{"id":914,"date":"2024-01-27T15:53:08","date_gmt":"2024-01-27T15:53:08","guid":{"rendered":"https:\/\/sazonthefolkcook.com\/blog\/?p=914"},"modified":"2024-10-21T11:01:59","modified_gmt":"2024-10-21T11:01:59","slug":"what-to-eat-in-spain-part-i","status":"publish","type":"post","link":"https:\/\/sazonthefolkcook.com\/blog\/what-to-eat-in-spain-part-i\/","title":{"rendered":"What to eat in Spain depending on where you are – Part I"},"content":{"rendered":"

Spain<\/a> is a paradise for the palate<\/strong>, where each region has its unique culinary<\/a> treasures. From the sunny beaches of Andalusia to the vibrant streets of Barcelona and the lush landscapes of Galicia… Spain offers a rich tapestry of culinary delights<\/strong> that reflect its varied geography and cultural<\/a> influences. At Saz\u00f3n The Folk Cook<\/a>, we delve into the gastronomic wonders of our beloved country, helping you find out what to eat in Spain<\/a> depending on where you are.<\/p>\n

\"What
Ajoblanco <\/em>and mel\u00f3n con jam\u00f3n<\/em> by Vanessa<\/figcaption><\/figure>\n

Andalusia, exquisite flavours under the sun<\/h2>\n

If you are not sure what to eat in Spain when travelling\u00a0 to the south, we advise you to let yourself go. Andalusia<\/strong>, with its warm climate and Arabic influences, is a treasure trove of culinary delights<\/strong>. There are typical popular dishes that you cannot miss if you want to eat like a good Andalusian. Nothing better than starting your gastronomic journey with an iconic gazpacho<\/a><\/em><\/strong>, a refreshing cold soup made with tomatoes, peppers, onions and cucumbers. Or its close cousin salmorejo<\/a><\/em><\/strong>, a little thicker than gazpacho, seasoned with hard-boiled eggs and Serrano ham<\/a>.<\/p>\n

Our host from Huelva<\/a> knows a lot about this. Vanesa opens the doors of her house<\/a> with views of the sea to surprise us with a delicious variant of cold summer<\/a> soups. Ajoblanco<\/em> <\/strong>is a twist of Andalusian gazpacho<\/em>. It is made with ground almonds, breadcrumbs, garlic, water, salt and oil. Its characteristic colour is that of a white soup, hence its name, and it is typical of different areas of Andalusia and Extremadura as well.<\/p>\n

\"What
Hard to resist to Nuria’s tuna salad<\/figcaption><\/figure>\n

On the other hand, for a more hearty meal, any dish with fresh fish is very popular in Andalusia. Be sure to try the tuna from Cadiz<\/a><\/strong>, with which our dear host Nuria<\/a> prepares her salad adding tomatoes from the garden. Don’t miss the delicious fried fish from Malaga<\/strong>. Or the irresistible prawns from Huelva, with which Vanesa prepares a delicious black rice paella<\/a><\/strong> to enjoy all the flavour of the south from her balcony overlooking the sea.<\/p>\n

\"Cocido
The most traditional Madrile\u00f1o<\/em> dish at Pascual’s<\/figcaption><\/figure>\n

Madrid, the heart of Spanish gastronomy<\/h2>\n

If we wish to discover what to eat in Spain, it is clear that we cannot skip Madrid’s rich gastronomy.<\/strong> As the capital and geographical heart of Spain, this captivating city occupies a special place in the country’s culinary landscape. Although flavours from all over the world can be found in this great urban landscape, it is ideal to explore the traditional dishes<\/strong> that are most popular among Madrid residents.<\/p>\n

\"What
Pascual knows how to cook a superb cocidito madrile\u00f1o<\/em><\/figcaption><\/figure>\n

Pascual, one of our local cooks in Madrid<\/a>, is fond of spoon dishes. When he arrived from Alicante, he fell in love with the taste of Madrid’s most emblematic dish; that is, its cocido madrile\u00f1o<\/em><\/strong>. A hearty chickpea-based stew that includes various meats and vegetables. To complete a truly Madrid gastronomic experience<\/a>, his menu is made up of tapas-based starters such as croquettes, olives<\/a> and cheese. And, of course, the main dish that we should not miss on our visit to central Spain.<\/p>\n

