The most important tip I can give you on Spain local food, and the only one that will make you elevate from being a tourist to becoming a real traveler immersed in the local culture, is “Stay away from McDonalds“. When visiting Spain, there is awesome local food to try. Head to the local eateries too, and go where the locals go. For me, the food, wine and and even the water is part of the travel experience.
What to Eat in Spain
The Spanish are very passionate about their food and wine and Spanish cuisine. Spanish food can be described as quite light with a lot of vegetables and a huge variety of meat and fish. The Spanish cuisine does not use many spices; it relies only on the use of high quality ingredients to give a good taste. As such, you may find Spanish food bland at times but there are usually a variety of restaurants in most cities (Italian, Chinese, American fast food) if you would like to experience a variety of flavors. Breakfast, Lunch and Dinner times Spaniards have a different eating timetable than many people are used to.
The key thing to remember for a traveler is: breakfast (el desayuno) for most Spaniards is light and consists of just coffee and perhaps a galleta (like a graham cracker) or magdalena (sweet muffin-like bread). Later, some will go to a cafe for a pastry midmorning, but not too close to lunchtime. “el aperitivo” is a light snack eaten around 12:00.
However, this could include a couple of glasses of beer and a large filled baguette or a “pincho de tortilla”. lunch (la comida) starts at 13:30-14:30 (though often not until 15:00) and was once typically followed by a short siesta, usually at summer when temperatures can be quite hot in the afternoon.
This is the main meal of the day with two courses (el primer plato and el segundo plato followed by dessert. La comida and siesta are usually over by 17:00 at the latest. However, since life has become busier, there is no opportunity for a siesta. dinner (la cena) starts at 20:30 or 21, with most clientèle coming after 21. It is a lighter meal than lunch. In Madrid restaurants rarely open before 21:00 and most customers do not appear before 22:00. there is also an afternoon snack that some take between la comida and la cena called la merienda. It is similar to a tea time and is taken around 18 or so.
between the lunch and dinner times, most restaurants and cafes are closed, and it takes extra effort to find a place to eat if you missed lunch time. Despite this, you can always look for a bar and ask for a bocadillo, a baguette sandwich. There are bocadillos fríos, cold sandwiches, which can be filled with ham, cheese or any kind of embutido, and bocadillos calientes, hot sandwiches, filled with pork loin, tortilla, bacon, sausage and similar options with cheese. This can be a really cheap and tasty option if you find a good place. Normally, restaurants in big cities don’t close until midnight during the week and 2-3AM during the weekend.
Breakfast Breakfast is eaten by most Spaniards. Traditional Spanish breakfast includes coffee or orange juice, and pastries or a small sandwich. In Madrid, it is also common to have hot chocolate with “churros” or “porras”. In cafes, you can expect varieties of tortilla de patatas (see the Spanish dishes section), sometimes tapas (either breakfast variety or same kind as served in the evenings with alcohol). Tapas Pimientos Caracoles The entry level to Spanish food is found in bars as tapas, which are a bit like “starters” or “appetizers”, but are instead considered side orders to accompany your drink. Some bars will offer a wide variety of different tapas; others specialize on a specific kind (like seafood-based).
A Spanish custom is to have one tapa and one small drink at a bar, then go to the next bar and do the same. A group of two or more individuals may order two or more tapas or order raciones instead, which are a bit larger in order to share. Fast food Fast food has not yet established a strong grip on the Spaniards and you will find McDonalds and Burger King only in bigger towns in the usual places. The menu can be a surprise since it has been customized to appeal to the locals and beer, salads, yogurt (primarily Danone), and wine are prominent. Pizza is increasingly popular and you will find some outlets in bigger towns but it can be their own homegrown franchises, such as TelePizza.
In spite of beer and wine on the menu, fast food is often seen as “kiddie food.” American franchises generally charge higher prices than in the United States, and fast food is not necessarily the cheapest alternative for eating out. Restaurants Seafood: on a seacoast, fresh seafood is widely available and quite affordable. In the inner regions, frozen (and poor quality) seafood can be frequently encountered outside few highly reputed (and expensive) restaurants. In coastal areas seafood deserves some attention, especially on the north Atlantic coast. Quality seafood in Spain comes from Spain’s northwestern region of Galicia. So restaurants with the words Gallego (Galician) will generally specialize in seafood. If you are feeling adventurous, you might want to try the Galician regional specialty Pulpo a la Gallega, which is boiled octopus served with paprika, rock salt and olive oil.
