So saysOscar Cabezas, executive chef of California-basedTeleferic Barcelona, who stresses the importance of the Spanish tradition.
“I would skip ordering dishes that don’t honor those traditions, like flatbread.”
Another example: opt for Spanish escabeche over cebiche or ceviche, as it’s called in other countries.
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These nuances are valuable clues that a tapas place is doing things right.
“Tapas are a fun and diverse and adventurous way to eat,” he says.
“Tapas culture is designed for you to try lots of things.
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However, as a seasoned tapas enthusiast, I’ve learned to avoid a few things.”
“But more often than not it’s soggy, bland tomato bread.
You might as well go for pizza instead.”
Another no-no, according to Viana, is truffle fries.
“I don’t hate truffle oil as much as my fellow chefs.
Used in the right dish, in the appropriate amount, it can be delightful.
But adding more oil to fries fresh out of the fryer is a party foul.
A french fry is perfect as is.
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Then there’s lobster mac & cheese.
As Viana explains: “Do I love lobster?
Do I love mac and cheese?
In addition to dishes that should be avoided, tapas places are known for their ritualistic tradition.
Pivotal to that tradition is the concept of sharing.
Which is whyDerik Afaro, chef of Brooklyn’s Asian tapas spotSama Street, stresses the importance of it.
