be quite spicy, they  

are not called patatas bravas just for the  sake of it. There are two ways of thinking  

about the sauce that comes along the potatoes. In  Madrid, for example, many places prepare the sauce  

without mayonnaise. In other parts of Spain, mayonnaise is  included. We are with those who like the  

sauce with the texture of mayonnaise. Pescadito frito,  also known as pescaito frito, is a very traditional  

delicacy from Andalusia and other parts of the  Spanish coast. Pescadito frito, fried fish, can be  

presented in many different ways, but in general, a  small fish with few bones is used, coated in flour  

and fried in oil. You eat the whole fish with  your hands, Pimientos de Padrón, Padrón Peppers, also known as  

Pimentos de Herbón, which is the official name of  the denomination of origin in Galicia, are a type of  

small green pepper that is usually prepared on the  grill, and have a particularity: most peppers have a  

mild flavor but a very small number can sting like  crazy. Although it is increasingly difficult to  

find a pepper that stings, when it does, it is pure  dynamite. As in the case of montaditos, pinchos, also  

with a basque spelling with TX, are not a specific  type of tapa but a way of preparing food. Basically,  

a pincho is any tapa mounted on a piece of bread  and with a toothpick holding the ingredients  

together. You eat one pincho after another and at  the end the waiter counts the number of toothpicks  

on the plate to know how much to charge. Sometimes  the color of the skewer serves to identify different  

prices assigned to different types of pinchos. Pulpo a feira is a sensational delicacy typical of Galicia  

that you can find in many other parts of Spain. It  is prepared with cooked octopus cut into slices  

and seasoned with salt, olive oil, and paprika. It is served on a wooden plate and you eat the  

octopus with a toothpick. When the same octopus is  served on a layer of boiled potatoes it is called Pulpo a la Gallega.

Puntillas, or puntillitas, are a kind of small squid coated in  flour, fried and served hot out of the frying pan. 

Their classic accompaniment is lemon and they are  delicious. A cheese tapa is a staple in many bars  

in Spain. It can be a chunky piece of cheese on a  piece of bread, or a plate with slices of cheese.  

Whenever we travel we always look to try typical  cheeses from the part of Spain we are visiting.  

The variety is incredible, from north to south,  east to west, including traditional cheese in the  

Balearic and the Canary Islands. Always ask for a  typical local cheese.

Rabo de toro, oxtail, is an original food from Córdoba that is also very popular in Seville where it is also known as cola  

de toro, bull's tail. When it's good, it's very good,  as a huge fun base of this delicacy here on the  

channel team can attest. Torrezno is a strip of pork  bacon made out of the outer part of the pork belly,  

fried, grilled or barbecued. Highly caloric, it seems  that torreznos are enjoying a surge in popularity  

in many bars in Spain, with competitions to find  out who prepares the best torrezno. The most famous  

torreznos are those from Soria, but you can find  delicious torreznos almost anywhere in Spain.  

The tortilla de patata, the Spanish potato omelet,  is the last great Spanish bar classic that we are  

going to look at in the dictionary. The famous  dish is made with potatoes, eggs, olive oil and  

salt, and a very special ingredient that divides  Spaniards in two: onion. We have the concebollistas, onioners;

and the sincebollistas, the without onioneres. And  for us, there is no argument, we belong to the  

first group, but there are those who don't want  to hear of onions in the omelet. A pincho de  

tortilla is a small portion, cut out of a larger  tortilla, served with a piece of bread. And nothing  

is more delicious in the middle of the morning. We  finish the dictionary with another delicacy from  

Cádiz, the tortillita de camarones, the shrimp omelette.  Despite its name, it is not an omelette with eggs,  

but a preparation made with wheat flour, chickpea flour, onion, parsley and very small shrimps.  

The dough resulting from mixing the ingredients  is fried in olive oil. If you are going to visit  

Cádiz you cannot fail to try the legitimate  tortillita the camarones, a culinary glory with  

which this first edition of our dictionary comes  to an end. We hope that this first edition of the  

tapas dictionary will be of great help help to you  on your next trip to Spain. It is very likely that  

we will record a second edition with a handful  of tapas that did not make it into the cut of  

this first edition. Remembering that here on the  channel we have already taken you to eat some of  

the best tapas in several cities in Spain, with  an exclusive tapas tour through the several bars  

in the center of Madrid; another exclusive tapas  tour through a selected group of bars near the  

sea in the capital of Catalonia, in Barcelona; a  selection of tapas and spectacular food in the  

capital of Andalusia, in Seville; and a complete  and fantastic collection of tapas and all kinds  

of delicacies in our hometown, Zaragoza. And if  you want to count with our company while you tour  

some of the cities of Spain, do check out our very  own travel guides, with self-guided walking tours  

through Barcelona, Madrid, Toledo, Zaragoza and an  expanding number of cities. We are publishing those  

guides under the Travel Guides Spain and Portugal  brand and we hope those guides will contribute to  

make your trip to Spain perfect. As always, if you  have any questions about the subject of the video,  

please use the commentary box to ask. Food is an  essential part of any tour of Spain and that's  

why we are going to leave you with a complete list  of videos dedicated to the country's gastronomy in  

the channel. A good introduction to the subject. We are already waiting for you in those videos.