Another adventurous option is Sepia which is cuttlefish, a relative of squid, or the various forms of Calamares (squid) that you can find in most seafood restaurants. If that isn’t your style you can always order Gambas Ajillo (garlic shrimp), Pescado Frito (fried fish), Buñuelos de Bacalao (breaded and deep fried cod) or the ever-present Paella dishes.
Meat products are usually of very good quality, because Spain has maintained quite a high percentage of free range animals. Ordering beef steaks is highly recommended, since most comes from free range cows from the mountains north of the city.
The presa ibérica, being “Iberico black pig shoulder blade cooked medium-rare and served with pea purée” Pork cuts which are also highly coveted are those known as Presa Iberica and Secreto Iberico, an absolute must if found in the menu of any restaurant. Soups: choice of soups beyond gazpacho is very limited in Spanish restaurants.
Water is frequently served without a specific request, and is normally charged for–unless it’s included in your menu del dia. If you would like free tap water instead of bottled water, request “agua del grifo” (water from the tap). However, not all restaurants will offer this and you may be forced to order bottled water. Appetizers such as bread, cheese, and other items may be brought to your table even if you didn’t order them. You will be charged for them. If you do not want these appetizers, politely inform the waiter that you do not want them.
Tipping is not observed in Spain so don’t tip (unless there was something absolutely exceptional about the service). As a result, people from countries where tipping is the norm (primarily the US) may find that waiters are not as attentive or courteous since they don’t work for tips. This is less true in major resorts and cities where tipping is common. Look around at other diners to assess if tipping is appropriate. World-level restaurants: There are several restaurants in Spain which are destinations in itself, becoming a sole reason to travel to a specific city. One of them is El Bulli in Roses. Tipping and VAT Service charges are included in the bill.
You are free to tip if you are very pleased: you would typically leave the small change after paying with a note. Maybe at the most touristy places they expect you to give some extra, but Spanish people do not commonly do it. VAT is-not-included is a common trick for mid-range and splurge restaurants: always check in menu whether VAT (8%, IVA in Spanish) is included in menu prices. Menú del día Many restaurants offer a complete lunch meal for a fixed price “menú del día” and this often works out as a bargain. Water or wine is commonly included in the price. Touristy places Typical Spanish food can be found all over the country, however top tourist destinations such as Costa Brava and Costa del Sol have turned all existing traditions upside down. Meaning that drinks are generally more expensive (about double) and quality is at its lowest. It is difficult to find proper Spanish food in the tourist centers. Instead, you will get Schnitzel, original English breakfast, Pizza, Donner, and frozen fish. However, if you are prepared to look a little harder, then even in the busiest tourist towns, you can find some exceptional traditional Spanish restaurants.
If you are on the coast then think fish and seafood and you won’t be disappointed. Non-Spanish cuisine In most cities you can also find international cuisine such as Italian, Chinese, French, Thai, Japanese, Middle Eastern, Vietnamese, Argentinian, etc. The bigger the city, the more variety you can find. For the past decade there has been a surge in the number of Irish pubs and Japanese restaurants to be found in most cities. Specialties to buy Cheese: Spain offers a wide variety of regional cheeses. Queso Manchego is the most famous one. Cabrales,Tetilla,Mahon are also popular.
The chorizo with roasted peppers Chorizo: Spain’s most popular sausage is spiced cured, made from pork, ham, salt, garlic and pepper and is produced in multitude of varieties, in different sizes, shapes, short and long, spicy, in all different shades of red, soft, air dried and hard or smoked. Frequently contains emulgators and conservatives, so check ingredients if you feel sensitive. Jamón (air dried ham): Jamón Serrano (Serrano ham): Is obtained from the salt meat of the back legs of the pig and air dried. This same product is given the name of trowel or paletilla when it is obtained from the front legs. Also it receives the names of jamón Iberico (Iberian) and jamón of bellota (acorn). They are specially famous jamones that takes place in Huelva (Spain), in Guijuelo (province Salamanca), in the Pedroches (province Cordova) and in Trevélez (province of Granada). Jamón Iberico is made from free range pigs.
Judging by Boqueria in Barcelona, Jamon Iberico starts at 80/kg, and Jamon Serrano is about 25/kg. One well known chain in Spain is Mesón Cinco Jotas ,which is known by locals for their expensive, but good quality ham. Visiting Spain without trying Jamon Iberico would be considered a crime by most Spaniards. Spaniards treat their ham very seriously and types and qualities of ham vary in a similar way to wine. Quality ham is generally expensive but has little to do with the many cheaper versions available.
