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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Nestled in the heart of Central Asia, the Fergana Valley is celebrated as Uzbekistan’s “food basket,” a title well-earned due to its agricultural abundance and rich culinary traditions. For centuries, this fertile region has provided the country with a wide array of vegetables, grains, and its prized national fruit—the pomegranate. More than just a source of sustenance, food in Fergana is deeply intertwined with its history, culture, and identity.

A Region Shaped by Nature and Ingenuity

Situated along the Syr Darya River, which stretches over 2,000 kilometers, the Fergana Valley benefits from a favorable continental climate of hot summers and mild winters. This geographic and climatic advantage, combined with human ingenuity, transformed the semi-arid land into a thriving agricultural oasis. The valley’s fertile soil has made it one of the most densely populated areas in Central Asia, with its culture and cuisine flourishing in harmony with its environment.

The Cultural and Culinary Significance of Pomegranates

Among Fergana’s many agricultural treasures, the pomegranate holds a special place. Revered since pre-Islamic times, it symbolizes renewal, wealth, and good fortune. The fruit features prominently in Zoroastrian mythology and contemporary celebrations like Nowruz, where it is seen as an omen of prosperity.

In Fergana, pomegranates are not only steeped in folklore but are also culinary staples. Locally grown in areas like Kuva and Namangan, these fruits can weigh over half a kilogram and are prized for their vibrant color and tangy flavor. They are often used to enhance traditional dishes such as plov, Uzbekistan’s signature slow-cooked rice dish, which combines meat, onions, carrots, and spices. The addition of pomegranate seeds provides a refreshing contrast to the dish’s rich, savory flavors.

Plov: A Dish That Tells a Story

Plov is much more than a meal in Fergana; it is a reflection of the valley’s history as a crossroads of cultures. Ingredients like cumin and black pepper, introduced via the trade routes that once crisscrossed the region, underscore its international influences. Cooking plov is often a communal activity, fostering bonds and a sense of unity among participants. Visitors can savor this iconic dish at bustling markets and traditional restaurants across the valley.

A Culinary Capital Worth Discovering

Fergana’s legacy as a cultural and culinary hub is evident in its vibrant markets, brimming with fresh produce, and the age-old recipes passed down through generations. The region’s cuisine encapsulates the essence of Uzbekistan’s identity, blending natural abundance with stories of resilience and community.

Whether it’s the juicy sweetness of a pomegranate or the warm camaraderie of a shared plov, the Fergana Valley invites travelers to experience the flavors and traditions that have made it a secret food capital of Central Asia.

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