Drink

Aguardiente

Aguardiente, in spanish, or aguardente, in portuguese (basque: pattar; catalan: aiguardent; galician: augardente) is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (abv). it originates in the iberian peninsula (portugal and spain), as well as iberian america (spanish- and portuguese-speaking countries of the americas).

Main

Almejas a la marinera

Clams in a sauce with white wine, paprika, garlic and onion

Dessert, Sweet

Almendrado

Almond cookie

Side, Snack, Appetizer

Androlla

An androlla (galician pronunciation: [anˈdɾoʎɐ]) is a galician embutido made from pork. it is similar to the botillo sausages of león. it is prepared from the "cueras" (the end of a slab of bacon). cueras are well cleaned, without the skin; rib meat is added with portions of the diaphragm muscles. it is eaten cooked and is often accompanied by "cachelos" (boiled potatoes). in the regions of león and zamora, the word "androlla" can refer to any kind of pork sausage.

Side, Snack, Appetizer

Arzùa-Ulloa

Arzúa-ulloa cheese is a cow's milk cheese made in the spanish autonomic region of galicia, with arzúa-a ulloa protected designation of origin (pdo) status.it is a soft cheese, made from raw or pasteurized milk, has a minimum maturity period of six days, and has a lenticular shape, or cylindrical with rounded edges. its rind is thin and pliant, medium to dark yellow, bright, clean and smooth. the cheese itself is uniform in color between white and pale yellow. it is soft and creamy without cracks but may have a few small holes or bubbles. the flavour is slightly sweet and grassy.it is similar in flavor to its cousin cheese, tetilla. unlike tetilla cheese, arzúa-ulloa has a soft pliant rind, and has a disc shape. in addition to the pdo status, there are two other labels that the cheese may carry, farm-made arzúa-ulloa (arzúa-ulloa de granxa), a cheese having the particularity that the milk comes entirely from cows on the same farm (its characteristics being otherwise similar), and aged arzúa-ulloa (arzúa-ulloa curado), a cheese that has been aged for at least six months, with the result that it is firmer in texture throughout.

Main

Calamares a la plancha

Grilled squid

Main

Caldo gallego

Caldo galego or simply caldo (in galician), also known as caldo gallego (in spanish), meaning literally “galician broth”, is a traditional soup dish from galicia. it is essentially a regional derivative (with added beans & turnip greens) of the very similar neiboring caldo verde, the traditional soup dish of neighboring portugal. ingredients include repolo (cabbage), verzas (collard greens), grelos (rapini), or navizas (sweet turnip greens); potatoes; white beans; and unto (lard). additionally it can contain fatty pork, chorizo, ham, or bacon (compango). it is served hot as a starter, often as part of xantar (lunch), and sometimes dinner. traditionally it was usually served in cuncas (earthen bowls).

Side, Snack, Appetizer

Capón de Vilalba

Castrated male chicken, common during christmas, from lugo, galicia, spain

Main

Carne o caldeiro

Beef skirt steak and potatoes

Side, Snack, Appetizer

Castaña de Galicia

Chestnuts from galicia

Main

Chuleta de cordero

Lamb chops

Main

Empanada gallega

Galician savory pie filled with chorizo, pork, tuna, sardines, seafood, beef, tomatoes, peppers, vegetables, garlic

Side, Snack, Appetizer

Ensalada de habas

Broad bean salad

Main

Fabada asturiana

Fabada asturiana, often simply known as fabada, is a rich asturian bean stew, originally from and most commonly found in the autonomous community of principality of asturias, but widely available throughout the whole of spain and in spanish restaurants worldwide. canned fabada is sold in most supermarkets across the country. fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and as the largest meal of the day, lunch. it is usually served as a starter, but may also be the main course of the meal. it is typically served with asturian cider or a red wine.

Side, Snack, Appetizer

Faba de Lourenzá

Dried faba galaica beans (phaseolus vulgaris l.) from lourenzá, galicia, spain

Main

Fabes con almejas

Fabes con almejas (english: beans with claims, spanish: habas con almejas, asturian: fabes con amasueles) is a clam and bean stew that originated in the principality of asturias in the 19th century as peasant fare. it is a lighter variation of asturian fabada whose primary ingredients are sausage, beans and pork. the traditional recipe for fabes con almejas calls for small clams, fava beans, onions, garlic, salt, saffron, bay leaves, olive oil, parsley, bread crumbs and sometimes sweet paprika.

Side, Snack, Appetizer

Filloa

Thin, crepe-like pancake, may have sweet or savory toppings or fillings

Dessert, Sweet

Filloa

Thin, crepe-like pancake, may have sweet or savory toppings or fillings

Dessert, Sweet

Fresas con crema

Strawberries and whipped cream

Side, Snack, Appetizer

Grelos de Galicia

Turnip greens (brssica rapa l. var. rapain) grown in galicia, spain

Main

Guiso de carne

Meat and vegetable stew

Main

Higado encebollado

Liver and onions is a dish consisting of slices of liver (usually pork, beef or, in the united kingdom, lamb) and bulb onions; onion is favoured as an accompaniment to liver as the sharp flavour of onion "cuts" the somewhat metallic flavour of liver, which can be off-putting to some eaters. the liver and the onions are usually sautéed or otherwise cooked together, but sometimes they may be sautéed separately and mixed together afterwards. the liver is often cut in fine slices, but it also may be diced.

