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Traditional appetizers or snacks, making a meal of many savory dishes. Today Tapas Bars can be found in most cities and even some remote towns across the country. I was first introduced to Tapas by Chef Felipe Rojas Lombardi, a true pioneer of the style in the US, at the Ballroom Restaurant in Manhattan in 1986. Felipe came from Peru as a very young man and worked his way up, eventually working as an assitant to James Beard. On any given evening one could find a hundred different tapas on Felipe's menu from marinated mushrooms, thin crispy slices of suckling pig, roasted duck, braised rabbit, garlic artichoke, ceviché and a deep dish oven baked Tortilla Espanola, and a walnut chocolate tort with raspberry sauce, from another dimension, to name just a few of my favorites. His philosohy was simple: allow the food to be what it is, and allow your own intuition and logic to guide you in creating your own version of traditional dishes or inventing new ones. So, in fond memory of one of the most creative and inspirational chefs I have ever known, enjoy creating some of these delights. A new recipe will be added to this area each month:
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