Tapas Here, There and Everywhere

CEBU, Philippines - All the tapas were found at the Calle Tapas for the launch of the "Sabores de España, Viva Madrid!" at the Marco Polo Plaza Cebu on its 9th year of celebrating the Spanish cuisine in the hotel's culinary journeys. It was Spanish cuisine that's most popular with guests of the hotel, because the dishes were easily understood by Filipinos. Spanish dishes have long dominated our tables during fiestas and celebrations.

Tapas represent a variety of appetizers, served hot or cold and these have become so popular among tourists in Spain that enjoying the fare has evolved to become a very stylish ritual. Spain has a population of 46 million and 65 million tourists visit the country every year. Refugees from Syria, Iraq and Afghanistan are excluded in the count; and so am I, who did sorely miss a visit to Spain five years ago. I always have plans to visit Spain this year or the next, but my itinerary then was limited to two countries; France and Italy.

The slicing of the  jamón serrano signaled the opening of the 2016 "Sabores de España"  with the Spanish Consul Anton Perdices, Guest Spanish Chef Gema Pido, Amparito Lhuillier and Marco Polo Cebu GM Julie Najar. The ham, especially the ones produced from the black Iberian pig and fattened on acorns (Belltota jamones from pata negra), is the greatest contribution of Spain to the culinary world.

At one occasion, I was able to taste and compare the jamón de bellota from the Spanish provinces of Andalucía, Extremadura and Salamanca; and it was the jamón from Salamanca, excuse me,  that tasted the best because the meat had extra marbling of fat.

At Marco Polo Plaza, the favorite Spanish dishes of Filipinos were offered in small plates as tapas, like the Callos a la Madrilena (Stewed Ox Tripe on Savory Tartlets), Robo de Torro (Bull Tail Stew on Savory Tartlets), Croquetas de Bacalao (Fish Croquettes), Spanish cheese (queso manchego) served with olives in vinaigrette, tortilla de patata, Croquetas de Jamon,  including the quintessential Spanish rice dish, the Paella.

Vole-au-vents from France, which are hollow cases of puff pastry, were also used in serving the savory specialties like the chorizo and the Boquerones en Vinagre (Pickled Fish). I wouldn't know if there is a Spanish version of this puff pastry but the story of tapas began as slices of bread or meat that sherry drinkers in Andalusia used to cover their glasses from the fruit flies attracted to the sweet sherry. Meats like ham or chorizo were very salty and it did encourage more alcohol to be drunk. Another story of the tapas origin was that it was a Royal decree of King Alfonso X of Castile not to serve alcohol drinks unless it was accompanied by food or "tapas."

Desserts during the "Savores de España" launching were Marco Polo's version of the "Turrón de Almendras," "Canonigo" (Baked Meringue with Custard) and the "Tarta de Melocoton en Almibar" (Peaches Upside down Cake). Drinks were beer cocktails like the Mai-Cerveza (beer, rum and almond liqueur), Melon Beer (beer, watermelon juice and melon liqueur) and the Cerveza Rojo (beer, tomato juice and hot sauce). (FREEMAN)