A significant portion of Spanish cuisine derives from the Jewish and Moorish traditions. The Moors were a strong influence in Spain for many centuries and some of their food is still eaten in Spain today. However, pork is popular and for centuries eating pork was also a statement of Christian ethnicity or limpieza de sangre, because it was not eaten by Jews or Muslims. Several native foods of the Americas were introduced to Europe through Spain, and a modern Spanish cook couldn't do without potatoes, tomatoes, peppers or beans. These are some of the primary influences that have changed Spanish cuisine from Mediterranean cuisine.

The essential ingredient for real Spanish cooking is olive oil, as Spain produces 44% of the world's olives.

Daily meals eaten by the Spanish in many areas of the country are still very often made by hand, from fresh ingredients bought daily from the local market. This tradition is more common in the rural areas and less common in the large urban areas like Madrid, where supermarkets are beginning to displace the open air markets. However, even in Madrid food can be bought from the local shops, bread from the panadería, meat from the carnicería, etc.

One popular custom when going out is to be served tapas with a drink (sherry, wine, beer, etc.). In some places, like Granada, tapas are given for free with a drink and have become very famous for that reason. It should be noted that almost every tapas bar serves something edible when a drink is ordered, without charge.

Another traditional favourite is the churro with a mug of thick hot chocolate to dip the churro in. Churrerías, or stores that serve churros, are quite common. The Chocolatería de San Ginés in Madrid is especially famous as a place to stop and have some chocolate with churros, often late into the night, even dawn, after being out on the town.