Typical Spain Food

While generally classified as "Mediterranean" in character, Spain's tasty dishes and specialties reflect each region's vast geographical, historical and cultural differences.

Starting out with the regions along Spain's Mediterranean coastline - Andalucía, Murcia, Valencia, Cataluña -, here you will find cuisine that incorporates a great deal of fresh fruits and vegetables, seafood and olive oil. The typical food you'll find in Andalucía reflects the region's historical Islamic influences, which is only natural seeing as how this region was the longest-lasting stronghold of Spain's once formidable Moorish empire. Andalucían specialties include gazpacho (cold tomato-based soup), rabo de toro (bull's tail) and pescaíto frito (fried fish).

Moving eastward along the Mediterranean, the Valencian community is famous for its delicious fresh produce, its hundreds of rice dishes and tasty seafood. While in Valencia, try naranjas (oranges), mariscos (shellfish), aceitunas (olives) and paella (rice dish with saffron, vegetables and meat, poultry or shellfish). Finally, Cataluña is famous for a more avant-garde gastronomical scene that ties together influences from Spain with those of Italy and neighboring France.

Heading north through the regions along the Pyrenees mountains - Navarra, La Rioja and Aragón - you'll find great wine, locally-grown fruits and vegetables and a traditional fare. Try: vino (wine), migas de pastor (fried bread crumbs), peras (pears) and cordero (lamb).

Once you hit the northern coast, head west across the País Vasco, Cantabria, Asturias and Galicia for a combination of top-notch seafood (supposedly Europe's best) and hearty home-cooked meals revolving around dairy, meat, fresh produce and seafood. Be sure to try: mejillones (mussels), pulpo (octopus), fabada asturiana (bean and pork stew), sidra (cider), empanada gallega (meat- or seafood-filled pastry) and quesos (cheeses).

Finally, the gastronomy throughout the central Spanish regions of Castilla-La Mancha, Castilla-León and Comunidad de Madrid is best defined as countryside fare. Cold winters mean warm dishes, hearty stews and roasted meats, and the mountains are ideal for perfecting Spain's famous cured cheeses and meats. What to try? How about queso manchego (cured sheep's cheese), cocido madrileño (stew of meat, carrots, potatoes and cabbage), pisto manchego (tomatos, eggplant and zucchini in a tomato base) and cochinillo (roast suckling pig).

Come to Spain and treat your palate to a mouth-watering gastronomical tour like no other... you won't regret it!