HISTORY

According to legend the tapa tradition began when Castile's King, Alfonso X of Castile or affectionally “Alfonso the Wise” recovered from an illness by drinking wine mixed with small dishes between meals. After regaining his health, the king ordered that taverns were not allowed to serve wine to customers unless the beverage was accompanied by a small snack or tapas. The word became a kind of loophole in the law to allow drinkers to imbibe alcohol. Another theory about the invention of tapas was that they were the slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Bartenders and restaurant owners began creating a variety of snacks to serve with sherry, thus increasing their alcohol sales’.

Tapas’ has been evolving throughout Spainish history through the introduction of ingredients and influences from many different cultures and countries. The east coast of Spain was invaded by the Romans, who introduced the olive and irrigation methods. A large part of Spain was invaded by North African Moors in the 8th century who brought with them olives to the south of Spain, as well as almonds, citrus fruits and fragrant spices. The influence of their 700-year presence remains today, especially in Andalusia. The discovery of the New World brought the introduction of tomatoes, sweet and chilli peppers, maize corn, beans and potatoes. These were readily accepted and easily grown in Spain's micro-climates.