How to create your own Spanish afternoon tea
Spanish afternoon tea isn’t just about adding in your favourite Spanish dishes. But it’s a start
I love Spanish food, and I love afternoon tea.
So how come I’ve never combined the two before…?
Well, it doesn’t really matter – not right now, anyway – because I’ve come across Melia Chiang Mai’s Spanish afternoon tea at their Ruen Kaew Lounge, and I want to learn more.
But before that, here are a few simple tips on how to create your own Spanish-style or Spanish-themed afternoon tea, based on my observations of the hotel’s spread.
And then let’s go behind the scenes with Melia Chiang Mai’s executive chef, Suksant Chutinthratip (or Billy), and director of food and beverage, Jay Tadifa Abiang, to get more tips and tricks. (So that if you’re not in their part of Thailand or you can’t go there just yet, you can whip up your own afternoon tea at home. Or wherever you are.)
#1 You need churros
With a corresponding chocolate sauce as your dip, of course. And you also need to put them in these cute pots so they proudly stand tall – and are ready for the taking.
#2 Have a mix of sweet and savoury bites
I wouldn’t mind having more tapas in there, together with the inevitable tiny sandwiches. But that’s just me, and I know we shouldn’t go overboard. (Or should we?) It’s afternoon tea, after all.
Or maybe you can put a twist on your favourite Spanish dishes and turn them into proper afternoon-tea sizes?
#3 You also need potatoes
Speaking of tapas, I love potatoes, and I’d order whatever potato dish is available when I’m at a Spanish restaurant – like patatas bravas and stuffed potato balls.
#4 Instead of a two- or three-tiered food tray, go for a box with drawers
Or a piece with earthy tones that helps to organise and display your food perfectly.
I don’t know what else to call it or how else to describe it. Small desk cabinet? But it does make you think that you’re having a different kind of afternoon tea.
#5 Include Spanish ham and other cured meats
It’s an ingredient that you’d expect to see.
They do have Andalusian mini sandwiches with serrano ham, fried pork loin and blistered green pepper here.
#6 Have sangria
And turn it into ice pops as a refresher, like what they did.
Make more sangria desserts, too, if you have time.
#7 Have tea
Or wine. And coffee. You don’t necessarily have to be strict. In fact, you can have all three.
#8 Use themed plates, bowls, containers and cutlery
It needs to be different from English or any other conventional-looking afternoon teas.
The height also matters, so go for different types of displays or dessert trays.
What’s not to love?
Judging from Melia Chiang Mai’s Spanish afternoon tea, I’m not the only one who likes Spanish cuisine.
“For the most part, Spanish dishes are known for their Mediterranean roots,” says Billy.
“Spanish cuisine consists mostly of produce grown locally or regionally, so the ingredients are flavourful. It has a lot of breadth and depth in terms of combinations of ingredients, resulting in so much variety. It’s simply delicious.”
Jay agrees. “I think every cuisine has its merits and is delicious in its own way – but Spanish food has the right level of sophistication and incredible diversity among its unique regions, and it offers the greatest consistency.
“Spanish cuisine perfectly combines and balances multiple ingredients for maximum effect without getting too fancy – and Spanish food is the best bet for a consistently enjoyable dining experience.”
That sounds interesting
And promising – so I asked Billy and Jay to expound on that, and to list their favourite elements, flavours and ingredients in Spanish cuisine to give us more ideas.
Because we can never have too many ideas, especially when it comes to food. (And it’s what this post is for.)
#1 Sausages and cured meats
“These are, hands down, my favourite elements of Spanish cuisine. They are something else, and can pretty much accompany any dish and make it even better,” says Billy.
“Sausages and cured meats are the edible magic that results when a pig meets with spices.”
Jay, on the other hand, mentions his, and there are a lot, which can only be a good thing:
#2 Olive oil
“Spanish cuisine is underpinned by a lot of olive oil, and I mean a lot. Used in dressings and drizzled on grilled meats and seafood, it has a nuanced flavour.”
#3 Olives
“Speaking of olive oil, olives are also fantastic, whether as an ingredient in a dish or served by themselves.”
#4 Peppers, and “the variety they spawn”
“There’s paprika spice made from ground and dried peppers. You can stuff preserved and jarred peppers, also known as piquillo peppers, with all sorts of delectable things.