Main

Lacon con grelos

Ham hock, either fresh or salted, and turnip greens

Side, Snack, Appetizer

Lacón Gallego

Cured and dried ham made exclusively from shoulders of celta, duroc, landrace and large white pigs born and reared in galicia, spain

Side, Snack, Appetizer

Langostinos al whisky

Shrimp in whiskey sauce

Dessert, Sweet

Marron glacé

A marron glacé (plural marrons glacés) is a confection, originating in northern italy and southern france consisting of a chestnut candied in sugar syrup and glazed. marrons glacés are an ingredient in many desserts and are also eaten on their own.

Side, Snack, Appetizer

Mejillón de Galicia

Mussels from a coruña and pontevedra, galicia, spain

Dessert, Sweet

Melindres

Small doughnuts, covered in icing

Side, Snack, Appetizer

Miel de Galicia

Honey produced in galicia, spain

Side, Snack, Appetizer

Pan de Cea

Wheat bread with rounded ends, from san cristovo de cea, galicia, spain

Side, Snack, Appetizer

Patata de Galicia

Solanum tuberosum l. potatoes from xinzo de limia, galicia, spain

Side, Snack, Appetizer

Pemento da Arnoia

Capsicum annuum l. pepper from boqueixón, galicia, spain

Side, Snack, Appetizer

Pemento de Herbón

Green padrón peppers grown in a coruña, galicia, spain

Side, Snack, Appetizer

Pemento de Mougán

Capsicum annuum l. peppers grown in guntín, galicia, spain

Side, Snack, Appetizer

Pemento de Oímbra

Capsicum annuum l. peppers grown in boqueixón, galicia, spain

Side, Snack, Appetizer

Pemento do Couto

Capsicum annuum l. peppers grown in boqueixón, galicia, spain

Main

Percebes

Goose barnacles, also called stalked barnacles or gooseneck barnacles, are filter-feeding crustaceans that live attached to hard surfaces of rocks and flotsam in the ocean intertidal zone. goose barnacles formerly made up the taxonomic order pedunculata, but research has resulted in the classification of stalked barnacles within multiple orders of the infraclass thoracica.

Side, Snack, Appetizer

Pimientos de padron

Mild green peppers fried in olive oil and sprinkled with salt

Side, Snack, Appetizer

Pulpo a feira

Boiled octopus, salt, olive oil and paprika

Drink

Queimada

Queimada is an alcoholic beverage of galician tradition. queimada is a punch made from galician aguardente (orujo from galicia) -a spirit distilled from the rests of winemaking- and flavoured with special herbs or coffee, plus sugar, lemon peel, coffee beans and cinnamon. it is traditionally prepared in a hollow pumpkin. typically, while preparing the punch a spell or incantation is recited, so that special powers are conferred to the queimada and those drinking it. then the queimada is set alight, and slowly burns as more brandy is added.

Side, Snack, Appetizer

Queso Cebreiro

Cow's milk cheese from alpine brown, friesian and rubia gallega cows, from pedrafita do cebreiro, lugo, galicia, spain

Side, Snack, Appetizer

Queso Tetilla

Soft cheese made from pasteurized or unpasteurized cow's milk, from galicia, spain

Main

Salpicon

Salpicon (or salpicón, meaning "hodgepodge" or "medley" in spanish) is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. there are different versions found in spanish and the broader latin american cuisine. a salpicon is sometimes used as stuffing. in mexican cuisine and central american cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. the mixture is commonly served on tostadas, tacos or as a filling of poblano peppers. in honduras, rabbit meat is used in colombian cuisine, salpicón is a fruit cocktail beverage made with a base of watermelon and/or orange juice, which gives it its bright red color, and soda water.

Side, Snack, Appetizer

San Simón da Costa

Smoked cheese made from raw or pasteurized rubia gallega, parda-alpina and friesian cow's milk, from vilalba, galicia, spain

Dessert, Sweet

Tarta de queso

Cheesecake

Side, Snack, Appetizer

Tarta de Santiago

Torta de santiago (in galician) or tarta de santiago (in spanish), literally meaning cake of st. james, is an almond cake or pie from galicia with origin in the middle ages and the camino de santiago. the filling principally consists of ground almonds, eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used.

Dessert, Sweet

Tarta de Santiago

Torta de santiago (in galician) or tarta de santiago (in spanish), literally meaning cake of st. james, is an almond cake or pie from galicia with origin in the middle ages and the camino de santiago. the filling principally consists of ground almonds, eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used.

Side, Snack, Appetizer

Ternera Gallega

Veal from morena gallega and rubia gallega cattle raised in galicia, spain

Side, Snack, Appetizer

Zamburiñas

Small variegated scallops, for example, cooked in a tomato sauce, empanadas, with pasta