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Tapas in Madrid (+ info)

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In Madrid, as in all of Spain, the tapa is a vague gastronomic term which has undergone a gradual evolution. If we take the definition of the Real Academia Española de la Lengua, a tapa is any portion of solid food able to accompany a drink.So it is clear then that the term is very wide and non-specific. This very Spanish tradition has evolved through the ages,and there is even a Spanish word now "tapear", which means to pick at different sized portions of a variety of dishes, varying and combining a multitude of tastes and textures. The activity "tapear" means a gastronomic activity that can take place over a small or large time period depending on your appetite at that precise moment. It can be said that this old Spanish custom of "tapear" is equivalent to a healthy and fun "fast-food."Like in almost all areas, the practise of eating tapas in Madrid is all about mixing with lots of people crowded into a small space.It is an experience that is fun or pleasant although one that is not always comfortable or cheap!
The authentic tapas specialties of Madrid are:Madrilenian callos (tripe), fresh anchovies in vinegar or meatballs, among others - a total of dozens of hors d´oeuvres that are revised versions of the traditional ones, that is to say, slices of bread topped with food. Now more elaborate designer hors d´oeuvres are being seen that change a slice of bread into a minature gourmet dish, displayed with a Japanese aesthetic, and mixing Mediterranean flavours.
In order to "tapear" well it is necessary to know how to choose what and where to eat. The place is just as important as the company: it is not enough just having a group of friends gathered, nor to resign yourself to the specialties that one bar has no matter how good their offers are. You must have a route whereby you sample the best of one bar, take turns paying a new round of drinks, and leave thinking about the next bar; for each participant, a different place to tapear, that is the rule.

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