Patatas bravas are served across Spain, though how they are served can vary depending on the region. Potatoes are cut and fried in oil before being served with either a spicy tomato-based sauce (like in Burgos) or alongside aioli (like in Valencia and Catalonia).
Croquetas are fried balls of deliciousness that are served across bars and restaurants in Spain. They can come with a variety of meat, fish, and vegetable fillings with some of the most popular including ham and cod.
Gambas al ajillo are fresh prawns that are cooked in sizzling olive oil with garlic and chili peppers, packing a flavorful punch.
Montaditos are small sandwiches that are often served toasted with a variety of meat, fish, and vegetarian fillings.
Ensaladilla Rusa — potato salad mixed with tuna, mayonnaise, and vegetables like carrots and peas — may have its roots in Russia, but the dish is popular across eateries in Spain.
Pimientos de Padrón are small peppers that come from Galicia, in the northern part of Spain. They’re fried in oil and salted, and every so often a few of them will have an extremely spicy flavor.
Gazpacho is a cold soup originally from the southern Spanish region of Andalusia. Vegetables like garlic, onions, peppers, and cucumbers will be chopped and mixed with oil and vinegar to create a refreshing soup that's especially great in the hot summer months.
Gildas are a simple assembly of anchovy, olives, and chili peppers.
Gambas a la plancha are whole, unpeeled shrimps that are salted and cooked on a flat iron grill. The heads are left on for extra flavor.
Papas arrugadas are very small potatoes that are boiled in salt water, drained, and slightly roasted before being served with mojo, a sauce consisting of garlic, paprika, red pepper, olive oil, and sometimes cumin.
Chipirones are small squids that are usually fried or grilled whole to offer a healthy and delicious snack.
Albondigas are Spanish meatballs that come with a wide range of dishes at tapas bars. Pick up the saucy meatballs — made with pork, beef, or a mixture of both — and pop them into your mouth with toothpicks for a succulent bite.
Zamburiñas are Galician scallops that are cooked in a tomato sauce and elaborated with olive oil. The scallops themselves are firm and take on the flavor of the tomato broth.
Queso con membrillo is a sweet and savory tapa made using manchego cheese layered with a paste of quince, vanilla, lemon, and sugar.
Pulpo a la gallega consists of octopus cooked in boiling water, seasoned in paprika, and served hot in olive oil.
Chorizo al vino is made by slowly cooking smoky chorizo sausage in red wine.
Tortilla de patatas, or tortilla española, is an omelette made with potatoes bound with egg and is usually flavored with onions. As tapas, they are commonly served in small wedges.
Solomillo al whisky is popular in Seville and typically consists of pork medallions marinated in whiskey or brandy and fried in olive oil.
Calamares a la romana are battered and fried squid rings.
