Tapas in Spain
No day in Spain is complete without tapas. All the flavor of a full meal packed in a few small bites. Tapas translates to “top” since the small plates were placed on top of drinks. The best idea, and you can consider that the tip of the day. Every city has its unique dishes. We’ll take you through Madrid, Barcelona, and Sevilla. The best way to experience food in Spain is on a food tour with a local, which is why some of these dishes don’t look small.
Madrid
Let’s start in the capital of Spain. This is the closest to our hearts, as we had the most spectacular tour guide and an even more amazing group for company. You can really make connections with your fellow travelers that last years and span across the globe.
Back to business, let’s talk about the food. Probably the most popular dish in Spain is the Gambas al Ajillo (shrimp in garlic sauce). Piping hot and garlicky, totally my jam! You can see it sizzling and carefully prepared by the chef. I know it sounds unusual, but we really loved the sardines. It is not something we would have known to order but absolutely delish and paired with some toast on the side.
Barcelona
Barcelona was the first city we visited. We were so impressed with the food tour that we booked with the same company in Sevilla. As you’d guess, it was all delicious. It wasn’t just delicious, it was a whole experience. The fish (pictured on the far right) arrived in a dome filled with smoke, which gave it an absolutely perfect finish. There is no question that the seafood in Spain is on point and won’t disappoint.
Sevilla
Another Food Lover Tour but in Sevilla this time. The food was accompanied by a walking tour of the city, which helped us make some room in between stops. We enjoyed hearing about the history of Sevilla and chatting with our guide.
We learned how many different types of jamon there are in Spain. They are serious about it and we are here for it. Jamón ibérico de bellota, was by far the tastiest. It is perfectly fatty and oily, but smooth to taste. It is known for getting its flavor from Iberian pigs that are acorn-fed.
Lot of other goodies along the way. And yes, our dessert came in the shape of vegetables atop dirt. Such a cool gastronomic experience.
