Getting a good picture of Spanish cuisine is complicated. On the one hand, most platos are delicious enough that there's no time for fotos. And, unlike some of yours (I assume), my phone almost never eats first. On the other, Spain is home to rich and varied regional traditions. Much like los Estados Unidos, each comunidad autónoma, a political entity similar to a state) has its own special dishes and famous foods.
In this field note, I want to give you a taste of both sides of España: the national and regional. Our first written course will focus on none other than the empanada gallega. We’ll wash down our reading with some pictures of la tortilla española prepared by yours truly. Don't be fooled by their familiar names; these scrumptious concoctions are quite different from the Latin-American-style tortillas and empanadas we’ve gotten accustomed to in the U.S. Let’s dig in! ¡Buen provecho!
Since I arrived in Galicia in early September, my diet has gotten more and more fishy. Gallegos love their seafood: octopus, mussels, clams, scallops, sardines, you name it! While I’ve already tried a smorgasbord of fried, boiled, grilled and baked marine critters; one of the more surprising ways I had my fish was in an empanada.
