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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At Incheon International Airport (ICN), security officials are more accustomed to confiscating liquids like water bottles and shower gel, but in 2023, they seized an unexpected item: kimchi. This beloved Korean dish, made from fermented vegetables and often soaked in spicy sauce, is a staple at nearly every Korean dinner table. However, due to its liquid content, it’s subject to the airport’s strict rules on carry-on liquids.

10.7 Tons of Kimchi Confiscated

Last year, ICN officials confiscated a staggering 10.7 tons of kimchi from passengers violating the airport’s no-liquid rule. Since pre-packaged kimchi is often stored in bottles or plastic bags filled with liquid, it qualifies as a liquid under the regulations. Like many airports worldwide, Incheon bans liquids and gels exceeding 100ml in carry-on luggage.

The Liquid Ban Expands to Other Fermented Products

Kimchi wasn’t the only food item caught in the crosshairs of the airport’s liquid ban. In 2023, ICN officials also confiscated 10.5 tons of jang, a term referring to various traditional Korean fermented sauces and pastes. These items, too, often contain liquid components and fall under the same restrictions.

Kimchi Awareness Campaign Goes Viral

In response to the increase in confiscated kimchi, a Korean travel influencer posted a YouTube video last year reminding travelers that kimchi is check-in-only. The video quickly went viral, accumulating over 1.2 million views. It’s clear that travelers needed a reminder that, despite being a beloved dish, kimchi is considered a liquid when traveling by air.

What Happens to the Confiscated Items?

So what happens to the kimchi and other banned items? Airport officials have stated that the confiscated foods are either discarded or donated to local community welfare centers. This is in line with how other confiscated goods are handled, ensuring they are put to some use rather than simply thrown away.

Other Popular Foods and Products That Faced Bans

Incheon International Airport isn’t the only place where food products have run afoul of regulations:

• Korean Air, South Korea’s flagship airline, made headlines in 2024 when it banned ramyeon instant noodles from being served in economy class on long-haul flights. The airline cited increased turbulence making the preparation of hot noodles (which require boiling water) potentially unsafe for passengers.
• The popular Trader Joe’s Everything But the Bagel seasoning mix, a viral product in the U.S., also encountered trouble when travelers attempted to bring it into South Korea. Despite its popularity as a souvenir for those returning from the U.S., the seasoning contains poppy seeds, which are illegal in Korea. Travelers found themselves facing the confiscation of their bottles at the airport.

One South Korean blogger shared her experience of having 20 bottles of the seasoning mix taken by officials upon her return to the country. She said the bottles were tagged with a yellow lock before being seized. Now, warning signs in both Korean and English are posted throughout the terminal, advising travelers not to bring the seasoning into South Korea.

The Takeaway for Travelers

The South Korean government is clearly vigilant about the items entering the country, particularly when it comes to food products. Whether it’s kimchi, fermented sauces, or seasoning mixes, travelers should be aware of the liquid and ingredient restrictions at the airport. To avoid any inconvenience, it’s best to check in these items rather than carry them in your luggage.

By staying informed and prepared, travelers can help ensure their journey is smooth—and their favorite food doesn’t end up in the trash!

Source

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