A typical cachopo will have tenderized veal, iberian ham, cheese, and peppers. Once it is fried, it is typically served with peppers, spices and potatoes on the side.
Spain offers a broad range of food choices that reflect its local environment. When it comes to the topic of diversity, Spain might take the cake. Because of its rich history, Spain has been ruled and inhabited by many cultures. These cultures can be reflected in its cuisine.
Spain is also a very biodiverse country. The south of Spain is full of sun which is perfect for the citrus trees. For example, Valencia is a city known specifically for its oranges. Coastal cities provide a vast array of biodiverse sea life providing amazing seafood like shellfish, squid, and tuna.
In my specific region of Asturias, the mountains specially contribute to the availability of food here. We also have several coastal towns, making fresh seafood readily available. The combination of these two characteristics is what is known as “Asturian Gastronomy,” a way of sourcing and eating food from locally according to tradition. Because Asturias is such a mountainous environment, it has a lot of rainfall which creates a beautiful green landscape. Having so much rich grass makes the landscape ideal for grazing. This means we have thousands of cows! Cows can provide two things: dairy and meat. The rich dairy from these cows makes Asturian cheese famous, especially Cabrales (a traditional Asturian blue cheese). Here, there are entire caves of cheese! The way dishes are grown and sourced from the local environment is why Asturians are proud of their cuisine.
