The Best Tapa

Tapas glossary

What a gilda, a salmorejo or a piparra actually is. Definitions of the ingredients and dishes that show up on tapas across Spain, sorted A to Z.

A

Adobo: Adobo is a method of preserving and preparing food, particularly meats and fish. It involves marinating ingredients in a mixture of vinegar, garlic, oregano, and other spices. It is eaten as a main course or as a tapa, often accompanied by wine or vermouth. Its origins lie in Spanish cuisine and it has spread throughout Latin America.
Aioli: Aioli is an emulsified sauce traditionally made from garlic and olive oil. Egg or bread is often added to give it body. It is served as a condiment or spread on bread, and is common in Mediterranean cuisine, particularly in Catalonia and the Valencian Community.
Alaillo: Alaíllo is a colloquial Andalusian expression, a diminutive of "ala", used to show surprise, pity or affection. It is not an ingredient: it appears in the names of tapas and bars as a nod to everyday speech in southern Spain.
Alcaparron: Alcaparrones are the flower buds of the caper bush, preserved in vinegar or brine. They are typically eaten as an appetizer or garnish, often accompanying drinks like vermouth. Their origin is linked to the Mediterranean regions where the plant grows.
Algodon de Azucar: Cotton candy: sugar spun into very fine threads that form a light cloud. On a tapa it is used in small amounts as a sweet, decorative touch and melts the moment it hits your tongue.
Almadraba: Almadraba refers to an ancestral method of fishing for bluefin tuna, using a complex system of nets and boats deployed at sea. It is traditionally practiced off the coast of Cadiz in Andalusia. Tuna caught using this method is highly prized.
Andalusian: The term 'Andalusian' refers to something or someone originating from Andalusia, an autonomous community in southern Spain. Andalusian cuisine is characterized by the use of olive oil, fish, and seafood, as well as dishes like gazpacho and salmorejo. These preparations are commonly enjoyed as tapas or small plates.
Apolonio: Don Apolonio is a cheesemaker from Ciudad Real, in La Mancha, known for its aged sheep's milk cheeses. On the menu, “Apolonio cheese” means one of its cheeses.
Atun Rojo: Bluefin tuna is a large oily fish caught in the Mediterranean and the Atlantic. Its flesh is dense, deep red and strongly flavoured. On tapas it is almost always served raw or barely seared, marinated or as tataki, so it keeps its buttery texture and colour.

B

Baya Roja: A small red berry such as raspberry, redcurrant or cranberry. It is used as a garnish or in sauces that add a sweet and sharp note to a dish.
Bellota: Bellota refers to the acorn, the fruit of the holm oak tree. It is a fundamental food for Iberian pigs raised freely in the dehesa ecosystem. The consumption of these acorns by the pigs gives its name to certain high-quality cured products.
Betanzos: Betanzos style, after the Galician town famous for its very juicy potato omelette, barely set and with a runny egg center.
Bomba: The bomba is a Barcelona tapa: a fried potato ball, sometimes filled with minced meat, coated in breadcrumbs and deep-fried until golden. It is traditionally served with two sauces on top, a spicy brava sauce and garlicky alioli. The dish originated in the Barceloneta neighborhood and remains a signature order in Catalan tapas bars.
Boquerones: Boquerones are fresh anchovies, typically marinated in vinegar and olive oil. They are eaten as a tapa or appetizer, often with a drink. The term originates from the city of Boka, on the coast of Málaga, where this preparation is believed to have originated.
Boquerones en vinagre: Fillets of boquerón, a small fish similar to anchovy, marinated in vinegar, garlic, and olive oil. They are served cold and uncooked, and this dish is a classic tapa found throughout Spain.
Boquerones Fritos: Fresh anchovies, floured and deep-fried until crisp, then eaten whole with a squeeze of lemon. They are a classic of Andalusian coastal bars, especially in Malaga, where they are often fanned out and fried in a bundle. Unlike the vinegar-cured white boquerones, these are served hot and salty straight from the pan.
Bordaxaki: A farm brand from Otsagabia, Navarre, that raises free-range Euskal Txerri, a Basque pig breed. On a tapa it means the pork comes from that producer.
Brasa: Brasa refers to hot embers or coals used for grilling. It implies food cooked directly over an open flame. This is a traditional cooking technique, often used for meats and fish, imparting a characteristic smoky flavour. It is enjoyed as a main course, especially during celebrations.
Bravas: Short for "patatas bravas", one of Spain’s most popular tapas. Chunks of potato are fried until golden outside and soft inside, then served with salsa brava, a spicy red sauce made from tomato, paprika and chilli. Many bars serve them with a dollop of garlic alioli as well.
Brotes Morados: Purple sprouts, usually from red cabbage or radish. Used raw to add colour and a light crunch.

