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Tapas are essentially appetizers (hors d'oeuvres) which are often combined to
make up a full meal. The main concept of Tapas is that good food is
something you do, not just something you eat. From the flavors on your
tongue to the arrangement you see on your plate — all of these sensations
participate to provide an experience that is something more than just chewing
and swallowing. Once you realize this, you are ready for the Tapas
experience.
Tapa means "cover" in Spanish. In Andalusia, tapas can be "upgraded" to
bigger portions, equivalent to half a dish (media ración) or a whole one (ración).
This is generally more economical when a tapa is being ordered by more than one
person. The portions are usually shared by diners, and a meal made up of
raciones resembles a Middle Eastern mezze or Chinese dim sum.
Spaniards usually have dinner sometime between 9 p.m. and 11 p.m., and often go
"bar hopping" (Spanish: Ir de tapas) and eating tapas in the time between
finishing work and having a full meal or as a social activity instead of dining
at home.
Tapas are very common In the northern Spanish city of León, in Asturias, and
in parts of Andalusia. Sometimes, especially in Northern Spain, they are also
called pinchos (often spelled pintxos in the Basque Country), because many of
them have a pincho, or toothpick through them. This is used to keep whatever the
snack is made of from falling off the bread it has been attached to. Another
name for them is banderillas (diminutive of bandera "flag"), in part because
some of them resemble the colorful skewers used in bullfighting.
Common tapas include:
Alioli - Meaning "Garlic and oil" in Catalan (the classic ingredients
are only garlic, oil and salt, but the common form of it is Mayonnaise and
garlic) a very strong garlic paste. Served on bread or with potatoes, fish, meat
or grilled vegetables.
Carne mechada - Larded pork meat slices
Cazón en Adobo - Deep fat fried marinated dogfish goujons.
Chocos fritos - Fried battered squid
Chorizo al vino - Chorizo sausage slowly cooked in wine.
Ensaladilla - Mixed boiled vegetables with tuna, olives and mayonnaise.
Gambas - Prawns sauteed in salsa negra (peppercorn sauce) or al ajillo'
(with garlic).
Pincho Moruno - A spicy kebab-like stick, made of pork or chicken meat.
Its name means Moorish Stick.
Patatas Bravas - A dish similar to Bombay Potatoes, served with chili
tomato sauce and mayonnaise.
Queso con anchoas - Castilla or Manchego cured cheese with anchovies on
top.
Rajo - Pork meat seasoned with garlic and parsley. A variety with added
paprika is called Zorza.
Solomillo al Güisqui - Fried pork scalops, marinated using whisky, brandy
or white wine and olive oil, generally served with chunky chips.
Solomillo a la Castellana - Fried pork scalops, served with an onion
and/or Cabrales cheese sauce
Tortilla de patata - A type of omelette containing fried chunks of
potatoes and sometimes onion. A variety containing vegetables an chorizo
(similar to fritatta) is known as Tortilla paisana.
Tortillitas de camarones - Battered-prawn fritters
La Barraca is South Florida's premiere Paellas & Tapas restaurant. Located in Hollywood, Florida, La Barraca offers authentic Spanish cuisine in a relaxing environment and accompanied by a fine wine selection and beautiful Flamenco dancing.
Chef Jorge Fernandez has taken his traditional culinary art throughout Spain,
France, England, Amsterdam, Canary Islands, the Caribbean, and the United States
presenting his delicious Specialty Paellas and other mouth watering Spanish tapas (hors d'oeuvres). He even trained a few chef's along the way.
For Reservations contact La
Barraca at:
Hollywood (954) 925-0050
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