Speaking with BBC Travel, the Michelin-starred chef explained how the tradition of sharing small plates helped shape everyday life in Spain and why visitors can gain a deeper understanding of the country through its tapas culture.

Born in the northern Spanish region of Asturias and now based in the United States, Andrés helped introduce Spanish cuisine to American diners through his restaurants, including Jaleo in Washington, D.C. When the restaurant opened more than three decades ago, the idea of sharing multiple dishes at a table was unfamiliar to many customers. Today, communal dining has become common in many parts of the world.

“Tapas are, at the same time, a simple way of eating and an entire way of life,” Andrés told BBC Travel, describing the tradition as an experience built around sharing food and spending time together.

More Than a Meal

Tapas have long been woven into Spain’s social fabric. Traditionally served in bustling bars and taverns, the small dishes encourage conversation and movement rather than lengthy meals in a single location.

According to Andrés, one of the most enjoyable ways to experience the tradition is through a “tapeo,” a tapas crawl where diners move from one venue to another, sampling different dishes and drinks along the way.

Rather than settling into a single restaurant for an entire evening, people often enjoy a few bites and a drink before continuing to another destination. The approach allows visitors to experience a wider variety of regional specialties and local atmospheres.

Following Local Recommendations

When exploring a new tapas bar, Andrés suggests paying attention to what local diners are ordering.

Instead of relying solely on a menu, he recommends observing which dishes appear most frequently on nearby tables. Popular choices often signal a house specialty or a regional favorite worth trying.

Among the classic tapas commonly found throughout Spain are tortilla española, a potato-and-onion omelette; gambas al ajillo, prawns cooked in garlic oil; patatas bravas, fried potatoes served with a spicy sauce; and croquetas filled with creamy ingredients. However, Andrés believes local specialties often provide the most memorable experiences.

Regional Stops for a Tapas Journey

Spain’s diverse culinary traditions mean that tapas vary widely from one region to another.

In the Basque city of San Sebastián, Andrés recommends exploring the historic street Calle 31 de Agosto, known for its pintxos, the region’s distinctive bite-sized bar snacks. A traditional gilda, made with anchovies, olives and peppers, remains one of the area’s signature offerings.

Further inland, the city of Logroño is famous for Calle Laurel, where individual establishments often specialize in a single dish. Visitors can sample a variety of foods while moving from bar to bar.

In Barcelona, Andrés points travelers toward the historic neighborhoods of El Born and Barri Gòtic, where tapas bars continue to play an important role in local dining culture.

The chef also highlighted Madrid’s lively food scene, particularly the area surrounding Calle Ponzano and the multicultural neighborhood of Lavapiés.

Choosing the Right Drink

While tapas are often paired with beverages, Andrés rejects the idea that there is a single correct choice.

Depending on the occasion, Spaniards may enjoy cava, wine, cider, beer, vermouth or sherry alongside their food. What matters more than strict rules, he said, is finding combinations that complement both the dishes and the social atmosphere.

Small servings of beer remain particularly common in Spain, allowing drinkers to enjoy a freshly poured cold glass throughout a tapas outing.

The One Rule Visitors Should Remember

For travelers hoping to embrace the tradition authentically, Andrés offers one simple piece of advice: keep moving.

The spirit of tapas is not confined to a single restaurant. Instead, it thrives through exploration, variety and interaction with different venues and communities.

By visiting multiple bars, sampling regional specialties and sharing dishes with friends, visitors can experience tapas not only as a meal but as a cultural ritual that continues to define Spanish social life.

Tags: José Andrés, Tapas Culture, Spanish Cuisine, Spain Travel, Food Traditions, Shared Dining, Tapeo, San Sebastián, Barcelona Food Scene, Madrid Restaurants, Spanish Food, Culinary Culture

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The World Cheese Awards opened in Bern with an overwhelming mix of aromas, flavors and textures as more than 5,200 entries from 46 countries arrived for the event. The gathering, now in its 37th year, is one of the largest cheese-focused competitions worldwide and a major platform for both traditional artisans and experimental producers. Judges, industry experts and visitors spent the first day navigating a sensory landscape that ranged from subtle and floral to intensely pungent.

