10 of the Best Spanish Foods

That time when everyone visiting Spain was eager to try local classics such as paella, sangria or tortilla Espanola seems long gone. Nowadays, more and more travelers want to get a true taste of Spanish cuisine with all the regional specialties, century-old traditions and Middle-Eastern influences that define it. And given the fact that Spain is such an incredible source of unique flavors, it would be an enormous shame not to enjoy them while here.

To get you started, we’ve rounded up a list of delicious Spanish foods that you should sample on your next trip to the beautiful Iberian country.

1. Pulpo a la Gallega (Galician octopus)

Commonly known as Polbo a Feira or Pulpo a la Gallega (Spanish), Galicia’s signature dish is as hearty and delightful as the region itself. Therefore, if you have the chance to visit this picturesque green corner of Spain, which is widely known for its amazing seafood, you should certainly try the delicious paprika-flavored Galician octopus, be it in a tapas bar, a fancy restaurant or a traditional pulperia (octopus restaurant), where they still serve it on rough wooden plates.

The origin of Pulpo a la Gallega dates back some 125 years, when during the cattle fairs, muleteers used to bring their own octopus and cook it with olive oil and lots of paprika. That’s how the Galician octopus became a typical fair dish, hence the name Pulpo a la Feria (Polbo á Feira).

For an extraordinary experience, don’t miss the Octopus Festival held each August in O Carballiño, Ourense.

2. Gazpacho

There’s no doubt Gazpacho, the famous Andalusian cold soup, has already toured the world in various shapes and colors, but those who’ve tasted it know that it is nowhere as delicious and fresh as here, in the fascinating south of Spain.

Traditionally served in summer, the classic Gazpacho Andaluz is a delicious and refreshing tomato soup usually made of tomato, cucumber, onion, stale bread, olive oil, wine vinegar, garlic, salt and pepper. Depending on the area of origin, it can be served with croutons, chopped vegetables, ice cubes and even ham.

Each August, the small town of Alfarnatejo, near Malaga, plays host to a delightful Gazpacho Festival where visitors have the chance to indulge in the iconic Andalusian dish and to cheer up with a traditional flamenco show.

3. Jamon

Giant legs of jamon hanging in a local tapas bar is among the images that come to mind when you think of Spain, but what many don’t know is that the land of bullfights and flamenco is also the world’s number one producer (and consumer) of dry-cured ham in the world.

One of the country’s most treasured foods and a highly prized produce all over the world, the Spanish jamon is still made using century-old techniques and labeled according to the pigs’ breed and diet. Theoretically, Spain boasts two different types of cured ham – Jamon Serrano and Jamon Iberico, but in reality there are many variations available throughout the country.

Also known as Jamon Reserva or Jamon Curado, the famous Jamon Serrano is a dry-cured ham usually made in the Spanish sierras form various breeds of white pigs, including Landrace, Duroc or Large White. The exquisite Jamon Iberico, however, is a different story. Arguably the greatest ham in the world, this ancient delicacy is made exclusively from black Iberian pigs that roam freely on the picturesque oak pastures of southwestern Spain. The process is both elaborate and very rigorous, and lasts for at least three years. From the finest to the most common, Jamon Iberico is categorized as follows: Jamon Iberico de Bellota, Jamón Iberico de Recebo, Jamón Ibérico Cebo de Campo, Jamón Ibérico de Cebo.

4. Chorizo 

Whether cured, smoked or fresh, chorizo is made and eaten all over Spain. It is an utterly delicious pork sausage with lots of garlic and pimentón (Spanish smoked paprika), and also the nation’s most versatile food, so it’s no surprise the entire world has gone mad about it.

The Spanish chorizo can be sweet or spicy, served raw as a tapa or added in various dishes. Some of the most important types include Chorizo Zamorano – a variety made in Castile and Leon and protected by a Marca de Garantia; the sweet Chorizo de Pamplona; Chorizo Riojano, which is protected by PGI; Chorizo Patatero (made with potatoes); Chorizo Canario (typical to the Canary Islands, with a consistency similar with that of French pate); and those made in the province of Salamanca. The finest smoked varieties can be found in Asturias, Galicia and Cantabria.

For a quintessential Spanish experience, try it with Manchego cheese and a glass of Rioja.

