EXCERPT FROM SARA’S JOURNALFebruary 3, 1999
Huerta Santa Maria
Near Galaroza
The Origin Of Tapas
In Andalusia, tapas are a way of life.
A Sevillian bartender covers his customers’ drink with a saucer,
or tapa, to keep the flies away. At first, he places a few olives or nuts on the
saucer to tapar el apetito ("put a lid on the appetite") before a meal.
Soon he is offering a nibble of the house chorizo, or Manchego, a strong,
hard cheese. Tapas are free of charge with the drink.
The Andalusian custom of tapeo (moving from bar to bar, sampling
the house tapas from each) develops from bartender’s little idea. The bars
with the tastiest tapas sell the most wine, sherry and beer. On Sundays and holidays the
bars are packed with whole families enjoying a mouthful of each item available. It is
customary to stand at the bar and drop used napkins on the floor.
Today tapas are most often charged for, and the variety has
blossomed from olives and chorizo to a little taste of almost anything one can find
to eat in Andalusia.
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