Spanish food is built for sharing: a bar crowded with tapas, a wide pan of saffron paella by the sea, whole prawns seared on the plancha, a leg of jamón sliced paper-thin. It is regional to its core, from Basque cheesecake to Andalusian fried fish, and it runs on olive oil, garlic, and good company.
456 dishes ranked·23 in the global top 1,000
·12,526 diner ratings·Best rank Nº 58
Plate I — The Origins
Tapas (+118)Cordero asado (+3)Mojo rojo (+13)Basque Cheesecake (+1)Berenjenas con miel de caña (+16)Paella de mariscos (+7)Pringá (+28)Pulpo a la gallega (+13)
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The LedgerAll 456 · by global rank
All Types ▾
All 456 entries · pan or zoom to filter
1TapasAssorted Small Dishes or Ritual · SpainNº 58
2Cordero asadoLamb Dish · SpainNº 187
3Gambas al ajilloShrimp/Prawn Dish · SpainNº 209
4Mojo rojoSauce · SpainNº 254
5Basque CheesecakeCheese Dessert · SpainNº 362
6Croquetas de jamónSnack · SpainNº 450
7MojoSauce · SpainNº 481
8Berenjenas con miel de cañaSnack · SpainNº 516
9Gambas à la planchaShrimp/Prawn Dish · SpainNº 546
10EspetosSaltwater Fish Dish · SpainNº 609
11Paella de mariscosRice Dish · SpainNº 612
12PringáMeat Dish · SpainNº 631
13Huevos a la flamencaEgg Dish · SpainNº 636
14CroquetasSnack · SpainNº 703
15Pulpo a la gallegaOctopus Dish · SpainNº 720
16RabasAppetizer · SpainNº 732
17Zarzuela de mariscosSeafood · SpainNº 863
18TaloFlatbread · SpainNº 864
19TorrijasSnack · SpainNº 889
20Pollo al ajilloChicken Dish · SpainNº 929
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Fig. 1
Where 456 ranked spanish dishes were born.
Dish origin
Drag to pan · Double-click or +/− to zoom · Select a marker for its
entry
The Signature Dishes
The twelve highest-ranked Spanish dishes, by global position.
Plate IIAssorted Small Dishes or Ritual · Spain
1
Nº 58 worldwide
Tapas
Assorted Small Dishes or Ritual · Tira-Gostos
Spain's greatest culinary idea, not a dish but a way of eating: small plates ordered with drinks and shared across a bar, from olives and jamón to a wedge of tortilla or a saucer of garlic shrimp. To go tapear is to graze from bar to bar over an evening.
★ 4.5|90% positive
|121 ratings
Plate IIILamb Dish · Spain
2
Nº 187 worldwide
Cordero asado
Lamb Dish · Roasted Lamb
Castilian roast lamb, a young milk-fed animal rubbed with lard, garlic, and lemon and roasted slow in a wood-fired oven until the meat is spoon-tender and the skin crackles. The pride of Segovia and Aranda, it is carved traditionally with the edge of a plate.
★ 4.3|94% positive
|43 ratings
3Gambas al ajilloNº 209
Shrimp/Prawn Dish
Prawns sizzled in olive oil with lots of sliced garlic, a hit of chili, and a splash of sherry or lemon, brought to the table still bubbling in a little earthenware dish. A tapas-bar classic whose whole point is the garlicky oil, mopped up with bread.
★ 4.3|238 ratings
4Mojo rojoNº 254
Sauce · Also Red Mojo
The red mojo of the Canary Islands, a garlicky, paprika-and-chili sauce loosened with oil and vinegar and often warmed with cumin. It is spooned over papas arrugadas, the islands' salt-wrinkled little potatoes, and served with grilled meat and fish.
★ 4.3|48 ratings
5Basque CheesecakeNº 362
Cheese Dessert · Also Tarta de queso
The burnt Basque cheesecake, born at a San Sebastián bar: a crustless cake baked hot and fast so the top scorches dark and the center stays barely set and molten. Simple, eggy, and rich, it went from a local secret to a global obsession in a few years.
★ 4.2|89 ratings
6Croquetas de jamónNº 450
Snack
Small fried croquettes with a crisp golden shell and a molten béchamel center flecked with cured jamón. A cornerstone of the tapas bar and of Spanish home cooking, they are the classic way to stretch the last scraps of a ham bone into something everyone fights over.
★ 4.2|146 ratings
7MojoNº 481
Sauce
The pungent, garlicky sauce of the Canary Islands, made in two main colors: green mojo verde with coriander or parsley, and red mojo rojo with paprika and chili. Used as a dip, marinade, and baste, it is the islands' answer to every plate of potatoes, meat, or fish.