C

Cachopo: Cachopo is an Asturian dish made from two large veal or beef cutlets stuffed with ham and cheese. They are breaded and fried, typically served as a main course. Its origins are in the Asturias region of northern Spain.
Calcots: Calcots are a type of green onion, a variety of scallion, traditionally grown in the Catalan region of Spain. They are typically grilled over open flames, often during large gatherings, and eaten by hand dipped in romesco sauce. Their season is winter.
Callos: Callos is a traditional Spanish dish made from beef tripe, often cooked with chorizo and morcilla. It is typically served as a tapa or main course, with bread to soak up the sauce. Its origin is mainly associated with Castilian cuisine.
Campero: A sandwich typical of Málaga, made with round flat bread, toasted on the griddle and filled with ingredients such as ham, chicken or tuna.
Canelón: A canelón is a piece of cylindrical pasta, usually filled with minced meat, fish, or vegetables. It is typically covered with béchamel sauce and cheese, and then baked. It is a main course often served at family celebrations. Its origin can be traced to Catalonia, adapting an Italian recipe.
Cantabrian: Refers to seafood or preparations originating from the Cantabrian Sea area in northern Spain. It is often associated with fresh, high-quality fish and shellfish. It is consumed as part of a meal or as a tapa, typically accompanied by a drink.
Carabineros: Carabineros are a species of large, deep-red prawn native to the eastern Atlantic. They are typically grilled, sautéed with garlic, or boiled, and enjoyed as an appetizer or tapa, often with a glass of white wine or vermouth. Their origin is associated with the Mediterranean and southern Atlantic coasts.
Carbasso: Carbasso (carbassó) is the Catalan name for zucchini, a mild-flavoured vegetable served raw or cooked.
Carne Mechada: Beef or pork slow-cooked in its own juices until it falls apart into strands. In Andalusia it is usually seasoned with garlic, pepper and spices and served cold in small sandwiches.
Carpaccio: Raw meat or fish sliced very thinly and served dressed, usually with olive oil, lemon and salt.
Carrillada: Carrillada refers to pork or beef cheeks, a cut of meat that is slow-cooked until tender. It is typically served as a main course, often with potatoes or purée. The dish is popular throughout Spain, particularly in Andalusia.
Carrillera: Carrillera refers to the cheek meat of pork or veal. It is slow-cooked until very tender, often in stews or braises. This is a traditional dish in many regions of Spain, valued for its yielding texture.
Carrillera de Cerdo: Pork cheek. Slow-cooked for a long time until very tender, with a soft, melting texture.
Cazon: Cazón is a small shark with firm white flesh, caught along the southern coast of Spain. Its flavour is mild and only faintly reminds you of oily fish. In Andalusia the flesh is cut into cubes, marinated in vinegar, garlic, oregano and paprika, then dusted with flour and fried until golden outside and juicy inside.
Cazón en adobo: Cazón en adobo is a fried fish dish, typically made with small shark or dogfish, marinated in a mixture of vinegar, garlic, paprika, and other spices. It is usually eaten as a tapa or starter, often accompanied by a cold drink. It is a popular specialty in Andalusia, particularly along the coast.
Cazon en Adobo Frito: Chunks of dogfish, a white shark-family fish, marinated in vinegar, garlic, oregano and cumin, then floured and deep fried. It is a classic tapa from Cadiz and the wider Andalusia region.
Cebolla Morada Encurtida: Red onion sliced very thin and pickled in vinegar. It adds acidity and a pink colour to the dish.
Cecina: Cecina is cured meat, typically beef, though goat, horse, or rabbit can also be used. It is salted, smoked, and air-dried. It is usually eaten as a tapa or starter, sliced thinly and often drizzled with olive oil. Its origin is traditionally associated with the province of León.
Centollo: Centollo is a large, spiny-shelled decapod crustacean found in the Atlantic and Mediterranean. Its meat is consumed, often boiled and served on its own or in preparations like salads or rice dishes. It is typical of the northern Spanish coast, particularly Galicia.
Cerdo Iberico: Ibérico pork comes from a native breed of the Iberian Peninsula, recognised by its dark skin and slim legs. The pigs are raised in oak pastures and many feed on acorns during the autumn montanera season. That diet and constant movement marble fat through the muscle, giving meat that stays juicy and tastes deeply nutty.
Chicharrones: Chicharrones are pieces of pork skin and fat, fried until crisp. They are eaten as an appetizer or tapa, often accompanied by a drink. Their preparation is traditional in many regions of Spain and Latin America.
Chipirones: Small squid, usually deep-fried or cooked in their own ink.
Chistorra: Chistorra is a fresh sausage, typically made from pork and seasoned with paprika and garlic. It is usually fried or grilled and eaten as a tapa or as an ingredient in other dishes. It originates from the Navarre region of Spain.
Chocos: Name used in Huelva and other parts of Andalusia for cuttlefish, usually battered and fried.
Chorizo: Chorizo is a cured pork sausage, distinguished by its red color and unique flavor derived from paprika. It is typically eaten in thin slices, often as a tapa or as an ingredient in stews. Its origins trace back to the Iberian Peninsula.
Chuleton: A chuleton is a large, thick-cut steak, typically from veal or young beef, cooked on the grill or griddle. It is usually eaten as a main course, often served with potatoes or vegetables. The term originates from the French word 'côtelette', meaning rib.
Clochina: The clochina is a bivalve mollusk, the Mediterranean mussel (Mytilus galloprovincialis). It is eaten cooked, often steamed with lemon or white wine. It is a typical product of the Spanish Mediterranean coast, especially the Valencian Community.
Cocas: Coca is a thin, oblong baked flatbread from Catalonia, the Valencia region and the Balearic Islands. It can be savoury, topped with roasted vegetables, fish or cured meats, or sweet, with sugar and pine nuts. It is usually cut into portions and served as a tapa or snack.
Cochinita Pibil: Pork marinated in achiote and bitter orange juice, wrapped in banana leaf and slow-roasted until tender and juicy. A traditional dish from Yucatán, Mexico.
Cocido: Cocido is a traditional Spanish stew. It is made primarily with chickpeas, various meats such as beef, pork, and chicken, and vegetables. It is typically eaten as a main course, especially during colder months. Its origins are associated with Castilian cuisine.
Cockles: Cockles are small saltwater bivalve molluscs. They are typically eaten steamed, grilled, or canned, often as an appetizer or tapa, accompanied by a drink like vermouth or beer. They are native to the Atlantic coast of Europe.
Cocochas: Cocochas are the throat meat of hake or cod. They are often prepared grilled, fried, or in green sauce. This is a prized morsel, frequently served as an appetizer or tapa. Its origin is strongly associated with Basque cuisine.
Codorniz: Codorniz refers to quail, a small game bird. It is eaten roasted, fried, or stewed, often as a main course or tapa. Its consumption is traditional in various regions of Spain, particularly in rural areas where hunting is common.
Concha Fina: Smooth-shelled clam with a glossy reddish-brown shell, popular in southern Spain. It is usually eaten raw with a squeeze of lemon.
Coquinas: Coquinas are a type of small saltwater clam. They are typically prepared sautéed with garlic and chili, or steamed with a touch of lemon. They are a typical dish from the Andalusian coast, especially Huelva, and are enjoyed as an appetizer or tapa.
Cordobes: An adjective meaning "from Córdoba," a city in Andalusia, Spain. In tapa dishes it usually describes a preparation made in the style of that region, such as salmorejo cordobés or flamenquín cordobés.
Crema Agria: Cream fermented with lactic cultures. It is thick and tangy, and is used cold as a sauce or a topping.
Croquette: A croquette is a fried fritter, typically made with a béchamel sauce and finely chopped ingredients such as ham, chicken, or cod. It is usually served as a tapa or appetizer, often with a drink. Its origins trace back to France, but it has become extremely popular in Spain.

