Anyway, back to tapas in Andalusia. Known for the warmth of its climate (scorching hot, even) and its people, Andalusian bars tend to be very generous with their tapas. Perhaps this is due to the fact that they aren't exactly celebrated for culinary inventiveness. However, tapas here are traditional and among the best. Pescado frito (fried fish) and albondigas (meatballs) are two common tapas in the region.
Of course, not to be skipped for tapas are the jamón and chorizo. Hams hang ubiquitously over every bar, with little upturned paper umbrellas underneath to catch dissolving fat. Chorizo varieties are endless, each having flavor as distinct as the regions where they come from.
Tapas are indeed Spain's greatest food invention. "Eat when you drink, drink when you eat" is the philosophy. So when in Spain, treat yourself to some or better yet - go for the long haul and do a tapas crawl.