Not Your Everyday Tapas: If You Know, You Know!

Barcelona is a city of endless food. While many visitors go to the popular tapas bars for patatas bravas and croquetas, there’s a whole world of lesser-known tapas that truly capture the essence of Catalan cuisine. At Buena Vista Tours, we pride ourselves on offering an authentic culinary experience, guiding our guests to discover the hidden spots of Barcelona’s food scene. In this blog, we’ll introduce you to seven tapas that locals love but tourists rarely find: Gildas, Boquerones en Vinagre, Esqueixada de Bacalao, Xató, Caracoles, Mandonguilles, and Morcilla. Learn about the rich history, unique flavours, and cultural significance of these remarkable dishes.

Gildas: The Bold Pintxo with Basque Origins

Gildas are not just a tapa; they are a story on a skewer. Originating from the Basque Country, these pintxos have become a beloved staple in Barcelona’s tapas culture. Named after Rita Hayworth’s character in the 1946 film "Gilda," these skewers pack a punch, much like the character herself.

Unique Elements: What sets Gildas apart is their simple yet explosive combination of green olives, pickled guindilla peppers, and anchovies. The briny olives and anchovies are balanced by the heat of the peppers, creating a flavour profile that’s both bold and addictive. This is not your average tapa—it's a sensory experience that reflects the boldness of its cinematic namesake.

Where to Find Them: You won’t find Gildas in every tourist spot. Instead, they’re tucked away in small bars throughout neighbourhoods like Poble Sec and El Raval, where locals gather for a quick bite and a glass of vermouth. These neighbourhoods are where the pintxo culture thrives, offering a taste of authenticity that’s hard to beat.

Boquerones en Vinagre: A Fresh and Tangy Delight

While anchovies might not be everyone’s favorite, Boquerones en Vinagre have the power to change minds. This dish offers a fresh and tangy twist on the traditional anchovy, transforming it from a salty, preserved fish into a vibrant, marinated delicacy.

Cultural Significance: Boquerones en Vinagre are a staple of Spanish tapas, particularly in coastal areas like Barcelona. The dish is emblematic of Spain’s rich seafood tradition, highlighting the country's ability to elevate simple ingredients into something truly special.

Preparation: The preparation process is key to the dish’s unique flavour. Fresh anchovies are cleaned, deboned, and marinated in vinegar, which "cooks" the fish and gives it a light, tangy flavour. Once marinated, they are drizzled with olive oil and garnished with minced garlic and parsley, adding depth to the dish.

Where Can You Get It: For the best Boquerones en Vinagre, go into the “old school” bodegas of Gràcia or Barceloneta. These neighbourhoods are where seafood is taken seriously, and where this dish is served as it should be—fresh, tangy, and mouthwateringly delicious.

Esqueixada de Bacalao: Salad That Tells a Story

Esqueixada de Bacalao is more than just a salad; it’s a dish that tells the story of Catalonia’s fishing heritage. This refreshing salad made from shredded salt cod, tomatoes, onions, and olives is a testament to the region’s love for bacalao (salt cod).

Historical Context: Salt cod has been a part of Mediterranean cuisine for centuries, thanks to its long shelf life and versatility. In Catalonia, bacalao became a cornerstone of the local diet, especially in coastal communities where fresh fish was a staple. Esqueixada reflects this history, combining preserved fish with fresh, local produce.

Flavour Profile: The dish is a masterclass in balance. The saltiness of the cod is tempered by the sweetness of ripe tomatoes and the mild sharpness of onions, while the olives add a briny finish. Dressed with high-quality olive oil and a touch of vinegar, Esqueixada is a light, refreshing dish that’s perfect on a warm evening in the city.

Where to Try It: Esqueixada is often served in family-run tapas bars in Eixample or Sants. These establishments take pride in preparing traditional dishes with the freshest ingredients, making sure that every bite is as great as the last.

Xató: The Salad with Wine Origins

Xató is not just a dish; it’s a historic harvest celebration. Originating from the coastal regions of Catalonia, particularly the Penedès and Garraf areas, Xató is closely associated with local festivals known as Xatonadas, which take place during the winter months.

What Makes It Special: Xató is a salad that combines chicory (aka endive), salt cod, and olives with a rich romesco sauce made from roasted red peppers, tomatoes, garlic, almonds, and hazelnuts. The romesco sauce is the star of the dish, tasty with a slightly smoky flavour that changes the dish from simple to spectacular.

