Regio's

Eating in Spain

Local Specialties According to Region

In order to begin describing what typical dishes can be found on the Spanish menu, we must identify and classify Spanish dished into six marked culinary areas, which coincide with the different geographical regions on mainland Spain. Spanish island cooking also plays an important role in defining the country's cuisine.

• In the NORTH, including Galicia, Bilbao, San Sebastian and Pamplona, among others, the keywords are fish and seafood. The Basque country, with its world famous cooking is a must for those who enjoy eating where the "merluza" (hake) and the "bacalao" (codfish) are especially recommendable. Baby eels also make for delicious eating. For those not so keen on seafood, "fabada", a typical bean stew in Asturias provides for great eating, as do the excellent regional cheeses. A good bottle of cider is never a bad idea.

• CATALUÑA, situated the autonomous region of north-east Spain is the peninsula's "cazuela" (casserole or stew) region. Other typical food found here includes cheeses, fine "butifarra" (sausages) and regional sauces. A particularly well-known sauce is "ali-oli", made with garlic and olive oil.

• Rice is the essential ingredient in VALENCIA and the surrounding Mediterranean area. Valencians are able to prepare exquisite rice dishes with any type of ingredients, including meat, chicken, seafood, fish or vegetables. Of all rice dishes, the paella is the most well-known. This dish is made with rice, saffron, chicken, seafood, and a variety of other items cooked and served in a large, shallow pan. In the region of Murcia , a rice dish known as "caldera" or "calderon" makes a very tasty meal.

• ANDALUCIA in the south is the land of fried foods. Their "pescaíto" (fried fish) A helping of "gazpacho", an exquisite cold soup of onions, peppers, tomatoes, and garlic, is not to be missed and another true delicacy is the Jabugo ham from the province of Huelva.

• In the area close to the PYRENEES , marinade sauces known as "chilindrones" (usually with a tomato and pepper base) , form an important part of the regions's specialties. In Aragon all kinds of tasty dishes can be tasted made with these flavour-laden sauces. The area also makes very fine ham, particularly that made in Teruel.

• When it comes to roasts, CENTRAL SPAIN is the place to go. An extensive variety of meats including lamb, veal, sucking pig and young goat, among others is slowly roasted in wooden ovens, which gives them a very unique touch of flavour. However, the region's fine cheeses, hams and sausages are not to be left behind.

• Spanish Island cuisine must not be forgotten. Dishes from the Canary Islands that simply cannot be passed up include all fish dishes and a famous garnishing sauce referred to as "mojó picón". A special treat also includes some of the wonderful tropical fruits such as avocados, bananas and papayas which abound here. The Balearic Isles, made up of four larger islands, Majorca, Minorca, Ibiza, and Formentera, and eleven smaller islands of rocky formation also boast excellent cooking. A world-famous specialty originally created in Menorca is mayonnaise, while in Mallorca, the "sobrasada", a tasty sausage and "ensaimadas", delicious light pastries deserve a special mention.

In the big cities like Madrid and Barcelona , you'll find every type of regional cuisine and some great restaurants.

When in doubt in most parts of Spain, just begin the meal with a stop-over at a tapas bar for a sample. Whichever the dish you do decide to try, remember that Spain's wines are the best way of adding the finishing touch to a meal of local specialties.

By taking a Spanish Course with us you will get the chance to try out the local cuisine in Barcelona, Madrid and Malaga, the cities our Spanish Language Schools are found in.