Since ancient times, Spain has witnessed the influx of invaders as well as immigrants. In the beginning, there were the Phoenician, Greek and Carthaginian coastal settlements. Later, they were followed by the Romans and the Moors. All these settlers left their mark on Spanish cuisine. While archaeological excavations prove that various kinds of legumes, onions and garlic were indigenous to Spanish cuisine, historical records show that the olive oil was introduced by the Phoenicians. The Arabs and Moors introduced ingredients such as almonds, egg yolks, and honey to dessert making. Tomatoes, potatoes, chocolate, beans, zucchini, and peppers, staples of contemporary Spanish cuisine, were imported from the American colonies.

Geographically speaking, Spain is divided into several isolated regions by mountains that run across the country. Until the last half of the twentieth century, the mountains made transportation difficult, thus allowing each region to develop a distinctive cuisine. Northwestern Spain proudly showcases its meat and fish pies, scallops and veal. The eastern coast is known for its legendary bean dish, Fabada, and a strong blue cheese, queso Cabrales. Fish dishes, such as fish soup, garlicky baby eels, squid, and a variety of dried cod dishes are characteristic of the Basque country. Catalan cuisine combines fish, meat and poultry, with local fruits. The famous saffron-infused paella derives from Valencia. The gazpacho is native to the Andalusian region.

Yet, there are certain flavors and ingredients that transcend boundaries. Olive oil and garlic are two ingredients that are basic to all Spanish cuisine. Ham and sausage (chorizo) are prized by all Spaniards. Fresh seafood, like halibut, shrimp, octopus, squid, is plentiful throughout the country. The Spanish are fond of the innards of animals and unusual cuts of meat like tongue or feet, as in ox tongue (lengua), or pig knuckles and tripe (callos). The eggplant and the zucchini are popular vegetables, while beans and chickpeas are the most commonly eaten food. Almond-based and milk-based desserts are equally in vogue in all parts of the country.

Tapas are probably the most widely known concept of Spanish cuisine. The word literally means cover or lid, but is used to signify an appetizer or a hors d’oeuvre served with drinks, especially in Spanish bars. Tapas can constitute something as simple as a piece of toasted bread, rubbed with garlic and dipped in olive oil, or a dish of olives. Slices of ham or salami, cheese, pieces of Spanish tortilla and marinated anchovies are popular tapas options, while dishes like meatballs in tomato sauce, garlic mushrooms, shrimp or cooked chorizo in wine are created to appease the gourmet’s palate.

Embedded in centuries of intermingling, Spain’s culinary heritage is, therefore, truly international in scope, where each culture has brought in its own elements of cooking and allowed it to blend with the existing cuisine to create something unique and unparalleled.