Tapas derives from the word “tapar,” which means “to cover.” Traditionally, small bites of food, such as a piece of toasted bread with a slice of ham on top, would be balanced on top of a glass of wine or sherry. Simple, traditional tapas such as olives, cheeses, and meats are still served all over Spain in bars to accompany an apéritif before lunch or dinner. There are no standard tapas to serve together, just plenty of small bowls, with a good range of fresh flavors. When making tapas for a group, serve them all on one platter, along with a choice of two dishes of meat, fish, vegetables, and egg and cheese.