Snack in Spain – From tapas in Madrid to Basque pintxos, regional bar bites define the country
Cantabria – Navajas a la plancha (grilled razor clams) – drink with a refreshing rosé.
Basque Country – Gilda pintxos (skewered guindilla peppers, Cantabrian anchovies, and manzanilla olives) – drink with Txakoli, a slightly effervescent white wine.
Rioja – Pimientos del piquillo rellenos de bacalao (roasted piquillo peppers stuffed with salt cod) – drink with Rioja crianza, an oak-aged red wine.
Catalonia – Pa amb tomàquet (bread rubbed with tomatoes and drizzled with olive oil) – drink with red vermouth.
Valencia – Caracoles en salsa (snails in a spicy tomato sauce) – drink with young red wines.
Andalusia – Salpicón de marisco (shellfish salad) – drink with the driest white in the bar.
Castile – Queso Manchego (Manchego cheese) – drink with Rueda verdejo, a citrusy white wine.
Madrid – Patatas bravas (spici “brave” potatoes) – drink with a draft Mahou lager.
Castilla Y León – Jamón Ibérico (Iberian dry-aged ham – the best comes from Guijuelo in Salamanca) – drink with dry manzanilla or fino sherry.
Galicia – Pulpo gallego (Galician-style octopus) – drink with Galician albariño, a crisp white wine.