E

Embutido: Embutido refers to cured meat products, often pork, encased in a casing and seasoned. They are eaten as an appetizer or tapa, frequently accompanied by bread. The term encompasses a wide variety of Spanish cured meats, with diverse regional origins.
Encebollado: Cooked with plenty of onion, slowly softened until it turns sweet and silky.
Ensaladilla Rusa: Cold salad of boiled potato and carrot with tuna, peas and egg, all mixed with mayonnaise. It is one of the most classic tapas in Spain.
Entrañas: Entrañas refers to the edible viscera of an animal, such as the heart, liver, or kidneys. They are prepared in various ways, often grilled or stewed. Traditionally, they are eaten as a main course or tapa, accompanied by wine or beer, and are popular in many regions of Spain.
Erizo: The sea urchin is a round, spiny marine animal that clings to rocks on the seabed. Spanish cooking uses its orange gonads, known as roe or coral, which taste intensely of the sea and have a soft, creamy texture. They are eaten raw, in omelettes, scrambled with eggs, or spread on toast.
Erizo de Mar: Sea urchin, a spiny shellfish harvested from Atlantic and Mediterranean rocks. Only the five orange roe lobes inside the shell are eaten, and they taste intensely of the sea, sweet and creamy at once. Spanish kitchens serve them raw on the half shell, spooned over toast, or folded into scrambled eggs and rice.
Esgarraet: Esgarraet is a Valencian tapa made from roasted red peppers and shredded salted cod. It is dressed with olive oil and served cold. This dish is typical of the Valencian Community, often eaten as a starter or appetizer.
Extremaduran: Refers to products or dishes originating from Extremadura, an autonomous community in southwestern Spain. This region is known for its Iberian pork, cheeses like Torta del Casar, and game dishes. It is often consumed as part of a meal or as a tapa.

