From the cold refreshment of Gazpacho in Andalucia to the warm comfort of Paella in Valencia a culinary tour of Spain will please even the most discriminating palate. Indulging in regional specialties while you travel in Spain is one of the most pleasurable opportunities during your Spanish vacation. The primary cultural difference you will find during your trip to Spain is perhaps the meal times. The traditional 'siesta' is still observed nationwide, you will do best to honor the tradition and partake in a long and leisurely mid-day meal. For those who have a hard time adjusting to the late dinner hours, you may wish to sample 'tapas' during the early evening hours as most restaurants do not commence the evening dinner meal until about 9:00 p.m..
The basics of Spanish cuisine
Every region in Spain offers its own unique specialty, but in general Spanish food is prepared using a variety of fresh seasonal ingredients including lamb, cod, cured hams, chicken, tomatoes, potatoes, peppers, onions, garlic, beans, rice, olives, avocado, oranges, lemons, limes, papaya, bananas and fresh herbs and spices . This tradition of fresh, in-season ingredients is illustrated in the ever-changing menus throughout the country. But international influences can be found in Spanish cooking today including those ingredients imported many years ago from the New World which have become infused in authentic Spanish dishes including sweet potato, zucchini, chocolate and vanilla. Middle Eastern influence is particularly evident in the dessert menu with ingredients such as honey and almonds. Perhaps the most savory of Spanish culinary offerings is the world's most expensive spice, saffron. Laboriously extracted stigmas from the crocus flower are used to infuse dishes with a deep, rich flavor as you will find evident in paella. Traveling in Spain offers visitors the ideal opportunity to sample dishes infused with this delicacy. You may even wish to bring some back, as its price in Spain is considerably less than you would pay at home!
Meals: Breakfast, Lunch and Dinner
Spanish tradition follows a dietary schedule similar to that, which follows:
8:00 a.m. light Breakfast usually consisting of a roll or pastry with jam and butter and milk-rich coffee. In Catalan you are likely to find a more hearty breakfast fare consisting of eggs, omelets or bread with garlic, tomato, olive oil and ham.
11:00 a.m. a mid-morning snack of pastries and tea. 'Chocolate con churros' is a delicious Spanish treat of rich hot chocolate and a cinnamon and sugar encrusted donut, also a popular breakfast option for those with a sweet tooth.
1:00 p.m. time for mid-day tapas. Sample perhaps a potato tortilla, which unlike Central American tortillas, are similar to an omelet with fresh vegetables and regional cheeses.
2- or 3:00 p.m. is time to indulge in a long, leisurely lunch called 'La Comida', generally consisting of 3 courses and followed by a nap.
5- or 6:00 p.m. 'Merienda' for a light snack with tea.
8:00 p.m. evening tapas can include pate and cheese, fried calamaris or ham croquets.
9- or 10:00 p.m. 'La Cena' or dinner which is another 3 course event.
You can imagine this tradition will certainly not leave you wanting for any of the country's specialty dishes. There are plenty of opportunities to sample the fare, enjoy each and every one of them!
Tapas
It is said that 'La Tapa' was introduced to the Spanish diet following the illness of King Alfonso X the Wise. He had been prescribed a diet of mini-meals and wine to regain his strength following illness, and once recovered proclaimed all inns and taverns in Castille to serve no beverage unaccompanied by a snack. The tradition began as a slice of cheese and ham laid over the mouth of the wine glass, which served double duty as protection from foreign objects falling in to the glass. The tradition gained much momentum when it was discovered that 'tapas' could elongate the hours Spanish laborers spent between meals with a brief snack of tapas and wine to hold them over. Tapas have since taken on regional influences as in Andalusia where the warmth of wine was uncomfortable during hot days so cold, fresh tomato soup called gazpacho was consumed as alternative refreshment and in Asturias, where apples are produced, cider replaces the traditional wine beverage. Tapas evolved from a snack of meat and cheese to include a variety of dishes including chorizo, nuts, eggs, potato tortillas, codfish croquets and salads. Contemporary tapas include smoked salmon, pate, caviar, spring rolls and even paella. Modern dietary discoveries have found that these mini-meals not only fuel longer periods between primary meals, but also actively stimulate the metabolism continuously throughout the day. For those of us who need to justify our indulgences, this scientific discovery works quite nicely in our favor. Tapas are served at taverns and bars which remain open when restaurants close after the lunch hour and before dinner. If, while you travel in Spain, you find the late evening dinner times hard to adjust to, a variety of tapas can surely serve as your evening meal. Try the popular visitor tradition of sampling a dish at one establishment and moving on to the next for another. This allows you the perfect opportunity to take full advantage of the great regional specialties, and the change in atmosphere for each provides a most unique dining experience.
Regional Specialties
The variety of cuisine in Spain alone is as diverse as the dialects spoken there. A tour of Spain will provide the ideal setting to sample some of the country's most famous and delicious dishes. While in the following regions do try their specialties, you will certainly be glad you did!
Castille- The central lands are famous for their roast suckling pig and lamb. Delicate traditions are observed when creating regional dishes like La Armuna lentils, Beef and El Barco beans of Avila, and Burgos, Valdeon and Villalon cheeses.
Galicia- The westernmost region of Spain is ideally located on the Atlantic ocean making this an ideal place to sample seafood dishes including scallops. Throughout the region scallops are prepared to perfection. Also, deserving notable mention are the Cebreiro and Tetilla cheeses, Santiago almond tart and the fine herb liquors of Galicia which are a remarkable.
