EditorialCamarones a la Plancha, which were cooked on a flattop outdoor griddle, combine two classic Spanish tapas: shrimp roasted on a plancha and camarones al ajillo, in Santa Barbara, Calif., May 3, 2023. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialCamarones a la Plancha, which were cooked on a flattop outdoor griddle, combine two classic Spanish tapas: shrimp roasted on a plancha and camarones al ajillo, in Santa Barbara, Calif., May 3, 2023. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialA view of Granda, Spain on Aug. 7, 2022. The city bustles with university students, tapas bars, outdoor cafes, a shopping district and even a covered souk. (Emilio Parra Doiztua/The New York Times)
EditorialKyungmin Kay Hyun calls the food she prepares at Mokyo “Asian-inspired tapas,” though she also draws ideas from Spain, Japan, Mexico and other places, in New York on Oct. 23, 2020. (Jenny Huang/The New York Times)