Cultural Importance: Traditionally, Xató is served during communal meals at Xatonadas, where locals gather to celebrate the end of the grape harvest. The dish is a symbol of community and tradition, showing the Catalan spirit of togetherness and shared meals.

Best Spots to Find It: For an authentic Xató experience, visit local taverns in El Born or Poble Sec, especially during the winter months when the dish is most commonly served. These neighbourhoods are known for their commitment to Catalan culinary traditions, making them the perfect places to discover Xató.

Caracoles: A True Test of Adventurous Eating

Caracoles, or snails, might be a dish that requires a bit of culinary bravery, but those who try it are surprised with a deeply flavourful experience. This dish is a testament to Catalonia’s resourcefulness and ability to create something delicious from the simplest ingredients.

Traditional Preparation: Caracoles are typically simmered in a rich broth made from a base of tomato, garlic, onions, and a variety of herbs and spices. The snails absorb the flavours of the broth, becoming tender and tasty. This dish is often enjoyed as a tapa, accompanied by crusty bread to soak up the delicious broth.

Cultural Roots: Eating snails has long been a tradition in Catalonia, particularly in rural areas where they were an abundant and a sustainable food source. Today, Caracoles remain a beloved tapa that reflects the region’s culinary ingenuity.

Where to Find Them: Caracoles are best enjoyed in traditional bars and restaurants in the Gothic Quarter or around the old town, where the dish is prepared with the care and respect it deserves. These establishments often serve Caracoles as a seasonal special, particularly in the spring and autumn.

Mandonguilles: Comfort Food with a Catalan Twist

Mandonguilles are not your average meatballs. These Catalan-style meatballs are a comforting classic, often served in a rich tomato sauce and sometimes with peas or cuttlefish. They represent the heart and soul of Catalan home cooking.

Unique Ingredients: What sets Mandonguilles apart from other meatballs is the use of local ingredients and traditional cooking methods. The meatballs are typically made from a mix of beef and pork, seasoned with garlic, parsley, and breadcrumbs. Some versions of the dish also include cuttlefish, adding a subtle seafood flavour that complements the richness of the meat.

Cultural Significance: Mandonguilles are a staple in Catalan households, often served during family gatherings and celebrations. The dish is a symbol of comfort and tradition, offering a taste of home-cooked Catalan cuisine that has been passed down through generations.

Where to Enjoy Them: You’ll find the best Mandonguilles in neighbourhood eateries in Gràcia or El Raval. These are places where the recipes have been handed down through the family, ensuring that each plate is made with love and care.

Morcilla: The Sausage with a Rich History

Morcilla is a type of blood sausage that is rich in flavour and history. Made from pig’s blood, rice, onions, and spices, Morcilla is a dish that showcases the resourcefulness of Catalan cuisine, where nothing goes to waste.

A Culinary Tradition: Blood sausage has been a part of European cuisine for centuries, with each region developing its own variation. In Catalonia, Morcilla is celebrated for its deep, hearty flavour and unique texture, thanks to the inclusion of rice. This dish is often enjoyed as a tapa, paired with crusty bread or as part of a mixed tapa platter.

Flavour Profile: Morcilla has a rich, hearty flavour, with a slight sweetness from the onions and a hint of spice from the seasonings. The rice adds a unique texture that balances the richness of the blood, making it a satisfying and flavourful dish.

Where to Try It: To taste authentic Morcilla, head to traditional tapas bars and market stalls in areas like Sant Antoni or La Boqueria. These locations are known for their high-quality charcuterie, offering the best of Catalan sausages.

Discover Barcelona’s Best-Kept Culinary Secrets

Barcelona’s tapas scene is a treasure trove of culinary delights, offering far more than just the typical dishes found on most menus. By exploring dishes like Gildas, Boquerones en Vinagre, Esqueixada de Bacalao, Xató, Caracoles, Mandonguilles, and Morcilla—you’ll gain a deeper understanding and appreciation of Catalonia’s rich culinary heritage. At Buena Vista Tours, we’re passionate about sharing these local secrets with our guests, ensuring that your tapas experience is as authentic and memorable as possible.

Your Culinary Adventure Awaits

Ready to explore Barcelona’s traditional tapas menu? Join Buena Vista Tours for an unforgettable culinary trip through the city’s best-kept secrets. Book your spot on our tour for a chance to taste some real local tapas. See you on the tour!