To talk about Seville is to talk about its gastronomy, and within it, tapas are the star. Small portions of typical food full of flavor and tradition that have made the city a leading culinary destination. But what is the origin of this deeply rooted custom?
History and origin of tapas
There are several theories about the origin of the tapa. One of the most popular is that King Alfonso X “The Wise” ordered that inns be served a small portion of food with wine to prevent its intoxicating effects. Another version suggests that Andalusian tavern owners covered their glasses with a slice of bread or sausage to protect them from dust and insects, thus giving rise to the term “tapa”which in Spanish means ‘’lid’’
Whatever its true origin, the truth is that this tradition has endured and evolved, becoming one of the hallmarks of Spanish cuisine, and especially that of Seville.Regardless of its actual initial stages, this tradition has persisted and developed into one of the defining characteristics of Spanish meals, especially in Andalusia
The first and most typical tapas of Seville
Among the pioneering tapas are those made with simple, local ingredients, such as cheese, olives, Iberian ham, and potato omelette. Over time, the variety has grown to include more elaborate and sophisticated recipes.
In Seville, some of the most iconic tapas are:
- Spinach with chickpeas: A dish of Arabic origin that has become a Sevillian classic.
- Cod: Delicious strips of breaded and fried cod, crispy on the outside and juicy on the inside.
- Whiskey Sirloin: Pork with an intense garlic and whiskey-based sauce.
- Iberian cheek: Pork cheek stew with red wine and spices.
Tapas and drinks: the perfect match
Tapas in Seville are often accompanied by drinks that enhance their flavor. Some of the most traditional combinations are:
- Iberian ham with fino or manzanilla wine: The perfect combination of the smoothness of the ham and the freshness of the wine.
- Cod with beer : The lightness of the beer balances the frying of the cod.
- Cheek with red wine: A young or aged red wine complements the intense flavors of the stew.
- Garlic shrimp with white wine: The fruity touch of the wine enhances the garlic and seafood.
When tapas consumption soars
Although tapas are enjoyed year-round in Seville, there are times when this tradition is even more intense. Holy Week and the April Fair are two events where tapas consumption reaches its peak, as thousands of Sevillians and visitors fill the bars and restaurants to enjoy the local cuisine.
In addition, there are tapas that are more typical at certain times of the year:
- Autumn and winter: Meals that need to be eaten with a spoon such as menudo (tripe) and spinach with chickpeas.
- Spring and summer: Fresher tapas like gazpacho or shrimp salad.
The ritual of going out for tapas
In Seville, tapas is a social activity that involves much more than just eating. It’s common to go to many bars with friends or family and try a tapa at each one. It’s a lifestyle that embodies the friendliness and happiness of the city.
Don’t miss this gastronomic custom if you’re ever in Seville; it will let you experience the true essence of the city. Enjoy your meal!
