I can’t think of a better way to start off spring patio get-togethers than a tapas party. “Tapa” is a Spanish word meaning “covering” (tapas is plural). The tradition of tapas originated in Spain centuries ago, when drinks were served with a slice of ham, cheese or bread covering the glass, perhaps to keep out flying insects. Today, tapas means delicious appetizers served alongside drinks, and the possibilities are literally endless.

Athough tapas originated in Spain, you can find wildly popular tapas bars in Morocco, New York City, Austin and all over the world. The dishes I have provided here are Spanish in origin, but tapas can be anything from pan con tomate (tomato bread) to miniature pizzas. Explore the possibilities and enjoy this wonderfully versatile, sociable approach to dinner.

These recipes are for four, but are easy to multiply, and with tapas — the more, the merrier.

Chicken and Roasted Red Pepper Skewers

Chicken and roasted red pepper skewers
Rod Aydelotte/Waco Today

This is easy and simply delicious. The marinade also works well with lamb, beef or pork.

1 lb. boneless, skinless chicken breast, cut into 1- to 2-inch pieces

1 cup mayonnaise

2 medium red peppers, finely chopped

2 medium red peppers, cut in pieces for skewers

1 clove garlic, minced

1 tsp. red pepper flakes

Lime wedges

Soak 12 eight-inch wooden skewers in water for 30 minutes. Thread chicken pieces onto skewers and alternate with pepper chunks. Place in a shallow baking dish.

Combine mayonnaise, chopped red pepper, garlic and red pepper flakes until well blended. Pour over skewers and marinate in the refrigerator for a minimum of two hours but preferably overnight.

Remove skewers from marinade (discard marinade) and place on the rack of a broiler pan.

Broil 4-6 inches from heat for 10 minutes, or until chicken is cooked, turning occasionally.

Serve with lime wedges.

Pan Con Tomate

Pan con tomate (tomato bread)
Rod Aydelotte/Waco Today

(tomato bread)

It is best to use a rustic-style bread that is dense, with a crisp crust, and slightly wider than a standard baguette.

1 medium loaf rustic-style bread or large baguette

2 large, round, ripe tomatoes

2 large cloves garlic

Extra virgin olive oil

Salt and freshly cracked pepper to taste

If using a baguette, cut pieces about 4-5 inches long, then slice the pieces horizontally. If you are using a rounder, wider type of bread, slice the loaf into pieces about  3/4 inch thick.

Halve tomatoes and slice garlic cloves lengthwise (you want as much surface on the clove as possible). Toast the bread on one or both sides. This can be done in a toaster, broiler or on the grill.

Rub the garlic on the toasted bread first, then the tomato (squeeze it slightly when rubbing to get more juice). Drizzle with olive oil and sprinkle with salt and pepper. Serve warm.

Roasted Poblano Guacamole with Garlic and Cilantro

Roasted poblano guacamole with garlic and cilantro
Rod Aydelotte/Waco Today

As with the other recipes, this can be adapted to the grill if cooking outdoors. The smoky flavor of the peppers and the fresh avocado, garlic and cilantro are a perfect combination and go well with an ice-cold Mexican beer or hard cider.

2 medium, fresh poblano peppers

2 garlic cloves, unpeeled

3 Tbsp. chopped fresh cilantro

3 medium-large (about 1 1/4 lbs.) ripe avocados

Salt to taste

1/3 Tbsp. fresh lime juice

2 Tbsp. grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan

Lay the poblanos, tomatoes and garlic on a baking sheet and set 4 inches below a very hot broiler. Roast, turning every couple of minutes until the peppers and tomatoes are soft, blistered and blackened in spots, and the garlic is soft, 12 to 13 minutes.

Place the peppers in a zip-top bag; let stand for five minutes. Remove from plastic bag, peel off the skin and pull or cut out stems, seed pods and seeds.

When the tomatoes are cool, peel off and discard skins. Slip the papery skins off the garlic.

Make a coarse puree of the roasted garlic and poblanos (preferably in a food processor). Chop the roasted tomatoes and add to the poblano mixture along with the cilantro. Add avocados to mixture and coarsely mash. Taste and season with salt, then add enough lime juice to enhance the flavors as well as preserve the color.

Top with queso anejo or other cheese, if desired.

Serve with chips, raw vegetables, warm corn tortillas or toasted bread. 

Arroz Con Leche

Arroz con leche (Spanish rice pudding)
Rod Aydelotte/Waco Today

(Spanish rice pudding)

This creamy dessert can be served warm or cold. You can top it with fruit, berries, nuts or garnish with a cinnamon stick. Here, I’ve topped it with chopped, dried figs and toasted almonds.

2 cups milk

1 cinnamon stick

3 strips lemon rind

 1/2 cup short-grain white rice

3 medium egg yolks, beaten

1/3 cup sugar

 1/2 stick (2 oz.) butter

1 tsp. ground nutmeg

In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks, reduce the heat and allow the rice to simmer for about 15 minutes, stirring constantly.

When the rice is soft, add the sugar and butter and combine well. Pour the mixture into ramekins, tea cups or other small serving dishes and sprinkle with nutmeg. Add topping or garnish of your choice and serve warm or cold.

This is just a sampling of ideas for a tapas menu. The beauty of this concept is that most of the food can be created ahead of time or at the party, taken indoors or outdoors, and you can eat as much or as little as you like. Explore this wonderful Spanish tradition this spring. The possibilities are limitless!

Barbara Hutson is a culinary student at Texas State Technical College in Waco.