Spain, a country on Europe’s Iberian Peninsula, includes 17 autonomous regions with diverse geography and cultures. Capital city Madrid is home to the Royal Palace and Prado museum, housing works by European masters. Segovia has a medieval castle (the Alcázar) and an intact Roman aqueduct. Catalonia’s capital, Barcelona, is defined by Antoni Gaudí’s whimsical modernist landmarks like the Sagrada Família church.
Things you should DEFINITELY try once in SPAIN;
Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain\’s national dish, but Spaniards almost unanimously consider it to be a dish from the Valencian region.
First base. The flavour base of the paella, sofrito is traditionally a mixture of onion, garlic and tomato. Make sure it\’s well cooked to give the paella a rich flavour.
- Restaurante Levante. Located well off the tourist-beaten path, Restaurante Levante is hailed by locals as the home of the best paella in Valencia. …
- La Pepica. La Pepica might just be the best paella experience in Valencia. …
- La Riuà …
- Casa Roberto. …
- Casa Carmela.
2. PATATAS BRAVAS
Patatas bravas, also called patatas a la brava or papas bravas, is a dish native to Spain, often served as a tapa in bars. It typically consists of white potatoes that have been cut into irregular cubes of about two centimetres, then fried in oil and served warm with a spicy sauce.
Why is it called patatas bravas?
Patatas bravas are originally from Madrid, where it was created and patented. Potatoes are cut in irregular chunks of approximately 2 cm, fried and dressed in a spicy tomato sauce that is poured over the them and served very hot. … The important thing is that it\’s spicy, in fact it\’s name \”bravas\” makes allusion to this.
WHERE TO TRY?
- Bar Tomás. Bar, Pub Grub, Spanish. Add. View from the Carretera de les Aigües
- Bohèmic. Restaurant, Spanish, $$$ Add. This muted restaurant is an ideal choice for a dinner date and its bravas are to-die-for. …
- Bacoa. Restaurant, Spanish. Add. Patatas Bravas at Bacoa |
- Source- Google
Gazpacho, also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula, specifically Andalusia, and spread into the Algarve regions.
What is gazpacho supposed to taste like?
Gazpacho — or, more accurately in this version, salmorejo — is like a sun-drenched summer afternoon captured in liquid form. The texture is rich and creamy, but because it comes from puréeing with bread, the flavor is transparent. You\’re tasting ripe tomato in its essence.
WHERE TO TRY?
Sobrino de Botín
•Facts – El Celler de Can Roca
Operated by three brothers, El Celler de Can Roca took the No. 1 spot on 2015\’s World\’s Best Restaurant list.
A tortilla is a flat, circular and typical food, similar to a thin flatbread, usually made from nixtamalized corn or wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli.
WHERE TO TRY?
A churro is a fried-dough pastry—predominantly choux—based snack. Churros are traditional in Spain and Portugal, where they originated, as well as in the Philippines and Ibero-America.
What do churros taste like?
Churros taste like fried dough. These are usually fried with sunflower oil. There are different types of churros but the most common are those called “tejeringos” or “porras” (name changes depending on the location) with a taste closer to fried pastry and a bit salty.
- Xurreria San Roman – Barcelona. …
- Churrería Desi – Granada. …
- Churrería Santa Lucia – San Sebastian. …
- Buñolería El Contraste – Valencia. …
- Granja La Pallaresa – Barcelona. …
- Churrería La Mañueta – Pamplona. …
- El Cafe de Las Monjas – Toledo.
Migas is a dish in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in southern Spain. The same name is used for a different dish in Mexican and Tex-Mex cuisines.
What is the difference between migas and chilaquiles?
Migas are basically crushed tostadas scrambled with eggs, tomatoes, chiles, and onions and topped with cheese. Either a pan-cooked dish or a casserole, chilaquiles consist of fried tortillas simmered in a sauce; they can be topped with cheese and crema.
Calle Estébanes, 4, 50003 Zaragoza, Spain
Fabada asturiana, often simply known as fabada, is a rich Spanish 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.
Restaurante El Ñeru
Calle de Bordadores, 5, 28013 Madrid, Spain
A croquette is a small cylinder of food consisting of a thick binder combined with a filling, which is breaded and deep-fried, and served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread.
Where to try?
- Santerra – Award-Winning Croquetas. …
- Casa Manolo – Off the Beaten Path. …
- B13 Bar – Vegetarian Croquetas. …
- Rocablanca – Totally Traditional. …
- La Gastro – For Seafood Lovers.
Leche frita is a Spanish sweet typical of northern Spain. It is made by cooking flour with milk and sugar until it thickens to a firm dough which is then portioned, fried and served with a sugar glaze and cinnamon powder.