He says that the word tapa comes from the old custom in taverns of covering the glasses with a piece of bread or a slice of ham, to prevent dirt from entering the liquid. Over the years the glasses were uncovered, the bread and ham remained -and many other ingredients- and a ritual was born that is practiced throughout Spain.
In honor of its capital, Madrí opened here, an original proposal in which the tapas travel on a kaiten or conveyor belt, inviting diners to be tempted by what happens in front of them. Classics such as pa amb tomàquet (bread with tomato) with raw ham, potato tortilla, ham croquettes, and others more daring or from other latitudes such as scallops with Parmigiana (not in its best version), ceviche or tartare mushrooms and quinoa. There are also hot options, which are ordered in the kitchen, and some main dishes, such as grilled seafood and garlic prawns. To drink there is vermouth, beer, and wines, some of them Spanish.
From April 21 to 30, Madrí will be part of Tapeando, a cycle organized by the Embassy of Spain, in which 80 restaurants from the Capital,
La Plata, Rosario, Córdoba and Mendoza, will make reversals of Spanish tapas. You can create your own tour, and thus visit several bars in one night, as custom dictates, tasting pinchos with a beer or a vermouth. In this edition, Tapeando will raffle two tickets to Spain for those who answer a survey about their favorite tapas at tapeando.com.ar.
Restaurants also have a prize. Each participant proposed their tapas so that an expert jury, chaired by Vicky Sevilla, chef from Arrels, with a MICHELIN star, chooses the winner. The chosen restaurant will be awarded with two tickets to Spain.
For the Tapeando, Madrí created two special tapas: the Argentinian shrimp (shrimp) in its shell, opened and sealed in spiced butter, roasted leek and potatoes with smoked chili sauce; and the duo of croquettes, ham and béchamel sauce, and black pudding with mango chutney. One and one accompanied with a vermouth, and let the round continue!
