If you are lucky enough to travel around Spain in the winter, check out these cocidos for a delicious meal.

Cocido Gallego (Galicia)

Galicia’s cocido dish is arguably the most famous in all of Spain. Traditionally combining local greens with potato, pork ribs, chorizo, various edible parts of the head, and even chicken or beef, this dish is as hearty as they come.

Cocido Montañés (Cantabria)

Cantabria’s cocido receives its name from the mountainous territory that this part of the country encompasses. This cocido is a bean stew that incorporates white beans, greens, and all kinds of pork products into a stew that is the perfect defense against cold weather.

Cocido Madrileño (Madrid)

The Spanish capital also has its own cocido dish which is another example of a stew. Using chickpeas, chorizo, pork belly, blood sausage, beef shank, and chicken to give the dish its heartiness, this dish is a winter favorite.

The post Spain’s Best Cocidos, Region By Region appeared first on falafelandcaviar.com.

However, in some countries, these gastropods are one of the most popular fine dining options out there. Here are three countries where snails are popular and enjoyed as a delicacy.

France

The French know sails as escargot, and they are a favorite throughout the country. The French are known worldwide for their love of snails. They are often served with a light butter sauce that includes parsley and other herbs.

Indonesia

The Indonesian style of eating snails is one of the most unique that you’ll find anywhere. After being extracted from their shells, snails are placed onto a wooden skewer and cooked over a fire, satay style.

Spain

Spain, France’s southern neighbor, is also pretty big into snails. Here, you’ll find them as a popular tapas bar item in cities such as Sevilla, and also as a hearty main course featuring tomato sauce and chorizo in northern regions such as Navarre.

The post Did You Know That Snails are a Popular Food in These Places? appeared first on falafelandcaviar.com.

The restaurant opened in June 2016 and another one will open in London in November this year. It’s a spot where you can often see celebrities, but also regular people who enjoy amazing food and the unique interior.

“Amazonico opened its doors in the summer of 2016, flooding with freshness, aromas and sensations the heart of the neighborhood of Salamanca, Madrid. The gastronomic proposal is inspired by tropical, Asian and Mediterranean cuisine, with references to Brazilian gastronomy, our chef Sandro Silva’s country of origin,” the restaurant’s website reads.

The post The Amazonico Restuarant in Madrid Brings You Closer to Nature appeared first on falafelandcaviar.com.

Quince paste (known as membrillo in Spain, where it is most popular) is one of my favorite little-known fall classics that is great to try, or even make.

Quince is a fruit that looks like a cross between an apple and a pear that originates from western Asia. After it was brought to Europe thousands of years ago, people discovered that despite its bad taste when raw, it was delicious when prepared as part of a jelly.

In some countries in Europe, people still carry out this tradition. After boiling the quince in water, it is combined with sugar and lemon juice and then cooked for an extended period of time at a low temperature to provide a liquid that hardens into a paste that is absolutely delicious.

Its sweet taste is often enjoyed with mild and soft cheeses such as tetilla from the Galicia region of Spain and manchego from Castille.

Be sure to give quince paste a try this fall if you can!

The post Quince Paste is a Special Fall Treat appeared first on falafelandcaviar.com.

These little green treats, originating from a small town in the northwestern region of Galicia, Spain, are known as the Russian Roulette of peppers. Why is this?

Well, legend has it that you never know whether one of these small, bite-sized peppers is going to be spicy or not. In fact, there is even a saying in the local Galician tongue that goes:

Os pementos de Padrón,

Uns pican, e outros non.

This roughly translates to: “Padron Peppers: some are spicy, and some are not!”

The explanation of this phenomenon is that the spiciness quotient of each individual pepper depends on several factors that work together if a given pepper is going to be mild or burn your mouth.

Peppers that receive less water and more sun are more likely to end up being spicier than the majority of them. While only 10-25% of these peppers end up being hot enough to be considered spicy, it’s always a nice surprise to bite into one and realize that you’ve gotten lucky with a capsaicin-loaded treat!

These peppers are popular in Galicia and throughout Spain, where they are often fried in olive oil and then topped with kosher salt. Would you be brave enough to give them a try?

The post You Never Know These Peppers are Spicy or Not! appeared first on falafelandcaviar.com.

Estrella Galicia

This beer is one of the trendiest of Spain’s lagers, and it’s easy to see why. Brewed in the northwestern region of Galicia, Estrella Galicia is a tasty and versatile beer that’s nice for summer sipping and enjoying with heavier dishes when the weather gets cooler.

Alhambra Reserva 1925

Looking for a more potent beer? Alhambra Reserva 1925 comes from a company based in Granada, whose beautiful Alhambra palace gives its name to the beer. It’s a stronger version of a Bohemian pilsner and works well when paired with food.

