Spain

🇪🇸Castile-La Mancha, Spain

Miguelitos

Flaky puff pastry squares from La Roda, Albacete, filled with cream and dusted with powdered sugar, light and indulgent at once.

🇪🇸Andalusia, Spain

Mojama

Cured tuna loin from Cádiz, a traditional salazón.

🇩🇴Dominican Republic

Mojo

Mojo Do

A Dominican garlic sauce of olive oil, garlic, sour orange, and cilantro, served with yuca, tostones, and fish. A tangy, aromatic, garlicky condiment.

🇪🇸Andalusia, Spain

Mollete

Soft Andalusian bread roll, often split for breakfast.

🇪🇸Spain

Mountain Ham

Jamon serrano

Dry-cured ham from white pigs, cured in mountain air, less expensive than iberico but a beloved everyday staple across Spain.

🇪🇸Cantabria, Spain

Mountain Stew

Cocido montanes

A hearty Cantabrian bean stew with cabbage, potatoes, and pork products including chorizo, morcilla, and bacon, flavored with smoked paprika.

🇪🇸Galicia, Spain

Mussels in Vinaigrette

Mejillones a la vinagreta

Galician mussels steamed, cooled, and dressed with red wine vinegar, olive oil, diced bell peppers, and onion, a popular cold tapa.

🇪🇸Andalusia, Spain

Málaga Fish Fry

Fritura malagueña

Fritura Malagueña is a Málaga tapa of small fish and seafood coated in batter and fried until crisp.

🇪🇸Andalusia, Spain

Málaga Greens Stew

Berza Malagueña

Berza Malagueña is a Málaga stew of greens, chickpeas, and meat cooked together into a thick, hearty bowl.

🇪🇸Castile and León, Spain

Olla Podrida

A traditional Castilian stew of pork, beans, and various meats and vegetables slow-cooked in a single pot, the ancestor of cocido madrileno.

🇪🇸Andalusia, Spain

Oloroso Sherry

Oloroso

A full-bodied, oxidative sherry with a dark amber color and complex nutty, leathery, and balsamic aromas, aged without flor.

🇪🇸Galicia, Spain

Orujo

A strong pomace brandy from northern Spain (Galicia, Leon, Asturias), distilled from grape skins left after winemaking, clear or barrel-aged.

🇪🇸Andalusia, Spain

Oxtail Stew

Rabo de toro

Slow-braised oxtail with red wine, vegetables, and spices until the meat falls off the bone, a Cordoba specialty with roots in Roman times.

🇪🇸Navarre, Spain

Pacharan

Navarrese sloe-berry anise liqueur with PGI status.

🇪🇸Galicia, Spain

Padrón Peppers

Pimientos de Padrón

Blistered Galician peppers, the iconic "some are hot, some are not" tapa.

🇪🇸Valencia, Spain

Paella Valenciana

The original paella from Valencia: short-grain rice cooked with chicken, rabbit, garrofon butter beans, green beans, and saffron over an open wood fire in a wide shallow pan.

🇪🇸Andalusia, Spain

Palo Cortado

The rarest dry sherry style, combining the refined elegance of Amontillado with the robust body of Oloroso, a complex and hard-to-find wine.

🇪🇸Galicia, Spain

Pan-Fried Clams

Almejas a la sartén

Almejas a la sartén are Galician clams cooked quickly with garlic, olive oil, and white wine in a hot pan.

🇪🇸Cantabria, Spain

Pasiega Cheesecake

Quesada pasiega

A Cantabrian dessert similar to cheesecake, made with fresh cheese, butter, eggs, sugar, and lemon zest, with a creamy texture and golden top.

🇪🇸Spain

Patatas Bravas

Crispy fried potato cubes served with a spicy paprika-based bravas sauce, one of the most iconic tapas in Spain.

🇪🇸Andalusia, Spain

Payoyo Cheese

Queso payoyo

An artisanal cheese from the Sierra de Cadiz, made from Payoya goat milk, with a creamy texture and tangy, complex flavor.

🇪🇸Andalusia, Spain

Pedro Ximenez

A sweet, thick, dark sherry made from sun-dried Pedro Ximenez grapes, with intense notes of dried fruit, honey, vanilla, and chocolate.

🇪🇸Catalonia, Spain

Penedès Brandy

Brandy del Penedés

Brandy del Penedès is a Catalan grape brandy matured in oak, with concentrated fruit, spice, and a smooth finish.

🇪🇸Valencian Community, Spain

Pericana

Alicante salt-cod and escalivada spread.

🇪🇸Gibraltar, Spain

Pescaíto Frito

Andalusian mixed fried small fish, the seaside tapa default.

🇪🇸Gibraltar, Spain

Pinchitos

Moroccan-style kebabs cooked over hot coals; diced lamb or chicken seasoned with olive oil, paprika, salt, and pepper, then skewered with peppers, onions, and sometimes chorizo; a staple at the Calentita food festival; reflecting Moroccan influence on Gibraltarian cuisine.

🇪🇸Andalusia, Spain

Pionono

A small rolled sponge cake from Santa Fe, Granada, soaked in syrup and filled with cream, named after Pope Pius IX (Pio Nono).

🇫🇷Nouvelle-Aquitaine, France

Piperade

Piperade is a Basque stew of peppers, tomatoes, and onion, often finished with eggs.

🇪🇸Castile-La Mancha, Spain

Pisto

Pisto manchego

La Mancha's ratatouille-style dish of tomatoes, onions, eggplant, zucchini, and bell peppers slow-cooked in olive oil, often topped with a fried egg.

🇪🇸Castile and León, Spain

Ponche Segoviano

Ponche Segoviano layers sponge and pastry cream beneath marzipan, with a caramelized diamond grid across its rectangular top.

🇪🇸Basque Country, Spain

Potatoes in Green Sauce

Patatas en salsa verde

Patatas en salsa verde are Basque potatoes simmered in parsley, garlic, and white-wine sauce.

🇪🇸Catalonia, Spain

Priorat

Catalan DOCa red, powerful and mineral.

🇪🇸Asturias, Spain

Pría Smoked Cheese

Ahumado de Pría

Pría Smoked Cheese is an Asturian cow’s-milk cheese enriched with sheep’s cream, with a semi-soft buttery paste and amber smoky rind.

🇦🇷Argentina

Puchero

Puchero magro

A boiled meat and vegetable stew of Spanish origin, made with beef, chorizo, bacon, potatoes, corn, squash, and chickpeas. Served in broth with the meats and vegetables arranged separately.

🇪🇸Canary Islands, Spain

Puchero canario

Puchero canario is a Canarian stew of chickpeas, meat, corn, and vegetables cooked together in a rich broth.

🇪🇸Catalonia, Spain

Rabbit with Chocolate

Conejo con chocolate

Conejo con chocolate is Catalan rabbit braised with onion, herbs, wine, and dark chocolate until tender.