THE FOOD OF SPAIN IS WELL KNOWN THROUGHOUT THE WORLD, and as you walk the Camino through Galicia you are confronted with many of their agricultural staples: potatoes, grapes, and corn. I walked next to many potato fields, vineyards, and countless corn granaries called horreos (it’s pronounced a bit like the black and white American cookie) As an Architect and one time farmer, I really loved experiencing the agricultural architecture at the level and speed of a Pilgrim: the granite columns and supports for the grape vines, looking up into the corn granaries, and sometimes if we were lucky, the Camino path would go below a pergola of grape vines.
Once I crossed the border into Spain, I was walking in the region of Galicia the entire way to Santiago de Compostela. And as a chef, I loved trying the different foods available in the region of Galicia. Some of my favorite foods that I tried were various bean and legume soups, tortillas, shellfish, octopus, and the coffee culture! It was a bit harder to fit my meals into the time frame of Spanish meals, dinner was not available until 8pm, and a few days I just couldn’t be bothered to leave my room that late for food. I found myself eating more snacks, smaller cold meals, and sandwiches.
DISHES TO TRY IN GALICIA, SPAIN ON THE PORTUGUESE COASTAL ROUTE:
PAELLA:
A dish of saffron flavored rice cooked with meat, seafood, and vegetables. It originates in the rice-growing area of Valencia, but can be found all over Spain. Because Galicia is coastal, the paella served here is full of delicious seafood and shellfish. This is the first meal I had when crossing into Galicia and it was absolutely delicious. I had a crisp white wine with my paella and it was delicious. I think my paella was actually meant to serve two people, so I took it back to my hostel and ate it for dinner as well. This amazing paella was in A Guarda, Spain.
SPANISH TORTILLA:
Spanish tortilla is the Spanish version of an omelet or frittata. It is made with eggs, potatoes, and usually onions, and is probably the most popular dish of Spanish cuisine. It is a versatile dish that is good served hot, cold or room temperature, making it popular as a tapa. It is the perfect fuel for the Camino, so be sure to try it during your walk. I had this on the Camino near xxx and before entering Caldas de Reis, Spain.
MEMBRILLO
Also known as quince paste, membrillo, is a thick sliceable jelly made from the quince fruit. Quince looks like a cross between an apple and a pear and a similar, but much more delicate flavor. The fruit has a very dense texture and is quite astringent. Some varieties can be eaten raw if they are extremely ripe, but I’ve never tried it. They are typically cooked with sugar, either poached in syrup or made into jam or jelly, like membrillo. Membrillo is often served with cheese or as an element on a cheese board. I had this on my way into Vigo, Spain.
PADRON PEPPERS:
The Padron Pepper variety originates in the area of Padron in Galicia, Spain, which you will walk right through on the Portuguese Route. They are small green peppers that are usually mild, however, every once in a while, there could be a spicy one, so try them at your own risk! They are pan fried in olive oil until the skin starts to blister and the flesh softens, dusted with salt, and sometimes served with bread. They are a must try in Galicia and are the perfect dish to share with your walking companions while on the Camino. I had these in Padron, Spain and Santiago de Compostela, Spain.
CROQUETTES:
These crispy bites are a staple at tapas bars, as a starter, or a mid day snack. I had this as my first course of a Pilgrim menu in Baiona, Spain. And the single chicken croquette is from a small croquetteria which is located in the plaza in front of the Chapel of the Virgin Pilgrim in Pontevedra, Spain. This was the perfect little snack as I walked around Pontevedra on my Rest Day.
JAMON ASADO:
Slow cooked tender roast ham served with potatoes. This is a fantastic Camino meal! I had this in Nigran, Spain
JAMON SANDWICH PICNIC:
Have you really walked the Camino if you haven’t had a jamon sandwich picnic? I met a lot of people surviving on jamon sandwiches, which I think is a right of passage for the Camino, so I was happy I had a few myself, but was even happier trying a lot of different dishes in Galicia. My accommodation outside Redondela was very isolated so I was happy I had brought my own ingredients for a jamon sandwich dinner.
