Spanish Food Explained: 12 Tapas You Need to Try (and How to Order Them)

Tapas are less a type of food than a way of eating: a drink, a small plate, conversation, then on to the next bar. Every region has its own specialities, but some dishes appear all over Spain. Here's what to order – and how.

The classics

1. Tortilla de patatas

Spain's potato omelette, made with eggs, potatoes, olive oil and – depending on whom you ask – onion. The best are thick, golden outside and slightly runny in the middle. It's eaten at any time of day, often as a slice on bread.

2. Patatas bravas

Fried potato chunks with a spicy tomato-based sauce (and often garlic mayonnaise). Every bar in Madrid claims to make the best.

3. Croquetas

Creamy béchamel croquettes, breaded and fried, usually with ham, salt cod, chicken or mushrooms. A good croqueta is the sign of a good kitchen.

4. Jamón ibérico

Cured ham from Iberian pigs, sliced by hand into thin, glossy pieces. The finest, labelled "de bellota", comes from acorn-fed pigs. Eat it at room temperature, with bread and a glass of wine.

5. Gambas al ajillo

Prawns sizzling in olive oil with garlic and chilli, served in a small clay dish. Keep some bread to mop up the oil.

6. Pimientos de Padrón

Small green peppers from Galicia, fried and salted. Most are mild – but, as the saying goes, "some are hot and some are not".

7. Pulpo a la gallega

Galician-style octopus: boiled, sliced and served on a wooden plate with olive oil, paprika and coarse salt.

8. Albóndigas

Meatballs in tomato or almond sauce – home cooking in a small dish.

Regional specialities

9. Pintxos in the Basque Country

In San Sebastián and Bilbao, bars cover their counters with pintxos: small, often elaborate bites on bread. Take what you like and tell the bartender what you had when you pay – or ask for the hot pintxos made to order.

10. Salmorejo from Córdoba

A thick, cold tomato and bread soup topped with egg and ham – perfect on a hot day in Andalusia.

11. Pescaíto frito in Andalusia

Mixed fried fish, best eaten by the sea in Málaga or Cádiz. In Málaga, look out for espetos – sardines grilled on skewers over an open fire on the beach.

12. Morcilla de Burgos

Blood sausage with rice from Castile, sliced and fried until crisp. Not for everyone, but a classic.

How to order tapas like a local

• Stand at the bar. It's often cheaper and livelier than a table.
• Order little and often. One or two dishes per bar, then move on.
• Watch the times. Tapas bars are busiest from around 1pm to 3.30pm and from 8.30pm to late.
• Share. Order raciones or medias raciones for the table.
• Pay at the end. Ask for "la cuenta" – bars usually keep track of what you had.
• Free tapas. In Granada, a small tapa comes with every drink you order.