F

Fabada: Fabada is a hearty stew from Asturias. It is made primarily with 'fabes', a type of large white bean, along with pork and sausages like chorizo and morcilla. It is traditionally served as a main course, especially during colder months.
Farcelles: Farcelles, or farcellets, are small stuffed rolls or parcels, often made with cabbage leaves and meat or other fillings.
Farcit: Farcit is a Catalan term meaning 'stuffed'. It refers to food items that have been filled with other ingredients, such as meats, vegetables, or rice. Traditionally, it is served as a main course or as part of a festive meal.
Fideuà: Fideuà is a pasta dish cooked in broth, similar to paella but using short noodles instead of rice. It is typically made with seafood and fish, and often served with alioli. This dish originates from the coast of Valencia, particularly Gandía.
Figatell: A figatell is a type of meatball or patty, typically made from pork liver, breadcrumbs, garlic, and sometimes pine nuts. It is usually grilled or fried. This is a traditional dish from Mallorcan and Valencian cuisine, often eaten as a tapa.
Frijoles Negros: Black beans, common in Latin American and Caribbean cooking. Served stewed or mashed.
Fuet: A thin, dry-cured pork sausage from Catalonia, seasoned simply with salt and black pepper and covered in a fine white bloom of edible mould. It is air-dried for several weeks, which gives it a firm bite and a mild, nutty flavour. Fuet is sliced thin and eaten cold, often with bread, cheese or olives.

G

Gallega: Galician style. Said above all of octopus: boiled and served in slices with olive oil, coarse salt and paprika.
Gamba Roja: Red prawn is a deep-water Mediterranean shellfish, prized above all in Denia and Garrucha. Its shell is deep red and the meat is sweet and firm. It is cooked very briefly, grilled or boiled, and the head is sucked because it holds the most flavourful juices.
Gambas al Ajillo: Gambas al ajillo are prawns cooked in olive oil with sliced garlic and chilli pepper. They are served very hot, bubbling in a clay dish. It is a typical tapa, often accompanied by bread for dipping in the oil. Its origin is associated with traditional Spanish cuisine, particularly in coastal areas.
Garbanzada: Garbanzada is a traditional Spanish stew made primarily with chickpeas, pork, and various vegetables. It is typically eaten as a main course, especially during colder periods. Its origins are associated with the rural cuisine of Castilla y León.
Gazpacho: Gazpacho is a cold soup from Andalusia made by blending raw tomatoes, peppers, cucumber, garlic, bread, olive oil, and vinegar until smooth. Served chilled, often in a glass, it is a popular starter during the hot summer months in southern Spain. Regional variations swap in different vegetables or add toppings like diced ham or croutons.
Gilda: The gilda is a tapa consisting of an olive, an anchovy, and a pickled chili pepper skewered on a toothpick. It is eaten in a single bite, often accompanied by a drink like vermouth or wine. Its origin is in the Basque Country, and its name refers to the protagonist of a Rita Hayworth film.
Gofio: Gofio is a toasted flour, traditionally made in the Canary Islands from grains such as wheat or maize. It is consumed mixed with water, milk, or broth, and can be eaten for breakfast or as an accompaniment. Its origins date back to the pre-Hispanic era of the Canary Islands.
Goose Barnacle: The goose barnacle is a marine crustacean that attaches itself to rocks in areas with strong waves. It is eaten boiled, typically with only seawater, and the flesh is extracted from inside. This seafood is highly prized on the Atlantic coasts of Galicia and Portugal.
Guindilla: A guindilla is a type of small, hot chili pepper. It is often pickled in vinegar and used as a condiment or ingredient in Spanish dishes. It is typically eaten as an appetizer, sometimes with a drink like vermouth or beer, and originates from Navarra.
Guiso de Tomate: A thick tomato sauce cooked slowly with onion, garlic and olive oil. It works as a base for meat, fish and stews.

H

Ham Croquettes: Croquettes are a culinary preparation consisting of a creamy filling, often with chopped ham, coated in batter and then breaded and fried. They are typically served as a tapa or starter, accompanying a drink. Their origin can be traced back to France, but they have become extremely popular in Spain.
Hilo de Chile: Very fine threads of dried chilli, almost like strands of hair. They are added at the end of the dish to decorate and give a mild touch of heat.
Huevas de Pescado: Fish roe, usually from hake, ling or grey mullet, either boiled or salt cured. It has a strong sea flavour and is served sliced, in salad or with olive oil.
Huevo de Codorniz: Quail egg, much smaller than a hen's egg and with a very creamy yolk. It is served whole on top of the tapa, fried or boiled.
Huevos Rotos: Huevos rotos is a simple dish of fried potatoes topped with fried eggs that are broken at the table so the yolk soaks into everything. It is often served with ham, chorizo or peppers. This is a classic bar recipe across Spain, usually shared between several people.

I

Iberica: Made with ibérico pork, from a native Iberian breed whose meat is prized for its deep flavour and marbled fat.
Ibérico: A native Iberian breed of pig, free-ranged on Spain’s dehesa pastureland, where it feeds on grass and on the forest’s fruits (acorns and chestnuts). That diet and the exercise produce heavily marbled, deeply flavoured meat, the basis of Iberian ham, cured sausages and tapas such as secreto and presa.
Idiazábal: A Protected Designation of Origin cheese from the Basque Country and Navarre, made with raw sheep’s milk from Latxa and Carranzana ewes. It is an aged, pressed cheese with an intense, slightly sharp flavour, sold plain or smoked, and served as a tapa in cubes, with quince paste or melted.

