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HomeExploreFood & DrinkSpanish Tapas and Pintxos in Photos
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A tapas counter is easier to order from when you know what a gilda or a plate of boquerones looks like. These close-up photos show small plates and bar snacks served across Spain, from Basque skewers to Galician octopus. Use the captions to recognize the ingredients and see which dishes are typically served on bread, on a skewer, or on their own plate.

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1
Patatas Bravas
Patatas Bravas: Fried potato chunks catch the red brava sauce in their craggy edges. The sauce has a kick, and some bars…
2
Gilda Pintxo
Gilda Pintxo: A green olive, a cured anchovy, and pickled guindilla peppers share one toothpick. It’s a salty, tangy San…
3
Tortilla Española
Tortilla Española: The thick potato-and-egg omelet is cut into wedges. Here a San Sebastián bar has set the wedges out with…
4
Gambas al Ajillo
Gambas al Ajillo: Peeled shrimp sit in olive oil with slices of garlic. A little dried chile often gives the oil a kick…
5
Croquetas de Jamón
Croquetas de Jamón: These ham croquettes are breaded and fried until golden. The filling is thick béchamel studded with…
6
Jamón Ibérico
Jamón Ibérico: Thin slices show the dark red meat and pale seams of fat. It’s often served on its own, with a few…
7
Queso Manchego
Queso Manchego: Pale wedges of this firm sheep’s milk cheese make a simple tapa. This plate pairs aged Manchego with…
8
Pimientos de Padrón
Pimientos de Padrón: These small Galician peppers are served whole, with blistered skins and coarse salt. Most are mild…
9
Pulpo a la Gallega
Pulpo a la Gallega: Coins of tender octopus show their curling edges and suckers under a dusting of paprika. In Galicia…
10
Boquerones en Vinagre
Boquerones en Vinagre: These vinegar-marinated anchovies have pale flesh beneath their silvery skin. Garlic, parsley, and…
11
Pan con Tomate
Pan con Tomate: Ripe tomato is rubbed onto the cut face of the bread, leaving a thin red layer in the holes and along the…
12
Huevos Rotos con Jamón
Huevos Rotos con Jamón: Slices of cured ham lie over fried eggs and a bed of fries. Break the soft yolks so they run over…
13
Montadito de Pringá
Montadito de Pringá: The filling of this small toasted roll is shredded meat from an Andalusian stew. This Seville version…
14
Ensaladilla Rusa
Ensaladilla Rusa: Mayonnaise binds diced potatoes and vegetables into a cold salad, often with tuna or egg. Spanish bars…
15
Berenjenas con Miel de Caña
Berenjenas con Miel de Caña: Fried eggplant is drizzled with dark sugarcane syrup. The contrast between the crisp slices…
16
Espinacas con Garbanzos
Espinacas con Garbanzos: A forkful of this Seville tapa picks up whole chickpeas and soft, finely chopped spinach. El…
17
Champiñones al Ajillo
Champiñones al Ajillo: Garlic and olive oil cling to the pieces of sautéed mushroom. It’s a classic way to get something…
18
Chorizo a la Sidra
Chorizo a la Sidra: Thick pieces of chorizo are simmered in Asturian cider. The pork colors the liquid red, and the cider…
19
Morcilla de Burgos
Morcilla de Burgos: Rice speckles the dark cut surface of this blood sausage from Burgos. When a bar slices and fries it…
20
Txistorra
Txistorra: This skinny Basque and Navarrese sausage gets its red color from paprika. Short pieces can be fried or grilled…
21
Calamares a la Romana
Calamares a la Romana: The open center and golden coating give away these battered squid rings. In Madrid you can order a…

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