The diet of the pig is the most important factor in determining the quality of the ham. The least expensive ham comes from pigs fed on normal grains whereas medium grade pigs are raised on a combination of acorns and grains. The top tier pigs are fed exclusively on acorns and their hams are not considered to be the best grade without an “acorn fed” stamp. These top grade hams have a rich flavor and an oily texture but to non-connoisseurs, glossiness and the presence of white lines of fat crisscrossing a slice of ham is generally a good indicator of its quality. Morcilla: Black sausages made from pig blood, generally made with rice or onion. Sometimes flavoured with anise, it comes as a fresh, smoked or air dried variety. Spanish dishes Boquerones Fritos
Typical Spanish dishes include: Aceitunas, Olivas: Olives, often served for nibbling. Bocadillo de Calamares: Fried battered calamari served in a ciabatta sandwich with lemon juice. Boquerones en vinagre: Anchovies marinated in vinegar with garlic and parsley. Caracoles: Snails in a hot sauce. Calamares en su tinta: Squid in its ink. Chipirones a la plancha: Grilled little squids. Churros: A fried horn-shaped snack, sometimes referred to as a Spanish doughnut. Typical for a Spanish breakfast or for tea time. Served with hot chocolate drink.
Empanadas Gallegas: Meat or tuna pies are also very popular in Madrid. Originally from region of Galicia. Ensaladilla Rusa (Russian Salad): This potato salad dish of Russian origin, widely consumed in parts of Eastern Europe and the Middle East, is strangely enough, extremely popular in Spain. Fabada asturiana: Bean stew from Asturias. Gambas al ajillo: Prawns with garlic and chili. Fantastic hot stuff. Gazpacho Gazpacho Andaluz: Cold vegetable soup. Best during the hot weather. It’s like drinking a salad. Lentejas: A dish made from lentils with chorizo sausage and/or Serrano ham. Mariscos: Shellfish from the province of Pontevedra. Merluza a la Vizcaina:
The Spanish are not very fond of sauces. One of the few exceptions is merluza a la Vasca. The dish contains hake (fish of the cod family) prepared with white asparagus and green peas. Potajes or pucheros: Garbanzo beans stew at its best Paella Paella or Paella Valenciana: This is a rice dish originally from Valencia. Rice is grown locally in what look like wheat fields, and this is the variety used in paella. The original paella used chicken and rabbit, and saffron (el azafran). Nowadays varieties of paella can be found all over Spain, many containing seafood. Locals suggest to find true paella in large parties like a wedding in a village, but few restaurants still can compete with it. Patatas Bravas: Fried potatoes which have been previously boiled, served with a patented spicy sauce. They are potatoes cut in form of dices or prism, of one to two centimeters of size approximately and that they are fried in oil and accompanied by a sharp sauce that spills on potatoes using hot spices. The name of this plate comes from its sharp flavor, indicating that it has fire or temperament, recalling the first operation of I goad in which a goad nails to him so that he is brave in the bullfight. Pescaíto frito: Delicious fried fish that can be found mainly in southern Spain Pimientos rellenos: Peppers stuffed with minced meat or seafood.
The peppers in Spain taste different than all other peppers in Europe. Potaje de espinacas y garbanzos: Chick pea stew with spinach. Typical of Seville. Revuelto de ajetes con setas: Scrambled eggs with fresh garlic sprouts and wild mushrooms. Also commonly contains shrimps. Setas al ajillo/Gambas al ajillo: Shrimps or wild mushrooms fried in garlic. Sepia con alioli: Fried cuttlefish with garlic mayonnaise. Very popular among tourists. Tortilla de patatas: Spanish egg omelet with fried potato. Probably the most popular dish in Spain. You can easily assess how good a restaurant is by having a small piece of its potato tortillas. Frequently it is made also with onion, depending on the zone or the pleasure. The potatoes must be fried in oil (preferably of olive), and they are left soaking with the scrambled egg for more than 10 minutes, although better if it is average hour so that they are soaked and they acquire the suitable consistency.
What to Drink in Spain
Tea and Coffee Spanish people are very passionate about the quality, intensity and taste of their coffee and good freshly brewed coffee is available almost everywhere. The usual choices are solo, the milk-less espresso version; cortado, solo with a dash of milk; con leche, solo with milk added; and manchado, coffee with lots of milk (sort of like the French cafe au lait). Asking for caffee latte will likely result in less milk than you are used to–it’s always OK to ask for adding extra milk. Regional variants can be found, such as bombón in Eastern Spain, solo with condensed milk. Starbucks is the only national chain operating in Spain.
