Successfully reported this slideshow.



Published on

CA305 report

Published in: Education, Self Improvement
  • Be the first to comment


  1. 1. Tapas Fonseca Go Simbulan Villegas
  2. 2. [ TAH-pahs ] ● Appetizers that usually accompany SHERRY or COCKTAILS● Form an entire meal and can range from simple items such as olives or cubes of ham and cheese; cold omelets, snails in a spicy sauce, stuffed peppers and miniature sandwiches
  3. 3. What are tapas?● A variety of small savory ● Tapa = to cover Spanish dishes, often served ● A slice of cheese or ham placed as a snack with drinks over a drink to keep flies out, to hide the smell of bad wine, and● “Tapear” – to go from bar to to prevent the wind from bar for tapas and drinks blowing any dirt that might spoil the wine● Commonly eaten standing up ● The “cover” does not only protect at small tables or even your drink but also helps to slow upturned barrels down your drinking● Eaten ahead of the meal while ● Designed for people to be able having a drink with friends to pick the items off one by● Tapas bar = Tasca one, so are therefore small and easily edible.“Anything can be tapas as long as it is small and served with your drink.”
  4. 4. Tapas either are of…● Cosas de picar (“things to nibble”) – finger food ● Cheeses, ham and sausage, omelette, bunuelos (fritters) montaditos , empanadas, bocadillos and boquerones● Pinchos are tapas eaten with a utensil (like banderillas, decorated toothpicks that get their name because they look like the darts used in a bullfight)● Cazuelas (little dishes) – comes with sauce and cooked in earthenware cooking plates ● Albóndigas (meatballs) or shrimp fried with garlic
  5. 5. ● 13th C. – reigned over Castille ● Became ill and had to regularly sip some wine with small appetizers ● Once he recovered from illness, he decreed that no wine was to be served in any of the taverns in Castille UNLESS the wine was served with something to eatKing Alfonso X “The Wise”
  6. 6. Aceitunas Olives with a filling of either bell pepper or anchoviesBacalaoVery thinly sliced salted cod, which is usuallyserved with bread and tomatoes Chorizo al vino blanco Slowly cooked sausage in white wine
  7. 7. Mejillones RejillenosSpicy stuffed clams
  8. 8. Queso co achoasCured Manchego with anchovies on top Calamares a la romana
  9. 9. ● Introduction of new ingredients and cooking techniques brought upon by globalization● Tapas served worldwide would often reflect their country’s produce● Evolved through the reinvention of traditional dishes using new methods of cooking ● Molecular gastronomy "Traditional cuisine that does not evolve will disappear. Traditional Spanish cooking is in constant evolution and itis in its best moment. Without traditional cuisine, we would not have the distinctive modern cuisine that we see in Spain today.“ ~ José Andrés Modern Evolution
  10. 10. Cantabrian anchoa with adollop of smoked tomatosorbet and sardines
  11. 11. ● Catalonia – rich, heavy relies ● Andalusia – lightly fried seafood, heavily on pork and also provide the hosts tapas influenced by Morocco specialty of small, sautéed land snails, (heavy, chickpea stew served in small, eaten fresh from the shell dark brown pottery bowl)● Basque Country – tooth-pick ● Madrid – land of roasts, produces pierced pintxos on pieces of bread with Manchego a different size of toothpick, ● a slice of Spanish tortilla with a determining its price: dollop of garlic mayonnaise or a ● Simple short stick – lowest cost stuffed bell pepper, cooked with a tapa (a slice of cheap ham or thick tomato sauce Spanish tortilla) ● Plastic sword or long, elegant stick – higher end sample (a cut of steak cooked in whiskey)● Drink is often served with only a small amount of beer or Txacoli Regional Differences
  12. 12. Sources