Seville’s spring tradition of caracoles draws locals to tapas bars
7 reported
According to an NPR report, springtime in Seville, Spain, brings the tradition of eating caracoles, or snails, a popular tapa served for about two months each year. The snails are smaller than French escargot and are eaten directly from the shell, cooked in a spiced broth that is unique to each bar. Locals are described as experts on caracoles, often knowing hidden spots in their neighborhoods for the best versions. One bar near the reporter opens early for breakfast and lunch but only serves dinner during caracoles season, when it is packed every night. Customers there know staff members Meli, Juan, and Miguel by name. The report notes that the neighborhood is becoming expensive due to tourism, but a local described the people gathered for caracoles as "my tribe," highlighting the social importance of the tradition.
What’s reported
Caracoles are a popular tapa in Seville during spring for about two months.
They are smaller than French escargot and eaten directly from the shell.
Each bar has its own unique spiced broth for cooking caracoles.
One bar near the reporter serves breakfast and lunch daily, but only dinner during caracoles season.
Staff at that bar include Meli, Juan, and Miguel, who greet customers by name.
The neighborhood is getting expensive and has surrendered to tourism, according to the report.
A local referred to people gathered for caracoles as "my tribe."
Key figures
Meli (bar staff member)
Juan (bar staff member)
Miguel (bar staff member)
An old friend of the reporter (unnamed local)
Sources: NPR
