Patatas Bravas
These fried potatoes with a spicy red pepper sauce are a delicious side dish. Most restaurants make their sauce in-house, so every place has its own unique version.
Jamón Ibérico
It’s no surprise that cured Spa – nish ham is on this list. Classic Spanish bars have legs of ham hanging from the ceiling, ready to be sliced, but keep in mind that the better the quality, the higher the price.
Tortilla Española
This thick Spanish omelet with potatoes and onion is usually ser – ved cold. Spaniards don’t typically eat eggs for breakfast, so you will often see tortilla offered for lunch or even dinner.
Gazpacho and Salmorejo
Both are blen – ded cold tomato soups. Aside from its star in – gredient, gazpacho is made with mild green pepper, onion, cucumber and garlic. It is usually reserved for the summer when all the vegeta – bles are fresh from the garden. Salmorejo, on the other hand, has only three primary ingredients: tomato, garlic and bread. Served year-round, sal – morejo is much thicker than gazpacho and co – mes garnished with a sprinkling of chopped egg and ham.
Patatas a lo Pobre
This pan-fried “poor man’s” potatoes with garlic and green peppers topped with a fried egg (with an often runny yolk) is a popular local dinner dish.MIGAS: This traditional dish of fried bread crumbs with bacon, chorizo and green peppers was created to use up day-old bread and lef – tovers. You’ll often find a slice of fresh Spanish green melon on the side.
Habas con Jamón
This classic Granadian fa – vorite consisting of boiled lima beans with Ibe – rian ham makes for a salty and filling dish.
Fritura de Pescado
Served with a zesty le – mon garnish, this mixed plate of fried fish, such as calamari, sardines, dogfish and cod, tops the menu of most local seafood restaurants.
Albóndigas
These homemade Spanish meat – balls are slathered with a tomato or a creamy almond sauce and served with a thick slice of bread for dipping.
Boquerones
These vinegar-marinated an – chovies are a popular tapa dish. Do it the Spa – nish way and eat them with potato chips, often served alongside.
Pan con Tomate
A simple tostada is a toasted baguette with fresh grated tomato. Add olive oil, salt and oregano for the perfect Spanish break – fast.
Flamenquín
Originally from Córdoba, this deep-fried pork roulade is stuffed with ham, peppers and cheese and is usually served with French fries and a garnish.
Ensalada Rusa
Each establishment has its version of this famous Russian-style potato salad with tuna, egg, olives, carrots and green peas, usually served with crackers.
Robo de Toro
One of the most typical local comfort foods, this traditional Spanish oxtail stew melts effortlessly in your mouth and promi – ses to delight your taste buds.
Tomate Aliñado
Tomatoes take on many forms and tastes in Spain, and this simple Anda – lusian classic is a seasoned tomato salad consis – ting of garlic, shaved salt, parsley and olive oil.
Tonto de Verano
This red wine drink is similar to sangria but less fruity and sweet. Mixed with car – bonated Casera soda, ask for a tinto con limon for a citrusy drink, or con blanca for the tarter version.
