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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
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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!
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Galician cuisine. Based on fish and fishfood recipes. Other typical
dishes are: leg of lamb, empanadas and game.
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Catalan cuisine. Its cuisine is simple but rich in fish and meat
dishes; they are served with typical sauces: sofrito, samfaina,
picada and alioli.
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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.
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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:
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The use of olive oil as a cooking fat, as well as raw, in items such
as fritters.
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The use of sofrito to start the preparation of many dishes.
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The use of garlic and onions as major seasonings.
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The custom of drinking wine during meals.
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Serving bread with the vast majority of meals.
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Consumption of salads, especially in the summer.
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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 2nd in the world recently and Arzak in San
Sebastian and El Raco de can Fabes also in the top thirty |