5. Empanada Gallega

Some would say that there are as many versions of empanada in Galicia as there are grandmothers, so it’s no wonder this super savory pie stuffed with all sorts of sautéed goodness is the region’s culinary glory.

The name itself comes from the Spanish verb “empanar”, which translates as “to wrap in bread”. The filling can range from minced pork and chorizo to tuna, sardines, peppers as well as other seafood and vegetables, and if there’s one thing that shouldn’t be missed, it’s the delicious slow-cooked onion sauce (with or without tomatoes), which gives the dish its depth, flavor and a touch of sweetness.

Although original from Galicia, empanadas are popular throughout the world, especially in Southeast Asia, Latin America and Europe.

6. Rabo de Toro

Don’t let the name frighten you, the traditional Andalusian tail stew is much more delicious than you could possibly imagine. Having its origins in 16th-century Cordoba, this dish was initially made of tails from the brave bulls killed during the corrida. Nowadays it is mainly prepared with oxtail (cow’s tail), but its sophisticated mix of ingredients along with the slow-cooking process, make the meat literary melt in your mouth.

Although ingredients may vary from one recipe to the next, some of those commonly used include carrots, garlic, onion, olives, tomatoes and spices. Some variations can also contain a bit of wine (Jerez) and even chocolate.

7. Arros Negre (Arroz Negro)

One thing is for sure, no one in Spain cooks the rice better than the Valencians. In fact, with such an abundant variety of rice dishes that range from the celebrated Paella and Arros al Forn to the humble Arros a Banda and the rather weird Arros Negre, it’s easy to see which ingredient dominates the elaborate Valencian cuisine.

However, if you’re visiting Catalonia or the Valencian Community, skip the hyped paella, which is now a traditional Spanish food and can be found all over the country, and try the local and equally delicious Arros Negre. This dish hails from Castellon and its traditional recipe uses white rice, squid or cuttlefish, seafood broth, olive oil, paprika, onion and squid ink, the secret ingredient which gives it the intense dark color. Arros Negre is usually served with allioli (aioli).

8. Fabada Asturiana

One of the most popular Spanish foods, Fabada Asturiana is a hearty warming stew of beans and sausages, originating in the Principality of Asturias, in northwestern Spain. The traditional recipe requires fabas (locally-grown large white bean), chorizo, morcillo (Spanish blood sausage), smoked paprika and saffron.

Due to its great nutritional value, Fabada Asturiana is commonly served during the cold winter months, but it’s not unusual to find it on many restaurant menus all year round.

9. Pimientos de Padro

Simple, healthy and full of flavor, Pimientos de Padron make for a lovely tapas dish, especially when you’re visiting the Padron region in southwestern Galicia. This is where the Franciscan monks first cultivated them in the 16th century. Original from Mexico, these small green peppers are now protected under the Pemento de Herbón PDO, and served fried in olive oil and dusted with coarse-ground sea salt in Galician tabernas and tapas bars across the country. The fun part is that although they’re mostly mild and delicious, occasionally you can come across a very hot one. That’s why the process of eating them is often called the “Spanish Roulette”.

In order to honor the delightful Pimientos de Padron, a gastronomic festival is held each year, in the first Saturday of August, (since 1979) in the Herbon parish (La Coruna).

10.

Gambas al Ajillo (Garlic shrimps)

Usually served as a tapa, Gambas al Ajillo (garlic shrimps) is an easy, mouthwatering Spanish dish extremely popular in the south of Spain, where seafood leaps straight from the sea to the plate.

However, it is one of the tastiest and most widespread tapas dishes, so you can find it in bars and restaurants all over the country, sometimes even served as a main course. The focal ingredients are shrimp, garlic and olive oil, but even so, it’s hard to find two versions that taste the same, as Spanish cooks tend to add their own touches to every food they’re preparing. The classic recipe will always include a bit of dry sherry (Vino de Jerez), sweet Spanish paprika, fresh lemon juice and parsley.

Sources- http://spainattractions.es/best-spanish-foods/

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Top 10 foods to try in Spain

From tasty tapas to superb seafood and traditional roasts, Spanish food is all about making the most of the best local produce. We asked travel writer Annie Bennett, to pick ten of the best dishes to try on your travels.

