Here you get!
These dishes are the ones the spanish people usually eat at any bar, (i know it because i´m spanish).
These delicious meals are form different places in Spain, however you can find them easily and ask for them.
I promise you, dear foreigner mate...you will not regret!. I put them on the list because I know you'll like them!
Let's beginning!
10 - Tostadas de tomate y jamón. (Toast with tomato and serrano ham)
Black pigs roam among the holm oak trees in western Spain in search of the acorns that give marbled magenta Ibérico ham its distinctive nutty flavour. Rub thick pieces of toast with garlic and tomato, pour on some olive oil and top with slices of jamón for a quick and delicious lunch or breakfast.
9 - Sangría. (Sangria/ sangaree)
Sangria is a great party drink for the summer. It’s easy to make, inexpensive and very refreshing. It is a good punch for a large party and by adding or subtracting lemon-lime soda, you can make it as strong or weak as you’d like.
8 - Bocadillo de calamares. (Calamari sandwich)
No trip to Madrid is complete without tasting the city’s most famous sandwich: the bocadillo de calamares, or fried squid sandwich. Madrid’s central Plaza Mayor is the mecca for this simple, yet scrumptious sandwich. The most basic (and most traditional) bocadillo de calamares consists of crusty, fresh bread loaded with flour-coated, deep-fried rings of squid. Some Spaniards top the two-ingredient creation with tomato and paprika puree or homemade garlic mayonnaise. It is almost always washed down with a caña of beer and a side of olives. The many side streets around Madrid’s grand Plaza Mayor are home to some of the city’s most famous calamari sandwich bars.
7 - Patatas bravas. (Brave potatoes)
Perhaps the most ubiquitous of tapas, patatas bravas vary quite a bit around the country, but all versions involve chunks of fried potato. In Madrid, bravas sauce is made with sweet and spicy pimentón – Spanish paprika – olive oil, flour and stock – but never tomatoes. Some people add garlic, some a dash of fino sherry, while others selfishly insist of keeping their secret ingredients to themselves.
6 - Horchata de chufa. (Valencian Horchata)
Horchata is a popular Spanish drink that originated in Valencia, and is also popular in Andalucia and Murcia. Horchata is made using the milky juice of tiger nuts mixed with white sugar. The refreshing drink is made by soaking the chufas in cold water for 24 hours and then pounding them to a pulp to release their milky white juice. It has a similar texture and consistency as soy milk or almond milk, but with a unique taste.
Horchata de chufa is easily confused with the Mexican drink horchata; however, that cold beverage is made with rice instead of chufa.
5 - Gazpacho (Gazpacho)
The reddest, ripest tomatoes, olive oil, garlic, bread, peppers and cucumber are blended until silky smooth, then chilled and poured into bowls or glasses. So delicious, so refreshing. In Andalucía in southern Spain, people have it every day in summer and there is always a jug on the counter in tapas bars. Is often served with pieces of Ibérico ham on the top.
4 - Huevos rotos con jamon (Broken eggs with ham)
Huevos rotos or "broken eggs" is an incredibly simple recipe that can be served any time of day. This is one of the most popular dishes in taverns all across Spain. Spaniards are most likely to eat this tasty dish of fried potatoes, chorizo sausage or jamón and perfectly fried eggs as a lunch or dinner dish. However, it makes a hearty breakfast, or hot brunch, too. To prepare this huevos rotos recipe, simply fry potatoes and onions and top with lightly sautéed Spanish chorizo or chistorra sausage and fried eggs (cooked sunny side up) and you're almost done! Before serving, you must break up the eggs, letting the yolks run free. This is why this delicious dish is called broken eggs!While traditional huevos rotos recipes use Spanish cured ham (jamón serrano) or sausage (chorizo), you can also top your huevos rotos with sauteed vegetables, blood sausage, bacon, fried peppers... the options are endless!
it´s the PODIUM time!
3º- Croquetas de jamon ( Spanish cured ham croquettes)
Every Spaniard promises that their mother makes the best ham croquettes. These creamy fritters are a staple of the Spanish tapas scene, and you'll find them on offer throughout the country. Luckily, they're easy enough to make at home too.Croquetas de jamón (cured ham croquettes) are small, lightly breaded and fried bechamel fritters that include delicious Spanish cured ham. They are a sure hit as an appetizer or an afternoon snack with a glass of beer or wine. The best part is you can make the dough ahead of time and freeze it. Then, take the croquette dough out of the freezer, coat small fritters in breadcrumbs and pop them into the frying pan. If you have enough freezer space you can even freeze fully breaded and ready croquettes-- then you just have to fry!
2º- Jamón Ibérico de Bellota. (Best of spanish cured ham)
Jamon is ubiquitous in Spain, carved thinly off cured legs of pork that you will see hanging in most bars and restaurants. Jamon is a serious business and an art in Spain, with many factors in place to determine quality, such as what the pigs are fed, the type of pig and the curing process. Jamón ibérico de bellota is the top category, where Spanish pigs (Ibérico) are free-range and acorn-fed (bellota); other types include Ibérico (corn-fed) or Serrano ham, which are typically cheaper.
The best ham should be enjoyed in thin, melt-in-your-mouth slices on its own, with a little bread. Another Spanish favourite cured meat is chorizo, a cured sausage with sweet and spicy flavours, identified by its red smoked-pepper colouring. You'll also see the softer-flavoured salchichón served on mixed charcuterie platters.
1º- Tortilla de patata. (Spanish Omelette)
The humble Spanish omelet can be made with chorizo, peppers and onions, among other ingredients, and some purists even consider that adding onion, or anything more than eggs and potatoes is a gastronomic crime of the highest order.
Bars and cafés throughout the country serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes or at family gatherings.
The potatoes are diced and lightly fried before being added to the egg mixture and fried on a high heat; the trickiest part is when you have to flip the pan over to turn the tortilla.
If you get it right, someone should shout "Olé!;" get it wrong and you'll have gooey half-cooked tortilla everywhere.
Maybe you are thinking "What about paella?" Paella takes a long time to cook. It's harder to find in a bar and the restaurants do not make it all the time, however in Madrid, Barcelona or Valencia it's easier to find on weekend.
That's all for now mates, Enjoy your meal!
