Patatas Bravas: An Iconic Spanish Appetizer
Patatas bravas are one of the most recognized appetizers in Spanish cuisine, enjoying immense popularity on an international level. This dish is among the most sought-after by tourists visiting cities like Barcelona, Madrid, and Valencia. While many are familiar with this starter, few have wondered about its origins in Spanish gastronomic culture.
Now is the perfect time to find out!
The Possible Origin of Patatas Bravas
Although there are no official records identifying the inventor of this dish, some historical accounts hint at its possible origins. After the discovery of the Americas, potatoes, like rice, became a staple food among the lower classes due to their nutritional content, low cost, and versatility for other recipes.
Various gastronomes of the time, such as Ángel Muro Goiri, highlighted the versatility of potatoes and their ability to pair with ingredients like suet and saffron, two popular seasonings among the less affluent classes in cities like Madrid.
The Birth of a Recipe That Changed Everything
Patatas bravas are a typical preparation found in Spanish tapas bars. The dish consists of potatoes cut into large cubes, fried in olive oil, and topped with a spicy brava sauce. It is believed that this recipe first appeared in the 1950s. According to local stories, two Madrid bars, Casa Pellico and La Casona, competed with each other by offering the same dish, attracting long lines of customers eager to try their bravas.
Despite their popularity, neither of these bars patented their recipe, which led to regional variations in the brava sauce depending on the establishment.
The Sauce of Controversy
Since there was no official patent for the patatas bravas recipe or their sauce, the sauce has evolved depending on the region. While the recipe typically includes spicy paprika, olive oil, and sometimes fried tomato, mayonnaise, or aioli, each version can vary significantly.
Many food enthusiasts claim that ordering patatas bravas is like "playing Russian roulette" due to the variability in their sauces. However, once you find a version you love, it's hard to resist going back for more. Interestingly, Margarita Pascual García is the only person in history to patent her own special sauce recipe for patatas bravas.
Patatas Bravas at My Way
At our My Way restaurant in Plaza Real, patatas bravas are one of the most recommended dishes, along with calamares a la andaluza and the charcuterie board, making them perfect for sharing with a group. Our version of bravas stays true to the authenticity of this iconic dish.
Are you ready to try them?