The annual competition, organized by the Guild of Fine Food in the United Kingdom, brings together producers across Europe, the Americas, Asia and Oceania. Switzerland, a country closely linked to cheese-making traditions, contributed nearly a fifth of this year’s entries.

A Global Showcase of Tradition and Experimentation

The exhibition hall in Bern offered a vast display of cheeses that differed by region, milk type, aging method and culinary style. The combined aroma — a blend of nutty, earthy, tangy and strong notes — filled the space long before visitors reached the tables.

Organizers say this diversity is exactly what makes the event accessible even for those who think they dislike certain styles. John Farrand, managing director of the Guild of Fine Food, said the variety on offer often changes people’s perceptions.

“I would sit down with them and take them on that journey through cheese,” he said, noting that many who claim to dislike blue cheese simply haven’t explored the full spectrum. “There’s always a blue cheese for somebody.”

The show included everything from classic Swiss wheels to camel, buffalo and donkey milk cheeses. Some varieties had reputations for extreme pungency, such as France’s Époisses de Bourgogne and “Stinking Bishop,” a washed-rind English cheese known for its distinctive aroma.

A Precision-Driven Judging Process

Strict standards for judges

Judges approached the tables in coordinated groups, each wearing bright yellow aprons. Their evaluations were based on texture, aroma, flavor, balance and overall craftsmanship. Hard cheeses were cut and pressed to the nose, while soft varieties were tasted with spreaders to assess consistency.

The judging area was accessible only under escort, with security ensuring that no entries were touched by unauthorized visitors. Journalists could observe and smell the cheeses but were not permitted to taste.

More than 265 judges participated in the blind taste test. All labels and origins were removed to keep the process impartial. Cheeses were scored and then awarded bronze, silver, gold or the highest category — “Super Gold.” Only the top selections were reviewed by the “Super Jury,” a panel responsible for naming the final 14 contenders.

During one judging round, Paul Thomas, a cheesemaker from Germany’s Urstrom Kaese, sampled a blue cheese topped with cherries and designed to evoke a Manhattan cocktail. He praised its creativity but noted its finish. “Right at the end it leaves me with something… a slightly off flavor toward the back of the tongue,” he said.

Switzerland Takes the Top Prize

A strong year for Alpine producers

This year’s winning cheese came from the Vorderfultigen Mountain Dairy, located south of Bern. The “spezial” Gruyère scored 85 points and impressed judges with its depth and balance. Made from raw cow’s milk, the cheese was drained overnight, dry salted and aged for more than 18 months.

The runner-up was “Crémeux des Aldudes aux fleurs,” a floral, creamy cheese from the Basque village of Etxaldia in southwestern France. Third place went to a 9-month-aged Appenzeller Edel-Würzig, another Swiss entry known for its fragrant and spicy character.

Other finalists came from Britain, Japan, the Netherlands, Slovakia and the United States, reinforcing the global nature of the competition.

Beyond the top awards, more than 20 cheeses were recognized as national or regional winners, such as best American, Basque, Japanese or Ukrainian cheese. Additional prizes honored specific categories, including raw-milk varieties, goat’s cheese and smoked cheeses.

A Diverse Lineup Reflecting Global Trends

Regional styles and innovation

The competition highlighted how the global cheese industry has evolved. Traditional producers continue to refine well-known regional varieties, while younger artisans experiment with mixed-milk blends, botanical infusions, unpasteurized preparations and unique aging techniques.

The presence of camel, donkey and buffalo cheeses pointed to broader interest in alternative dairy sources — a trend gaining attention in parts of Africa, the Middle East and Asia. Cheeses infused with herbs, flowers, spirits and fruits also reflected the growing desire for inventive flavors.

Charlie Turnbull, director of the Academy of Cheese, pointed to a pungent washed-rind cheese whose scent was driven by Brevibacterium linens — a bacterium also found in human skin. “It’s challenging,” he admitted, but said the flavor was surprisingly rewarding. “Hints of fruit, lots of meaty notes, some ham stock. At the end of the day, taste trumps everything.”

