American diners love to graze, to have a little of this and that, to order four appetizers and share them six ways. Why choose when you can have some of each?
That’s why small plates—call them tapas, meze, antipasti or whatever you like—have been such a hit in American restaurants. From Long Island to Los Angeles, diners are discovering the pleasures of relaxing around a table—or even standing at the bar—and sharing small portions of many different dishes. Small-plate fans love the casual camaraderie of this way of dining, and they like the freedom to eat just a little or a lot.
Many cultures around the world have a small-plate tradition that can inspire American chefs. Spain’s tapas—which can be as simple as a few olives or as refined as beef empanadas—arose in Andalucia, Spain’s sherry country, as a way of keeping flies out of the wine glasses. At least that’s the story. The barman would place a small plate of food over each glass (tapar means to cover), and Spaniards became accustomed to having food with their drinks. Today, in many Spanish cities, the tapeo—making the rounds of tapas bars to see friends and sample the specialties—is a nightly ritual.
The Mexican equivalent of small plates are the antojitos, or little snacks, that people eat on the street or in the markets all day long. Tacos filled with carne asada (grilled beef), tamales filled with shredded beef, and small tostadas topped with salad and grilled meat are among the highlights of this Mexican street-food tradition.
Throughout the Eastern Mediterranean, meals begin with a collection of small plates known as meze. Small meatballs, baked, fried or simmered in sauce, are part of every country’s meze repertoire.
In China and Southeast Asia, street vendors provide the quick meals and late-night snacks that few people make at home, such as potstickers and Vietnamese pho (beef noodle soup).
In the following pages, you’ll learn more about small-plate customs around the world. You’ll find recipes and video techniques to help you introduce some of these dishes to your own operations. Clearly, small plates are the next big wave.
For additional recipes, please visit the California Beef Council and Culinary Institute's previous Discovery Series installment - Beef and the Global Bistro.