J

Jamón Ibérico: Jamón ibérico is a type of cured ham from Iberian pigs. It is made from the hind legs of these animals, which undergo a salting and curing process that can last several years. It is eaten sliced thinly, often as an appetizer or tapa, accompanied by a glass of wine or vermouth. Its origin is linked to the dehesas of the Iberian Peninsula's southwest.
Jamón serrano: Jamón serrano is a type of cured ham, made from the hind legs of a pig. It is cured in cool, dry, ventilated conditions for months or over a year. It is commonly eaten as a tapa or appetizer, often served with bread and tomato.

L

Lechal: Lechal refers to a very young lamb, typically under 35 days old, that is fed exclusively on its mother's milk. It is often consumed roasted, especially for special occasions. The term originates from the Latin word 'lactalis', meaning 'of milk'.
Leche de Tigre: Leche de tigre is the marinade used to 'cook' fish for ceviche, originating from Peru. It is typically made from lime or lemon juice, chili peppers, onion, and cilantro. It is often enjoyed as an appetizer or alongside ceviche itself.
Longanizas: Longaniza is a long, thin pork sausage made from minced meat seasoned with paprika, garlic and spices. Depending on the region it is eaten cured and raw, or fried and grilled. It appears often in tapas, sandwiches and stews, and every part of Spain has its own version.

M

Magret de Pato: Duck breast, served pink and cut into thin slices.
Majorera: The Majorera is a breed of goat native to the Canary Islands. Its milk is used to make cheeses, which are often also known as Majorero cheeses. These cheeses are a typical product of the archipelago and are enjoyed as an appetizer or part of a meal.
Marinera: A tapa from Murcia and Alicante: a puff pastry or fried dough boat filled with tuna salad and topped with a vinegar-cured anchovy.
Mechada: Mechada refers to shredded meat, typically beef, slow-cooked until it separates into strands. It is often served as a filling or a main course. The name comes from the cooking technique that allows the meat to be pulled apart.
Melva: Melva is a small, oily fish, similar to mackerel or tuna, often preserved in olive oil. It is typically eaten as a tapa or appetizer, sometimes with a little pepper. It is a popular product along the Mediterranean and Andalusian Atlantic coasts.
Mero: Mero is grouper, a white rock fish from the sea bass family. Its flesh is firm, moist and mild, with few bones, so it holds up well on the grill, in the oven or in stews. As a tapa it often comes grilled, marinated and fried, or in a green parsley sauce. It is a prized, fairly expensive fish.
Migas: Migas is a traditional Spanish dish made from crumbled, fried stale bread. It is often served with accompaniments such as chorizo, pork belly, peppers, or grapes. It is typically eaten for breakfast or lunch, particularly in rural areas. Its origins lie in the need to use up day-old bread.
Minutejos: A Madrid tapa made from thinly sliced, pan-fried, cooked, and pressed pork ear, served in a small toasted sandwich.
Mojama: Mojama is a food product made from tuna loins cured in brine and air-dried. It is usually cut into thin slices and eaten as an appetizer, often accompanied by almonds or tomato bread. Its origin is traditionally associated with the Mediterranean coast, especially in Andalusia.
Mojo: Mojo is a sauce originating from the Canary Islands, typically made with oil, garlic, vinegar, and spices. Varieties include red mojo (with paprika) and green mojo (with coriander or parsley). It is commonly served alongside 'papas arrugadas' or meats.
Mollejas: Mollejas are the thymus or pancreas glands of an animal, typically a calf or lamb. They are usually grilled or fried, often served as a tapa or starter, accompanied by lemon or a sauce. Their consumption is popular in various regions of Spain.
Mollejas de Ternera: Veal sweetbreads, the glands from the neck and heart of a young calf. They are soft and creamy inside and turn crisp outside when griddled or fried.
Mollete: A soft, flat bread roll with a fluffy crumb and thin crust, typical of Antequera in Málaga. It is briefly toasted and eaten with olive oil, tomato or cured meats.
Montadito: A montadito is a small slice of bread, often toasted, topped with various ingredients. It is typically served as a tapa or appetizer, accompanied by a drink like wine or beer. The term comes from 'montar', referring to the action of placing the ingredients on the bread.
Montado: A tapa served on a small slice of bread, essentially the same idea as a montadito. The name comes from the topping sitting on top of the bread.
Morcilla: Morcilla is a Spanish blood sausage, typically made with pork blood mixed with rice, onion, or bread. It is usually grilled or fried. This ingredient is popular in many tapas and traditional dishes, with notable regional variations found in areas like Castilla y León and Andalusia.
Morcilla de Atun: Morcilla de atún is the heart of the bluefin tuna. Despite the name, it contains no blood or rice. It is one of the lesser-known cuts from the almadraba tuna fishing tradition of Cádiz. It has a dense texture and intense flavour, and is usually grilled with olive oil and salt, or salted and dried like mojama, then sliced thin.
Moruno: Pincho moruno is a skewer of small marinated meat cubes, traditionally pork, seasoned with a blend of spices such as cumin, paprika, garlic, and coriander, then grilled over hot coals. The name reflects North African influence on southern Spanish cooking. It is a common tapas bar order, usually served with bread or fries.
Mostachon: A mostachón is a flat cake, typically made with almonds, eggs, and sugar. It is eaten as a dessert or sweet treat, often with coffee or a sweet wine. It is a specialty of the town of Utrera in Seville.
Murciana: From Murcia, a region in southeast Spain known for its market gardens. Applied to a dish it means ingredients or a preparation typical of that area, such as vegetables, peppers and tomato.