A Celebration of Craft and Community

The three-day event also served as a meeting point for cheesemakers, chefs, retailers and enthusiasts. Many producers use the World Cheese Awards to secure international recognition or partnerships. Others come simply to learn from the craft of peers.

While other large competitions exist, including the World Championship Cheese Contest in Wisconsin and a prominent French cheesemonger competition, organizers say the World Cheese Awards remain unique as a cheese-only global event. The competition, originally founded in Britain, has been hosted in Italy, Spain and Norway before returning to Switzerland this year.

As judging concluded and visitors toured the finalist displays, the exhibition hall offered a final reminder of what draws thousands of people to such an event each year: the combination of tradition, innovation and the universal appeal of cheese.

Source: AP News – Heady odors and sensory overload as 5,200 cheeses compete for the World Cheese Awards

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The Basque people, one of the oldest cultures in Europe, have their own unique food tradition that stands apart from the rest of Spain: pintxos.

A pintxo (pronounced peen-cho) means “spike” in the Basque language. It’s a small snack, usually served on a toothpick, designed to be eaten in just a bite or two — standing at a bar and ready to move on to the next spot.

You might be tempted to lump pintxos in with tapas, Spain’s famous small plates. But if you do that in Basque Country, be warned: it’s a serious culinary no-no.

“Don’t you dare call a pintxo a tapa,” actress Eva Longoria said while filming in San Sebastián for her show Eva Longoria: Searching for Spain. “You will get run out of Basque Country.”

What Makes Pintxos Different?

The key difference lies in the creativity and complexity of the food. While tapas often feature simple items like slices of jamón or garlic shrimp, pintxos are miniature gourmet creations packed with flavor.

Take the classic Gilda pintxo, named after the 1946 film starring Rita Hayworth. It’s a skewer artfully arranged with a salty Cantabrian anchovy, a manzanilla olive, and pickled guindilla peppers — shaped to resemble a woman’s silhouette.

Or try La Delicia, which stacks salt-cured anchovy, hard-boiled egg, mayonnaise, and an onion-parsley vinaigrette on a piece of bread. Another favorite is a deep-fried piquillo pepper stuffed with savory meat.

Eva Longoria says, “So much artistry goes into these tiny bites. It has to be an explosion of flavors in one bite — that’s what a pintxo really is: a gourmet bite.”

The Culture Behind the Bite

Eating pintxos isn’t just about the food — it’s a whole cultural experience. Bar hopping and sharing with friends are essential parts of the tradition.

Marti Buckley, an American food writer who has lived in San Sebastián for 15 years, explains that pintxos are inseparable from their cultural context.

“Pintxos are not only a ‘what,’ they are where you eat them and what you are doing when you eat them,” she writes in her cookbook The Book of Pintxos.

For locals, each pintxo bar is known for its signature specialties, making every stop a new adventure.

Try It at Home: A Pintxo Recipe from San Sebastián

Marti Buckley shares a recipe from the award-winning Bar Zeruko in San Sebastián: Tosta de Bogavante (lobster toast). She describes it as “a Connecticut-style lobster roll with a Mediterranean mayo dollop.” It’s best enjoyed with a glass of chilled cava or champagne.

Tosta de Bogavante (Lobster Toast) — Recipe Highlights

• Creamy mayonnaise made with egg, sunflower oil, cava, and lobster or fish stock.
• Toasted rustic bread slices topped with seared lobster pieces.
• Finished with parsley oil drizzle and flaky sea salt.

The full recipe is perfect for impressing friends and bringing a taste of Basque Country to your kitchen.

Final Bite

Pintxos aren’t just snacks — they’re a vibrant expression of Basque identity, combining artful cooking, social tradition, and local pride. So next time you’re tempted to call these little treats tapas, remember: they’re pintxos, and they deserve their own name.

Source: CNN – Don’t call these small plates ‘tapas.’ They’re pintxos

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