MIAMI – On the American dinner plate, Spain is a side dish no longer. After years in the shadows of the cuisines of France and Italy, Spanish foods – as well as the men and women who craft them – are demanding and deserving main course treatment. Some of the nation’s hottest menus are headlined by Spanish chefs, including Jose Andres, whose restaurants include Jaleo in Washington, an eatery credited with putting tapas – Spanish bar food – on the American food chain.