Locals argue that it cannot compete with small local cafes in quality of coffee and it’s frequented mostly by tourists, thought it has become somewhat popular with young “hip” people. It is not present in smaller cities but it’s basically everywhere in Barcelona or Madrid. Café de Jamaica offers many kinds of coffee as well as infusions. Bracafe that means ‘brasilian coffee’ offers high quality coffee. If you eat for 20 per dinner, you will never be served a good tea; expect Pompadour or Lipton. It takes some effort to find a good tea if you spend most time of the day in touristy places.
Alcohol The drinking/purchasing age of alcoholic beverages in Spain is 18, except in Asturias, where the drinking/purchasing age is 16. People under this age are forbidden to drink and buy alcoholic drinks, although enforcement in tourist and clubbing areas is lax. Drinking in the streets has recently been banned (although it is still a common practice in most nightlife areas).
Alcohol may not available in some stores between 10 p.m. and 9 a.m. without the store possessing a specific license to sell alcohol. Try an absinthe cocktail (the fabled liquor was never outlawed here, but it is not a popular drink in Spain). Bars Probably one of the best places to meet people in Spain is in bars. Everyone visits them and they are always busy and sometimes bursting with people.
There is no age restriction imposed to enter these premises. but children and teenagers often will not be served alcoholic drinks. Age restrictions for the consumption of alcohol are clearly posted at bars but are enforced only intermittently. It is common to see an entire family at a bar. It’s important to know the difference between a pub (which closes at 3-3:30 a.m.) and a club (which opens until 6-8 a.m. but is usually deserted early in the night).
On weekends, the time to go out for copas (drinks) usually starts at about 11 p.m.-1 a.m. which is somewhat later than in North and Central Europe. Before that, people usually do any number of things, have some tapas (raciones, algo para picar), eat a “real” dinner in a restaurant, stay at home with family, or go to cultural events. If you want to go dancing, you will find that most of the clubs in Madrid are relatively empty before midnight (some do not even open until 1 a.m.) and most won’t get crowded until 3 a.m.
People usually go to pubs, then go to the clubs until 6-8 a.m. For a true Spanish experience, after a night of dancing and drinking it is common to have a breakfast of chocolate con churros with your friends before going home. (CcC is a small cup of thick, melted chocolate served with freshly fried sweet fritters used for dipping in the chocolate and should be tried, if only for the great taste.) Bars are mainly to have drink and a small tapa while socializing and decompressing from work or studies. Usually Spaniards can control their alcohol consumption better than their northern European neighbors and drunken people are rarely seen at bars or on the streets. A drink, if ordered without an accompanying tapa, is often served with a “minor” or inexpensive tapa as a courtesy.
Size and price of tapas changes a lot throughout Spain. For instance, it’s almost impossible to get free tapas in big cities like Valencia or Barcelona, excluding Madrid where there are several Tapa Bars althought some times are a bit expensive. You can eat for free (just paying for the drinks), with huge tapas and cheap prices at cities like Granada, Badajoz or Salamanca. The tapa, and the related pincho, trace their existence in Spain to both acting as a cover (“Tapa”) on top of a cup of wine to prevent flies from accessing it, and as a requirement of law when serving wine at an establishment during the middle ages. Beer The Spanish beer is not too bad and well worth a try. Most popular local brands include San Miguel, Cruzcampo, Mahou, Estrella Damm, Ámbar, Estrella de Galicia, Moritz, Keller and many others, including local brands at most cities; import beers are also available.
A great beer is ‘Mezquita’ (Cervezas Alhambra), try to find it! Also “Legado de Yuste” is one of the best beer made in Spain, and is quite extended, but more expensive than a normal ‘caña’. Most brands offer non-alcoholic beer. In Spain, beer is often served from a tap in 25 cl (“caña”) or 33 cl (“tubo”) tube glasses. Bigger servings are rare, but you can also ask for a “corto”, “zurito” (round the Basque country) or simply “una cerveza” or “tanque” (south of the country) to get a half size beer, perfect to drink in one go and get quickly to the next bar while having tapas. If you’re in Zaragoza (or Aragon, in general), the Pilsner-type Ambar (5.2% alc.) and the stronger Export (double malt, 7.0% alc.) are available. Ambar 1900: Its production began in 1996.
