How To: Spot an Authentic Tapa

Tapas restaurants seem to be quite trendy lately. Perhaps its the fresh tasting sangria or the less-than-enormous portions for sharing, but I wonder: do local foodies actually know what real Spanish food is? After living in Barcelona for four months, collecting recipes from locals, wandering la Boqueria, and participating in Spanish cooking classes, I have learned a few tips that can help distinguish the real cuisine from las tapas falsas.

Paella

Paella is easily the most well-known Spanish food, and it is also known in Spain for being poorly imitated frequently. The dish come originally from Valencia, and has become the theme of every tourist restaurant in Spain. The secret is in the spice! Real paella uses saffron! Imitators resort to the cheaper turmeric...which gives it a funky after taste. If you want to be a foodie snob...ask which spice they use in their paella. (Also, paella is certainly not a tapa. It is usually served for a minimum of two guests. It just is downsized in the US to encompass into tapas restaurants' menus.)


Patatas Bravas
My favorite!! This is the second most requested tapa in Spain, yet is rarely featured on tapas menus. The best style are those from Costa Brava (North Eastern Spain) because in central Spain it tastes more like ketchup...yuck. Look for a light pink sauce or a white & red combo and you will not be disappointed.







Drinks

Everyone goes for the Sangria, so get it! Warning: if you see margaritas on the menu...run! This restaurant is dearly confused. I found few people who have even heard of a margarita in Spain and only one restaurant that sold one...a Mexican restaurant.

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