http://www.upo.es/econ/tapas.htm
This is a quite comprehensive page about tapas in Seville that people from the Departments of Applied Mathematics (I and II) at the Universidad de Sevilla prepared for the 20th European Workshop on Computational Geometry in 2004. We think it is a very good source of information and, hence, we have decided to include it in our homepage.
"Tapas" in Seville:
The name "TAPA" originated from the idea of having a slice of ham or a piece of cheese whilst drinking a glass of wine. This was done, in essence, to conserve the aroma of the wine. "Tapas" include dishes such as "cocina casera" (home-made dishes),"chacina" (cured meats), "marisco" (seafood), "caracoles" (snails), "pescadito frito" (fried fish), "revueltos" (scrambled eggs) and "ensaladas" (salads) which can be found in almost any bar. Another option is to order a "ración"(a plateful) or, in some places, a "media ración"(half plate). A 'plateful' would be about six or seven "tapas" and would cost about that amount.
Typical wines from the Seville area include white wines and "fino" (pale,dry sherries which make good aperitifs). These wines are most easily found in "bodegas" (characterized by their wine barrels where the wine is stored). Another popular wine found in "bodegas" is "manzanilla" (pale,dry,white fortified wine) from Sanlúcar de la Barrameda, "moscatel" (sweet wine) from Chipiona and "fino" from Jerez, Puerto de Santa María, Chiclana (Cádiz) and from the Condado County (Huelva). These wines are usually less expensive than other bottled wines and are equally delicious. With respect to eating out, the following is a glossary of Andalusian and Sevillan specialties:
ADOBO: A sauce with vinegar, garlic, paprika and oregano, where the fish, usually dogfish, is macerated before be fried.
AJOBLANCO: A cold soup with bread crumbs mixed with vinegar, garlic, olive oil, salt and almonds.
ALI-OLI: Garlic and olive oil, mixed as a sauce similar to mayonnaise. Very strong.
CABRILLAS: Bib snails served in a spicy broth.
CAZON A LA MARINERA: This white fish cooked in a sauce with white wine, onions, green peppers, tomato and sometimes potatoes.
COCIDO SERRANO: Stewed meat, bacon, blood sausage, spicy sausage and chickpeas.
COLA DE TORO: Stewed oxtail with onion, tomato and paprika.
COQUINAS: Steamed clams (cockles).
ESPINACAS CON GARBANZOS: Spinach and chickpeas prepared with garlic and spices.
FLAMENQUINES: Rolls of ham, breaded and deep fried.
GAMBAS AL AJILLO: Prawns (shrimps) sauteed in garlic and a lot of olive oil.
GAMBAS REBOZADAS: Breaded, deep-fried shrimps.
GAZPACHO: A cold soup of tomato, cucumber, green pepper, bread, garlic, vinegar, olive oil and salt, all crushed.
HUEVOS A LA FLAMENCA: Eggs baked with tomato, onion and diced ham.
MENUDO: Baked tripe in a hot paprika sauce.
MIGAS: Bread moistened in water and fried with oil and garlic. Can be served with fried bacon, chorizo (spicy sausage) or sardines.
MOLLETE: A soft bread roll.
MONTADITOS: Small sandwiches which can contain almost anything. With shrimp or with chorizo (spicy sausage) are especially tasty.
PAELLA: Golden saffron rice garnished with meat, fish, seafood and/or vegetables.
PAVIA: Fried cod or white fish.
PISTO: Stewed green peppers, onions, tomatoes and courgettes (zucchini).
PRINGÁ: Stewed meat, bacon,spicy sausage and blood sausage mixed together and often served on toast.
SALMOREJO: A thicker version of gazpacho.
TORTILLITAS DE BACALAO O CAMARONES:
Fried cod or small shrimps coated in flour, oil and parsley.
URTA A LA ROTEÑA: White fish stew with tomato, peppers and onion.
Вложение: 3793815_tapas.pdf
Вложение: 3793815_tapas.pdf
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