If you still have a sweet tooth after this feast, conclude your meal with churros<\/a> con chocolate<\/em><\/strong>, a highly appreciated dessert to be enjoyed in the many chocolate shops in the city. Even so, we have to point out an important fact. Spaniards don’t eat churros with chocolate<\/em> for dessert… But rather in the morning or after a good party. Find out more interesting facts about Spanish<\/a> gastronomy here<\/a>.<\/p>\n

\"Saras's
Treat yourself to a true Galician culinary feast at Sara’s<\/figcaption><\/figure>\n

Galicia, a seafood paradise in the Northwest<\/h2>\n

Located in the lush landscapes of northwest Spain, Galicia is a paradise for lovers of seafood<\/strong> and, in the end, superb food. Start your culinary journey<\/a> with a visit to a good typical village tavern<\/strong>. And begin to delight your palate with a gentle portion of Galician-style octopus<\/strong>. Yes, treat yourself to a tender octopus seasoned with paprika and olive oil. As a second starter, you cannot miss the popular Galician empanada<\/em><\/a>, a tasty pastry filled with seafood or meat. To accompany these delicacies properly, enjoy a glass of Albari\u00f1o<\/strong>, a fresh white wine from the region.<\/p>\n

\"Sara's
Discover what to eat in Galicia<\/figcaption><\/figure>\n

Sara, Andalusian by birth but Galician at heart,<\/a> opens the doors of her typical Galician house to us. Where, in addition to the above and some good starters with the best seafood in the north, we can taste one of the most typical main dishes in the area: lac\u00f3n con grelos<\/em><\/strong>. The lac\u00f3n<\/em> is the front leg of the pig and it is accompanied by turnip greens<\/a>, a type of vegetable similar to broccoli.<\/p>\n

Last but not least, we suggest you complete your Galician party with an unmissable tarta de Santiago<\/em><\/strong>, an almond cake decorated with the cross of the saint.<\/p>\n

\"Pimientos
Try the tasty pimientos del piquillo<\/em> at Marga’s house<\/figcaption><\/figure>\n

Navarra, culinary traditions in northern Spain<\/h2>\n

It is the turn of the northeastern area<\/strong> of the country. Let\u2019s discover now what to eat in the beautiful lands of Navarra<\/strong>. This region is famous for its rich agricultural heritage and culinary traditions.<\/strong><\/p>\n

Marga welcomes us<\/a> in her 12th century mediaeval house, a few kilometres from Pamplona<\/strong>, the city of the popular San Fermines<\/strong>. Start your culinary journey with two typical dishes. The first one, chistorra<\/em><\/strong>, is a local product made with pork, paprika and salt. Then, piquillos rellenos<\/em><\/strong>, small red peppers stuffed with various fillings such as seafood or meat.<\/p>\n

\"Pork
Delicious pork cheeks with Marga’s special touch and presentation<\/figcaption><\/figure>\n

Delight yourself with a good dish of cheek stew<\/strong>, prepared with a sauce made with products from Marga’s garden<\/strong>.\u00a0 She gives her personal touch to this dish, surprising diners with a different and original way of presentation. Besides, if you have the opportunity, don’t hesitate to try Navarra’s famous Pachar\u00e1n<\/strong>. It is a traditional sloe liqueur, perfect to top off a delicious meal.<\/p>\n

After embarking on a gastronomic journey through this tasty country and guiding you on what to eat in Spain, we can tell you but one thing\u2026 \u00a1Buen provecho!<\/strong><\/em><\/p>\n

Join Saz\u00f3n The Folk Cook<\/a> and discover what to eat in Spain at the home of the locals!<\/h3>\n","protected":false},"excerpt":{"rendered":"

Spain is a paradise for the palate, where each region has its unique culinary treasures. From the sunny beaches of Andalusia to the vibrant streets of Barcelona and the lush landscapes of Galicia… Spain offers a rich tapestry of culinary delights that reflect its varied geography and cultural influences. At Saz\u00f3n The Folk Cook, we […]<\/p>\n","protected":false},"author":2,"featured_media":920,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-experience"],"acf":[],"_links":{"self":[{"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/posts\/914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/comments?post=914"}],"version-history":[{"count":8,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/posts\/914\/revisions"}],"predecessor-version":[{"id":1501,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/posts\/914\/revisions\/1501"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/media\/920"}],"wp:attachment":[{"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/media?parent=914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/categories?post=914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/tags?post=914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}