N

Nori Seaweed: Nori seaweed is a type of edible red algae. It is presented in dried, pressed sheets, primarily used in Japanese cuisine. It is often consumed as part of maki rolls or as a wrap for onigiri, and can be enjoyed with a beer or sake.

O

Oloroso: A sherry from Jerez aged in contact with air. It is dark amber, dry and nutty. On a tapa it usually means the meat or sauce was cooked or reduced with this wine.
Ortiguilla: Ortiguilla is a sea anemone gathered from coastal rocks, above all along the coast of Cádiz. It is cleaned carefully, coated in flour and fried in very hot oil. The result is crisp outside and gelatinous inside, with a strongly saline flavour that many people compare to iodine.

P

Pan Bao: Chinese steamed bun, white and fluffy, split open to hold a filling.
Pan Brioche: Brioche is a French style bread made with butter and egg, which gives it a soft crumb, a slightly sweet flavour and a golden colour. In tapas it is mostly used for montaditos and burgers, because it soaks up sauces well without falling apart.
Pan de Molde: Rectangular sliced sandwich bread, with a soft crumb and a very thin crust.
Pan de Pita: A round flatbread from the Middle East. It puffs up while baking and forms a pocket inside that can be filled.
Papel de Arroz: Rice paper: a thin, translucent sheet made from rice flour and water. It is soaked for a few seconds to wrap fillings, or fried to give a very crisp shell.
Parmentier de Batata: Smooth, creamy sweet potato purée used as a base or side. The name comes from the French parmentier technique, usually made with potato.
Patacón: A patacón is a thick slice of green plantain, fried twice. It is usually served as a side dish or as a base for other ingredients. It is a popular dish in several Latin American countries, particularly Colombia and Venezuela, where it is eaten as an appetizer or part of a meal.
Patata Chip: Thin slice of potato fried until crisp.
Patatas Bravas: Patatas bravas are fried potatoes cut into irregular cubes. They are served topped with a 'salsa brava', which is typically spicy, and sometimes with alioli. It is a popular tapa often eaten as an appetizer or with a drink.
Pepito: A pepito is a long sandwich filled with thin slices of meat, commonly beef or pork. It is sometimes served with a sauce. It is typically eaten as fast food or an informal snack, often with a beer or wine. Its origin is associated with the Asturias region.
Pericana: Pericana is a preparation made from roasted peppers, shredded dried cod, garlic, and olive oil. It is typically served as a tapa or starter, accompanied by bread. It is a traditional dish from the Alicante region.
Picatoste: A picatoste is a cube or small slice of bread, fried or toasted, usually in olive oil. It adds a crunchy touch to soups, creamy soups and salads, and it is also used as the base for some tapas.
Pimentón: Pimentón is a Spanish spice made from dried, ground red peppers. It can be sweet, bittersweet, or hot, and is often smoked. It is used to add colour and flavour to stews, cured meats, and other dishes. Its origin is mainly associated with the region of Extremadura.
Pimenton Rojo: Dried and ground red pepper. It gives a deep red colour and a mild or smoky flavour depending on the variety, and is a staple in Spanish cured meats and stews.
Pimiento Blanco: Pimiento blanco is a sweet pepper variety with very pale, almost yellow-white skin. Its flesh is thin and mild, and the flavour turns sweet when roasted or fried. It is used in fried dishes, stews and sofritos, adding a light colour and a fresh note to many tapas.
Pimientos de padron: Small green peppers from Padron, in Galicia. They are fried whole in olive oil and served with coarse salt. Most are mild, but every now and then one is hot. Similar to Japanese shishito peppers.
Pimientos del Piquillo: Piquillo peppers are small, beak-shaped red peppers from Lodosa in Navarre. They are roasted over a flame and peeled by hand without water, which gives them a smoky, slightly sweet flavour. They are served stuffed with meat, salt cod or cheese, or simply as a side.
Pinchito: A pinchito is a piece of meat, often pork or lamb, marinated and threaded onto a small skewer. It is typically grilled or pan-fried. This popular bite-sized food is often enjoyed with a drink, particularly in the Basque Country and Navarre.
Piparra: The piparra is a type of long, green chili pepper originating from the Basque Country. It is commonly consumed pickled in vinegar, often served as a skewer or tapa, either on its own or as an ingredient in other dishes. It is a characteristic element of Basque cuisine.
Pipirrana: Pipirrana is a fresh, chopped vegetable salad originating from Andalusia. It typically contains tomatoes, peppers, onions, and cucumbers, dressed with olive oil and vinegar. It is eaten as a starter or side dish, particularly during warmer months.
Piripi: A classic Seville montadito: toasted bread with pork loin, bacon, cheese, tomato and garlic mayonnaise (alioli).
Presa Iberica: A prized cut of Iberian pork taken from the top of the shoulder, next to the neck. It is heavily marbled with fat, so it stays juicy and tastes rich and slightly sweet. Cooks usually grill or sear it and serve it pink in the middle, sliced across the grain like a steak.
Puchero: Puchero is a traditional Spanish stew, made with poultry and pork, bacon, vegetables like chickpeas, potatoes and cabbage, and sometimes cured meats. It is usually served in two courses: first the broth, then the solid ingredients. It is a hearty dish, typical of winter.
Pulpo a la gallega: Boiled octopus, sliced and seasoned with olive oil, coarse salt, and paprika. A traditional dish from Galicia.
Puntillas: Puntillas are small, whole squid that are battered and deep-fried. They are typically eaten as a tapa or starter, accompanied by a drink. Their origin is associated with the coastal areas of northern Spain, where fresh seafood is plentiful.

