Discover the Flavors of Spain

Culinary Traditions of Spain

• Spanish cuisine is diverse with regional differences in cooking traditions and practices.
• Olive oil, the world's largest producer of which is Spain, is a significant ingredient in Spanish cuisine and forms the base of many vegetable sauces.
• Chicken, pork, lamb, and veal are the most commonly used meats in Spanish cuisine, and fish and seafood are also consumed regularly.
• Tapas and pinchos are popular snacks and appetizers served in bars and cafes.
• The Roman Era staple meal products in South Iberian Peninsula included bread, wine, and oil from the growing of crops of the Mediterranean triad: wheat, grapevines, and olives.
• The most famous Spanish dish, paella, uses two ingredients introduced by the Moors: rice and saffron.
• The aristocracy in the 19th century consumed dishes that were largely an imitation of French cuisine, leading to the degeneration of regional cuisines.
• Modern Spanish cuisine was developed in the late 19th to early 20th century, with gastronomes and writers putting in efforts to develop a national cuisine recognizable by Spaniards as their own.
• The extremely influential cooking book 1080 recetas de cocina by Simone Ortega became a hit in Spain, remaining as of 2019 the third best-selling book ever in the history of the country after Don Quixote and the Bible.
• Spain has a continental-style breakfast, a large midday meal (la comida), and dinner (la cena) taken between 8:30 pm and 11 pm, with an afternoon snack (la merienda) at about 6 pm.
• Andalusian cuisine uses the most olive oil in its cuisine, and gazpacho is the most famous dish from the region.
• Asturian cuisine has a long and rich history, deeply rooted in Celtic traditions of Atlantic Europe, and fabada asturiana is one of its most famous dishes.Regional Cuisine Across Spain

Asturias:

• Popular dishes include fabada asturiana, a bean stew with sausages and bacon, and cachopo, a veal steak stuffed with ham and cheese.
• Asturian cheeses such as Cabrales cheese are popular, as is the local cider made from Asturian apples.
• Notable desserts include frisuelos, rice pudding, and carbayón.

Balearic Islands:

• The cuisine is heavily influenced by Mediterranean traditions due to its location.
• Popular dishes include sobrassada, a cured sausage, and tumbet, a vegetable dish.
• Balearic wines and gin de Menorca are also popular.

Basque Country:

• The cuisine is varied and includes meat and fish dishes, with cod being a popular fish.
• Txakoli, a white wine with high acidity, is a staple drink.
• Popular dishes include changurro and beef steaks.

Canary Islands:

• The cuisine is unique due to its geographical location and the influence of African cuisine.
• Fish, potatoes, cheese, and pork are common staple foods.
• Popular dishes include papas arrugadas, almogrote, and frangollo.

Cantabria:

• Highlander stew, made with beans, cabbage, and pork, is a popular dish.
• Seafood, particularly bonito, is commonly used in dishes.
• Popular dairy products include Cantabrian cream cheese and smoked cheeses.

Castile-La Mancha:

• The cuisine reflects the foods eaten by shepherds and peasants, with wheat and grains being dominant ingredients.
• Garlic is a common ingredient, leading to dishes such as ajoarriero.
• Popular dishes include pisto manchego and roast piglet.

Castile and León:

• Characteristic dishes include morcilla, a black pudding made with special spices, and roast lamb.
• Major wines in the region include reds from Ribera del Duero and whites from Rueda.

Catalonia:

• The cuisine is based on a rural culture and features dishes from three climates: coastal (seafood), mountains, and the interiors.
• Notable sauces include romesco sauce and aioli.
• Fish dishes include suquet and cod stew.

La Rioja:

• The cuisine is recognized for its use of meats such as pork and cold cuts.
• Rioja wine is a staple drink.
• Popular dishes include Rioja style potatoes and fritada.

Extremadura:

• The cuisine is similar to Castilian cuisine and is abundant in pork.
• Game meats such as wild boar and partridge are popular.
• Distinctive cheeses from the region include quesos de torta.

Galicia:

• The cuisine is known for its seafood dishes and stews.

• Pork with turnip tops is a popular component of the Galician carnival meal.

• Notable dishes include caldo de castañas and caldeiradas (fish stew).Traditional Cuisine of Spain

• Galician cuisine is known for its empanadas, octopus, scallops, crab, barnacles, and queso de tetilla.

• Santiago de Compostela has a tradition of serving scallops as the first meal to travelers.

• Queimadas is a folkloric preparation of orujo mixed with peels of orange or lemon, sugar, or coffee beans, prepared in a ritual ceremony involving the flambé of the beverage.

• Tarta de Santiago and filloas are famous sweets throughout the Iberian Peninsula.

• Madrid's cuisine has been influenced by modifications to dishes from other Spanish regions due to immigration.

• Murcia's cuisine is famous for its varied fruit production and dishes like michirones, olla gitana, cocido murciano con pelotas, sopa de mondongo, and rice dishes.

• Navarra's cuisine has many similarities with Basque cuisine and features trucha a la navarra, ajoarriero, cordero en chilindrón, chorizo de Pamplona, and Roncal cheese.

• Valencia's cuisine has two components: rural and coastal, with paella being a popular dish and all i pebre being a popular fish stew.

• Galletas de miel is a traditional small honey cake prepared and eaten for the feast of Corpus Christi.

• Spain has notable chefs such as Ferran Adrià, José Andrés, and Andoni Luis Aduriz.

• Spanish cuisine is diverse and varies regionally.