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Long taken for granted as a bar snack, Spain's humble tapas has graduated from the neighborhood cafe to the realm of haute cuisine.Inspired by its simplicity and versatility, top Michelin-starred chefs are taking on the traditional food to whet the appetite, or making a meal of it with tapas-only restaurants.The rise of tapas was part of the Spanish food revolution of the late 1990s, driven by Catalan chef Ferran Adria and his prize-winning eatery El Bulli, which closed in 2011 .Among Arola's tapas creations are portobello mushroom carpaccio marinated in white truffle oil, chicken wings with kimchi sauce, and his own take on a Spanish classic, patatas bravas – potatoes in spicy sauce.The essence of tapas, Spaniards say, is above all in the way they are eaten: with the fingers, standing up and sharing, going from bar to bar to try as many as you can.
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