Spanish Learning Community and Resources

Foods You Should Try in Spain (4) 

¡HOLA, COMUNIDAD! 

This is the fourth of a series of blog posts in which we will travel through the rich and varied culinary landscape of Spain. From north to south, from east to west, we explore the most renowned dishes, but also the lesser-known eats Spaniards go crazy about.  

Without further ado, get your bib ready and let’s dig in!   

PATATAS BRAVAS

If there’s one tapa that holds a special place in Spanish hearts (and stomachs), it’s patatas bravas. You probably already know what they are, but just in case there’s a despistado out there (someone who doesn’t), they’re crispy, golden chunks of fried potato topped with a spicy sauce that gives them their name. The sauce can vary by region, but it’s usually a hot tomato-based sauce, sometimes complemented by a bit of creamy allioli for balance. They’re a classic dish found in bars all over Spain, best shared with friends over rounds of jokes and fond memories. 

The exact origins of patatas bravas aren’t clear, but they likely appeared in Madrid in the mid-20th century. The dish started in local taverns and quickly became a favourite because it’s affordable, delicious, and easy to share. But be careful! Some places serve disappointing versions aimed at tourists. If your potatoes come with ketchup and mayonnaise, you’ve been tricked! For a true taste of Spain, look for a spot filled with locals, where the potatoes are perfectly crispy, and the sauce has a proper kick. 

ENJOY!  

MIGAS

I’m pretty sure most of you have never heard of migas, a simple yet delicious dish with deep roots in Spain’s rural history. It began as a practical way to use leftover bread, evolving into a hearty and comforting meal for shepherds, farmers, and humble families. To make migas, stale breadcrumbs are first moistened with water and then sautéed in olive oil with garlic and spices until golden and crispy. Additional ingredients like chorizo, fried eggs, peppers, grapes, melon, or even sardines are then added to complete the meal. 

This dish is especially popular in Extremadura, Castilla-La Mancha, Andalucía, and Aragón, with each region adding its own special touch through different toppings. Traditionally served for breakfast or lunch, migas are best enjoyed fresh from the pan, offering a warm and flavourful taste of Spain’s countryside. I must confess, I’ve never tried migas before. But as someone who would marry bread if it were legal, I’m delighted to have learnt more about it, and I can’t wait to sink my teeth into this comforting dish.

Empanada gallega is a hearty, savoury pie from Galicia, the westernmost region of Spain. This traditional dish typically features a flaky pastry crust filled with tuna, pork, or other meats, combined with peppers, onions, and tomato sauce. Variations with seafood or purely vegetarian fillings, such as vegetables or mushrooms, are also popular, all made with fresh ingredients from Galicia’s coasts and fields. While you can find empanada gallega in bakeries and restaurants across Spain, Galicia is where this dish truly shines, being a staple in markets and local eateries. 

Galicians often prepare this dish for family gatherings or festivals, and it’s an integral part of their culinary heritage. Its origins are believed to date back to the Middle Ages, when it served as a convenient meal for travellers and pilgrims on their way to Santiago de Compostela. In fact, the dish is even depicted in the Portico de la Gloria at the Cathedral of Santiago de Compostela. Whether enjoyed warm or cold, empanada gallega is both comforting and delicious. Don’t miss the chance to try one at a local bakery or market when you visit any town in Galicia! 

BO PROVEITO!  

If there’s one Spanish delicacy that stands above the rest, it’s jamón. This cured ham is a national treasure, loved for its rich flavour and melt-in-your-mouth texture. There are two main types: jamón serrano, made from white pigs and cured in mountain regions, and jamón ibérico, the crown jewel of Spanish gastronomy, crafted from black Iberian pigs that feast on acorns (bellotas) in regions like Extremadura, Andalucía, and Castilla y León. The tradition of making jamón goes back centuries, with the curing process lasting anywhere from 12 to 36 months, depending on the variety. 

You’ll find jamón everywhere in Spain, from bustling markets and tapas bars to elegant urban restaurants. The most popular way to enjoy this treat of the gods is with bread and high-quality Spanish olive oil. If you’re not a vegetarian, this is an experience you simply can’t miss. Slicing jamón is an art in itself, celebrated in contests where skilled cortadores showcase their precision and technique. Of course, we’d never say it out loud to our Italian friends, but yes, it’s absolutely better than prosciutto. ¿Estáis de acuerdo? :-) 

To conclude on a sweet note, let’s talk about orxata, a drink that perfectly captures the essence of Valencian summers. Orxata is a refreshing and iconic beverage made from xufa (tiger nuts), water, and sugar. While it originated in València, orxata is also enjoyed in Catalonia, the Balearic Islands, and beyond. The town of Alboraia, near València, is particularly famous for its exceptional orxata, often served at local orxateries alongside fartons, long, fluffy pastries perfect for dipping. 

To make orxata de xufa, tiger nuts are soaked in water to soften them, blended into a smooth paste, and strained to extract the liquid. Sugar is then added, and the drink is chilled, resulting in a refreshing and creamy treat. For the real orxata experience, skip the bottled versions sold in supermarkets and head to a local orxateria for freshly made orxata. Sweet and nutty, it’s the perfect way to cool down on a hot day, though I must warn you: it can be a bit filling. VISCA L’ORXATA! 

That’s all for today. Stay tuned for more articles on Spanish cuisine. I hope you enjoyed this one. 

Now I’d love to hear from you! Tell us which Spanish dishes you’ve tried and which one is your favourite. Just click “Reply” and share your comment.

¡HASTA LUEGO!