Asturia- The northern shore, nestled between the Bay of Biscay and the Picos de Europa mountains, offers a variety of hearty dishes, most famous of which is 'fabada' or bean stew. The climate lends well to the production of apples making hard cider a most popular beverage. Deserving notable mention are the Oviedo style 'carne gobernada' and the Vidiago and Gamonedo cheeses.
Cantabria- With a rich culture and even richer cuisine a tour of Cantabria would not be complete without Cantabrian cream cheese, hake, anchovies and Pasiega cheesecake.
Basque- Basque Novella cuisine has enticed travelers to Spain and particularly the Basque region for years, and continued to delight and impress with traditional dishes like the famed garlic baby eel 'Bilbaina', squid and codfish. Also particularly delicious are the tomatoes, Alava potatoes, Idiazabal cheese, suckling pig and blue fin tuna.
La Rioja- Recognized for its exquisite wines served nationwide and internationally, culinary treats from La Rioja include Camerano cheese, native artichokes, peaches in red wine and cod Rioja style.
Navarre- Regional specialties of this autonomous state include chorizo from Pamplona, Borage, Navarre Asparagus, Londonsa Piquillo Peppers, Navarre trout, Ronchal cheese and Navarrese Sloe Brandy.
Aragon- The Autonomous Region of Aragon offers the fruit which is admired around the nation. Dishes to try while traveling in this northern area include the famed Teruel cured ham, Calanda peaches, Aragonese pork loin sausage, Lentils Alto Aragon, and be sure to bring home a bottle of the rich olive oil produced in the region.
Catalan- Mediterranean influences abound in the innovative and inspiring cuisine in Catalan. With as many olive oils as miles to cover notable are the Terra Alta, Baix Ebre-Montsia and Siurana oils. A popular condiment 'ali-oli' is a combination of olive oil and garlic and has been found internationally known as aoli. This is also the land of the casseroles, notably zarzuela made with seafood and rice. Do try the La Escala anchovies, Alt Ugell and Cerdanya cheeses and the Catalayud sponge cake with Rues hazelnuts. Lest we forget Cava, the sparkling wine made using the French Champagne method, is called so for the grapes which are produced in the region.
Valencia- The ubiquitous paella is sure to please along with a plethora of rice dishes prepared daily throughout the region. Fresh local fruits, vegetables and fish are also used in the Spanish Mediterranean diet with such treats as Alicante anise, Vinalopo grapes, Albufera rice, and Benicarlo artichokes. Combinations of these fresh local ingredients culminate in casseroles and stews alongside fresh fish, meats and poultry for a most delicious meal!
Murcia- Particularly delicious regional products from Murcia include paprika and Mercian cheese, Jumilla pears and the prawns of Mar Menor. Meat pies, salted fish and rice dishes abound in this Mediterranean coastal region.
Castilla- Basic traditions are observed in Castilla today which would surely please Don Quixote, Man of La Mancha. Be sure to try Calasparra rice, La Manacha saffron, Machego cheese, Las Pedroneras purple garlic and handcrafted Toledo marzipan.
Andalusia- Roman, Arab and Greek influences are readily apparent in the cooking of the Andalusians. The birthplace of the cold tomato soup, gazpacho, is also a land rich with olives and citrus fruits infused in regional dishes. Cured ham from Huelva, Jerez Brandy and of course sherry are the most popular of products exported from this state, and should certainly top your list of treats to try while traveling here.
Extremadura- On the boarder of Portugal you will find both geographical and culinary diversity in the landscape. Pastures, mountains, plains, marshes and meadows produce some of the worlds finest beef, cheese and hams. Be sure to try La Serena and Torta del Casar Cheeses, Extremadura lamb, Alcantara pheasant.
The islands of Spain also represent themselves in the culinary world with the Balearic Isles being the birthplace of mayonnaise and the Canary Islands famous for their fine fruits and vegetables including avocados, bananas and papayas
Drinking
Spain is in line behind France and Italy as one of the world's leading producers of wine. It is also consumed with as much frequency in Spain as in other wine producing nations. Internationally Spain is recognized for its Sherry. Named for the town of Jerez which was once spelled Xerez and pronouned Sherez, this wine is not just for cooking. There are 5 primary types of Sherry produced in the Andalusian region of Spain, Manzanilla, Fino, Amontillado, Oloroso and Los Dulces the later being the sweetest variety of the libation. As you travel in Spain you will find Rioja wine is the most common table wine in the country. This exquisite red wine has a unique and unmistakeable flavor and is produced by vintners who take great pride in its quality and jealously protect its reputation. Other regional specialties include the sparkling wine in Catalan called Cava and the cider of Asturias. Do try the refreshing Sangria while in Spain, a flavorful combination of red wine and citrus fruit infused with a most subtle mint flavor.
Beer has only recently become popular in Spain, and is often served in combination with tapas. Spanish breweries have sprung up in an answer to the recent call for the beverage, and have produced the inexpensive beers which are popular today.
Perhaps the most famous of Spanish liquers is brandy, but as with everything in Spain, each region has its own. The northern regions of Spain are known for the 'orujo' or 'aguardiente', a stiff spirit produced there. You will also find flavorful herbed liquors in Galicia and Ibiza, 'cazalla' in Andalusia, absinth in Levantine, anisette in Chinchon and pacharan in Navarre. Each distinct blend of flavors in unique, and you will find that liquor in Spain is available at quite a low cost. Regionally produced beverages of all sorts are popular souvenirs to bring home to remember the occasion.
Keep in mind that, as when traveling in any country, over indulgence and public drunkeness is deemed highly irresponsible and should be avoided while touring Spain.