Don't leave Spain without trying...

Gazpacho

The reddest, ripest tomatoes, olive oil, garlic, bread, peppers and cucumber are blended until silky smooth, then chilled and poured into bowls or glasses. So delicious, so refreshing. In Andalucía in southern Spain, people have it every day in summer and there is always a jug on the counter in tapas bars. Also try salmorejo from Córdoba, a thicker version that is often served with pieces of Ibérico ham on the top.

Paella

In the Valencia region, they claim you can eat a different rice dish every day of the year, but let’s stick with the most traditional version for now. Ingredients for paella Valenciana include chicken or rabbit, saffron, runner beans and butter beans. But the all-important element is the rice, ideally the bomba or calasaparra varieties grown on Spain’s east coast, which are particularly good for absorbing all the flavours.

Tortilla Española

Eggs, potatoes, onions… that’s it – and some purists even consider that adding onion is a gastronomic crime of the highest order. The Spanish omelette is so much more than the sum of its parts. The potatoes and onions are slow fried in olive oil then mixed with the beaten eggs for the flavours to mix before cooking.  Add chorizo, ham, spinach, courgettes or whatever you have to hand to make a tasty meal out of next to nothing.   

Gambas al ajillo

You walk into a tapas bar, the barman is handing a customer an earthenware dish of sizzling prawns, the tantalising aroma hits your nostrils and you just have to order some too. To recreate it at home, just fry some sliced garlic and green chilli in olive oil, throw in the prawns for a couple of minutes and add some parsley. Couldn’t be simpler, couldn’t be tastier.

Tostas de tomate y jamón

Black pigs roam among the holm oak trees in western Spain in search of the acorns that give marbled magenta Ibérico ham its distinctive nutty flavour.  Rub thick pieces of toast with garlic and tomato, pour on some olive oil and top with slices of jamón for a quick, delicious lunch.

Patatas bravas

Perhaps the most ubiquitous of tapas, patatas bravas vary quite a bit around the country, but all versions involve chunks of fried potato. In Madrid, bravas sauce is made with sweet and spicy pimentón – Spanish paprika – olive oil, flour and stock – but never tomatoes. Some people add garlic, some a dash of fino sherry, while others selfishly insist of keeping their secret ingredients to themselves.

Pollo al ajillo

Any Spaniard will tell you that the best garlic chicken ever is the one their grandmother makes. And of course they are right. Unpeeled cloves of garlic are fried in olive oil to flavour it, then taken out before adding pieces of chicken. When that is cooked, the garlic goes back in with some rosemary, thyme and some dry sherry or white wine. But there is no definitive recipe for this much-loved dish.  

Cochinillo asado

People might claim they are going to Segovia to see its astounding Roman aqueduct, fairytale castle or elegant cathedral, but really all that is just to build up an appetite for lunch. And in Segovia that means either roast suckling pig or lamb. The meat is cooked in huge wood-fired ovens and is so tender it is cut with the side of an earthenware plate.    

Pisto

The Spanish version of ratatouille turns up all over the country in different guises, but is most typical in the towns of villages across the plains of La Mancha south of Madrid.  Onions, garlic, courgettes, peppers and tomatoes are slow fried in olive oil – this is not a dish that likes to be rushed. It is usually served as a starter, sometimes with fried eggs or chorizo, but is great as a side dish too. 

Turrón

Spaniards devour massive amounts of turrón, or almond nougat, at Christmas, although it is available all year round. Most of it is made in the small town of Jijona in the province of Alicante, using locally-grown almonds mixed with honey and egg white. There are two basic types -  a soft, smooth version, called Jijona, and hard Alicante turrón, which contains pieces of almond.

Sources -http://www.bbcgoodfood.com/howto/guide/top-10-foods-try-spain

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Britain’s 10 favourite foods

UKTV recently took a survey of British people to discover their favourite recipes.
Maybe not surprisingly half of the recipes are foreign, but we think the British versions deserve to be defined as British dishes in their own right. Apparently, the new-found kitchen adventurousness of the British people is thanks to the influence of celebrity chefs like Jamie Oliver and Delia Smith.

Below is the list of Britain’s 10 favourite foods.

