Eating in Spain
Much like the country itself, Spanish cooking is extremely rich and varied. Spain is famous for the quality of its food - first rate ingredients and fresh produce are easy to come by here and this undoubtedly plays an essential role in the pursuit of the best flavours.
It is this combination of age old tradition blended with the finest quality ingredients that have put Spain 's gastronomic prestige among the top positions in Europe, pushing emerging culinary professionals to the forefront.
- Spanish cooking can basically be described as a cuisine with strong Mediterranean influence, relying strongly on olive oil and garlic. These two basic and unmistakable ingredients shared by Spain with other Mediterranean countries are present throughout the various dishes found in Spain 's different regions, which include many regional dishes and local specialties.
- Other common ingredients include meat, poultry, game, fish, beans, rice, eggs and vegetables. Ingredients introduced into Spain from the New World included tomato, potato, sweet potato, vanilla, chocolate, a wide assortment of beans, zucchini, and the pepper. Another very common element featured in Spanish cuisine is the golden spice termed saffron, which is used to enhance many dishes.
A typical Spanish day:
- The day usually begins with a light breakfast of bread and jam or "churros" (fried pastries) washed down with coffee.
- A mid-morning snack is usually had around 11 am and a late lunch follows at around 2 to 3 pm.
- In the afternoon a "merienda" (snack) tides people over until its time to head for the tapas bars in the early evening (approximately 8 pm ) to enjoy a light snack accompanied with drinks.
- Evening meals are eaten later than in other European countries between more or less 9-10 pm. Spaniards usually enjoy a wide range of meats and fish, salads and fruit, and cheeses for their midday and evening meals.
- Bread is also a classic element that is always present on a Spanish meal table.
- Wine is the standard drink for adults during meals, while children drink mineral water or soft drinks.
- Desserts are common both with midday and evening meals and this is where the Arabs and Moors left their strongest culinary influence. Ingredients such as almonds, egg yolks, honey and orange and lemon zest form an important part of Spanish desserts.
Mealtimes are usually noisy, leisurely family affairs that allow people to relax and enjoy each other's company. They can stretch on for hours and may even be followed by the traditional afternoon siesta (nap). At a formal dinner, the hosts indicate the seating arrangements for the guests. In such cases older people and women are seated first.
Eating out in Spain is very affordable. Restaurants are graded in five categories of excellence, indicated by forks. A five-fork restaurant is the absolute best and highly recommended.
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