The system of fermentation to room temperature is used. Marlen is a beer of traditional manufacture using malted barley and hops. Particularly on hot summer days people will drink a refreshing “clara” which is a light beer mixed with lemon/lemonade. Cava Cava is Spanish sparkling wine and the name went from Spanish Champagne to Cava was after a long lasting dispute with the French. The Spanish called it for a long time champan, but the French argued that champagne can be made only from grapes grown in the Champagne region in France. Nevertheless, Cava is a quite successful sparkling wine and 99% of the production comes from the area around Barcelona.
Cider (Sidra) Can be found in the Galicia, Asturias, Cantabria and Pais Vasco. This is slightly different to ciders found elsewhere in the world, since it not carbonated. It is often served in small doses (culines) that are poured from great height (called escanciar) in order to give it the feel of a carbonated beverage. This practice is particularly common in Asturias, although nowadays many establishments provide a small machine that makes the slightly difficult process of escanciar easy to do at your table. Horchata A milky non-alcoholic drink made of tigernuts and sugar. Alboraia, a small town close to Valencia, is regarded as a best place where horchata is produced. Sangria Sangria is drink made of wine and fruits and usually is made from simple wines. You will find sangria in areas frequented by tourists. Spanish prepare sangria for fiestas and hot summer, and not every day as seen in touristic regions like Mallorca.
Sangria in restaurants aimed for foreigners are best avoided, but it is a very good drink to try if a Spaniard prepares it for a fiesta! Sherry (Fino) The pale sherry wine around Jerez called “fino” is fortified with alcohol to 15 percent. If you would like to have one in a bar you have to order a fino. Manzanilla is bit salty, good as an appetizer. Amontillado and Oloroso are a different types of sherry were the oxidative aging process has taken the lead. Wine Spain is a country with great wine-making and drinking traditions: 22% of Europe’s wine growing area is in Spain, however the production is about half of what the French produce. Regions: most famous wines come from Rioja region, less known but also important come from Ribera del Duero, Priorato, Toro and Jumilla . The latter are becoming more and more popular and are slightly less expensive than Rioja wines. White, rose and red wines are produced, but the red wines are certainly the most important ones.
Grapes: main red grapes are Tempranillo, Garnacha, Monastrell and Mencia. Primary white grape used is Albarino, and the grapes used in Jerez are: ‘Pedro Ximenez and Palomino. Specific names: Valdepenas is good value for money. Whites: Belondrade Y Lurton is regarded as greatest white wine in Spain. Vina Sol is good as a mass product, with fruity taste. Grades: Spanish quality wines are produced using an aging process and they have been in a oak barrel for at least one year before they can be labeled Crianza and then spend another two years in a bottle before been sold. Reservas are aged for five years and Gran Reservas are aged for 10 years. Prices: Spain has seen a tremendous rise in wine prices over the last decade and Spanish wines are not as much of a bargain as they used to be. However you will still find 5, 10 and 20 year old wines at affordable prices especially when compared with similar quality wines from Australia, Chile, France, and the US.
Wine bars: they are more and more popular. In short, a wine bar is a sophisticated tapas bar where you can order wine by the glass. You will immediately see a blackboard with the wines that are available and the price per glass. In a bar: for red wine in a bar, ask “un tinto por favor”, for white wine “un blanco por favor”, for rose: “un rosado por favor”. In certain bars you have to specify “un crianza” (for an aged wine) or “un Rioja, un Ribera” (for a wine from Rioja or Ribera de Duero) if you don’t want a cheap wine. Wine tourism: Spain´s wine regions offer many opportunities to enjoy wine tasting at wineries and local food. Most popular wine destinations are Rioja due to its tradition as a red wine producing region, Jerez de la Frontera, due to its proximity to holiday destination and the impressive wineries that specialise in Sherry production and the wine region south of Barcelona in Penedes. Many interesting itineraries and routes are proposed by local wine organisations. List of wine tourism routes in Spain Wine-based drinks: young people in Spain have developed their own way to have wine. When having botellones (big outdoor parties with drink and lots of people), most of them mix some red wine with Coke and drink it straight from the Coke bottle.
The name of this drink is calimocho or kalimotxo (in the Basque Country and Navarre) and is really very popular… But don’t ask for it while in an upper class bar or among adults, since they will most certainly not approve of the idea! As a general rule, any wine that comes in a glass bottle is considered “too good” to make kalimotxo.
Other local foods, or drinks that you recommend? Please add and comment.