The Undeniably Best Tapas To Order In Spain

As the most popular tapa among Spaniards, and nearly half the population's favorite food, period (via The Local), the tortilla simply had to feature on our list. Yet, the widespread popularity of the tortilla does not mean that the dish is devoid of controversy, The Guardian reports. On the contrary, one of the most pressing questions facing Spanish cuisine in recent years has been whether the enigmatic tortilla de patatas should include onions or not.

A poll run by El Mundo, Spain's leading newspaper, found that over 70% of Spaniards preferred their tortilla with onion (via The Guardian). This goes against the common consensus in Betanzos, a town in A Coruña that is known for producing the country's best tortilla, according to GCiencia. In contrast, those in large metropolitan areas, such as Madrid, are much more used to the idea of tortilla with onions as Teresa Cuerda, co-owner of the popular bar Casi Dani explained to The Guardian. "Tortilla with onion has always been far more popular at Casa Dani than tortilla without onion," she said. "I'd say around 90% of our customers prefer their tortilla with onion [...] I think tortilla with onion tastes better because it makes it a bit juicier [...] But you don't really notice the onion in our tortilla and it doesn't dominate." Despite regional differences, this iconic tapa is served in bars across the country, making it a solid choice, even if only to see whether onions will be included or not.

As a country that borders two oceans and has over 3,500 miles of coastline (via La Moncloa) it should come as no surprise that seafood has always been an integral part of Spanish cuisine. The European Market Observatory for Fisheries and Aquaculture Products validates this fact by reporting that the average Spanish citizen eats more than 100 pounds of seafood per year. When it comes to tapas, one of the most popular and widely-available seafood dishes is gambas al ajillo, which translates to garlic prawns.

As highlighted in The Guardian, there are many ways to make gambas al ajillo, however, nearly all recipes will include lashings of garlic and the subtle presence of some chili spice. Another non-negotiable ingredient is olive oil, in which the prawns should be doused before cooking. The end result of this simple recipe is a sizzling cazuela full of subtly sweet, and incredibly tasty prawns. 

Of course, it is best to order gambas al ajillo when you are in close proximity to the coastline, as the seafood in these locations should be among the country's best. However, you will be able to get good gambas al ajillo in pretty much every major city in Spain, especially the landlocked Madrid (via Culture Trip).

Introduced to Spain by France, croquetas have become an iconic part of Spanish cuisine featuring in everything from weeknight dinners to celebratory feasts, and of course tapas, per Majorca Daily Bulletin. The versatility of croquetas can be partially attributed to their customizable nature. They can be made from either a thick bechamel sauce or mashed potatoes, while nearly anything can be used to stuff them. In short, there is a croqueta to suit every person and occasion.

While classic fillings such as ham and cheese abound, cooks — professional and otherwise — are increasingly turning to new and exciting flavors, as explained by food writer María José Sevilla in an interview with The New York Times. "It's become one of the most fashionable, and one of the most popular foods in Spain," she said. "At the end of the day, these beautiful foods do evolve in the hands of home cooks, chefs. They're making the most extraordinary, diverse croquetas."

As with all tapa, common croqueta types will vary from region to region. In coastal areas, you can expect to find croqueta stuffed with fish, such as cod, whereas meat will most likely dominate in restaurants throughout the country's interior. Whatever the flavor, croquetas promise to be a filling, indulgent tapa, and one that will please hungry customers of all ages.

Another of Spain's iconic food products is Manchego, a sheep's milk cheese made in a region of the country known as La Mancha (via BBC Good Food). The same publication goes on to note that Manchego has some distinctive characteristics, including a nutty flavor, mildly soft texture, and unique rind pattern. However, the most important facet of the cheese is that it is made with milk exclusively from the Manchego sheep, a species endemic to the area of La Mancha.

While Manchego is only made in La Mancha, it is sold widely across Spain. Just as with jamón Ibérico de bellota, Manchego can be used in a variety of tapas but is best served by itself. If you desire some variation, there are a few different types to try. These include fresco (aged for a few weeks), Semicurado (aged for up to 6 months), Curado (aged between six to 12 months), and Viejo (aged over a year), per Cheese Connoisseur. Semicurado and Curado are the most popular and thus commonly available, however, don't let this stop you from trying the tangier Viejo or the more buttery fresco if given the chance.

The Spanish are unashamed of their love for pork, with it being the country's second most-consumed meat behind chicken (via Statista). And with access to dehesa-raised Iberian pork, it is no wonder why. While we will always encourage people to order as many plates of thinly-sliced, cured jamón as possible, it is important to note that there are many other ways that the Spanish enjoy their pork, most notably in the form of carrillada, pork cheeks braised in sherry, wine or port.

This delicious dish is made by frying the pig cheek, then simmering (along with onion, garlic, and spices) for a period of hours in the alcohol of choice, transforming this lesser-known cut of meat into something incredibly tender and flavorful. While the more squeamish may balk at the idea of eating cheek, the opportunity to enjoy one of Andalusia's most famous tapa should not be sniffed at, especially seeing as it gives you a less intimidating means of experiencing nose-to-tail eating, a practice Spanish chefs are notoriously adept at.

A salad popularized in the Soviet Union may not seem like an obvious candidate for one of the most popular tapa in Spain. However, ensalada rusa, otherwise known as Russian or Olivier salad, has an impressively global appeal. As highlighted by The Guardian, versions of this salad are popular across Europe, the Middle East, and South Asia.

Made from a mixture of root vegetables, including potatoes, eggs, animal protein such as ham, and a hefty helping of mayonnaise, ensalada Rusa does not fit the leafy, green preconception many have when they hear the word "salad." However, the dish has become widely popular in Spain thanks to its suitability for hot days. What's more, the cubed salad goes especially well with cold cuts of meat, and as such can easily be used to complement other tapas classics like jamón Ibérico. At the end of the day, ensalada rusa might not be the most authentically Spanish tapa you can enjoy in the country, but, it might just be one of the most satisfying.

We couldn't complete a list of tapas dishes without mentioning what is perhaps the country's most well-known food product, chorizo. This fiery, red sausage has captured hearts and stomachs across the globe thanks to its punchy flavors and iconic appearance. As such, we advise ordering chorizo at any opportunity you get. Mixing chorizo with cider — a lesser-known, but still excellent Spanish product (via Imbibe Magazine) — is one of the best ways to enjoy it.

The resulting dish, known as chorizo a la sidra, is a delicacy that was first created in the northern region of Asturias, Amigo Foods reports. The dish has now become widely available and is featured on the menus of numerous Spanish bars and restaurants thanks to its rich taste and simple preparation. Spanish cider is extremely unique and its inclusion in this dish adds a wholly new and unexpected dimension to the familiar chorizo. Consequently, we would strongly advise ordering chorizo a la sidra. If nothing else, you are being granted the privilege of enjoying two incredible Spanish food products for the price of one.