12 Traditional Spanish Food in Spain You Must Try
Food in Spain varies by region, including geography and climate. Including the traditional way, and Food in Spain cooked by locals. It can be said that Spain is the largest producer of olive oil in the world, perhaps that is why it is used a lot in dishes.
In Spanish recipes, the most commonly used meats are pork, veal, chicken, and lamb. For flavor, people use herbs such as oregano, rosemary, and thyme or parsley to add flavor to the sauce.
People often eat sausage "especially chorizo" which is made from pork and is served by grilling on charcoal or satay for sauce.
People eat breakfast right after waking up or before going to work. Breakfast servings include coffee, milk, chocolate drink, biscuits or toast
Lunch is a hearty food in Spain, people usually start at 2:00 pm or 2:30 pm, ending at about 3:00 pm to 3:30 pm, the meal includes usually soup, salad, meat or fish dish and fruit for dessert, or yogurt or something sweet.
The arrival of Europeans to America in 1492 greatly changed the cuisine in Spain. The beginning of the birth of new culinary elements, by the 18th century many ingredients were imported from America, combined with food in Spain. Brings many new bold flavors, with chili and tomato, saffron, or pepper.
Top 12 Traditional Spanish Foods
(The top 12 traditional Spanish foods) are a selection of food in Spain, a country with a very diverse culinary culture and rich, long-standing culinary history, in this country. Spanish cuisine is clearly different from region to region, which is a reflection of the country's cultural influence. We introduce some traditional Spanish dishes you can find in different regions::
Paella is the culinary symbol of the Valencian community, the most famous rice dish among food in Spain. It is a saffron-infused rice dish cooked with various ingredients such as seafood, chicken rabbit, and vegetables, cooked in chicken broth or olive oil for flavor, sometimes chefs also add seasoning. whole rosemary sprigs.
Traditionally originating from the Valencia region, there are many local variations from gatherings and picnics that have changed the ingredients of paella. The popularity began to spread beyond the borders of Spain, being recognized by the world community with the recipe of seafood paella.
Food in Spain and foreign restaurants is served in a version called Paella Valenciana. However, according to Valencian residents, only two recipes that originally originated in Valencia are authentic and proven. All other formulas are poor-quality versions.
Gazpacho is a cold soup made from tomatoes. This recipe includes ingredients such as stale bread, tomatoes, cucumbers, onions, bell peppers, garlic, olive oil, and wine vinegar. Gazpacho is served on hot summer days, not only bringing delicious flavor but also creating a refreshing, cool feeling to cool down.
The original recipe originated in the southern regions of the Iberian Peninsula, then developed and spread to other communities and regions. Ancient Roman farmers and shepherds considered Gazpacho served as an appetizer, main dish, or tapa.
Chefs prepare it by using a pestle to disintegrate the vegetables in a mortar. They say it takes a lot of effort, but its texture has a smooth consistency, and keeps it naturally cool, without foaming. To have, the flavor is fresh and vibrant, combining delicious savory and slightly sweet flavors.
Fabada asturiana or simply fabada, is a bean stew, a hot and heavy dish. It is often served with cider to wash the winter cold in the autonomous community of the Principality of Asturias and is widely available throughout the region in Spanish restaurants.
As a food in Spain, it is known as a hearty stew with rich flavors, satisfying the most gourmets. The main ingredients include “Chorizo” pork sausage that creates a spicy smoky flavor, “Morcilla” made from pig blood, rice, and spices to give a unique flavor to the stew, “Jamón Serrano” a type of smoked ham This smoke adds a salty taste, “Saffron and paprika” spices add beautiful color to the rich flavor, finally “Onion, Garlic and Olive Oil” adds a fragrant aroma when sauteed as a base for the stew.
Fabada asturiana is a traditional food in Spain that truly reflects the culinary culture of the local people and is loved by all Spaniards and tourists. It is said that if you come to Spain and are looking for a hearty dish, let's explore Fabada Asturiana together.
Cocido madrileño means “Madrid stew" made from green beans. One of the foods in Spain, served all year round in Madrid's restaurants.
This recipe includes green beans as the main ingredient or can be replaced with garbanzo. The vegetables added are potatoes, carrots, radishes, or cabbage. Chefs often use pork belly and add a little beef shank to add flavor, and pieces of beef backbone. added to make the broth more flavorful. The fat content of the dish is high, perhaps it is a dish commonly eaten in winter, during the cold months of the year, so it is healthy to keep warm.
Traditionally, the cocido ingredients must be served separately. Each serving is called a vuelco. It is considered a food in Spain, served to the lower class, people with modest incomes. But over time it has spread, and been accepted by the social community, in important restaurants, people have seen it in the Menu.
Pisto is a food in Spain, made from tomatoes, eggplant, onions, green peppers, red peppers, or zucchini with olive oil. In Murcia regional cuisine, it is served with steamed rice, along with bread and an omelet.
Pisto is a food in Spain similar to Italian caponata or French ratatouille. But there is no confusion about it because it has unique flavors and variations of Spanish food, and is loved by many Spanish families. Because it represents in a delicious and healthy way the flavors of fresh Mediterranean vegetables.
With a tomato-based sauce and sweet pineapple to create a harmonious balance and texture. It is said that the beauty of this dish is its simplicity so that it can bring out the natural flavors of the vegetables. In culinary culture, the food in Spain. It is enjoyed as a versatile side dish a main dish, or a hearty vegetarian depending on the serving recipe.
