LAS TAPAS CONQUEST MANHATTAN ..

The Word TAPA, signifies " lid " or cover .. 

Sincé 2004,  Manhattan and parts of the bridge hoods,  Brooklyn Heights and  Williamsburg, have become  the scene makers of the historic traditional Iberian Peninsula Tapas ..

Tapas Bar,  TIA POL,  with owners hailing from New Orleans, and sporting twenties something, had begun an experiment back in New Orleans with some Spanish Friends prior to relocating to the Big Apple ..

The tapas bar culture has grown considerably since with a dazzlingly modernity ..

LA TABERNA TXIKITO owned and operated by, Alex Raij, specialises in Mussel Tapas and Pinxtos.

A " Pinxto " is a tapa on a toothpick or stick ..  There are several types of Tapas:

1)  In an earthenware ( gambas al ajillo,  tiny shrimp in extra virgin olive oil with lots of minced garlic and " guindilla ,  dried red pepper ) .. 

2)  On a tiny  saucer ..  ( Paella is served on Sundays on an appetiser size small plate )

3)  Canapés .. 

4)  Pinxtos ( skewers, toothpicks and assorted sticks ) ..

5)   Stews, are served in individual serving bowls and earthenware vessels .. 

The new growth of  tapa bars, is bountiful ..  and since 2006,   Washington D.C. ,   Los Angeles have become a media mecca for this style of city breaks and healthier quick lunches and dinners. 

Jorge Ordoñez, at TEMPRANILLO, a red grape variety also known as SANGIOVESE in Italy and Slovenia,   opened in 2006 in Manhattan and draws an enormous crowd from the Spanish Consultate of New York City ..

The Spanish wine exclusives by the glass,  are often given specialised attention, and wine tasting evenings have become a huge success.

CHICAGO is another haven for the iconic Tapas movement ..  BAR REE BA on the northside, of the river  and CAFE IBERICO date back to the 1990s .. and are always  busy .. 

Greenwich Village´s  TERTULIA,  is an Asturian Sideria,  a Cider Bar, with televised segments of how to créate these tapas at home ..

Some of the most famous Tapas are:

Patatas Bravas = spicy hot fried squared / diced potatoes ..

Fresh anchovies marinated called Boquerones ..

Iberian acorn fed Ham from Dehesa, Badajoz,  Extremadura ..

Croquetas =  Croquettes, ham or cod fish and Bechamel, not potato.

Octopus in season ..

Fresh clams or Fresh Langostinos ( Large Andulasian Prawns )  ..

Calamari ( served Deep fried with Ali Oli, a non egg Mayonaise concoction )

Braised Sepia ( squid served with Ali Oli )

FOR RECIPES ON SPANISH TAPAS, MANY OF THESE HAVE BEEN POSTED BACK IN 2014 ..

Have a wonderful New Year ahead ..

This is wonderful news, Brook ..

Off top of head:

It seems that José Andrés´ t.v. show & 13 Restaurants, T.V. Show, Made in Spain has activated many Spaniards to open businesses across North America, and in Mexico D.F. too ..   There is a large Spanish influx of highly trained I.T. Engineers working for Google, Yahoo,  Micro Soft,  Apple etcetra .. and many who have come to large cities such as New York City to teach Spanish ..  And yes,   so of course the big cities are common hubs for  all types of foreign cuisines.  

Lexington may be a small city, however, it is the main city in your locality and it is growing in its product availability.  I believe the Internet too has mushroomed this movement too ..    

Spain is a large importer .. 

I have never seen Grits in Spain´s supermarkets however, there is a restaurateur from New Orleans who recently opened a delightful authentic  southern restaurant called Gumbo ..  He does have appetisers prepared with Grits ..

Have a healthy, wonderful 2017 ahead ..