I will be leaving shortly to lead another tour on the Caminho Português walking to the cathedral of Santiago de Compostela in Spain.
As I have been on this route more than a few times and blogged along the way each time, I have decided to make this Camino blog a bit different from in the past.
I will post the daily mileage as well as the accumulated distance traveled but will concentrate mostly on the restaurants where we dine as well as the cuisine served. Both Portugal and Spain have some of the most wonderful tasting food in my humble opinion.
Portuguese cuisine is famous for seafood. The influence of Portugal’s colonial possessions is also notable, especially in the wide variety of the spices used. The country has Europe’s highest fish consumption per capita and is among the top four in the world for this indicator.
Two of the most famous and renown Portuguese wines are the Porto Wines which include the delightful White, Ruby and Tawny Port wines and the Vinho Verde (green wine). Of course, there are delicious regional white and red wines from the Douro region also.
Fish is served every way conceivable. bacalhau (cod) is the type of fish most consumed in Portugal although grilled sardines are also very popular.
Spanish cuisine, especially along the northern route to Santiago through Galicia includes shellfish, empanadas, pulpo á feira, queixo de tetilla.
The wines enjoyed in this region are the Ribeiro and Albariño wines as well as Orujo liquor.
One of my favorite tapas in Spain is Padron Peppers, I never seem to be able to sate my appetite for this regional delicacy.
The cuisine of these regions brings delight every time I travel to Portugal and Spain. I hope you will enjoy my accounting of the Camino de Gastronomía Portuguesa y Gastronomía Española and follow along. Please feel free to leave comments.
Thoughts and Adventures 