The Tapas Truck, driven by "La Interprofesional del Aceite de Oliva Español", lands in major cities around the world taking advantage of the popularity of food trucks that go over the streets daily introducing the use of olive oil as a world’s flavour enhancer.
The tapas are offered with olive oil as a common ingredient and they are accompanied by information on this product and its various cooking uses.
The tapa has become synonymous of Spanish cuisine all over the world, enhancing the Spanish food truck presence in 10 countries on four continents (France, UK, Germany, Russia, The United States, Mexico, Brazil, China and Japan).
These mobile restaurants that populate the world’s main cities facilitate contact with consumers, in general, and the Tapas Truck specifically provides Spanish identity and healthy food beyond our frontiers.  

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Since the 13th Century that the Spanish King Alfonso X gave this name to this versatile snack, the concept of tapa has revolutionized the international level kitchen world, imposing itself as one of the key elements of the Spanish gastronomic identity. The exhibition
“Tapas, Spanish design for food” shows how chefs and Spanish designers have turn gastronomy intoart.                                                                                                                                                                                                                                                                                                                                 
Through a natural journey of gastronomy, the exhibition starts with the making of dishes, following with our so Spanish utensils such as a glass wine jar or pressure cooker among others.

Apart from the most famous used tools of the country (and invented in Spain), a special mention of one of the most international and innovative cooks are made: Ferrán Adriá, who is considered the father of design culture at the kitchen and a visionary regarding creativity and experimentation at a table.
Following with the table concept, the exhibition leads to cutlery, which has evolved to more ergonomic forms and designs, being part of a whole with the dishes that are shown and it ends up with a look to the typical country food such as rice, stuffed olives or “Chupachups”, so internationally famous that is permanently part of The Museum of Modern Art in New York.

It definitely is a global tour through Spanish gastronomy that will remain open until next 23rd March in Washington.

For more info, visit this webpage.

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