The Pursuit for Several Kinds of Tapas

A true delectable Spanish meal would not be complete without tapas or appetizers. In Spain, people eat their delectable lunch between 2-3 pm while ample dinners are served between 8-10 pm. That is the reason why people often drop by bars and eat tapas to satisfy their voracious stomachs while waiting for dinner. Local bars and restaurants usually offer tons of brands of tapas that are strongly seasoned with chilies, garlic, or olive oil. Tons of brands of tapas include puntillitas or fried baby squids, gambas or prawns sauteed in salsa, patatas bravas or fried potato dices, chorizo al vino or chorizo cooked in wine, ensaladilla rusa or mixed boiled vegetables served with olives, tuna, and mayonnaise, stuffed mussels, queso con anchoas or rajo or pork with garlic and pasley, solomillo a la castellana or fried pork scallops with onion or cheese sauce, and olives, also called as aceitunas -- the most commonly served tapa.

Most bars, especially in the northern part of Spain and Andalusia, bestow a free tapa when you pay for a drink. In addition, tapas can be upgraded to more generous servings that are equal to a half serving (media ración) or a whole serving (ración). Upgrading tapas is a reasonable way to eat it especially if you're going to allocate it with others.