1. Spaghetti Bolognese :

Originally from Italy, ‘spag bol’ has acquired a uniquely British taste of its own. According to the survey, 6 out of 10 British people can cook spaghetti bolognese without a recipe.

2. Roast dinner

Good old meat and two veg is still high on the list.

3. Chili con carne

More foreign inspiration, this time from Mexico.

4. Lasagne

Unlike in Italy, where there is only one recipe for lasagne, Brits feel free to mix it up with different variations on traditional lasagne – vegetables, meat, lentils and even fish!

5. Cottage or shepherd’s pie

An old favourite – minced beef (for a cottage pie) or lamb (for a shepherd’s pie) with mashed potato on top.

6. Meat or fish stir-fry

The origins are Chinese, but you won’t find anything like this in China.

7. Beef casserole

Casseroles have made a comeback in British cooking and now feature on the menu of many gastropubs

8. Macaroni cheese

Comfort food at its best. The macaroni are Italian, the sauce is pure British.

9. Toad in the hole

Sausages in a type of batter called Yorkshire pudding. There are many theories, but no-one really knows where the name comes from.

10. Meat, fish or vegetable curry

Loosely based on Indian cuisine, the ‘curry’ is now a staple in the British kitchen. As a proof, it can even be served with chips.

Sources- http://pocketcultures.com/2009/04/27/britains-10-favourite-foods/

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Top 10 British foods

Traditional British food is ‘comfort food’: heartwarming, filling and satisfying. Here are some typical foods and dishes from around the United Kingdom.

While most British people eat a lot of pasta, pizza and dishes influenced by Indian and Chinese cultures - like curries and stir fries – some of the old favourites are still on the menu, even if they’re not eaten every day.

1) The Sunday roast – and all the trimmings
 

Once, most families in the UK would sit down together for a big roast lunch every Sunday. This doesn’t happen so much now but the Sunday (or any other day of the week) roast is still a very popular meal. Beef, chicken, lamb, pork or, especially at Christmas, turkey is roasted in the oven. It’s served with a selection of vegetables like roast potatoes, carrots, cabbage, roasted onions, Brussels sprouts, peas, as well as tiny sausages wrapped in bacon called ‘pigs in blankets’ and gravy made from the meat juices (‘the trimmings’).

Roast beef is traditionally accompanied with a peppery horseradish sauce, English mustard and Yorkshire pudding (a batter of eggs, flour and milk which rises up in the oven). Roast pork is often served with an apple sauce, while roast lamb tastes delicious with a mint sauce or redcurrant jelly.

The next day, people fry up the leftover vegetables to make ‘bubble and squeak’ and eat it with slices of the cold meat.



2) Fish ‘n’ chips

Brits have been eating fish and chips since the 19th century.  This is street food, best eaten with the fingers, which used to be served wrapped in a piece of white paper and newspaper. These days the local chip shop or ‘chippie’ is more likely to hand it over in a polystyrene dish and with a little wooden fork. The fish, usually cod, haddock or plaice, is dipped in batter and deep-fried; the chips are cut thicker than French fries (more like American ‘home fries’) and deep fried twice: once to cook the potato; second to crisp up the outside.  Eat sprinkled liberally with salt and malt vinegar, and as an accompaniment perhaps a pickled egg or onion, a giant pickled cucumber called a ‘wally’ or some curry sauce.

3) Puddings…

 
Most of the traditional desserts, puddings, ‘sweets’ or ‘afters’, as they’re called in the UK, are not for those on a diet.  In apple crumble, apples are covered with a crumbly flour, sugar and butter mixture and served with custard made from eggs, milk and vanilla. Bread and butter pudding is made from sliced bread interlaced with dried fruit and baked in custard. Spotted dick is a steamed suet pudding with dried fruit and served with custard. Trifle is a cold pudding made from layers of sherry-soaked sponge cake, fruit, custard and cream. Summer pudding is sliced bread layered with fruits, berries and fruit juice, and eaten with cream. Get the picture?

4) …and pies

 
Top 10 UK foodsThere are so many different pies from around the UK: cottage pie (minced beef with a mashed potato topping), shepherd’s pie (using lamb instead of beef), steak and kidney pie made with a suet-based (beef or mutton fat) pastry case, pork pie (famously made in Melton Mowbray)which is eaten cold, and the Cornish pasty - meat, potato and vegetables wrapped up in a semi-circular pastry case which is a meal in itself.


