Galicia is one of the most attractive Autonomous Communities in Spain and not only because of the many tourist and natural enclaves that it has, but also because of its gastronomy. The perfect combination of the highest quality products that can be found both in the countryside, in the sea and in the mountains, gives rise to a rich diversity of delicacies that are famous worldwide . In addition, the gastronomy of Galicia is considered a cultural heritage among the indigenous inhabitants: throughout the year more than 300 gastronomic festivals take place in the community in which the products of the land are exalted and which are of enormous interest to the locals. visitors. Therefore, if you have not yet traveled to taste this wonderful area of Spain, we strongly invite you to do so as soon as possible … Your palate will thank us. Do you want to know what delicacies you are missing? In this article we will tell you about them.
Typical products of the gastronomy of Galicia
Padrón peppers
Every self-respecting Spaniard has heard that ” Los pimientos de padrón … Uns pican e outros non “, but not everyone can boast of having tried the authentic and original ones. This vegetable delicacy comes from a small town in the province of La Coruña called Herbón, a place very close to Padrón where some monks brought these famous peppers from America in the past, which have become the heritage of the community. They are eaten covered in salt , and tradition dictates that whoever comes across the spiciest of the dish pays for the round.
Galician beef
Galician beef is another of those products with a designation of origin that is liked in all corners of Spain for its quality. It comes only from the cattle of two breeds (the Galician Blonde and the Northwest Morenas) and the crosses between them. This delicious meat stands out for being extraordinarily tender and juicy, and it can vary from a light pink color to a soft red . The secret is in the raising of the cows from which it comes, subjected to a traditional diet of the highest quality and raised in family farms with their own labor outside the industrial process.
Barnacles (and seafood in general)
If there is a product for which the gastronomy of Galicia is known throughout the world, that is undoubtedly the exquisite seafood of its coasts … And, specifically, barnacles, a delicious delicacy that is very difficult to capture that is eaten cooked and With salt. Other typical products of the area and no less delicious are scallops, mussels, clams, crabs, lobsters, spider crabs, lobsters, lobsters or cockles. If you like seafood, Galicia is your place.
Galician cheeses
Galician cheeses are another of the delicacies of Galician gastronomy that cannot be missed when traveling to this part of Spain. The most famous of them all is the nipple, with a smooth, creamy and slightly salty flavor and a fine and pleasant texture. But without a doubt, the most characteristic of this cheese is its ivory color and the peculiar shape of the tit that gives it its name. Other cheeses known and valued in the area are San Simón cheese, Arzúa-Ulloa cheese, and Cerbeiro cheese, known as the “most original of Galician cheeses” due to its brittle, slightly lumpy, acid and buttery texture. different from all the others.
Lamprey
The lamprey is that type of product that does not enter through the eyes at first but conquers you in the mouth. This delicacy of the gastronomy of Galicia is a gelatinous, cylindrical fish, without scales and without jaws that is prepared in a casserole and has a flavor halfway between fish and meat, which generates a lot of expectation among diners who dare to prove it.
Androlla
Androlla is a kind of sausage typical of the gastronomy of Galicia, especially from the provinces of Orense and Lugo (and, specifically, municipalities such as Viana do Bolo). It is stuffed with pork meat together with its skin roasted and minced into small pieces , marinated with paprika, salt and garlic, and later cured and smoked in a thick casing.
Typical dishes of the gastronomy of Galicia
Galician pie
The gastronomy of Galicia does not only stand out for its delicious products, but it also has elaborations with its own identity stamp that are just as good. One of the best known is the Galician empanada, and among them those from Orense stand out, which are generally round. But, as with paella or stew dishes, in each area of Galicia (and in each house) they are cooked differently, with different flours and fillings. The most typical are tuna , but the scallop patties, the zorza patties, the meat patties and the exotic mussels with chorizo are also very popular.
Octopus á feira
Another of the typical dishes of Galician gastronomy that is most popular in the rest of the country is the pulpo á feira (or, as it is known throughout Spain, the “Galician octopus”). Octopus is another of those classic products of the area and it is prepared here better than anywhere else. The dish consists of cooked octopus cut into slices, drizzled with olive oil and sprinkled with paprika, on a bed of “cachelos” (boiled potatoes).
Lacon with turnip tops
This simple and appetizing dish is considered the most distinguished of Galicia’s gastronomy. A priori, its simple preparation (you just have to cook all the ingredients) may detract from its merit, but the exquisite combination of flavors makes it considered the star dish of traditional Galician cuisine. It is made up of pork shoulder, turnip greens and cachelos , although in more modern versions it can also be accompanied by chorizo.
Cooked Gallego
Cocido is a basic dish of traditional Spanish cuisine that is prepared in a different way at each point of the geography. In Galicia it is characterized by including chickpeas with all the ingredients from the slaughter of the pig, cooked ham, naviza chorizo, veal shank and pig’s hoof, and its intense flavor makes it a delicious stew.
Typical desserts of the gastronomy of Galicia
Santiago’s cake
This dessert is perhaps one of the best known worldwide not only in the gastronomy of Galicia, but in all of Spain. Thanks to the fame of the Camino de Santiago, this exquisite and spongy cake with almond flavor and the characteristic and unmistakable silhouette of the cross of Santiago made with icing sugar has managed to cross borders.
filloas
Along with the Santiago cake, pancakes are the other most popular dessert in and outside Galicia. Made with egg, milk and flour, this crepe-like sweet was traditionally cooked in the “lareiras” of old houses, which had a part intended to support the plate of pancakes so that they were hot while they were being made. White, milk, bloody, sweet or salty, they can be filled with quince, chocolate, cooked chestnuts, jam, cream or cheese.
Typical drinks of the gastronomy of Galicia
Marc
The pomace is a type of liquor typical of Galicia that is obtained by the distillation of the skins and other solid remains obtained from the vinification of grapes produced in Galicia. It is transparent or slightly amber and has an intense flavor due to its high alcohol content (minimum 37.5%).
Burnt
The pomace is precisely the base ingredient of the queimada, the most famous and magical drink in Galicia that is tasted after a peculiar ritual, which is generally performed accompanied by the music of a bagpipe following these steps:
- The pomace is poured into a baked and enameled clay container and sugar, orange and lemon peels and coffee or red wine are added.
- The liquid is set on fire to smolder and stirred with a ladle.
- A “conxuro” is recited in Galician to invoke witches, devils, spirits, owls… while the flames rise.
- Once the fire is consumed, the drink is tasted.
Albariño
Galicia is not only a land of seafood, but also a land of wines, and it has many varieties to pair perfectly with local products. One of the most famous and exquisite is Albariño, a low alcohol white wine belonging to the Rias Baixas Designation of Origin that is considered the perfect complement when accompanying Galician seafood.
