Tapas -Spanish dishes often referred to as little appetizers- are making a big statement in the New York dining world. Similar to a chef's tasting table, tapas gives the diner an excellent opportunity to sample many delicacies without becoming overwhelmed or over-filled. Oftentimes customers order three or four plates to share amongst the table or to devour by themselves. Hot or cold, vegetable or seafood (scallops and even squid), these unique dishes warm you up for the platos principales (main course) or act as the entree by filling you up. But don't let their small size fool you -before you know it, you'll have gobbled down as many as four dishes, leaving you feeling comfortably full.

The history behind tapas is as unique as the dishes themselves. The concept is believed to have originated more than a century ago in Andalucia, Spain, also known as the birthplace of sherry. It is said that bartenders placed a slice of bread atop their customer's glasses in order to prevent fruit flies from drowning in their drinks. It soon became customary to spice up the bread with a bit of ham or a slice of cheese, creating an enticing snack that kept diners coming back for more. And so tapas, from the Spanish word tapa, meaning cover or lid, was born.

Nowadays, tapas are a bit more than ham and cheese; they are complete meals offering tastes reminiscent of Barcelona, Catalonia and Portugal. Alongside the tapas, don't forget to try out the sangria. Served in most tapas bars, this red wine and fruit concoction acts as a wonderful accompaniment to the tapas and helps bring that added flavor of Spain to your taste buds. Local restaurants and bars are pretty casual, so you can wine and dine in khakis or jeans.