Q

Queso manchego: A cured cheese made from the milk of Manchega sheep, originating in the La Mancha region in central Spain. It has a firm texture and a strong, slightly salty flavor.

R

Rabas: Rabas are battered and deep-fried squid rings. They are typically served as a tapa, often with lemon or aioli. The dish is strongly associated with the Cantabria region in northern Spain, where it is a very popular appetizer.
Rabo de Toro: Cascoporro is not an ingredient. It is a colloquial Spanish word that nearly always appears in the phrase «a cascoporro», used above all in Castilla-La Mancha and other rural areas. It means in large amounts, in abundance, loads of it. Applied to a tapa, it means an ingredient is served generously.
Reduccion de Balsamico: Balsamic vinegar simmered until part of the water evaporates and a thick syrup is left. It is drizzled over a dish and adds a concentrated sweet and sour flavour.
Remojon: Remojon is a cold salad typically made with desalted salt cod, oranges, onion, olives, and hard-boiled eggs. It is served as a starter or tapa, often accompanied by a white wine or vermouth. Its origin is traditionally associated with the Granada region of Spain.
Revolconas: Revolconas are a tapa made from boiled or fried potatoes, mashed and mixed with paprika and pork lard. They are typically served hot, often with bread, and are a specialty of the cuisine of Castile and León.
Romescu: Romesco is a sauce from Catalonia made with roasted red peppers or ñora peppers, ripe tomatoes, toasted almonds or hazelnuts, garlic, olive oil, vinegar, and a slice of fried bread, all blended into a thick, rustic paste. It traditionally accompanies grilled spring onions called calçots, as well as grilled vegetables, fish, and seafood, especially around Tarragona.
Rulo de Cabra: Creamy goat cheese shaped in a log and cut into rounds.

