Spain and Portugal, the Iberian Peninsula, emphasize the fresh and natural flavors of food. The region’s cuisine is diverse. Gazpacho originated in the south of Spain in Andalusia, which is known for its light and delicate foods. The central portion of Spain is known for its wild game and baby roasted meats. Along the east coast of Spain, rice dishes are popular. Paella is a rice dish seasoned with saffron and topped by items such as poultry, shellfish, beef or sausages. In the northeast in Catalonia, zarzuela is a seafood stew made with a tomato base is a specialty item.
Catalonia is also known for its spicy, tangy sauce called romescu which is composed of slivered almonds blended and ground together with garlic, chopped tomatoes, chili pepper, salt, olive oil and wine vinegar. Romescu is served with shellfish, meat and game. The Basque province is found in the central northern part of Spain. The cuisine here is known for its seafood dishes, such as stuffed crab and baby eels with garlic. Mushrooms, green peppers, onions, tomatoes, and white rice are used frequently. Unlike the rest of Spain, Basque uses cream a great deal.
In the northwest provinces we find Galicia and Asturias. Corn, chestnuts and apples grow here and cornbread is a popular item. Hard cider is the beverage of choice. This region is known for empanadas (deep fried meat or fish pastries) and fabada (pork sausage and bean stew).
The mountains separate Portugal from Spain. Portugal’s cuisine is similar to Spain’s. Olive oil, garlic, parsley, almonds, tomatoes, pork, beans and eggs are widely used in both countries, but fresh coriander, fresh fish and shellfish are more prominent in Portugal than Spain. Dried cod is a Portuguese staple and it is used in the national specialty baccalau (cod, tomatoes and potatoes) caldo verde (green cabbage soup) is another national specialty. Portuguese foods are typically more seasoned than those in Spain and more cream and butter is used.
The Spanish and Portuguese normally eat five meals each day. An early breakfast, called desayano begins around 8 a.m. It usually consists of coffee, bread with jam, pastries or a donut (churros). It is often eaten at a café. The second breakfast takes place around 11 a.m. It may include grilled sausage, sautéed squid or an omelette (tortilla). A light snack may be served around 1 p.m. and will typically consist of tapas. The main meal (comida) is eaten around 2 p.m. The comida is considered an important meal and usually starts with a salad or cold soup, followed by a fish or tortilla dish, a meat course and finally a dessert, often fresh fruit or cheese. Wine is typically served with the meal and coffee follows the meal. After the comida, a siesta is often taken. A great many businesses close between 1 p.m. and 4 p.m., which allows time for the comida and the siesta. Around 6 p.m., a snack of coffee or tea with some pastries or honey on bread is served. This is called merinda. Cena, the final meal of the day is usually eaten 10 p.m. or later. It can vary from a light snack to a multi-course meal. Tapas and a glass of dry wine may precede it.
Punctuality is important, particularly for a visitor. A host may be delayed. Do not attempt to schedule a meeting or meal during the afternoon siesta hours, as that would be considered impolite. Handshakes are common for men and women; men may additionally pat you on the back. A full embrace is normal in Portugal, while a kiss on the cheek may occur in Spain. Gifts are acceptable and a visitor may also receive one. Offering wine as a gift, however, is an insult as this suggests the host is not fully prepared. The host may give a speech during the meal. Toasting is common with raised glasses.
| Milk Products | Milk and milk products are not
prominent. Milk from cows, sheep, and goats are used at times and are used in some desserts. |
| Meat, Fish, Poultry and Protein Alternatives | Young animals such as suckling
pigs, baby lambs, kid, and veal are preferred. Pork is prevalent and poultry and game birds are widely consumed. Large and small game is also eaten. Eggs are used. All varieties of seafood are used. Legumes, such as garbanzo and fava beans are widely sued. |
| Fruits and Vegetables | A wide variety of fresh and
dried fruits are used. Citrus, dates and figs and berries are
prevalent. Olives, chili peppers, sweet peppers and tomatoes are the most frequently eaten vegetables, others vegetables are consumed as well. |
| Breads and Cereals | Wheat flour is used to make bread and pastries and short grained rice is common. Cornbread is popular in northwestern Spain and in northern Portugal. |
| Cooking fats | Olive oil is the primary cooking oil even for deep-frying. Butter and lard are used occasionally. |
| Beverages | Hot chocolate and coffee are
favorite hot beverages. Tea is also consumed. Beer and wine are widely available. |
| Seasonings | Garlic, tomato and onion flavor many savory dishes. Citrus juices and wine are used. Saffron is often added to rice for color and flavor. Cinnamon is common in sweet products. Combinations of olive oil, garlic and ground nuts are widely used with fish, meat and vegetable dishes |
| Other | Nuts are added to many dishes - almond, pine nuts, hazelnuts and walnuts are prevalent. |
| Cooking methods | Soups and stews and one-dish
meals are common. Sauces are important. Frying, baking, and steaming are frequent preparation methods. |
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Last Updated: February 17, 2006