primeros

Primeros are the first courses of a traditional multi-course meal in Spain and some Latin American countries. The term derives from the Spanish word primero and denotes dishes served after the aperitif or bread and before the main courses, known as segundos. In classical service, meals progress from lighter items to more substantial ones, and primeros typically include soups, salads (cold or warm), vegetable preparations, legumes, purées, or small portions of pasta, rice, or other starches. The exact selection varies by region, season, and household.

Common examples include gazpacho, salmorejo, sopa de ajo, sopa de pescado, crema de calabaza, ensalada mixta, pisto, potaje de garbanzos, and sometimes small portions of pasta or arroz. In contemporary menus, the category may be broadened to include various light dishes, including vegetarian options.

In practice, the use of primeros can differ: some households or restaurants use primeros and entrantes interchangeably, while others label the first course as primer plato or simply primeros. The concept reflects a traditional approach to meal structure, etiquette, and pacing, though modern dining often adapts the format or omits courses altogether.