Table of Contents:
WHERE DO YOU GO TO TASTE SPAIN?
HOW DO YOU TASTE SPAIN?
EAT LIKE A SPANIARD.
THE MENU.
Wines of Spain. Spanish Beers. Spanish Spirits.
In America, many believe that Mexican food is Spanish food. Although the cuisine of Mexico certainly has roots in Spanish cuisine, they are like brother and sister. Same DNA but a whole different outcome.
They say the same about the Spanish West Indies (Cuba, Puerto Rico, and Hispaniola). They began as Spanish colonies, but they have a taste of their own. You need to taste Spanish cuisine.
Where Does One Go to Taste Spain?
First, let’s clarify Spanish eating establishments. What is a ham house? Is it the same as a roasting house?
Jamónería (Ham House)
A Ham House is probably closest to what we call a delicatessen. You can spot them from the hams (and other meats) hanging from the ceiling and in the front window. Ham is the star here. Spain takes its artisanal Jamon (ham) very seriously.,and Serrano and Iberico are the two most popular hams. You may also find Chorizo, Salchichon, and Morcilla sausage for sale. Local cheeses are often available. There may or may not be somewhere to sit. Usually, I stop here for a sandwich or picnic supplies to go.
Tascas (Tasca)
A Tascas is the most popular eating establishment in Spain. It can be a sit-down café or the “lounge” of a bar. Here you will find tapas, the world-famous small plates of Spain. These restaurants are where you sit down and share a few small plates with a wine or beer. You can also take away just about anything on the menu, including wine.
Terraza (Terrace)
Terraza is another name for a sidewalk café. They may be free-standing or part of an indoor restaurant. Menus range from simple to full service. As always, look for the location where the locals eat.
Restaurante (Restaurant)
is pretty much what you would expect back home. This location will be a full-service restaurant with proper meals. Do not let the size fool you. Real estate can be pricey, especially in the cities. Instead of building out, they build up, often several stories.
Horno Asador (oven to roast)
This eatery specializes in char-grilled meats over a wood fire. Beef and sausage are often the most popular., but you may find pork, poultry, and even seafood depending on your location.
Patisserie
Until recently, Spain does not have an excellent reputation for sweets and bread products. Past governments and the lack of quality ingredients might have something to do with this reputation. Thank goodness that has changed. Here is where you find cakes, sweets, and chocolates. You will also find bakery goods and rolls. Some will even carry pre-made sandwiches on their home-made bread.
How do we Taste Spain?
There is Spanish cuisine by region (Basque, Catalan), And there are national dishes, which began in one area but now belong to everyone.
Spanish Omelet.
The tortilla española is somewhere between what we know as an omelet and a quiche. Slowly cooked potato and onion are adding into the egg batter before going into the frying pan. Most tapas bars and cafés serve variations, either hot or cold, and as a Tapas or a main dish.
Jamon Serrano.
The pride of Spain. Originating in the Serrano (Sierra) mountains, these giant slabs of cured pork are hanging from the ceilings of Jamónerías and bars all over Spain. As they dry, the hams give off a delicious aroma of the meat and spices. Traditionally, the pork is thin slices on a baguette.
Gazpacho.
Gazpacho originates in Andalusia, in southeast Spain. It is a cold tomato soup that is popular in the summer months. The soup includes onions, garlic, bell peppers, oil, and vinegar in a tomato base.
Paella.
Originating along the Mediterranean in the town of Valencia, this rice dish is available just about anywhere in Spain. They slowly-cook yellow rice with a combination of tomatoes, onions, and peas. To this, they add shellfish, squid, clams, and chicken (drumsticks). These simmer in an over-sized frying pan over an open fire for hours.
Turrón.
This dessert is a seasonal national dish. At Christmas, you can find it anywhere. The rest of the year, you will see it more often in the northeastern Catalan region. They mix sugar, honey, and egg whites into a nougat. Chopped almonds may add some texture and flavor.
Eat Like a Spaniard.
The eating habits in Spain differ from those in the United States.
Breakfast (el Desayuno)
is often a meal in two parts.
Upon waking, a Café con Leche (espresso coffee with scalded milk) snaps the gray cells to attention. A chocolate breakfast drink for the non-coffee drinker, and orange juice. Before leaving the house, they enjoy a small continental-style breakfast to ward off hunger pains. In most of Spain, this is toast or a roll with tomato and olive oil, butter with jam, jamón serrano or sobrasada sausage, or something you can spread like a pate. Sweets are not a significant breakfast item.
