Snapshots from Spain - A Tapas Tour of Sevilla

When researching where to eat in Sevilla I quickly came across Shawn Hennessey's fantastic tapas resource and food tours of the city. I was initially hesitant to sign up for a tour. Not because I didn't think it would be a good experience, but because as a traveler on a budget, it was a significant amount of money to shell out for one evening. So I waffled back and forth the week of my trip, before finally shooting off an email to Shawn inquiring about openings. I got lucky, there was a tour I could join on my very first night in Sevilla. Our little group included a couple, another young lady around my age, and, of course, Shawn. As a solo traveler it was so nice to start my trip off with delicious food and fantastic company.

At Casa Morales, our first stop of the night, there were lots of little bites of excellent things. First, a plate of appetizers starring Jamon Iberico de Bellota, spicy venison Chorizo sausage, and aged wedges of Manchego cheese. Spain is famous for its Jamon Iberico de Bellota, a cured ham derived from black Iberian pigs who have feasted on their favorite food, acorns. To drink, Shawn ordered us a round dry Manzanilla Sherry which paired perfectly with the rich, nutty jamon.

Next paper thin slices of Baccalao (salt cured cod) on toast, topped with a bright, tangy spoonful of Salmorejo, a traditional Andalucian soup made from tomatoes, bread, and vinegar. Completely unexpected and unlike anything I had ever eaten, this might have been my favorite bite of the evening. Almost as good was a bowl of Chicharrónes, deep fried pork skin that was dangerously snackable.

Our second restaurant was Bodeguita Romero, probably my favorite of the three restaurants (so good I went back a few days later on my own.) A plate of patatas aliñadas to share arrived first. Dressed in vinegar, spring onions, and plenty of olive oil, these potatoes were addictive. Next, pringa, sandwiches filled with a mixture of pork on pork on pork. Think pulled pork with just a hint of chorizo and funky blood sausage and minus the spicy heat of barbeque. These meaty little sandwiches were fantastic.

Also shared among the table a bowl of plump juicy olives, a lightly spiced bowl of spinach and chickpeas, more bacalau, this time served fried. More delicious pig came in the form of carrillada, slow cooked pork cheek. Served with discs of fried potato, the carrillada was like a super rich pot roast. We drank a Spanish beer, Estrella Galicia, alongside our tapas. It was light and refreshing enough to complement the porkiness of the pringa and carrillada.

After a scenic walk through old Sevilla, we arrived at our final stop of the night, Vinería San Telmo. To be honest I was so full by the end of the tour that I could only manage a few bites of the last round of dishes. Perhaps most memorable was how each dish was so beautifully presented. Plus I was introduced to my new favorite beverage - Tinto al limón, red wine with lemon-lime soda. Also called Tinto de verano, which translates to red wine of summer, the name could not be more apt. It's the perfect drink to cool down with on a warm day exploring Sevilla.

We finished the meal with a shared slice of lemon meringue pie and a round of shots. The two inch thick layer of meringue was like a silky marshmallow on top of a tart half inch of lemon curd. As for the shots, for the boys there was grappa and something dark and raisin-y and for Joanne and I, a non-alcoholic sip of delicious apple nectar. For more on the food, hover over the images for a brief description.

It was a great night full of wonderful food and even better company. Do try to take a tour at the beginning of your stay in Sevilla. Shawn's price is all inclusive, based on the number of people taking the tour. It's a lovely introduction to the city, especially it you're travelling alone. At the end of the night Shawn provided a fantastic list of more restaurants to try in Sevilla and a super helpful translation guide for Spanish food. Two references I used extensively for the rest of my trip.