As pointed out in an extensive article in the Spanish Gastronomy Magazine, after he Civil War the eating of tapas became widespread, at a time when hardships required you to eat cheaply. So you can have tapas as an aperitif but also as a meal. Tapeo became popular in those years and no longer discriminated social classes.
From 1944 is the first book on these small pleasures of the kitchen: Tapas and appetizers , by Jose Sarrau. Another historical date for tapas is their official jump to the United States in 1985 with another work, Tapas: the little dishes of Spain , by the American Penélope Casas, who was married to a Spaniard.
From there to the spread of tapas in North American lands by the chef José Andrés, from the 90s, there is only one step.
In Spain, meanwhile, Basque pintxos emerged and haute cuisine did not forget to incorporate tapas in their menus, such as the El Bulli of Ferrán Adriá, for a few years, the best restaurant in the world.
One of the Tapas competing in the Granada de Tapas 2019 Festival ©piccavey