List of tapas - wikipedia List of tapas Some tapas This is a list of common tapas dishes. Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold ( such as mixed olives and cheese ) or warm ( such as chopitos, which are battered, fried baby squid ). In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal. In some Central American countries, such snacks are known as bocas. Contents 1 Tapas 2 See also 3 References 4 Further reading 5 External links Tapas This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries. Name Image Description Aceitunas Olives, sometimes with a filling of anchovies or red bell pepper Albóndigas Meatballs with sauce All i oli `` Garlic and oil '' is a sauce, the classic ingredients of which are garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables. Bacalao Salted cod loin sliced very thinly, usually served with bread and tomatoes Banderillas Also called pinchos de encurtidos, are cold tapas made from small food items pickled in vinegar and skewered together. They are also known as gildas or piparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles ( guindilla ) with pieces of pepper and other vegetables. Sometimes they include an anchovy. Boquerones White anchovies served in vinegar ( boquerones en vinagre ) or deep fried Calamares Also known as rabas, these are rings of battered squid Carcamusa Beef stew, usually with potatoes, vegetables and chilli sauce Chopitos Battered and fried tiny squid, also known as puntillitas Cojonuda A small toast with Spanish morcilla topped with a fried quail egg, and sometimes served with a little strip of red, spicy pepper. It is very common in Burgos, as morcilla de Burgos contains rice, which is popular across Spain. Witticism : Coja can be lewd woman or an understanding ( as cojón means testicle ), but see also Cojonudo below Cojonudo As for cojonuda above but made with chorizo or ham often with garlic topped with a fried quail egg Witticism : Cojo Nudo could mean I take a lump or could imply a naked cripple - see also Cojonuda above Chorizo al vino Chorizo sausage slowly cooked in wine Chorizo a la sidra Chorizo sausage slowly cooked in cider Croquetas A common sight in bar counters and homes across Spain, served as a tapa, a light lunch, or a dinner along with a salad Empanadillas Large or small turnovers filled with meats and vegetables Ensaladilla rusa Literally, `` ( little ) Russian salad '', this dish is made with mixed boiled vegetables with tuna, olives and mayonnaise Fried cheese A tapas dish in Spain Gambas Prawns sauteed in salsa negra ( peppercorn sauce ), al ajillo ( with garlic ), or pil - pil ( with chopped chili peppers ) Mejillones rellenos Stuffed mussels, called tigres ( `` tigers '' ) in Navarre because of the spicy taste Papas arrugadas Also known as papas con mojo ( see Canarian wrinkly potatoes ) ( Canary Islands ), this dish consists of very small, new potatoes boiled in salt water similar to sea water, then drained, slightly roasted and served with mojo sauce, a garlic, Spanish paprika, red pepper, cumin seed, olive oil, wine vinegar, salt and bread miga ( fresh bread crumbs without the crust ) to thicken it. Patatas bravas Also known as papas bravas : fried potato dice ( sometimes parboiled and then fried, or simply boiled ) served with salsa brava a spicy tomato sauce, sometimes served also with mayo or aioli Patatas a lo Pobre Poor - man 's ( boiled ) potato slices with a light creamy sauce, usually served cold. There are several variations including patatas allioli with garlic and patatas pimientos with pimientos Pimientos de Padrón Small green peppers originally from Padrón ( a municipality in the province of A Coruña, Galicia ) that are fried in olive oil or served raw, most are mild, but a few in each batch are quite spicy. Pulpo a la gallega Galician - style octopus or polbo á feira ( octopus in the trade fair style ) in Galicia, is cooked in boiling water ( preferably in a copper cauldron or pan ) and served hot in olive oil. The octopus pieces are seasoned with substantial amounts of paprika, giving it its recognisable red color, and sea salt for texture and flavour. Pincho moruno Literally `` Moorish spike '', a kebab with spicy meat, made of pork, lamb or chicken Puntillitas ( Andalusia ) or chopitos ( central Spain ), this dish is battered and fried tiny squid Queso con anchoas Castilla or Manchego cured cheese with anchovies on top Raxo Pork seasoned with garlic and parsley, with added paprika, called zorza Setas al Ajillo Fresh mushrooms usually champigons which are sauteed with olive oil and garlic. Solomillo a la castellana Small fried pork or beef medallions served with an onion or Cabrales cheese sauce Solomillo al whisky Small pork or beef medallions marinated in whiskey, brandy or white wine and fried in olive oil Tortilla de patatas A Spanish omelette or tortilla española, a substantial omelette ( typically 1 - 2 cm x 10 - 20 cm diameter ) containing substantial chunks of potatoes bound with egg, sometimes flavored with onions. Tortillas as tapas are usually just a small wedge or pincho which may be served hot or cold, often with bread ( occasionally also with aioli or mayonaise ) Tapas mexicanas A Tapas containing all kind of snacks Tortilla paisana A tortilla containing vegetables and chorizo ( similar to frittata ) Tortillitas de camarones Battered prawn fritters. Zamburiñas Renowned Galician scallops ( Chlamys varia ), often served in a marinera, tomato - based sauce Zarajo Traditional offal wound on a stick See also Food portal Lists portal Spain portal Chaat List of Spanish dishes List of Indian snack foods References Jump up ^ Banderillas en vinagre Jump up ^ Recipe for cojonuda in Spanish Jump up ^ Petit Chef : recipe in Spanish Jump up ^ Von Bremzen, Anya ( 2005 ). The New Spanish Table. Workman Publishing. p. 51. ISBN 0761135553 Jump up ^ Roden, Claudia ( 2011 ). The Food of Spain. HarperCollins. p. 166. ISBN 0062091689 Jump up ^ Casas, P. ( 1985 ). Introduction. In Tapas, the little dishes of Spain ( 105 ) ( Tapas with bread or pastry ). New York : Alfred A. Knopf Jump up ^ Casas, P. ( 2007 ). Tapas : The Little Dishes of Spain. Alfred A. Knopf. p. 160. ISBN 978 - 0 - 307 - 26552 - 4. Retrieved May 26, 2016. Jump up ^ Patatas a lo pobre ( Recipes in Spanish Jump up ^ `` Setas al Ajillo - Mushrooms with Garlic ''. New York Food Journal. March 17, 2012. Retrieved March 29, 2013. Further reading Avakian, Talia ( September 4, 2015 ). `` 19 types of tapas you should eat in Spain ''. Business Insider. Retrieved June 21, 2017. 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Question: what are the traditional appetizers in spain called
Answer: Tapas