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Crispy croquetas de jamón are small and unusual Spanish fritters, which consist of a crispy outer shell and a creamy interior. As the central ingredient, they employ a thick variety of buttery béchamel sauce, which is formed into small logs, coated in breadcrumbs and egg wash, and fried until golden and crunchy.
Spanish croquetas are made with a variety of ingredients but the jamón version, which incorporates diced Spanish ham, is the most common and popular of them all. Fragrant and spicy ham is an ideal addition to the lush and mild taste of béchamel.
MOST ICONIC Croquetas de jamón
View morePane e olio is an Italian phrase meaning bread and oil, referring to a simple yet classic Italian dish that highlights the quality of its basic ingredients: bread and olive oil. Traditional Italian bread such as ciabatta, focaccia, or a rustic country loaf is typically used, while extra virgin olive oil (EVOO) is the oil of choice due to its superior flavor and health benefits.
High-quality, cold-pressed olive oil from regions like Tuscany or Puglia is ideal. The bread is usually sliced and may be served fresh or lightly toasted, with toasting enhancing its texture and providing a warm base for the olive oil. The olive oil is typically poured into a small dish or bowl for dipping, though some variations may include a drizzle of olive oil directly on the bread slices.
MAIN INGREDIENTS
These traditional Spanish fritters are usually prepared with a buttery béchamel base that is well chilled and formed into round or cylindrical patties, which are then coated in egg wash and breadcrumbs, and finally fried until crispy and golden.
Spain abounds in various types of croquetas, and the most popular versions incorporate ham or shredded chicken in the béchamel base, but other ingredients such as mushrooms, cod, or shrimp are also common. Though they originated as a frugal dish, which made use of leftover ingredients, today they are a classic that is often served as tapas—small finger foods that are usually accompanied by a few drinks.
MOST ICONIC Croquetas
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Bocadillo de jamón is a sandwich that is made with Spanish bread and slices of Spanish ham such as jamón Serrano (Serrano ham) or jamón Iberico (Iberian ham). It usually consists of a Spanish-style baguette (barra de pan) that’s been cut in half along the middle and layered with the ham.
The cut side of the bread is often drizzled with olive oil and rubbed with ripe tomato halves and garlic to make the sandwich juicier and more flavorful, while the sandwich’s filling may also be enhanced with slices of cheese (often Manchego cheese), tomato slices, strips of roasted piquillo peppers, and pitted black olives.
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View moreTorrijas is a Spanish version of the classic French toast, consisting of slices of leftover bread that are first soaked in milk, dipped in beaten eggs, and then fried in hot olive oil, unlike French toast, which is dipped in a mixture of eggs and milk.
In the past, torrijas was often served to new mothers and wounded soldiers, since it provides a significant boost of energy. Today, torrijas is traditionally prepared around Easter, and it is recommended to serve it with cinnamon sugar or honey for extra flavor.
MOST ICONIC Torrijas
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Mushroom croquetas are the small-sized Spanish fritters that are prepared with a combination of a creamy béchamel base and diced and sautéed boletus mushrooms. The base is well chilled before it is shaped into round or cylindrical forms.
Each piece is coated in egg wash and breadcrumbs, then shortly deep-fried until golden and crispy. Boletus croquetas are often enriched with various spices and sautéed onions and are typically enjoyed as a ubiquitous Spanish tapas.
MOST ICONIC Croquetas de boletus
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Pincho de tortilla is a traditional appetizer or bar snack originating from Basque Country. This classic pincho is made with Spanish tortilla omelet, which is nothing like the Mexican one – it's a cross between scrambled eggs and a crustless potato pie.
The ingredients include potatoes, onions, milk, eggs, olive oil, and seasonings. The potatoes are sautéed in olive oil with the onions until both begin to soften, and the eggs are then scrambled in the same pan until the whole mixture becomes firm and fully cooked.
Elongated, crispy, crunchy and intensely fragrant, churros consist of deep-fried yeast dough encrusted with sugar. Although some may argue against consuming these sweet treats, warning others about the dangerous effects of sugar and fat on human bodies, the popularity of churros throughout the world doesn't seem to wane.
Originally invented by Spanish shepherds who could easily cook them in a pan over an open fire, today these unusually shaped, cinnamon sugar sprinkled twists are most commonly eaten in Spain and Latin America as a hot breakfast food, accompanied by a strong cup of coffee or a cup of thick hot chocolate.
MOST ICONIC Churros
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Patatas bravas is a traditional tapas dish consisting of potato cubes drenched in a spicy tomato sauce with onions, garlic, chili powder, and paprika. This flavorful combination of ingredients is a staple at numerous tapa bars throughout Spain, and it is especially popular as a late-night snack.
The dish is traditionally served with aioli sauce on top, but there is also a variety of other toppings that can be ordered with the snack, such as chorizo slices or fried fish.
MOST ICONIC Patatas bravas
View moreBest described as little pockets with hot fillings; empanadas are crescent-shaped, flaky pastry dough pies found throughout Latin America that are easy to prepare, inexpensive, and convenient. The name of the dish stems from the Spanish empanar, which literally translates to covered with bread or breaded.
Empanadas are likely to have originated from Galicia, Spain, where they were prepared as a portable and filling meal for working people, providing energy and nutrients needed for a day of hard labor. Baked and fried until golden, they are usually filled with a variety of spiced meats and vegetables, depending on regional preferences.
MOST ICONIC Empanadas
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 70 Spanish Snacks” list until March 21, 2025, 5,330 ratings were recorded, of which 4,301 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.