Northern Spain
In and around the Northern Spanish city of Pamplona you’ll find menus full of game, beef and river fish such as trout and salmon. You’ll find goat and goat cheese as well as lamb. Some dishes are built on a base of Pochas de Sangúesa, a type of bean with a wonderful texture.
Vegetables are a staple of many households and in the mountain regions you’re likely to find an abundance of mild peppers and asparagus. Don’t miss the well known wine of Northern Spain, their red wines compliment the other flavors of the area very well.
Barcelona, a large city near the Northeastern coast, is known for the hearty stews the people of the region create. Full of rice, noodles, vegetables, Butifarra (a regional sausage), beef and seafood, these stews, also called Paella, isn’t soupy but rather chunky.
Cuttlefish, mussels, prawns and lobster are commonly found on menus when in Barcelona. This area is also known for their delectable desserts. Postre del Musico, the “dessert of the musician”, is a specialty pudding made with the addition of raisins and pine nuts.
With a more temperate climate, Barcelona develops world class white wine and Cava, a sparkling wine they are famous for. Red wines from the area are quite drinkable but not as famous as their whites.
In the Northwest corner of Spain lays Santiago, just north of the country of Portugal. Fish dishes of Santiago are extraordinary. Empanada Gallega translates to “pie of fish” and is a well known treat in the area. Almond tarts, known as Tarta Compostelana, are desserts from this area.
Central Spain
In the very middle of Spain is the capital city of Madrid. This large metropolis serves as a melting pot, of sorts, for all the dishes of Spain. Dishes here may not have a uniquely Madrid flavor but they are put together in such a way that the dishes from the North compliment those of the South.
While Tokyo, Japan boasts of the world’s largest fish market, Madrid has the second largest. And while Tijuana, Mexico may export millions of bottles of world class tequila each year, Spain offers a syrupy after-dinner drink called Anisado de Chinchón – a schnapps of anisette that tastes like liquid licorice.
Southern Spain
Dining is simple in the Southern region of Spain. Gazpacho, for instance, is a cold vegetable soup with a tomato base and sprinkles with cucumber, paprika and garlic. Huevos a la Flamenca is a Southern specialty of eggs fried and served with a sauce of tomato and Chorizo, the spicy Spanish pork sausage.
Stews are typical of the region as well. One, a vegetable and garbanzo bean stew, is called Cocido Andaluz. If you’re in the mood for something beefy and are feeling a bit adventurous, try Rabo de Toro, a thick stew whose main ingredient is bull's tail.
Tapas, dishes similar to appetizers in the US, are favorites in the area. There are hundreds, maybe thousands of Tapas bars (called Tascas), in fact. These restaurants serve cocktails, such as Sangrias (wine and fruit concoctions) along side various mini-dishes.
Some popular appetizers are Croquetas (fried balls of dough), marinated olives, marinated anchovies called Boquerones, Huevas (fried eggs with vinaigrette), Spanish omelets, cured ham and spicy skewers of meat called Pinchos Morunos.
There are hundreds of popular wines from many regions of Spain. Top reds from Spain typically rate in the high 80’s on the Wilfred Wong scale. They have turned out a few select reds and whites rating 92 or 93 on the same scale. Brandy and after dinner liquors from Spain are of high quality. Spanish beers are few and far between, however.
Puddings, tarts and cakes are all common desserts in Spain. There are outstanding pastries, both filled and unfilled. Flan, the most famous Spanish dessert, is a caramel covered custard.
If you have a visit to Spain in the works, plan on enjoying the tasty dishes each region has to offer. From the mountain vegetables of the North to the just-from-the-water seafood of the South and East, you will certainly find plenty to keep your mouth and belly happy.
