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Barcelona's Top Tapas

Phil Tries: Tapas

Phil Tries: Tapas

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There are many theories about the origins of the Spanish small-plate tradition known as tapas. One theory suggests that “tapas”—which derives from the Spanish word for “cover”—were small bites of bread used to cover wine glasses and prevent fruit flies from getting into the drink. Another suggests that tapas were samples of food provided to travelers passing through Spain who were unable to read Spanish menus. What began perhaps as necessity centuries ago has turned into an art form in modern-day Spain: today, tapas chefs compete for a spread of awards based on the taste and presentation of their dishes.

In Barcelona, Phil and his tapas guide, MasterChef Spain finalist Emil Samper, sample a number of Spain’s finest tapas, including Bar Cañete’s award-winning aubergine with onion and anchovies. Over the course of several meals, Phil and Emil try tapas plates as varied as they come, differing in size, shape, ingredients, preparation methods, taste, and color, but all are undoubtedly delicious. Browse photos of some of Phil’s favorite tapas, and try making your own small-plate dishes using the links below. ¡Buen provecho! (Bon appétit!)




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