If you find yourself on a trip to Galicia or at a Galician restaurant, be sure to give these tasty dishes a try.

Lacon con Grelos

Lacon con Grelos is a winter favorite in Galicia. Lacon is a dried, salted pork shoulder which is boiled and served hot. This dish also includes grelos, a leafy green vegetable that is native to the area which is similar to kale. Served with potatoes, this dish is sure to make you feel warm and cozy.

Percebes

Galicia has thousands of kilometers of coastline, making it no surprise that its people love to eat seafood. Percebes, which are known as gooseneck barnacles in English, are a perfect example. Harvested by brave men and women who climb out to their rocky habitat to collect these barnacles, they are preparing by simply steaming, allowing their salty sea flavor to shine.

Polbo a Feira

Polbo a Feira is arguably Galicia’s most iconic dish. Galicians love eating octopus, and this preparation, which is achieved by boiling the octopus, cutting its tentacles into small slices, and covering them with olive oil and sweet paprika, is a favorite way of enjoying it in the territory.

The post Any Visitor to Galicia Must Try These Dishes appeared first on foodisinthehouse.com.

If you find yourself in Galicia, here are some cheeses that you owe it to yourself to taste.

Tetilla

Tetilla is probably Galicia’s most famous cheese on a global scale, and with good reason. This cow’s milk cheese is extremely creamy and soft and is traditionally made with the high-fat milk of the native Galician Blonde cow. It’s great served with quince paste or fruit jams.

O Cebreiro

This cheese might seem memorable because of its strange appearance, which resembles a chef’s hat, but you’ll never forget its taste either. Cebreiro cheese is usually mostly cow’s milk with a little bit of goat’s milk, and it has a funky and spicy flavor after maturation.

San Simón da Costa

San Simón cheese might look similar to tetilla, but it’s totally different. It’s also made from cow’s milk and made into the familiar teardrop shape, but it is cold smoked with birch wood. It’s creamy and refreshing but the smoky flavor makes it so savory and so good.

The post Get to Know Galicia’s Best Cheeses appeared first on foodisinthehouse.com.

Tucked in the northwest corner of the Iberian Peninsula is a little-known Spanish region that is full of delicious bites and drinks. As the home of world-renowned treats such as albarino wine and empanadas, Galicia has a lot to offer for such a small place.

However, if there’s one product for which Galicia is internationally recognized, it’s seafood. The Atlantic Ocean that surrounds Galicia stocks its ports with some of the best fish and shellfish known to man.

The story starts with Vigo, the largest city in Galicia and the second-largest fishing port in the world behind Tokyo’s. Here, fishermen and women unload their catches of seafood and fish from the amazingly productive Rias Baixas area. This southwestern part of Galicia has a coastline whose water temperature and nutrient-rich waters produce an ideal place for the catch and raising of seafood such as mussels.

Another delicacy in Galicia is octopus. While some might be squeamish at the prospect of eating the tentacles of this creature, the Galician preparation which includes olive oil, smoked paprika, and boiled octopus is absolutely fantastic.

Whether you love cod, sea-bream, scallops, mussels, or crabs, Galicia is a seafood paradise that you absolutely must visit.

The post This Little-Known Spanish Region is One of the World’s Seafood Capitals appeared first on foodisinthehouse.com.

If you find yourself on a trip to Galicia or at a Galician restaurant, be sure to give these tasty dishes a try.

Lacon con Grelos

Lacon con Grelos is a winter favorite in Galicia. Lacon is a dried, salted pork shoulder which is boiled and served hot. This dish also includes grelos, a leafy green vegetable that is native to the area which is similar to kale. Served with potatoes, this dish is sure to make you feel warm and cozy.

Percebes

Galicia has thousands of kilometers of coastline, making it no surprise that its people love to eat seafood. Percebes, which are known as gooseneck barnacles in English, are a perfect example. Harvested by brave men and women who climb out to their rocky habitat to collect these barnacles, they are preparing by simply steaming, allowing their salty sea flavor to shine.

Polbo a Feira

Polbo a Feira is arguably Galicia’s most iconic dish. Galicians love eating octopus, and this preparation, which is achieved by boiling the octopus, cutting its tentacles into small slices, and covering them with olive oil and sweet paprika, is a favorite way of enjoying it in the territory.

The post Any Visitor to Galicia Must Try These Dishes appeared first on foodisinthehouse.com.

If you find yourself in Galicia, here are some cheeses that you owe it to yourself to taste.

Tetilla

Tetilla is probably Galicia’s most famous cheese on a global scale, and with good reason. This cow’s milk cheese is extremely creamy and soft and is traditionally made with the high-fat milk of the native Galician Blonde cow. It’s great served with quince paste or fruit jams.

O Cebreiro

This cheese might seem memorable because of its strange appearance, which resembles a chef’s hat, but you’ll never forget its taste either. Cebreiro cheese is usually mostly cow’s milk with a little bit of goat’s milk, and it has a funky and spicy flavor after maturation.

San Simón da Costa

San Simón cheese might look similar to tetilla, but it’s totally different. It’s also made from cow’s milk and made into the familiar teardrop shape, but it is cold smoked with birch wood. It’s creamy and refreshing but the smoky flavor makes it so savory and so good.

The post Get to Know Galicia’s Best Cheeses appeared first on foodisinthehouse.com.

Tucked in the northwest corner of the Iberian Peninsula is a little-known Spanish region that is full of delicious bites and drinks. As the home of world-renowned treats such as albarino wine and empanadas, Galicia has a lot to offer for such a small place.

However, if there’s one product for which Galicia is internationally recognized, it’s seafood. The Atlantic Ocean that surrounds Galicia stocks its ports with some of the best fish and shellfish known to man.

The story starts with Vigo, the largest city in Galicia and the second-largest fishing port in the world behind Tokyo’s. Here, fishermen and women unload their catches of seafood and fish from the amazingly productive Rias Baixas area. This southwestern part of Galicia has a coastline whose water temperature and nutrient-rich waters produce an ideal place for the catch and raising of seafood such as mussels.

Another delicacy in Galicia is octopus. While some might be squeamish at the prospect of eating the tentacles of this creature, the Galician preparation which includes olive oil, smoked paprika, and boiled octopus is absolutely fantastic.

Whether you love cod, sea-bream, scallops, mussels, or crabs, Galicia is a seafood paradise that you absolutely must visit.

The post This Little-Known Spanish Region is One of the World’s Seafood Capitals appeared first on foodisinthehouse.com.