Ambar

This beer comes from the northeastern city of Zaragoza and is a classic pale lager that is loved throughout the country. Perfect for sipping with seafood or outside on a warm evening, Ambar is a Spanish favorite.

Basqueland Beer Project SSD

We would be remiss to not mention a craft beer on the list, and Basqueland Beer Project’s SSD double IPA is my favorite one from Spain. Coming from the northern Basque region, this beer is bursting with citrusy and piney hop flavors that will make your mouth water.

The post Taking a Look at Spain’s Best Beers appeared first on falafelandcaviar.com.

Originating from the country of Spain, where it is a popular side dish in regions like Extremadura and Castilla-La Mancha, this veggie-based offering is delicious, versatile, and it goes so well with all kinds of dishes.

The history of this delicious side dish is fascinating, as it arose as a humble dish that was made with excess vegetables from the harvests collected in these agricultural versions of Spain. Poor farm workers couldn’t afford much more than the leftover vegetables, so they combined them to make something delicious.

Pisto is still enjoyed today. The base of pisto is a mix of sliced vegetables which are combined together in a sauce to make a dish that could be described as the Spanish version of ratatouille. Commonly, you can find tomatoes, onions, eggplant, zucchini, green peppers, red peppers, and even garlic in a common version of pisto.

A healthy dose of olive oil is added to these vegetables, which are then sprinkled with salt and black pepper. The mixture is slowly heated and cooked in a pan on the stove which is covered and prepared at low heat for nearly 2 hours. Sometimes, a fried egg is added on top.

At the end of this cooking time, a delicious pisto is ready to eat. Isn’t it so simple, yet so delicious-sounding?

The post Pisto is the Veggie Side Dish You’ve Always Craved appeared first on falafelandcaviar.com.

Well, look no further than the La Tomatina festival which is held in Bunyol, Spain every August!

This event is truly one of the most unique food festivals in the world. Instead of only gathering people to taste a certain food or dish, like most food festivals do, participants in La Tomatina don’t only eat the tomatoes which are typical to the Valencia region in Spain, but they also end up chucking them in a messy, fun-filled experience that ends with participants that are soaked in tomato juice and a city that smells like a giant gazpacho.

Participants in La Tomatina are only able to begin with their tomato-throwing bonanza after a participant has climbed to the top of a soapy pole and is able to bring down a ham which has been placed on top. It sounds crazy, but it’s true!

The population of Bunyol multiples greatly as 40,000 people invade its streets on the last Friday of every August to celebrate La Tomatina. In addition to the bizarre tomato-throwing tradition, other food-centric events during the festival include a paella cooking contest to see which participant can make the best version of this classic Valencian dish.

In short, if you love food and fun and don’t mind getting a little bit dirty, La Tomatina should be on your bucket list!

The post Love Tomatoes and Festivals? Look No Further than This Spanish Event appeared first on falafelandcaviar.com.

Spanish people generally don’t have a big breakfast, usually a really small pastry, and a coffee. But, there’s also a classic savory breakfast dish called a tostada, which is a piece of toast served with tomato pulp and olive oil. It’s super flavorful and the perfect dish if you want to get in some vegetables at breakfast!

Lunch for Spanish people doesn’t happen until around two in the afternoon, or later! This is definitely the biggest meal of the day for Spanish people, and most people get 1-2 hours off from work to enjoy their meals. A Spanish lunch really depends on where you’re living. For example, in the north there’s a lot of seafood and especially bacalao, or codfish.

For dinner, people usually keep it light, which is why tapas are so popular! People eat usually after 9pm, and since it’s a bit late, they don’t tend to have a large meal, which is quite the opposite for most of the world.

The post How to Eat like a Spaniard appeared first on falafelandcaviar.com.

As one of the most popular countries in the world for tourists, lots of people have been lucky enough to try some of this country’s weird and wonderful food offerings.

One that has always stuck in my mind after visiting Spain is chorizo al infierno, which literally translates to “hell chorizo.”

Chorizo is a type of Spanish sausage that’s made with pork meat and paprika. Cased in animal intestines, it’s known for its delicious, smoky flavor. Normally, it’s served dried or cut into small slices, but chorizo al infierno is totally different.

The preparation of this Spanish classic is performance art. When you’re served this dish, you might wonder why there’s a piece of uncooked, impaled chorizo on a metal rod on top of a plate of clear liquid on your table.

What you’ll see, though, is that your waiter or waitress is going to ignite this clear liquid (a high-grade alcohol that is impossible to drink) and use its flame to cook your chorizo.

After sitting above the ignited alcohol for a few minutes, your chorizo will be crispy and ready to eat. It’s a show and a delicious treat all in one!

The post You Won’t Believe How This Spanish Sausage is Prepared appeared first on falafelandcaviar.com.