“Preserved guindilla peppers add a gentle heat to some regional recipes, and fresh sautéed Padron peppers are a popular tapas dish in Galicia.”
#5 Saffron
“Saffron is a key ingredient in traditional paella that gives the dish its distinctive golden hue.”
#6 Anchovies
“Anchovies, or boquerones, are sublime. Fresh anchovies fried or marinated in vinegar can’t be beat.”
#7 Garlic and onions
“You’d be hard-pressed to find many Spanish recipes that don’t feature garlic or onions. They are so versatile. Storing fresh garlic and onion in a cool, dark place preserves their flavour, too.”
#8 Spanish ham
“There are many types of Spanish ham, but my favourites would have to be air-cured hams Jamón serrano and Jamón Ibérico, as they are so moreish.
“On the tangent of cured meats, Spanish chorizo is also irresistible.”
#9 Herbs
“I admire how many Spanish recipes make the most of herbs such as bay leaves, rosemary, oregano and peppercorns, giving dishes a distinct edge.”
#10 Sherry vinegar
“Sherry vinegar is, as the name implies, vinegar made from sherry – a type of wine made in the Jerez region of Spain. It would have to be my pick when it comes to vinegar.”
#11 Spain’s vast selection of regional cheeses
“From fresh and soft cheese to aged and hard cheese; from cow’s milk to goat’s milk to sheep’s milk cheese, such as the country’s famous Manchego – you’re spoilt for choice if you love cheese as much as I do.”
#12 Tomatoes
“Finally, tomatoes. They are ubiquitous in Spanish cooking. When they’re in-season, fresh tomatoes become gazpacho and are sliced for salads.
“I never tire of tomatoes, nor tomato paste, for that matter.”
But there’s still more
If that doesn’t convince you to start creating your own Spanish afternoon tea or meal, I don’t know what will.
But if it didn’t (or it hasn’t), that’s okay. Because we’re not done, not even remotely.
So are you inspired yet? Yes? No? Enough to want to try as many Spanish ingredients, dishes and food customs as you can, in the name of research? (Wait, who are we kidding?) I am. So are Billy and Jay. But then they’ve already gone and done it.
“We really wanted to draw upon Melia Spanish origins and pay tribute to Spain’s famed gastronomy at Melia Chiang Mai,” says Billy.
“Under the guidance of our general manager Edward E. Snoeks, Jay and I did a lot of research within Melia Hotels International, and were inspired by the cuisine served by the company at its hotels in Spain and worldwide.
“We also went to different places serving Spanish food and drinks to sample them. More importantly, we did a lot of experimentation to bring out certain tastes and flavours in exciting ways with a Northern Thai touch.” Because we are looking at this from Thailand, after all.
By the way, did you know that the Spanish afternoon snack is called merienda?
“For many Spaniards young and old, it is tradition to enjoy a snack at about 5pm, known as merienda or Spanish afternoon tea,” says Jay.
“It is arguably the most anticipated moment of the day, and there are many ways to enjoy a good Spanish merienda at tea time.” Case in point (again): their Spanish afternoon tea, which Jay describes (once again) as “simple but delicious”.
I can understand why; those words do seem to represent their Spanish afternoon tea well. In fact, they reveal that after all the brainstorming, tweaking, presenting and refining, some dishes – though amazing – still did not make the cut.
“Developing a dining experience is a process of trial and error,” admits Billy.
“During our initial trial of the Spanish afternoon tea, not all of the dishes went well together – and we removed snacks that were too sweet and others that weren’t really suitable or stable enough to last for an afternoon-tea sitting if they weren’t consumed immediately.”
But that’s alright, says Jay. “Our Spanish afternoon tea will continuously evolve, and we will introduce more delightful offerings.”
One that you might expect to see soon? Fartons with horchata. “It’s traditional summer merienda fare from Valencia that is a type of soft brioche with sugar,” he explains.
“Every region of Spain has its own tradition and its own typical merienda.”
But back to their final selection
There were two obvious winners right from the get-go. Can you guess what they are?
#1 Churros con chocolate
“It’s the one that we were confident would impress our guests,” says Billy.
#2 Bocadillo de jamon
“The ham sandwich is always a top Spanish merienda option,” adds Jay.
