There’s a special kind of joy that comes just before dinner in Spain. It’s not about hunger exactly - it’s about anticipation. The clink of glasses, a little music in the background, something salty on the table, and people drifting in slowly, chatting as they settle into the evening. That’s aperitivo—a ritual I’ve brought from Spain to my life here in New York.
In a city that moves at full speed, I’ve found something deeply comforting in creating a pause—inviting friends over, opening a few tins, pouring something cold, and letting the evening unfold. You don’t need a lot of space or a full menu. You just need a few good things and the right mindset.
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What Is Aperitivo?
In Spain, aperitivo isn’t just a pre-dinner snack—it’s a time to slow down. It’s that golden hour between work and dinner where you meet a friend for a drink, share something salty, and let the day melt away.
It’s not as formal as a dinner party or as casual as drinks on the fly. It sits somewhere beautifully in between: a ritual of generosity, connection, and delicious snacks. If you’ve ever had a glass of vermouth on a terrace in Madrid, or nibbled on olives and potato chips by the sea in Galicia, you're already familiar with the vibe.
The Star of the Show: Conservas (Tinned Seafood)
Not all tins are created equal. In Spain, conservas are treated with the same reverence as a bottle of good wine. These aren’t your average pantry backups. These are delicacies, many of them still packed by hand, aged like cheese or wine, and meant to be enjoyed slowly.
Some of my go-tos when I host:
- Mejillones en escabeche (mussels in vinegar and paprika marinade)
- Navajas (razor clams, long and elegant)
- Bonito del Norte (tuna in olive oil that melts on the tongue)
- Sardinas picantes for a kick with your vermouth
We’ve even put together a [guide to tinned fish types] if you're new to the world of conservas and want to explore with confidence.
I usually open two or three tins and serve them simply: still in their can, or plated on small dishes with a drizzle of olive oil. Add a bowl of potato chips, some olives, and a stack of napkins, and you’re done. It’s understated, but it feels indulgent. That’s the magic.
What to Serve: An Effortless Aperitivo Menu
One of the joys of aperitivo is that you really don’t have to cook. Everything on the table can come from a tin, a jar, or the deli counter. If you choose well, it feels thoughtful and even a little elegant.
Here’s how I usually build my spread:
Conservas
- 2–3 tins of seafood (see above)
- Serve in the tin or on small plates with lemon zest and olive oil
Crispy, salty snacks
- Good potato chips (yes, really—use them like a utensil!)
- Crusty bread or baguette slices
- Marcona almonds for buttery crunch
Extras
- Pickled guindilla peppers for acidity and heat
- Spanish olives — Manzanilla or Gordal
- A wedge of Manchego or soft goat cheese, if you want to round things out
Drinks
- Vermouth on the rocks with an orange slice (my favorite)
- A dry fino sherry for something crisp
- Cava for a celebratory sparkle
- Or a classic gin tonic—light on the tonic, heavy on the citrus and ice
Looking for something new to try? Check out our 7 vermouths to try and find a bottle you’ll want to keep on hand.
Setting the Scene: Casual, Warm, and Just a Little Bit Fancy
You don’t need to transform your apartment into a tapas bar. Just a few small touches can shift the energy. A low playlist—Spanish jazz, Bossa Nova, maybe a little Chavela Vargas. A few candles. A chilled bottle of vermouth waiting beside slices of orange. Toothpicks and small plates nearby so people can nibble without ceremony.
People remember how they feel in your space, not what you served or how clean your kitchen was. So let them feel welcome. Let them feel like they can linger.
Hosting Like a Spaniard
If there’s one thing I’ve learned about hospitality from home, it’s this: it’s not about impressing people, it’s about including them.
Your apartment doesn’t have to be spotless. You don’t need matching glasses or a cheese board worthy of Instagram. The point of aperitivo is to create a moment of joy before the meal.
- Something shared, easy, and just the right amount of special.
- Give people a drink as soon as they walk in.
- Point them toward the food.
- Let the conversation flow.
If someone asks how they can help, hand them a bowl of olives to place on the table. The best hosts are the ones who make you feel like part of their life, not part of a performance.
Aperitivo, Then and Now
Before we ever dreamed of building something together, aperitivo was just something we shared. Just Nacho, Vicent, Xevi, and I, sitting on a terrace somewhere in Spain, passing around a tin of mussels and a bowl of chips, sun on our faces, vermouth in hand.
It wasn’t formal. It wasn’t planned. But it was one of those perfect in-between moments where time seems to stretch just a little longer. We’d talk about everything and nothing. Business ideas, what to have for dinner, music, politics, and some healthy light joking.
That spirit of pausing, enjoying, and connecting has stayed with us. It’s become part of how we live, and part of what inspired us to start Lata.
So when I host now, I think about those afternoons. I open a tin, pour a drink, and try to recreate that same feeling: something simple, generous, and just the right amount of special.
Why It Matters
In Spain, we don’t rush to dinner. We ease into it. We make space for conversation. We linger.
Bringing aperitivo into my life in New York has been more than a food choice—it’s been a way to connect.
With friends.
With my culture.
With myself, even.
It’s a little ritual that reminds me that we don’t always need more.
Sometimes, we just need better.
Better company. Better olives. Better moments, shared.
Start Your Own Aperitivo Tradition
You don’t need a big event or a special reason. Just text a couple of friends, grab a few tins, and open a bottle of something cold. The beauty of aperitivo is that it makes even an ordinary evening feel like a celebration.
One way to help save time picking out great conservas is to sign up to our Monthly Discovery Box - get fantastic seafood tins delivered to your door monthly.
Quick Aperitivo Shopping List
- 2–3 tins of Spanish conservas
- Spanish vermouth or cava
- Potato chips (the good kind!)
- Marcona almonds
- Olives and pickled peppers
- Crusty bread or baguette
- Cheese (Manchego or a soft goat)
- Toothpicks, small plates, napkins
