They could be considered as appetizers, though if eaten one after another they may well make a dinner. They are very varied and range from a small cheese portion or olives to a piece of fried fish, omelets, chorizos, etc.
Originally, and still the case in many bars today, tapas were just a few olives, or maybe almonds served next to a drink. On some occasions, you could find a bit of cheese, or sausage, or maybe some slices of serrano ham or tortilla cubes with bread. These examples would have been offered free to accompany a glass of wine, or a caña (beer).
Todays´reality is very different: tapas can be any type of hot or cold dish, served in small portions. Some bars display them proudly along with their counters and curious customers ask questions about this or that tapa, pintxo, or new creation. Portions have become far more substantial and with diversity, quality and size, the price has come along.
Although tapas originated in Spain, tapas eating is so well suited to today´s life that the concept has adapted and has caught attention out of Spain. Today we can find Italian tapas, Greek tapas, or “international tapas” advertised at bars and restaurants alike. Tapas are ideal for informal meals, and they make for the perfect picnic, barbecue starters, or party buffet menu.
Whilst the idea of tapas at the origin was to ensure a quick preparation, today many tapas recipes need preparation in advance and to be served at the right temperature at the last time before serving.