So make sure to try, add or include them first.
Hmmm…
This has all been great and useful so far, but I think we’re forgetting something.
The tea! It’s called afternoon tea for a reason.
“Afternoon tea celebrates tea,” says Billy.
“We will continue to seek the finest Chiang Mai tea as I think the tea itself is such an important element of this dining experience.”
Billy admits to being partial to their Pure Chamomile Flowers tea. “It matches the savoury and sweet offerings in this set beautifully.”
And since the setting is Chiang Mai, I also found this brand to try.
(I looked online, and it seems that in Spain they prefer coffee over tea? Let me know? But that’s totally fine. I can always have my afternoon tea with café con leche, café solo, café cortado or café bombon.)
Tips, tips and more tips
Finally, a few more suggestions from Billy and Jay to complete your preparations:
#1 Think about the presentation
“After we all agreed on the concept of our Spanish afternoon tea, we worked with local vendors to craft our unique afternoon tea box that showcases the savoury and sweet snacks in such a beautiful way. The tea box is a delight unto itself,” says Billy.
(So it’s called a tea box. Yikes. Now I know.)
It was inspired by “a visit to a local woodcraft market in Lampang province, which is renowned as the centre of woodworking in northern Thailand”, adds Jay.
“The design resembles a jewellery box, with different compartments offering new treats to be discovered and indulged in, finished with rattan material to complement the hotel’s contemporary Northern Thai architectural concept.”
#2 Maximise the experience
You can thoroughly enjoy your Spanish afternoon tea by doing the following:
• Eat with your hands
And “don’t be shy” about it.
“That’s the proper etiquette for finger food during afternoon tea,” says Billy.
• Go with savoury and then sweet
“Start with the savouries, such as the Andalusian mini sandwiches,” he adds.
“Finish them before moving on to the sweets; dip the churros in the chocolate sauce, and then enjoy the Basque-style burnt cheesecake and our sangria popsicles.”
“I echo Billy,” says Jay. “It’s about the gradual progression from savoury to sweet delicacies, wrapped up with our sangria popsicle. The savoury and sweet snacks perfectly match our selection of fine teas and Spanish-tailored coffee using our local coffee beans.
“But of course, before you start, do not forget to take a nice Instagram photo that will surely make your followers a tad envious.”
#3 Attain a balance
“I strive to create an equal ratio of savouries and sweets, so that they balance each other and prevent one from completely overpowering the other,” says Billy.
“We have achieved this by balancing light items with some heavy bites, like bocadillo and cheesecake. Finishing with a fruity popsicle or sorbet helps to cleanse the palate and further restore balance.”
“As Billy hints, balancing flavour is an art,” adds Jay.
“When each part works in harmony as a truly cohesive unit, our dining experience is lifted above and beyond. Every element of our Spanish afternoon tea is so dynamic in flavour, colour and texture, making it a winner when it comes to a wonderful balance.”
#4 Adopt and highlight your chosen cuisine
Are you thinking of using a different cuisine other than Spanish for your own afternoon tea?
• Pick your centrepiece
“If you have a tiered cake stand at home, dust it off as it can be the centrepiece for this occasion,” says Billy.
• A mismatch can be fun
“Gather your favourite tea and crockery, but don’t be afraid if they don’t all match perfectly as a mismatched afternoon tea set is quite hip,” he adds.
• Do the tastes and flavours work on their own – and together?
“Individual portions are important, but the tastes of all the elements should work together in harmony – and by that, I mean they all complement each other in some way. From our experience, Spanish or Mediterranean cuisine could be your winner.”
• Trust your judgment
“Be creative and be sure to put the elements that you prefer most together,” says Jay.
“A good story to tell boosts the affair, because you are creating not only a delectable afternoon tea but a memorable experience with your family or friends.”
And so Jay proceeds to end this post on a positive note. “Another thing that I want to add is that our Spanish afternoon tea is something for everyone, regardless of age, gender and status,” he emphasises.
So don’t forget to organise and create your afternoon tea in such a way that it’s nothing but welcoming – and truly meant to be appreciated by everyone.
Because that’s what a meal is about, Spanish afternoon tea or no.
Ready to have your Spanish afternoon tea? Find Melia Chiang Mai here and on Facebook, Twitter and Instagram.