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Spain occupies the greatest part of the Iberian Peninsula and it
faces the Atlantic and the Mediterranean Sea. Spain is the result of
the influence of the populations that have dominated it in the course
of the history: the Iberians, the Celts, the Phoenicians, the Greeks,
the Romans, the barbarian tribes and the Arabs. Its cuisine, as well
as all the other cultural manifestations, has been influenced by
these dominations.
It is easy, therefore, to understand the great variety of
ingredients and recipes that are typical of the Spanish cuisine
* Basque cuisine. It is based on delicious fish recipes (hake,
cod, cuttlefish...) garnished with coloured sauces. But its beef or
veal chops are also memorable!
* Galician cuisine. Based on fish and fishfood recipes. Other
typical dishes are: leg of lamb, empanadas and game.
* Catalan cuisine. Its cuisine is simple but rich in fish and meat
dishes; they are served with typical sauces: sofrito, samfaina,
picada and alioli.
* Castilian cuisine. Home of the roast meats, local cured meats,
particular fish, soups and a great variety of salt and sweet bread
used for the migas. In the region of Old Castilia the most famous
dishes are: tostòn or lechòn, a little pork that must
not be older than three weeks and that is baked or grilled; stewed
tongues of little lambs; partridges, Segovia-style; salads with pork
ears; Tormes and Tiétar trouts; cangrejos de rio, delicious
pan fried crayfish; choritozos, delicious local cured meats. In the
region of Leòn you have chorizo and butillo, made with pork
meat in which paprika and some bones are also added. The cuisine in
Madrid is famous for: cocido, Madrid-style (a rich variety of boiled
meats); tripe, Madrid-style; sopa de ajo, very famous garlic soup;
judas blancas, white beans; churros, a sort of fritters with a long
shape and many other dishes with a definite flavour.
* Andalusia cuisine. Andalusia is the region that was more
influenced by the domination of the Arabs than any other part of
Spain. Its most traditional dishes are: gazpacho and, particularly,
fish and seafood for the most part floured and fried (pescaitos). In
Andalusia cooks can fry fish better than anywhere else in Spain and
accompany their masterpieces with sherry. But its most delicious
product is its mountain ham (jamòn serrano) made with a
particular species of pork. Other specialities are: berza andaluza,
based on pork meat and assorted vegetables; angler fish flavoured
with Pedro Ximenez; tortillas de camarones, a sort of prawn
omelettes; eggs, flamenco style; the tails of bulls.
Meals are an extremely important social activity in Spain, whether
that means eating out late at night or having large family gatherings
for lunch. Although Spain is faster paced than it once was, few
Spaniards race through a meal on the way to an appointment.
Many restaurants in Spain close on Sunday, so be sure to check
ahead. Hotel dining rooms are generally open 7 days, and there's
always something open in such big cities as Madrid and Barcelona -
now said to be on a par with Paris for food - or such tourist areas
as the Costa del Sol. Generally, reservations are not necessary,
except at popular, up-market restaurants.
Meals
Breakfast -- In Spain the day starts with a continental breakfast
of coffee, hot chocolate, or tea, with assorted rolls, butter, and
jam. Spanish breakfast might also consist of churros (fried
fingerlike doughnuts) and hot chocolate that is very sweet and thick.
However, most Spaniards simply have coffee, usually strong, served
with hot milk: either a café con leche (half coffee, half
milk) or cortado (a shot of espresso "cut" with a dash of
milk). If you find it too strong and bitter for your taste, you might
ask for a more diluted café americano.
Lunch -- It usually includes three or four courses, beginning with
a choice of soup or several dishes of hors d'oeuvres called
entremeses. Often a fish or egg dish is served after this, then a
meat course with vegetables. Wine is usually part of the meal.
Dessert is usually pastry, custard, or assorted fruit -- followed by
coffee. Lunch is served from 1 to 4pm, with "rush hour" at 2pm.
Tapas -- After an early evening stroll, many Spaniards head for
their favourite tascas, bars where they drink wine and sample
assorted tapas, or snacks, such as bits of fish, eggs in mayonnaise,
or olives.
Dinner -- A typical meal starts with a bowl of soup, followed by a
second course, often a fish dish, and by another main course, usually
veal, beef, or pork, accompanied by vegetables. Again, desserts tend
to be fruit, custard, or pastries.
Naturally, if you had a heavy and late lunch and stopped off at a
tapas bar or two before dinner, supper might be much lighter, perhaps
some cold cuts, sausage, a bowl of soup, or even a Spanish omelette
made with potatoes. Wine is usually part of the meal. Afterward, you
might have a demi-tasse and a fragrant Spanish brandy.
Spanish cuisine is becoming increasingly popular in Britain and La
Tasca, the Spanish tapas specialist, is one of the most successful
and popular group in the country.
One popular custom when going out is to be served tapas with a
drink (sherry, wine, beer, etc.). In some places, like Granada, tapas
are given for free with a drink and have become very famous for that
reason. It should be noted that almost every tapas bar serves
something edible when a drink is ordered, without charge.
Another traditional favorite is the churro with a mug of thick hot
chocolate to dip the churro in. Churrerías, or stores that
serve churros, are quite common. The Chocolatería de San
Ginés in Madrid is especially famous as a place to stop and
have some chocolate with churros, often late into the night (even
dawn) after being out on the town. Often traditional Spanish singers
will entertain the guests.
As is true in many countries, the cuisines of Spain differ widely
from one region to another, even though they all share certain common
characteristics, among which are:
* The use of olive oil as a cooking fat, as well as raw, in items
such as fritters.
* The use of sofrito to start the preparation of many dishes.
* The use of garlic and onions as major seasonings.
* The custom of drinking wine during meals.
* Serving bread with the vast majority of meals.
* Consumption of salads, especially in the summer.
* The consumption of a piece of fruit or a dairy product as
dessert. Desserts such as tarts and cakes are typically reserved for
special occasions.
Spanish cuisine is becoming increasingly popular in Britain and La
Tasca, the Spanish tapas specialist, is one of the most successful
and popular groups in the country and tapas bar/restaurants appearing
all over the country.
Wines
With France and Italy, Spain is one of the top wine producers in
the world. It has a great variety of high quality wines, grown and
elaborated in over 57 different areas, among which are some that are
truly exceptional.
Rioja wine is the king of Spanish table wines. The winegrowers in
La Rioja, who know that they produce one of the world finest wines,
jealously protect its quality, while strict official norms concerning
the origin of wine make fraud impossible and guarantee the prestige
of these exquisite red wines of such unmistakable bouquet and flavour.
Sherry is the most international Spanish wine, thanks to yearly
exports to numerous different countries. There are five different
kinds of this Andalucian wine, whose name in English derives from
"Jerez" because the first vineyards of this type of wine
were in the town of Jerez de la Frontera. There is
"Manzanilla", "Fino", "Amontillado",
"Oloroso" and "Los Dulces", or sweet Sherries.
Catalan Cava, grown in the Penedes region in Cataluña, is
an excellent sparkling wine whose magnificent cost/quality ratio has
allowed it to compete with French champagnes on the most demanding
international markets.
Spanish restaurants are also making the mark on the world stage
with El Bulli in Montjoi voted best in the world and Arzak in San
Sebastian and El Raco de can Fabes also in the top thirty |
