AN IDENTITY AND CULTURE HALLMARK

TAPAS PRESENTLY STAND OUT AS THE MAIN REPRESENTATIVES OF SPANISH GASTRONOMY WORLDWIDE, THE GREAT AMBASSADORS OF A FREE CUISINE WITHOUT ANY FIXED RULE, WHERE EVERY COOK AND PATRON FINDS SURPRISE AND EXCITEMENT. THESE SMALL PORTIONS, WHICH ALLOW US TO TASTE AN ARRAY OF DISHES IN ONE BITE, ARE GAINING MOMENTUM AROUND THE WORLD JUST AS PIZZA OR SUSHI PREVIOUSLY DID. BEYOND CLASSIC IBERIAN TAPAS, SUCH AS MANCHEGO SAUSAGE, SPANISH OMELET, STUFFED PIQUILLOS AND MONTADITOS DE SERRANO, THE GROUP HAS BEEN JOINED BY OTHER RECIPES, RANGING FROM THE USE OF FRUITS TO TAPAS BASED ON ARABIC AND ASIAN DISHES.

THE POPULARIZATION OF TAPAS LEAVES THE RIGIDITY OF HAUTE CUISINE BEHIND, SO PATRONS CAN EAT AWAY FROM THE TABLE, BY THE BAR, IN STOOLS OR CHAIRS AND TABLE… ENJOYING DIFFERENT TASTES PAIRED WITH DRINKS, INCLUDING COCKTAILS. THAT IS THE REASON WHY THE MINISTRY OF EDUCATION, CULTURE AND SPORT

HAS OPENED A FILE TO DECLARE THE TAPAS CULTURAL TRADITION IN SPAIN AS A REPRESENTATIVE EXPRESSION OF MANKIND IMMATERIAL CULTURAL HERITAGE, JUST LIKE MEDITERRANEAN DIET AND MEXICAN GASTRONOMY.

MOREOVER, THAT IS WHY THE IBERIAN AMERICAN GASTRONOMY ACADEMY HAS DECIDED TO CREATE THE IBERIAN AMERICAN CAPITAL OF TAPA CULTURE, AND THE DESIGNATION WILL GO TO SEVILLE.

THESE PROCLAMATIONS NOT ONLY RECOGNIZE TAPA AS SUCH, BUT ALSO “TAPEO”, UNDERSTOOD AS THE SOCIAL AND CULTURAL ACT OF GOING AND ENJOYING IT. THE TAPA CONCEPT GOES BEYOND THE PRESENTATION OF DISHES, GASTRONOMIC TASTING, AND BECOMES A TRUE LIFESTYLE, FIESTA AND JOY.