Eating in Spain – Spanish food review
Spanish cuisine over the centuries has been influenced by many peoples-Romans, Moors, French, Italians. In General, the dishes are simple and uncomplicated, which is explained by their peasant origin for…

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10 most famous dishes of Spanish cuisine
Spain has given the world many brilliant chefs, including the magnificent Ferran Adria, whose restaurant four years in a row was recognized as the best in the world. In the…

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GASTRONOMIC THESAURUS (part 3)
Quirky habits and all sorts of oddities are the flip side of the traditional view of food, anchored in the content aspect of the units of the gastronomic thesaurus. One…

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Traditional Spanish dishes that surprise foreign tourists

Whatever the purpose of the trip of foreign tourists to Spain, they will in any case get acquainted with the national Spanish cuisine, which has an infinite number of unique dishes. The latter are not limited to the famous paella or tortilla (omelette with potatoes), and often guests from abroad have questions about a particular dish, familiar to the Spaniards, but almost stupefying everyone else. In this regard, the publication La Vanguardia conducted its own gastronomic research, which revealed the traditional Spanish dishes that cause the greatest surprise among tourists. Criadillas (testicles) under this name refers to a dish of fried or stewed testicles of any domestic animals whose meat is eaten, but most often in the course are bull eggs. Even if some Spaniards have a negative attitude to this kind of “products”, what to say about foreigners, whose name alone can cause genuine disgust. Exceptions are citizens of China and a number of Eastern European countries where bull eggs are considered an aphrodisiac. Rabo de toro (bull’s tail) is Another dish that is the result of cutting the carcass of a bull and surprising representatives of many countries – as long as they do not try this tender meat under a stunningly delicious sauce. Its history dates back to the XVI century, when bull tails could buy everyone at the end of the bullfight. Pulpo a la gallega (octopus in Galician) Many foreigners who come to Galicia, surprised by the abundance of institutions that serve octopus meat, but after tasting this dish themselves foreign tourists begin to recommend it to their compatriots. The only country that can compare with Spain in terms of consumption of octopuses – Japan, although there they are prepared dishes and look completely different. Caracoles (grape snails) Call this dish typical of Spain can not be, although more snails are eaten only in France and Italy. In some regions of the country it is not very popular, because not only visitors find these mollusks “disgusting and nauseating”, but in Madrid every year they found more and more fans. Morcilla (pork blood sausage) If you believe the Spanish saying, the pig is edible everything, including hooves. Almost all foreigners, with the exception of adhering to beliefs and views that prohibit the use of pork, immediately “fall for” ham. But it is extremely distrustful of dishes from pig’s ears, tongue or snout. Moreover, the British often ask to bring them morsilla (black pudding in a natural package of pork intestines), taking it for his favorite black pudding. Angulas (eel fry) in the menu of many Spanish restaurants there are eel fry (angulas) – usually cooked with garlic and bitter pepper. The growth of their popularity was largely facilitated by a large-scale advertising campaign with the participation of film, pop and sports stars. Nevertheless, tourists when ordering these fry often experience a real shock, because instead of” small fish “they are served to the table of some strange”white worms”. Percebes (sea truffles) Sea truffles – or, as they are called, “sea ducks” – are the most expensive seafood in the world, so tourists are surprised not only by their appearance, but also by the high price. Of course, few travelers know that the production of these molluscs, mainly living on the rocks in Galicia, is fraught with danger to life.

 

GASTRONOMIC THESAURUS (part 2)
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