Arroz Con Costra
Baked rice dish finished with a set “crust” on top, commonly egg-based, creating a golden layer over the rice.
Eggs
Spanish Cuisine Guide
Spanish Allergen Guide
Tapas are small, allergens are sneaky. Let’s spot them fast.
Most common hidden allergens:Wheat flour/bread, eggs (mayo/batters), dairy (creams), fish/seafood in broths and tapas
High-risk categories:Fried tapas, pastries with crema pastelera, mayo-based salads, shared fryers
Safer ordering move:Choose grilled items and ask for sauces on the side; confirm fryer and mayo ingredients
Words to listen for:harina (flour), rebozado (battered), mayonesa (mayo), crema/nata (cream), merluza (hake), anchoa (anchovy)
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Bread and flour show up everywhere in Spain: tapas breads, pastries, batters, and thickened sauces.
Dairy
Sometimes Present
Dairy is common in desserts and creamy fillings, and can appear in sauces or custards.
Eggs
Sometimes Present
Eggs appear in custards, pastry creams, mayo-based tapas, and baked crusts.
Fish
Varies
Fish ranges from obvious fillets to small but potent toppings (anchovies) and can also appear in broths and sauces.
Shellfish
Varies
Shellfish is common in coastal Spanish cooking and can share fryers and grills with other foods.
Soy
Usually Avoidable
Soy is not traditional in most classic Spanish dishes, but can show up in modern sauces, marinades, and some seasoning blends.
Sesame
Usually Avoidable
Sesame is less common in traditional tapas, but can appear in breads, salad toppings, and modern sauces.
Tree Nuts
Sometimes Present
Almonds and other nuts are common in Spanish sweets and can appear in fillings or be used across bakery equipment.
Peanuts
Rare
Peanuts are not central to most Spanish classics, but can appear as bar snacks, dessert garnishes, or in shared production environments.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Mayonnaise (mayonesa)
Usually contains eggs and sometimes mustard or additives; it’s common in tapas salads
Found in: Ensaladilla-style tapas, sandwich spreads, creamy sauces
Crema pastelera (pastry cream)
Typically contains milk and egg yolks, and sometimes wheat starch
Found in: Xuixo, Miguelitos, filled pastries and desserts
Shared fryer (freidora compartida)
Cross-contact with gluten (breaded items) and seafood is common in tapas bars
Found in: Croquetas, fried fish/seafood, churros, fried pastries
Fish-based toppings or broths
Small amounts (like anchovy) still count as fish allergens and may not be emphasized on menus
Found in: Tapas, sauces, stocks, rice dishes near the coast
Flour thickeners (harina, roux-like bases)
Adds gluten to sauces and stews even when the main ingredient looks safe
Found in: Gravies, stews, baked dishes with sauce
Cuajada
A traditional set milk dessert made by curdling milk with rennet, often served chilled with honey or sugar.
Dairy
Miguelitos
Small puff-pastry squares filled with pastry cream and dusted with powdered sugar.
EggsDairyGluten
Xuixo
A deep-fried pastry filled with pastry cream, typically rolled in sugar.
EggsDairyGluten
Marinera
A typical tapa from Murcia, often a bread base topped with a creamy salad and a salty fish garnish in many versions.
EggsFishGluten
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and Spanish.
English
- Does this dish contain wheat flour, breadcrumbs, or any bread base?
- Is there milk, cream, butter, cheese, or other dairy in the filling or sauce?
- Are eggs used in the batter, pastry cream, mayonnaise, or as an egg wash?
- Is anything fried in a shared fryer with breaded foods or seafood?
- Is the sauce thickened with flour or a roux-like base?
- Does this contain fish (including anchovy) or fish-based broth/stock?
- Is there any shellfish cooked in the same oil, pan, or grill?
- Are any nuts used in desserts, fillings, or as garnish?
- Can you serve the sauce and toppings on the side?
- Can you recommend a simple grilled option with no sauce?
Spanish
- ¿Este plato lleva harina, pan rallado o base de pan?
- ¿Hay leche, nata, mantequilla, queso u otros lácteos en el relleno o la salsa?
- ¿Se usan huevos en el rebozado, la crema pastelera, la mayonesa o para pintar la masa?
- ¿Se fríe en una freidora compartida con rebozados o marisco?
- ¿La salsa está espesada con harina o una base tipo roux?
- ¿Contiene pescado (incluida anchoa) o caldo/fumet de pescado?
- ¿Se cocina marisco en el mismo aceite, sartén o parrilla?
- ¿Se usan frutos secos en postres, rellenos o como decoración?
- ¿Podrían servir la salsa y los toppings aparte?
- ¿Me puede recomendar una opción a la plancha sin salsa?
Menu Glossary (Spanish)
Common menu words to help identify ingredients and allergens.
harina= flour
Main gluten source in batters, pastries, and sauce thickeners
pan rallado= breadcrumbs
Gluten risk; used for coating and binding
rebozado= battered coating
Often contains wheat flour (gluten) and sometimes egg
freidora compartida= shared fryer
Cross-contact risk for gluten and seafood allergens
mayonesa= mayonnaise
Typically contains eggs; common in tapas salads
crema pastelera= pastry cream
Usually contains milk (dairy) and egg yolks; sometimes starch
nata= cream
Dairy ingredient used in desserts and sauces
mantequilla= butter
Dairy fat used in baking and to finish dishes
huevo= egg
Common in custards, pastry creams, and mayonnaise
pescado= fish
Allergen risk in fillets, tapas toppings, and broths
marisco= shellfish/seafood
Shellfish cross-contact risk in mixed tapas kitchens
anchoa= anchovy
Fish allergen often used as a topping in tapas
caldo= broth/stock
May contain fish/seafood or seasoning blends with soy/wheat
frutos secos= tree nuts
Common in Spanish desserts; bakery cross-contact is frequent
Frequently Asked Questions
Gluten (bread, flour, batters), eggs (mayonnaise, custards), and dairy (pastry cream, milk desserts) are common. Fish and shellfish vary by region, but cross-contact is frequent in tapas kitchens.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.