S

Sal Azul: Bluish mineral salt with a mild flavour and a crunchy texture. It is added at the end of the dish, mainly for its colour and its hit of salt.
Salchichon: Salchichón is a cured pork sausage, seasoned with black pepper and other spices. It is typically sliced thinly and eaten as a tapa or appetizer, often with wine or vermouth. Its origins are linked to traditional Spanish gastronomy.
Salicornia: Salicornia is a halophyte, a salt-tolerant plant that grows in saline environments like salt marshes and estuaries. It is eaten raw or cooked, often as a side or tapa, particularly in coastal areas. Its origin is tied to the regions where it naturally grows along coastlines.
Salmorejo: Salmorejo is a cold tomato soup originating from Córdoba, Andalusia. It is made with tomatoes, bread, olive oil, and garlic, resulting in a thicker texture than gazpacho. It is traditionally served with chopped hard-boiled egg and slivers of cured ham. It is a typical summer dish.
Salpicon: Salpicon is a cold preparation made from finely chopped ingredients, which may include seafood, meat, vegetables, and hard-boiled egg, all dressed with a vinaigrette. It is usually served as a starter or tapa, especially in summer, and is commonly found on the Galician coast.
Salsa Brava: The red, spicy sauce served with patatas bravas. It is made with oil, flour, stock, paprika and chilli, and every bar sets its own level of heat.
Salsa Rosada: A cold sauce made by mixing mayonnaise and ketchup, sometimes with a few drops of brandy or orange juice. Served with seafood, salads and fried dishes.
Salsa Tartara: A cold sauce made from mayonnaise with capers, gherkins, onion and chopped herbs. It is served mainly with fish and fried food.
Sarten de Hierro Fundido: Una sartén de hierro fundido, or cast iron skillet, is a heavy pan that holds and spreads heat very evenly. It is used to sear meat, fry eggs and serve hot tapas straight to the table, because it stays hot for a long time.
Satay: A Southeast Asian dish, typical of Indonesia and Malaysia, of marinated meat skewers grilled over charcoal. On a tapa it usually means the spiced peanut sauce served with those skewers, or meat marinated in that style.
Serranito: The serranito is a small sandwich traditionally made with pork loin, Serrano ham, and green pepper. It is typically eaten as an appetizer or tapa, often accompanied by a beer or wine. Its origin is from the city of Seville.
Serrano: Dry cured ham, salted and air dried for months. Served in thin slices, milder than iberico ham.
Sesamo Negro: Black sesame seeds. Used toasted as a garnish, they add a nutty, slightly bitter flavour.
Sobrasada: Sobrasada is a cured, uncooked sausage made primarily from pork, paprika, and spices. It has a soft, spreadable texture. It is typically eaten spread on bread, often as an appetizer or part of breakfast. It is a typical product from the Balearic Islands, especially Mallorca.
Spanish omelette: The Spanish omelette is a dish made from beaten eggs, fried potatoes, and often onion. It is cooked in a pan and served hot or at room temperature. It is a staple food in Spain, eaten at any time of day, from breakfast to dinner, and is popular in bars and homes alike. Its origin is debated, but it is often associated with the Extremadura region.
Spherification: Spherification is a culinary technique that creates small spheres with a liquid interior and a thin gel membrane. It is achieved by mixing a liquid with sodium alginate and immersing it in a calcium chloride bath. It is used as a garnish or to add a surprising element to dishes and cocktails.

T

Tallo Verde: The green stem or stalk of a vegetable, such as spring onion, garlic, chard or asparagus. In Spanish kitchens these stalks are not thrown away: they are chopped fine and cooked with the rest of the dish, or scattered raw over the top to add colour and a fresh, mild bite.
Tigretoston: A tapa created at Los Zagales restaurant in Valladolid, winner of the 2010 National Pinchos and Tapas Competition. It is black bread filled with cheese cream, crisp suckling pig, caramelised onion and grilled morcilla.
Tinta de Calamar: Squid ink, the dark liquid a squid releases to escape predators. Cooks use it as both a colouring and a seasoning: it turns rice, pasta and bread jet black and adds a savoury, mildly briny taste of the sea. It is the base of arroz negro and of black-shelled tapas across Spain.
Tomate Cherry: A small round or oval tomato, sweeter than a standard tomato. It is used whole or halved in salads, pinchos and garnishes.
Torreznos: Torreznos are strips of pork belly, fried until the skin becomes crispy. They are typically eaten as a tapa or appetizer, accompanying a drink like beer or vermouth. They are especially popular in the province of Soria, in Castilla y León.
Tortilla Espanola: Spanish omelette is a thick omelette of egg and potato, cooked in olive oil and sometimes with onion. It is served hot or at room temperature, as a pincho, in a sandwich or in wedges. How runny it should be inside is a long-running argument among Spaniards.
Totopos de Maiz: Triangles of corn tortilla, fried or baked until crisp. They are served for dipping into sauces such as salsa or guacamole.
Tuetano: Tuétano is bone marrow, the soft fat inside the bone, usually from beef. The bone is roasted until the marrow melts, then it is spread on toasted bread with flaky salt. The flavour is mild and very rich, so it is served in small portions.
Txangurro: Txangurro is the Basque term for spider crab. The crab's meat is typically flaked and mixed with tomato, onion, and pepper, then used to fill the crab's shell or small pastries. It is often enjoyed as an appetizer with a glass of white wine.

U

Utrerano: The term 'utrerano' refers to something or someone originating from Utrera, a town in the province of Seville, Andalusia. In gastronomy, it can be applied to dishes or products that come from this area or follow its traditional recipes.

V

Ventresca: Ventresca is the belly cut of tuna, particularly prized when it is from the albacore variety. It is often preserved in oil and enjoyed on its own or as an ingredient in salads and other dishes. This delicacy originates from the northern coastal regions of Spain.
Vinagre Balsamico: Dark, slightly sweet vinegar made from cooked grape must aged in wooden barrels, originally from Modena, Italy. Used in dressings and reductions.

X

Xampi: Xampi is an informal Catalan shortening of xampinyó: a button mushroom or cultivated mushroom.
Ximenez: Pedro Ximénez (PX): a grape variety and a dark, raisin-flavored sweet wine from Jerez and Montilla-Moriles. In cooking it is often reduced into a sauce for meats and desserts.

Z

Zamburinas: Zamburinas are a type of bivalve mollusc, similar to a scallop but smaller. They are found on the Atlantic and Mediterranean coasts. Traditionally, they are grilled or baked, often with garlic, parsley, and a splash of white wine. They are a popular appetizer in Galicia, served on their own or as part of a larger portion.