If you are lucky enough to travel around Spain in the winter, check out these cocidos for a delicious meal.

Cocido Gallego (Galicia)

Galicia’s cocido dish is arguably the most famous in all of Spain. Traditionally combining local greens with potato, pork ribs, chorizo, various edible parts of the head, and even chicken or beef, this dish is as hearty as they come.

Cocido Montañés (Cantabria)

Cantabria’s cocido receives its name from the mountainous territory that this part of the country encompasses. This cocido is a bean stew that incorporates white beans, greens, and all kinds of pork products into a stew that is the perfect defense against cold weather.

Cocido Madrileño (Madrid)

The Spanish capital also has its own cocido dish which is another example of a stew. Using chickpeas, chorizo, pork belly, blood sausage, beef shank, and chicken to give the dish its heartiness, this dish is a winter favorite.

The post Spain’s Best Cocidos, Region By Region appeared first on falafelandcaviar.com.

However, in some countries, these gastropods are one of the most popular fine dining options out there. Here are three countries where snails are popular and enjoyed as a delicacy.

France

The French know sails as escargot, and they are a favorite throughout the country. The French are known worldwide for their love of snails. They are often served with a light butter sauce that includes parsley and other herbs.

Indonesia

The Indonesian style of eating snails is one of the most unique that you’ll find anywhere. After being extracted from their shells, snails are placed onto a wooden skewer and cooked over a fire, satay style.

Spain

Spain, France’s southern neighbor, is also pretty big into snails. Here, you’ll find them as a popular tapas bar item in cities such as Sevilla, and also as a hearty main course featuring tomato sauce and chorizo in northern regions such as Navarre.

The post Did You Know That Snails are a Popular Food in These Places? appeared first on falafelandcaviar.com.

The restaurant opened in June 2016 and another one will open in London in November this year. It’s a spot where you can often see celebrities, but also regular people who enjoy amazing food and the unique interior.

“Amazonico opened its doors in the summer of 2016, flooding with freshness, aromas and sensations the heart of the neighborhood of Salamanca, Madrid. The gastronomic proposal is inspired by tropical, Asian and Mediterranean cuisine, with references to Brazilian gastronomy, our chef Sandro Silva’s country of origin,” the restaurant’s website reads.

The post The Amazonico Restuarant in Madrid Brings You Closer to Nature appeared first on falafelandcaviar.com.

Quince paste (known as membrillo in Spain, where it is most popular) is one of my favorite little-known fall classics that is great to try, or even make.

Quince is a fruit that looks like a cross between an apple and a pear that originates from western Asia. After it was brought to Europe thousands of years ago, people discovered that despite its bad taste when raw, it was delicious when prepared as part of a jelly.

In some countries in Europe, people still carry out this tradition. After boiling the quince in water, it is combined with sugar and lemon juice and then cooked for an extended period of time at a low temperature to provide a liquid that hardens into a paste that is absolutely delicious.

Its sweet taste is often enjoyed with mild and soft cheeses such as tetilla from the Galicia region of Spain and manchego from Castille.

Be sure to give quince paste a try this fall if you can!

The post Quince Paste is a Special Fall Treat appeared first on falafelandcaviar.com.

These little green treats, originating from a small town in the northwestern region of Galicia, Spain, are known as the Russian Roulette of peppers. Why is this?

Well, legend has it that you never know whether one of these small, bite-sized peppers is going to be spicy or not. In fact, there is even a saying in the local Galician tongue that goes:

Os pementos de Padrón,

Uns pican, e outros non.

This roughly translates to: “Padron Peppers: some are spicy, and some are not!”

The explanation of this phenomenon is that the spiciness quotient of each individual pepper depends on several factors that work together if a given pepper is going to be mild or burn your mouth.

Peppers that receive less water and more sun are more likely to end up being spicier than the majority of them. While only 10-25% of these peppers end up being hot enough to be considered spicy, it’s always a nice surprise to bite into one and realize that you’ve gotten lucky with a capsaicin-loaded treat!

These peppers are popular in Galicia and throughout Spain, where they are often fried in olive oil and then topped with kosher salt. Would you be brave enough to give them a try?

The post You Never Know These Peppers are Spicy or Not! appeared first on falafelandcaviar.com.

Estrella Galicia

This beer is one of the trendiest of Spain’s lagers, and it’s easy to see why. Brewed in the northwestern region of Galicia, Estrella Galicia is a tasty and versatile beer that’s nice for summer sipping and enjoying with heavier dishes when the weather gets cooler.

Alhambra Reserva 1925

Looking for a more potent beer? Alhambra Reserva 1925 comes from a company based in Granada, whose beautiful Alhambra palace gives its name to the beer. It’s a stronger version of a Bohemian pilsner and works well when paired with food.

