Spanish tapas makes for a merry meal<\/p>\n
Maria Endah Hulupi, The Jakarta Post, Jakarta<\/p>\n
The Spaniards will recall tapas not only from its taste but
\nthe atmosphere it brings with it.<\/p>\n
Tapas consist of a rich variety of delicious light meals, or
\nhors d'oeuvres, that usually serve as an accompaniment to a drink
\nwith friends or family in loud conversation at a bar, a
\nrestaurant, by the beach, or at home while watching a soccer
\nmatch.<\/p>\n
Chef Migel Fernandez from Melia La Caleta, Cadiz, Spain,
\nexplained that this century-old hors d'oeuvre is a popular
\ntraditional treat, usually served to precede lunch or dinner.<\/p>\n
\"Tapas are various light meals (not the main course), served
\nin small portions. Normally you eat one or two different kinds of
\ntapas before actually eating lunch,\" he explained during the
\ntapas promotion at Gran Melia hotel in Jakarta early in October.<\/p>\n
The variety of tapas in Spain are endless, comprising various
\nfresh and delicious flavors -- sweet, slightly bitter, sour and
\nsalty.<\/p>\n
Each family can create their own tapas. \"A lot of ingredients
\nare used to make tapas and we never use just a couple of cooking
\nmaterials,\" Migel said.<\/p>\n
All kinds of meat -- beef, chicken, octopus, fish and other
\nseafood are used. In the coastal areas, locals cook their tapas
\nwith seafood as the main ingredient, while in the central part of
\nthe country, tapas are cooked with meat.<\/p>\n
Other common ingredients in tapas are fresh tomato, asparagus,
\nmushroom, artichoke, grilled red pepper, onion and garlic. While
\nfor the marinades or the sauces, vinegar, mayonnaise and olive
\noil are among the ingredients popularly used.<\/p>\n
The meals are usually prepared in different ways: grilled,
\nbaked, roasted, fried and boiled. Some tapas are served cold or
\ntapas frias, others are served hot, called tapas calientes.<\/p>\n
The kind of tapas served usually depends on the regions and
\nthe climate. In the northern area where the weather is colder
\nlocals serve spicy tapas, while in the southern regions where the
\nclimate is warmer locals often prepare cold tapas.<\/p>\n
\"However, this is not a strict rule. Southerners also consume
\nhot tapas. It's also common to eat cold and hot tapas at the same
\ntime,\" Migel said.<\/p>\n
\"In the north, spicy ingredients are added and the sauces are
\nstronger. There, you eat it to keep you warm,\" Migel said.<\/p>\n
\"While in the south, a lot of vegetables are used, mushroom,
\nartichoke and seafood. The sauces in general are less spicy,\" he
\nadded.<\/p>\n
Gran Melia Jakarta's executive assistant manager Jose Luis
\nCalle added that in his country, tapas are often like a \"free\"
\nmeal to accompany a couple of glasses of beer, wine or sangria, a
\ntraditional Spanish drink made of apple juice, lemon juice,
\norange juice, brandy, red wine and casera, a kind of sweet soda.<\/p>\n
\"We just order a drink and take one or two servings of tapas
\nto munch on while talking during lunch,\" he said.<\/p>\n
But, Jose added that tapas can also be eaten as the main meal
\nfor lunch or diner. \"Usually having four or five small portions
\nof different kinds of tapas is already satisfying and you don't
\nneed a \"real\" lunch or dinner afterwards.\"<\/p>\n
These light meals are of Spanish origin but Migel explained
\nthat several neighboring countries, namely Portugal, France and
\nItaly do have traditional food that is similar to tapas.<\/p>\n
Based on the above mentioned criteria, some other main course
\ndishes that are light but can be served in small portions to
\naccompany a drink can also be called tapas. These dishes include
\npaella, Spain's classic saffron rice dish with seafood and
\nchicken.<\/p>\n
After the promotion, these light meals will be available at
\nthe restaurant's Spanish corner.<\/p>",
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