Are you going to travel to the north of Spain this year? If you are going to do it, this decision is probably motivated by its incredible coasts, lakes, nature and even its towns, little known at times, but charming.
Now, in every road trip, family trip or even business trip to the north of Spain along the Cantabrian Sea, there are a series of essential dishes that you should try, and that we want to introduce you to, from the Galician octopus to the marmitako from the Basque Country. Do not miss all these typical northern dishes and, of course, do not stop tasting them.
The gastronomy of Galicia
Gastronomy in Galicia is one of the pillars on which the identity of this area is based, along with its landscapes, which undoubtedly becomes the perfect combination with which to enjoy typical dishes in municipalities such as Baiona, de Pontevedra, from where the Cíes Islands are visible.
The octopus
Galician gastronomy is very popular thanks to one of its star dishes, octopus, cooked with potatoes, coarse salt, paprika and olive oil. However, this Community imports 20 times more octopus than it manages to sustain demand, a fact that many people do not know.
Galician broth
Another typical Galician dish is the broth, very traditional in this region, which includes turnip greens, turnip greens, cachelos or cooked potatoes, cabbage or collards, pork fat and white beans, as well as any add-ons. These ingredients are cooked together with the veal bones and are served as a first course.
The gastronomy of Asturias
Composed of traditional recipes handed down from generation to generation, it stands out for its excellent meats from cattle, which graze in huge valleys and meadows, its high-quality fish, its free-range meats, its fruits and vegetables. Two of its most typical dishes are:
The cachopo
This typical dish of Asturias, which has undoubtedly begun to be made in most of the provinces of Spain, is the first dish that you should try if you visit Asturias.
And, is that, although you can try it almost anywhere in Spain as we have just pointed out, the quality of these two beef fillets stuffed with ham and cheese (among some of their varieties) breaded and fried with egg and breadcrumbs, is a of the specialties of the Principality of Asturias and you cannot leave without having tasted it.
The stew
The second dish that we highlight is the fabada, also prepared in the other regions of Spain. Basically, it is a stew made with “fabes”, a type of large white beans. To these are added accessories such as chorizo, pork and blood sausage.
The gastronomy of Cantabria
Among the main things to highlight among the gastronomy of Cantabria, you can consider its excellent beef, although you can also choose horn or wild boar, if you like meat, and the famous stews and stews of the area.
Cantabrian desserts are also popular, so we recommend leaving room for this after dishes like the ones we will see below.
Among the desserts, we recommend trying the sobaos pasiegos from Cantabria, or the ties from the municipalities of Unquera and San Vicente de la Barquera.
The mountain stew
Definitely, the mountain stew is, along with the lebaniego stew, the most typical dish of Cantabria. It is prepared with white beans, collard greens and compango, marinated ribs, chorizo, blood sausage and bacon.
As you can see, it is not a light dish, so we do not recommend repeating it if you want to leave room for dessert sobaos.
Anchovies
Made in a very artisanal way, they have already exceeded our borders, and it is not surprising. They are preserved in olive oil, which gives them an excellent flavor, and they are prepared very meticulously in places like Santoña, one of the best known in relation to the production of anchovies, or other towns such as Colindres, Laredo and Castro. so you can try the most traditional anchovies in different parts of the Community of Cantabria.
The gastronomy of the Basque Country
We arrived at the last Community in the north of Spain where the gastronomic culture also offers different alternatives, so it is an obligation to stop to eat some of the delicious dishes that we mention below.
Fish and meat stand out, and the first prize goes to the marmitakos, although dishes such as cod or squid in their ink are also typical of the area.
You can even try snails a la Vizcaína, as long as you don’t feel shy about eating snails.
The marmitako
Own of the sailors in ancient times, this tuna and potato stew is currently prepared with chopped onion and peppers, along with fish broth, a chorizo and potato puree.
At the last moment the tuna slice is added to the stew and with it, this dish is ready for tasting.
The crab
Among the traditional dishes is the Donostiarra-style txangurro, whose long-made recipe can be tasted in just a few minutes by spider crab lovers.
For its preparation, the spider crab must be cooked very patiently to later be mixed with the onion, carrot and chopped leek and poached. A splash of brandy is added, it is added to the gratin and, finally, it is sprinkled with breadcrumbs and fresh parsley.
These dishes are part of the culture, not only of these Communities, but of Spain, which makes us one of the most gastronomically valued countries in the world. Later we will see the dishes that you should not miss if you visit the rest of the gastronomic areas that make up the north of Spain.