FABADA BEAN SOUP:
Someone I met on the Camino told me they had heard great things about soups in Spain and I definitely took that on as a recommendation and ordered soup whenever I saw it on the menu. It’s a good way to stay hydrated and all of them were delicious, so take this as a recommendation to try the soup in Spain. I especially loved this one I had at my hotel in Pontevedra, Spain.
HUEVOS ROTOS:
I wasn’t familiar with this dish before I saw it on the menu. It translates to Broken Eggs, so I assumed it would be scrambled eggs, but it’s actually fried eggs served with fried potatoes, and mine was topped with peppers, but can also be served with jamon or chorizo sausage. This was hearty, filling, and delicious. The perfect dish after walking 12 miles.
OCTOPUS:
Just try to stop me from ordering octopus when traveling near the ocean in Europe. These dishes were very different, but both AMAZING! The lentils and octopus dish I had just north of Oia, across the street from my hostel and the spider web grilled octopus I had at our celebration dinner in Santiago de Compostela, Spain.
LENGUADO:
Lenguado is a term in Spain that is used to describe any flat fist that looks like sole. This wasn’t my favorite dish, but it was quite striking when served. I had this in Baiona, Spain where I was eating with two vegetarians. I didn’t realize just how visually striking this would be and I retroactively apologize to them here on this blog.
HAKE:
Known as Merluza, is one of the most widely available fish in Spain. It is inexpensive, abundant, and versatile in preparation. This wasn’t my favorite fish, but I’m always happy to try new dishes while traveling, you never know when you’ll find your new favorite fish! This was the second course after the Lentils and Octopus, and right before a coffee flan, so I was a very happy little peregrine. Also, check out this setting and view!
MONKFISH:
My last meal before reaching Santiago was this late lunch in O Milladoiro, Spain. The Monkfish was grilled over an open flame in the restaurant! The amount of paperwork and health inspections that would require in New York is enough to dissuade restauranteurs from even trying!
SCALLOPS
The scallop shell is the symbol of the Camino and Coquille San Jacques is actually named after Saint James, or San Tiago, so to me scallops are absolutely a MUST TRY while walking the Camino. I had these the night I arrived in Santiago de Compostela with my Camino friends and that is the way to do it! 10/10 for this celebration dinner, the perfect end to such a magical experience walking the Camino.
COFFEE CULTURE:
I was surprised the first time I ordered a coffee after crossing the border into Spain and a piece of cake appeared next to it! I thought it might be a fluke as I was the only one sitting at the bar, you know, like a special treat from the barista, but but I watched as she cut cake for every single person who ordered a coffee who was sitting at a table. This continued to happened almost every time I ordered a coffee and it makes me soooooo happy.
ESPRESSO AFTER A MEAL:
I learned this while living in Italy and it just makes perfect sense! And I dunno, I just think caffeine works differently in Europe, is that crazy to think?!? See THIS POST for more about Italian coffee culture, not the same as Spain, but much closer than how we take our coffee in the US.
TORTA DI SANTIAGO:
I HIGHLY recommend trying this cake. I got one on my rest day and I had eaten the whole thing within 24 hours. This is honestly the best trail side snack there is, sweet and delicious, and also filling because it’s made with almonds. I got this one at Xeve in Pontevedra, Spain
MY FAVORITE SNACKS:
MITICA COCKTAIL MIX is a mixture of roasted nuts, beans, and corn – it’s an amazing combination of salty and crunching and the perfect mixture to accompany a drink. A must try!
CHASKIS & BREAD STICKS
Chaskis is a crunchy corn snack that tastes a lot like Bugles. And I love a good breadstick and these are sourdough (masa madre)! I made sure I always had some of these in my backpack for trail snacks.
