Tapas is a beautiful way of getting people together at the table. Pop open a bottle of wine and let the fun begin. 

Sharing food is the perfect way to start conversations, mingle, and catch up with friends and family. At dinner parties, bringing out platters of finger foods gets your guests at ease and lessens their anxiety. It is something to look forward to. I’ve been to a few special occasions, and I have been greeted with a plethora of platters taken from the Costco cold cut section. That was at a baby shower, no less. 

I have nothing against mass-produced cold cuts bought from warehouse stores, but for the right occasion. Lunch at work, picnic after a soccer game all are perfectly acceptable. Dinner parties, however, are not. 

Why wouldn’t you prepare food for a special event? It just does not compute on my end. You spend money on a DJ and renting tables, but your food is in a plastic take away round box. It is a letdown. 

If this was the case, we should bring canapés or crackers with mayonnaise dipping. Yes, that was a thing, during the 80’s.  Or, skewered meats stuck to a large watermelon. Not sure how that became popular. 

Get-togethers should have great food. It is just respectful to your guests. It also should be easy to prepare. 

To make people feel at ease, and to make the evening fun, tapas is your answer. 

The Spanish started to make tapas a favorite way of eating in a social gathering. It was a simple formula. Take the best local ingredients and cook them simply. Then let everyone get a taste. Beautiful. 

When I was growing up, we had what was called “pulutan.” Literally translated to mean something you pick up. Pulutan is like finger foods but is paired with beer. You eat a little, then you sip a little. It is bar food, that is meant to be shared. 

The most popular pulutan that I remember is chicharron. These are crispy pork rinds. It is deep fried until it blisters and becomes crunchy. Dipped in spicy cane vinegar, it is delicious.  Sisig is another favorite dish that goes exceptionally well with drinking sessions. Pork is definitely a staple that goes very well with drinking. 

Another ingredient that goes well with beer is crispy fish. Yes, I said fish. Get a small salty fish, fry it there is nothing better. If you add shellfish, then the night becomes extraordinary. Mussels, manila clams steamed is lovely. 

Here I have 3 dishes that really can make a gathering fun and exciting. 

The tequila shrimp is full of flavor and is enriched with butter. For a contrast in ingredients, the longganisa clams combine pork and shellfish. The final dish is a tempura battered smelt and green beans. 

Shrimp tequila adds a bit of excitement by using liquor to flambe. Make sure to get fresh shrimp to maintain its sweetness.  A splash of lemon helps cut the richness of butter. Eat it with your hands, and don't forget to suck its head. There is an intense flavor in there, so don't waste it!

Longganisa Clams is a Spanish inspired classic. In Spain, they use chorizo which has paprika. I like to use longganisa, which is a Philippine sausage because it has salty, sweet, sour, and spicy components. Use Vigan longganisa for this dish. Vigan is a northern region of the Philippines, and they are famous for their sausages. The combination of pork fat and shellfish is sublime. It is a marriage of the land and the sea. 

The last dish is a fun one. Tempura fried smelt and green beans is a great way to substitute french fries. Spray a bit of vinegar to cut the saltiness of the fish. 

These dishes are a great way to get people talking, and having fun at a party. More importantly, it is not a takeaway cold cut wrap.