Ambar

This beer comes from the northeastern city of Zaragoza and is a classic pale lager that is loved throughout the country. Perfect for sipping with seafood or outside on a warm evening, Ambar is a Spanish favorite.

Basqueland Beer Project SSD

We would be remiss to not mention a craft beer on the list, and Basqueland Beer Project’s SSD double IPA is my favorite one from Spain. Coming from the northern Basque region, this beer is bursting with citrusy and piney hop flavors that will make your mouth water.

The post Taking a Look at Spain’s Best Beers appeared first on falafelandcaviar.com.

Originating from the country of Spain, where it is a popular side dish in regions like Extremadura and Castilla-La Mancha, this veggie-based offering is delicious, versatile, and it goes so well with all kinds of dishes.

The history of this delicious side dish is fascinating, as it arose as a humble dish that was made with excess vegetables from the harvests collected in these agricultural versions of Spain. Poor farm workers couldn’t afford much more than the leftover vegetables, so they combined them to make something delicious.

Pisto is still enjoyed today. The base of pisto is a mix of sliced vegetables which are combined together in a sauce to make a dish that could be described as the Spanish version of ratatouille. Commonly, you can find tomatoes, onions, eggplant, zucchini, green peppers, red peppers, and even garlic in a common version of pisto.

A healthy dose of olive oil is added to these vegetables, which are then sprinkled with salt and black pepper. The mixture is slowly heated and cooked in a pan on the stove which is covered and prepared at low heat for nearly 2 hours. Sometimes, a fried egg is added on top.

At the end of this cooking time, a delicious pisto is ready to eat. Isn’t it so simple, yet so delicious-sounding?

The post Pisto is the Veggie Side Dish You’ve Always Craved appeared first on falafelandcaviar.com.

Well, look no further than the La Tomatina festival which is held in Bunyol, Spain every August!

This event is truly one of the most unique food festivals in the world. Instead of only gathering people to taste a certain food or dish, like most food festivals do, participants in La Tomatina don’t only eat the tomatoes which are typical to the Valencia region in Spain, but they also end up chucking them in a messy, fun-filled experience that ends with participants that are soaked in tomato juice and a city that smells like a giant gazpacho.

Participants in La Tomatina are only able to begin with their tomato-throwing bonanza after a participant has climbed to the top of a soapy pole and is able to bring down a ham which has been placed on top. It sounds crazy, but it’s true!

The population of Bunyol multiples greatly as 40,000 people invade its streets on the last Friday of every August to celebrate La Tomatina. In addition to the bizarre tomato-throwing tradition, other food-centric events during the festival include a paella cooking contest to see which participant can make the best version of this classic Valencian dish.

In short, if you love food and fun and don’t mind getting a little bit dirty, La Tomatina should be on your bucket list!

The post Love Tomatoes and Festivals? Look No Further than This Spanish Event appeared first on falafelandcaviar.com.

Spanish people generally don’t have a big breakfast, usually a really small pastry, and a coffee. But, there’s also a classic savory breakfast dish called a tostada, which is a piece of toast served with tomato pulp and olive oil. It’s super flavorful and the perfect dish if you want to get in some vegetables at breakfast!

Lunch for Spanish people doesn’t happen until around two in the afternoon, or later! This is definitely the biggest meal of the day for Spanish people, and most people get 1-2 hours off from work to enjoy their meals. A Spanish lunch really depends on where you’re living. For example, in the north there’s a lot of seafood and especially bacalao, or codfish.

For dinner, people usually keep it light, which is why tapas are so popular! People eat usually after 9pm, and since it’s a bit late, they don’t tend to have a large meal, which is quite the opposite for most of the world.

The post How to Eat like a Spaniard appeared first on falafelandcaviar.com.

As one of the most popular countries in the world for tourists, lots of people have been lucky enough to try some of this country’s weird and wonderful food offerings.

One that has always stuck in my mind after visiting Spain is chorizo al infierno, which literally translates to “hell chorizo.”

Chorizo is a type of Spanish sausage that’s made with pork meat and paprika. Cased in animal intestines, it’s known for its delicious, smoky flavor. Normally, it’s served dried or cut into small slices, but chorizo al infierno is totally different.

The preparation of this Spanish classic is performance art. When you’re served this dish, you might wonder why there’s a piece of uncooked, impaled chorizo on a metal rod on top of a plate of clear liquid on your table.

What you’ll see, though, is that your waiter or waitress is going to ignite this clear liquid (a high-grade alcohol that is impossible to drink) and use its flame to cook your chorizo.

After sitting above the ignited alcohol for a few minutes, your chorizo will be crispy and ready to eat. It’s a show and a delicious treat all in one!

The post You Won’t Believe How This Spanish Sausage is Prepared appeared first on falafelandcaviar.com.