Empanadas

Despite its central role in the culture, by itself Spanish bread may appear unremarkable. Plain, sturdy, and somewhat underseasoned, it comes alive when paired with other ingredients—especially the traditional garlic and olive oil. Topped with anything from a few coins of chorizo to seared foie gras or angulas, the astronomically expensive baby eels, bread forms the basis for countless canapés and tostadas (Spain’s bruschetta) so fundamental to any tapeo. Brushed with olive oil and perhaps smeared with frothy tomato pulp, pan is a breakfast mainstay, while the bocadillo (a sandwich roll) is the snack that fuels most Spanish days.