Rufino Lopez opened his Solera restaurant 20 years ago in midtown New York. One of their main attractions from the beginning was the tapas served at the bar. But the Americans were new to Spanish food and there was confusion. “You’ve opened a topless bar?” “No, no, we’ve opened a tapas bar.” That was two decades ago and Rufino says much has changed. It’s easier to source authentic Spanish products both in national chain outlets like Whole Foods and in neighborhood specialty shops like Despaña, in the city. And the New Yorkers have become more sophisticated where Spanish cuisine is concerned. “Tapas suit their way of life,” says Rufino.
Video courtesy of Foods from Spain