If you have never been to a tapas bar, you should try it, at least once in your life. I first had tapas in Spain, during the 80's, when my husband and I could travel with no kids!
This post is about a fun part of cuisine. Tapas, bocas, and amuse-bouche are a lot like hors d'oeuvres or appetizers, but differ in how, why, and when they are served.
Tapas originated in Spain. Orignally the tapa was a piece of bread, served to travelers in Spanish inns, to cover a glass of expensive sherry ... for the purpose of keeping the flies away!! Later, the custom came to include a piece of salty meat, such as a sausage or jerky. Innkeeps knew that the meat was cheap, and thus encourage the traveler to drink more! Good businessmen! ;^)
The word "tapa" derives from the Latin tapar, meaning "to cover." Tapa can mean both the lid to a pot as well as a little taste of what's cooking.
Today tapas can be found worldwide, and represent a segment of the New Cuisine. Tapas bars encourage the patron to drink, eat, and mingle, and tapas often replace the meal altogether.
Tapas can be served hot or cold, can be comprised of meats, cheeses, fruits, vegetables, seafood, and local dishes ... all served in appetizer portions, often buffet-style.
Bocas, on the other hand, are more like snacks to have while drinking. Boca means "mouth" in Spanish. The equivalent in an American bar might be a bowl of popcorn or nuts. During "happy hour", one might find a taco bar set up, or a relish tray of raw vegetables, olives, pickles and giardiniera set out.
In Mexico, the term botana is also used. My personal favotite botana was Chicharones con Tapatio (fried pork rinds with Tapatio hot sauce).
Amuse-bouche are served in a restaurant setting. They are not selected by the customer, but are prepared complimentary of the chef. They might be served before ordering, or between courses.
Amuse-bouche mean "mouth amuser" in French. They are served in bite-sized portions and represent the culinary tastes of the chef. They might be a small portion of the evening's special entree, a taste of a dessert, or a palate cleanser. They can even be off-menu items that showcase the whimsical side of the kitchen staff. Have fun with them and feel free to ask questions of the waitstaff. I once got a visit and good conversation with the chef because I asked about a particular amuse-bouche.
This post is about a fun part of cuisine. Tapas, bocas, and amuse-bouche are a lot like hors d'oeuvres or appetizers, but differ in how, why, and when they are served.
Tapas originated in Spain. Orignally the tapa was a piece of bread, served to travelers in Spanish inns, to cover a glass of expensive sherry ... for the purpose of keeping the flies away!! Later, the custom came to include a piece of salty meat, such as a sausage or jerky. Innkeeps knew that the meat was cheap, and thus encourage the traveler to drink more! Good businessmen! ;^)
The word "tapa" derives from the Latin tapar, meaning "to cover." Tapa can mean both the lid to a pot as well as a little taste of what's cooking.
Today tapas can be found worldwide, and represent a segment of the New Cuisine. Tapas bars encourage the patron to drink, eat, and mingle, and tapas often replace the meal altogether.
Tapas can be served hot or cold, can be comprised of meats, cheeses, fruits, vegetables, seafood, and local dishes ... all served in appetizer portions, often buffet-style.
Bocas, on the other hand, are more like snacks to have while drinking. Boca means "mouth" in Spanish. The equivalent in an American bar might be a bowl of popcorn or nuts. During "happy hour", one might find a taco bar set up, or a relish tray of raw vegetables, olives, pickles and giardiniera set out.
In Mexico, the term botana is also used. My personal favotite botana was Chicharones con Tapatio (fried pork rinds with Tapatio hot sauce).
Amuse-bouche are served in a restaurant setting. They are not selected by the customer, but are prepared complimentary of the chef. They might be served before ordering, or between courses.
Amuse-bouche mean "mouth amuser" in French. They are served in bite-sized portions and represent the culinary tastes of the chef. They might be a small portion of the evening's special entree, a taste of a dessert, or a palate cleanser. They can even be off-menu items that showcase the whimsical side of the kitchen staff. Have fun with them and feel free to ask questions of the waitstaff. I once got a visit and good conversation with the chef because I asked about a particular amuse-bouche.