Hitting different textures is important, too, so classic aperitivo foods include patatas bravas, cured meat, marinated olives, briny tinned seafood (also known as conservas), or a mix thereof. In other words, it's best to choose snacks that pair well with a bitter drink but won't overpower the meal to come.

In Spain, drinking snacks are an essential part of the social fabric, generally categorized as Tapas or Pinchos (Pintxos). The most classic accompaniment to a cold caña (small beer) or a glass of vermut are Aceitunas (olives) and Almendras Fritas (salted fried Marcona almonds). Another staple is the Gilda, a spicy skewer from the Basque Country featuring an olive, an anchovy, and a pickled guindilla pepper. For something more substantial, you will often see Patatas Bravas (fried potato cubes with spicy tomato sauce and aioli) or Croquetas, which are creamy bechamel-filled fritters containing jamón ibérico or salt cod. In many parts of Spain, particularly Madrid and Andalusia, it is tradition for a small snack to be served free with every drink ordered. Other favorites include Boquerones en Vinagre (anchovies marinated in vinegar and garlic) and thin slices of Queso Manchego. These snacks are designed to be salty and savory, encouraging slow sipping and long conversations, embodying the Spanish philosophy of el tapeo—the art of moving from one bar to another to enjoy different small bites throughout the evening.