Thank goodness in the central area (Madrid), if you go out for breakfast, they make up for this gross oversite. And they make up for it in a big way, Donuts in chocolate pudding!!! Locally, they call these churros, which are donut-like dough. After frying, they sprinkle them with sugar.
Along with these, they serve what they call hot chocolate. This “drink” is NOT the U.S.A. hot chocolate, and you do not drink it. It is more like warm chocolate pudding (thicker than a sauce) into which you dip your churros. You can find these in many large cities now, usually in the more touristy areas. I can be a tourist for these.
Lunch (El almuerzo).
Once again, throw out what you know the mid-day meal to be. This meal is a late-morning (11:00 am) small snack to get people through the slump. They also call it media (mid) mañana (morning). This snack may be Spanish omelet tapas, pastry, baguette sandwich, or another small item. With this, you have juice (Zumo) or a café.
La Comida (food).
The main meal of the day is similar to dinner in other countries. Traditionally, it takes place around 2:00 pm. This meal consists of a first, second, and dessert course. OK, there are four. The sobremesa course is a Spanish tradition involving coffee or digestive liquor while chatting. Hence the reason for a siesta afterward (if time allows). Unfortunately, schedules get tighter, and the two or three hours for lunch is becoming a sandwich at a desk. Or worse, American fast food on the fly.
Merienda.
What was once only for children and older people, this mid-afternoon (5:00 – 6:00 pm) snack has gone through a renaissance. It became fashionable with young Spaniards and is now part of the culture. It may consist of fruit, cookies, or sweets with juice or a hot beverage. If you do not have to go back to work, it may include tapas and wine or cocktails.
La Cena (dinner or supper).
The dining is from 8:30 pm to 10 pm. It is lighter than lunch (La Comida). Usually, it consists of an entree and a dessert.
The Menu.
The typical menu in Spain may seem like a road map to some. Many places do not have copies in English. Or if they do, maybe they were drinking at the time of translating. Or, they need to get a full refund from their English-As-A-Second-Language course. Here are a few “landmarks” to make navigation easier.
Entrantes (Appetizers) or Para Picar (to pick at). – These are usually for sharing at the beginning of the meal.
Primeros (First courses). Remember, the mid-day meal is several courses. This course tends to be more elaborate than the second course. There are often several vegetable dishes as choices.
Segundos (Second courses). You will find this almost exclusively on daily lunch menus. They are often meat or fish entree with fried potatoes or a small lettuce salad.
Tostas (Spanish Bruschetta). Start with baguette-style bread but slice lengthwise, not in small slices. They toast it and then top with cured meats and cheeses.
Carnes (Meats). Stewing is one of the most popular styles of meat preparation. This style stems from the days when people used whatever they could get their hands on (ox-tail, beef cheek, or.) Pan-searing in Spanish olive oil and garlic is a favorite preparation for pork or beef sirloin.
Aves (Birds). Chicken (Pollo), turkey (pavo), and duck (pato) are all popular.
Ensaladas (Salads). The traditional Spanish salad (mixta) is lettuce, tomato wedges, and onion. You may also find Spanish olives, shredded carrot, a hard-boiled egg, or pickled vegetables as well.
The Best for Last.
Postres (Dessert). Some of the more popular desserts are milk or egg-based like flan, Crema Catalana, a custard, Leche frita (fried milk), or Arroz con Leche (rice pudding).
Tartas (cakes). Also, include tarts. Try the local cheesecake (Tarta de queso) for a new taste Spain has created.
Size does matter in Spanish cuisine.
- Tapa (Tapas) – range in size from a bite (a snack with your drink) to a small plate of pieces. A great way to sample several tastes. Great for two.
- Media Raciones – is a little more substantial than a Tapas order, but smaller than a Racion.
- Ración – are larger plates definitely for sharing. Think heavy appetizers when dinner is too far off, or there will be copious amounts of alcohol consumption. I have had many meals of Racions.
Slow Down and Taste Spanish Cuisine.
The Slow Food Organization is now in Spain. Beginning in Rome, Italy, around 1986, it promotes local food, traditional cooking, and a slow pace of life. This move is great news for Spanish cuisine.
Culinary Regions of Spain.
Northwestern Spain.
Castilla-Leon
Galicia
Northern Spain.
Asturias
Basque Country
Cantabria
La Rioja
Northeast.
Navarre
East.
Aragon
Southeast
Catalonia
Murcia
Valencia
South.
West.
Extremaduran
Central.
Castilla la Mancha
Madrid
Taste Spain in The Islands.
The Balearic Islands
The Canary Islands
Africa.
Melilla