5) The fry up - or ‘Full English’ breakfast

 
No one in the UK would eat this breakfast every day but most people admit to indulging every now again. A ‘fry up’ may consist of fried or grilled bacon, a sausage or two, a fried egg, baked beans (tinned beans in a tomato sauce), grilled or fried tomatoes, a slice of fried bread (or toast), perhaps some slices of fried black pudding (sausage made from pig’s blood), and fried mushrooms – eaten in any combination, with a dollop of either brown sauce or tomato ketchup on the side. Other traditional English breakfasts to try are smoked kippers, scrambled egg on toast, kedgeree (a rice and smoked haddock dish from the days of the British Raj) – or just a bowl of cornflakes and milk.



6) Haggis

 
Haggis is a traditional Scottish dish, which is always eaten on Burns Night, a celebration of Scotland’s national poet Rabbie Burns, author of ‘Auld Lang Syne’ and the poem ‘Address to the Haggis’ which is recited at the start of Burns’ Suppers on January 25th.  A haggis is the stomach of a sheep (or an artificial casing) stuffed with a mixture of chopped sheep’s heart, liver and lungs, oatmeal, onions, suet (fat), stock and seasoning. It’s eaten with ‘neeps and tatties’ (boiled and mashed swede and potato) and washed down with a dram (glass) of Scottish whisky.

7) The British banger

 
Unlike European sausages, most British sausages (‘bangers’) are made from fresh meat rather than smoked or cured and then grilled, fried or baked. Sausages are usually made from casings filled with pork or beef and flavoured with herbs and spices and come in long ‘links’ or strings. The classic Cumberland sausage, originally from what is now Cumbria in the north of England, is a long, coiled sausage made from chopped pork, and seasoned with pepper. Chipolatas are thin sausages. Popular sausage dishes include ‘toad in the hole’ (sausages baked in a dish of batter) and ‘bangers and mash’ (sausages served with a pile of mashed potato and eaten with English mustard and/or an onion gravy).


8) Cheese

 
The two most famous British cheeses are Cheddar and Stilton. Cheddar takes its name from the West Country’s Cheddar Gorge caves where it was once stored. It’s a hard, yellow cheese with a nutty flavour and often enjoyed in sandwiches, grilled on toast or eaten with a hunk of bread, salad and chutney in pubs as a ‘ploughman’s lunch’. Stilton, on the other hand, is traditionally eaten after a formal meal with a glass of port. Made in north of England, it’s a creamy pale cheese with blue veins radiating from the centre of its famous cylindrical shape. Other cheeses to look out for include the Welsh Caerphilly, Wensleydale, Red Leicester, Double Gloucester and Cornish Yarg.


9) Lancashire hotpot

 
This stew, which originated in the north west of England, is made from mutton or lamb and vegetables, topped with sliced potatoes. It’s simple to prepare and cheap to make, but cooked long and slow so that the meat is succulent and tender, it tastes delicious.  It’s often eaten with pickled red cabbage or beetroot. Other similar stews are scouse from Liverpool, Irish stew from Ireland and cawl from Wales.


10) Cream tea

 
The cream tea is a teatime treat associated with the South West of England, especially Devon and Cornwall and served in cafes and tearooms all over. It consists of a pot of tea – Earl Grey in preference – drunk black with lemon or with a dash of milk, and scones. These are dense, bread-like cakes made from flour, butter and milk, served with strawberry or raspberry jam and clotted cream, a rich yellow cream with a crusty top. Simply cut the scone in half, spread it with jam and clotted cream – and enjoy.

Sources -http://www.expatica.com/uk/insider-views/Top-10-British-foods_107897.html

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AMERICA'S 50 FAVORITE FOODS

1. Steak

2. Chicken

3. Pizza

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100 Must-Eat American Foods

#1 New York-Style Pizza

#2 Hoppin' John

#3 New Mexico Green Chile

#4 Buttermilk Biscuits

#5 Tasso Ham

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American food: The 50 greatest dishes

American food: The 50 greatest dishes :

Fast, junk, processed -- when it comes to American food, the country is best known for the stuff that's described by words better suited to greasy, grinding industrial output.

But Americans have

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