Tortilla Española is known as "tortilla de patatas" in Spanish-speaking countries. It is a traditional Spanish food and is revered by the people, as a dish made from eggs and potatoes, served warm as a tapa.
There are two recipes for making Tortilla Española, with and without onions. People also celebrate a festival called ("Tortilla Day") in many towns in southern and western Spain. Where, people will gather family members to eat food in Spain, participate, organize games, and relax.
Its popularity has forced restaurants in Spain to let diners know whether their tortillas use onions or not. As this food in Spain has become so popular around the world, industrial manufacturers have marketed both options.
Churros con Chocolate: A popular Spanish treat, churros are deep-fried dough sticks dusted with sugar and often dipped in thick, hot chocolate.
Tostón asado, also known as cochinillo asado, is a roasted suckling pig dish. Although it is popular in the city of Madrid, the most common, popular variation belongs to the Arévalo and Segovia variations in Spanish Castilian cuisine. They grill this dish the traditional way, combined with cochinillo asado and wine, in a clay pot to get crispy skin.
To make this dish, people cut the piglet's stomach, and the central spine, clean the inside, then cover it with a layer of flour, along with lard, a little laurel, leaves, and branches, and then serve it. Marinate for a few days and dehydrate before placing in a clay pot to roast.
An apple decorated on the piglet's mouth is one of the popular forms to attract tourists' culinary tastes. Cochinillo asado has become popular in most bars, taverns, and kitchens throughout Castile. It even gained international fame, because the owner sang a song for this food in Spain.
Tapas in Spanish cuisine is considered an appetizer or snack consisting of olives, cheese, and cured meats (like Jamón ibérico), or can be combined to create a full meal served with sherry. , and thin slices of bread or meat that wine drinkers love.
There are many who claim that tapas originated in southern Spain, by Jews who converted to Christianity and included portions of ham or other non-kosher foods.
In 2008, in the city of Valladolid, they also organized an "International Tapas" contest for cooking schools and high schools from other countries around the world to vote for the best tapas.
Served as a food in Spain and in restaurants around the globe, tapas has developed into a widely recognized cuisine, as in Central America such snacks are called Bocas.
Jamón is a whole piece of jamón produced in Spain. Served in hand-sliced form, with a thin, sharp knife cutting from the hind leg of the smoked, salted pork leg hanging on the jamonero rack, diners enjoy the flavor and saltiness of each bite like the 'wax' of fat, it will melt like “candle wax”.
After the outer layer of fat is removed, the manufacturer recommends that the product needs to be consumed soon, and stored in a cool place away from sunlight, because the drying and decomposition process is gradual. Jamón is safe to consume as long as the legs are kept in the refrigerator after being cut.
Commercially, a whole leg of jamón, by weight, is significantly less expensive than a sliced leg because it includes inedible bones and fat. Restaurant owners' food in Spain popularized it widely. But in many other countries, for various reasons such as trade restrictions or import taxes, the price of this product has been pushed up and made difficult for people to access.
Pa amb tomàquet is bread topped with tomatoes, considered the culinary identity of the Catalan people, a food in Spain, a traditional Spanish food. Although it is considered toast, it is commonly sold in restaurants and bars on the beaches of Spain.
It is commonly consumed as a snack or in any meal, from breakfast to dinner. True to its name, Pa amb tomàquet is extremely simple, just a slice of bread, topped with tomatoes, a little olive oil, and salt, giving diners a food in Spain that is both delicious and unique. mouth, served with sausage, ham, cheese, omelet.
According to Catalan cooking historian Nèstor Luján, the 1884 recipe for Pa amb tomàquet was published in a brochure introducing the dish. But its origin is still being discussed a lot, one thing that any resident living in Catalan considers to be the epitome of their culinary culture.
Fabada asturiana is a rich stew of white beans, often served as an appetizer or as a substitute for a main meal along with red wine on cold winter days.
In Asturian culinary literature, it is said this dish originated with Asturian shepherds. Fabada is made with fabes de la Granja, which chefs soak overnight before preparing it with pork shoulder, or pancetta, which can also be bacon, morcilla, a type of Spanish blood sausage, and chorizo. , add olive oil, along with spices like sweet paprika, garlic, and salt.
It was spread and popularized by Asturian migrants around the world who took notice of this ubiquitous food in Spain. Thereby, new variants of it have appeared in some places, such as in areas near the US city of Tampa.
Patatas bravas, also known as patatas a la brava, is one of the food in Spain. It is usually made from potatoes, which chefs cut into squares about 2 cm in diameter, fried in oil, and used in a spicy sauce such as mayonnaise, ketchup, or aioli.
It is one of the culinary cultures of Madrid, the capital of Spain, served in restaurants and bars with a portion of ¼ kg of potatoes. This type of dish is spicy and hot so it is not suitable for many people who do not like this type of hot food.
Patatas bravas are often served as part of tapas dishes, creating a classic menu of traditional Spanish foods. Seville tapas tour operator, Shawn Hennessy tells visitors that it is only suitable for family parties to share dishes. Tapas is a style for you to try many different foods in Spain.
These are just a few of the delicious and diverse traditional Spanish dishes that we would like to introduce for you to explore when traveling through Spain. Each region has its own unique specialties, so be sure to explore local food in Spain wherever you go.