The story
Nobody knows exactly who first poured fiery paprika sauce over fried potatoes, but the dish appeared in Madrid's working-class bars in the 1950s, and the earliest known written mention is in Luis Carandell's 1967 book on life in Madrid. Casa Pellico and other taverns are often named as the first. Las Bravas, a bar on Calle Álvarez Gato opened in 1933, registered its name and a trademark for seasoned potatoes in 1960, which led to the myth that it had patented the sauce. In the 1960s the idea spread to Zaragoza, Valladolid, Barcelona and the rest of Spain, where many regions now add garlic mayonnaise.
Rival claims
Spanish Wikipedia and most sources say Madrid (bars such as Casa Pellico are often credited); English Wikipedia only says Spain, and other regions have their own versions.
Also known as patatas a la brava, papas bravas, bravas.
On the Meridish menu
Patatas bravas was the starter course on menu No. 16 on October 16, 2026. Its clue in the game, which hints at the place without naming it:
Chunks of fried potato under a fiery paprika sauce, a fixture of every tapas bar. Working-class taverns in this capital made them famous in the 1950s.
In Meridish, every dish is pinned to the town or city most widely credited with creating it. A guess within 25 km scores all 100 points. How scoring works.
Sources
- es.wikipedia.org/wiki/Patatas_bravas
- diaridetarragona.com/cultura/en-busca-del-origen-de-las-patatas-bravas-AF12068558
Food history is often disputed. Think we've pinned it in the wrong place? Tell us at hello@meridish.com, ideally with a source.
