In the Extremadura region, I noticed that food was simple, but they emphasized their love for ham. Specifically, jamón ibérico, which is cured ham. We even visited a farm that raised pigs to meet the region's demand for ham. Everywhere we went to eat, they made sure some form of pig was offered.
Finally, in Galicia, because it is on the coast, many different types of seafood, like oysters and mussels, were offered for us to eat. While I am allergic to seafood, I still tried other kinds of fish during our lunches and dinners, even including octopus—something I would never usually try.
At first, I felt nervous and overwhelmed by all the different types of food, as I can sometimes be a picky eater. Still, I quickly discovered the excitement of trying new foods. I loved being curious and noticing how each dish tastes differently, especially across Spain's various regions. Additionally, making the dishes in the cooking class made me feel proud of myself for making a traditional dish and eager to share it with my family back home.
I was also surprised by how little I minded—and sometimes even liked—foods I never expected to try. For example, when I tried octopus at Glacia, I was shocked to find it lacked strong flavor or texture, and I am glad I can now say I have tasted octopus. Furthermore, while it initially took some adjusting to the different foods and eating times, I have learned to really enjoy the relaxed atmosphere and lifestyle of Spain. Here, there is no rush to eat; instead, people take their time and enjoy each other's company—whether that means sharing tapas with friends or spending time with my host family.
