The Tapa
Europe has provided us with many amazing cultural traits. Hairy legged women, topless beaches, and wine with breakfast are just a few of the many beautiful customs this continent has shared with the world. But, in my opinion, the best of these European traditions comes from Spain in the form of a side dish that is served with the majority of alcoholic drinks one orders, the Tapa.
My first tapa in Madrid. A $2 beer served with a mini sandwich. I immediately fell in love with the country.
Mini baked potatoes covered in a mixture of olive oil, garlic, red powder of some sort and lots of TLC. So good, even Dr. Atkins would approve.
Stuffed shellfish. If you enjoy mud wrapped in rubber and cover in olive oil, then these are for you!
This is a type of Spanish stuffing made of bread, olive oil, sausage and various spices, popular during the Spanish version of Thanksgiving. Which they celebrate in the Spring. And call Easter.
The Pepita de Mesterio, a surprise in every bite. This one happened to be fish. I think.
The conspiracy theorist in me thinks that some bars dole out these potent sardines as tapas because they know you will have to buy another 3 beers just to get the taste out of your mouth.
A Spanish egg roll. Ham and cheese stuffed in a pepper, battered and fried. I imagine the something like this could be found at state fairs across the US.
A Spanish delicacy, chips de patata. Good luck finding these in the USA.
Some tapas, like the one below, have the ability to clog your arteries by just looking at them.
Potato and octopus salad. If you are tired of the animals you eat only having 2-4 legs and enjoy chewing on things that have the consistency of one of those bouncy balls sold out of gum ball machines, then I suggest octopus.
One of the perks of the Spanish health care system is that you can enjoy a plate full of chopped bacon with your beer and then head directly from the bar to the hospital for a free angioplasty. Had Obamacare contained the same benefit, it may have been more popular with rural Americans.
No comments:
Post a Comment