★ 4.2|63 ratings
8Berenjenas con miel de cañaNº 516
Snack
A Málaga tapa of eggplant sliced thin, floured, and fried crisp, then drizzled with miel de caña, dark sugarcane syrup. The play of hot, salty, crunchy eggplant against sweet, sticky molasses is the whole appeal, and it turns up on tables all over Andalusia.
★ 4.1|17 ratings
9Gambas à la planchaNº 546
Shrimp/Prawn Dish · Also Prawns à la plancha
Whole prawns seasoned with coarse salt and seared fast on a screaming-hot iron plancha until the shells char and the flesh stays sweet and juicy. The plainest and purest way Spain cooks its shellfish, eaten with your fingers and a squeeze of lemon.
★ 4.1|108 ratings
10EspetosNº 609
Saltwater Fish Dish
Sardines skewered on a cane and grilled beside an open fire on the beach, a Málaga tradition since 19th-century fishermen cooked their surplus catch in sand-filled boats. Salted and smoky, they are eaten by hand at the water's edge in summer.
★ 4.1|50 ratings
11Paella de mariscosNº 612
Rice Dish
Seafood paella, saffron rice cooked flat and wide in its shallow pan with prawns, mussels, squid, and clams, prized for the socarrat, the toasted crust that forms at the bottom. A coastal favorite from Valencia to Andalusia, it is Sunday and celebration food by the sea.
★ 4.1|197 ratings
12PringáNº 631
Meat Dish
An Andalusian way with leftovers, the meats from a long-simmered cocido, morcilla, chorizo, and slow-cooked pork or beef, shredded and mashed together to spread on bread. Warm, rich, and humble, pringá is the tapa that ends a stew's life gloriously.
★ 4.1|15 ratings
The Departments
Every Spanish dish in our ranking, grouped the way you'd
order them.
10,633PPartridge with Chocolate (Perdiz con chocolate a la toledana)Game DishProvince of Toledo
10,634SSofrit pagésStewIbiza
10,640HHabas con calzonesStewAndalusia
10,727YYemas del tajoDessertRonda
10,745AAlajúDessertProvince of Cuenca
10,771FFava paradaSoupMallorca
10,829TTarta MalagueñaCakeProvince of Málaga
Leaf 1 of 13
Gazetteer
A Regional Tour of Spanish Food
Where Spain's ranked dishes were born, and what to order
there.
Catalonia43 dishes
Zarzuela de mariscos · Pa de pages catala · Xató (sauce) · Coca
Andalusia29 dishes
Pringá · Huevos a la flamenca · Pollo al ajillo · Rabo de toro
Basque Country27 dishes
Talo · Pincho de tortilla · Pintxos · Pincho de croquetas
Province of Málaga16 dishes
Berenjenas con miel de caña · Espetos · Malaga Fish Fry (Fritura Malagueña) · Caldillo de pintarroja
Canary Islands14 dishes
Mojo rojo · Mojo · Mojo verde · Puchero canario
Galicia14 dishes
Pulpo a la gallega · Almejas a la marinera · Empanadas · Pan Gallego
Questions, Answered
Spanish food, frequently asked. Answered from the data.
Q.
What is the most popular Spanish food?
Tapas top our ranking, the small shared plates that are Spain's great contribution to eating, at #58 worldwide. By ratings the heavy hitters are Paella, the saffron rice of Valencia, Churros dipped in thick chocolate, and cured Chorizo sausage. All 37 Spanish appetizers →
Q.
What food is Spain known for?
Tapas, paella, and jamón. Spain built a whole culture on small plates, from Gambas al ajillo sizzling in garlic oil to Croquetas de jamón. Its coast is deeply a seafood country, and inland it roasts lamb like Cordero asado, while the sweet side runs to Churros and Basque Cheesecake. All 39 Spanish seafood dishes →
Q.
What is Spain's national dish?
Paella is the international symbol, saffron rice cooked wide in a shallow pan, though Valencians insist the true version uses rabbit and beans, not seafood. Just as central is the culture of Tapas itself. Both sit near the top of our Spanish ranking, tapas highest of all.
Q.
What are Spanish tapas?
Tapas are small plates eaten with drinks and shared, the heart of how Spain socializes over food. They run from simple olives, Croquetas de jamón, and Gambas al ajillo to a slice of tortilla, and going out to tapear means grazing from one bar to the next across an evening.
Q.
What should I eat in Andalusia?
Andalusia is fried fish, cold soups, and tapas. On the Málaga coast, Espetos grill sardines on cane skewers over beach fires, and small fried fish is a staple. Inland, cool off with gazpacho, and try Pringá, the rich shredded stewed meats spread on bread.
Q.
What Spanish dishes do locals love that tourists miss?
Regional tapas beyond the guidebook. Huevos a la flamenca bakes eggs over tomato, peppers, and chorizo in Andalusia. Rabas are Cantabria's crisp fried squid rings, and at Easter, Torrijas turn stale bread into a custard-soaked, fried sweet close to French toast.