A food recommendation by Javier on another post got me to thinking -- there are lots of special opportunities to try new foods or regional specialties on the Camino, and wouldn't it be nice to hear other people's special food memories and have some tips on food favorites to look out for when you're hungry and in need of calories after walking?
Here are a couple of mine:
Trucha a la navarra -- Only available during the beginning part, assuming you start in St. Jean or Roncesvalles. This is trout, comes whole, with some ham/bacon inside to flavor the fish. I was one of those squeamish Americans who had never dissected a whole fish before, but go for it, you'll learn quickly.
Queixo o Cebreiro con miel -- The local white fresh cheese, not cured, served with local honey. We have had it several times in the Celta Venta in O Cebreiro. So yummy! (And by the way, does anyone have information on this place -- the Basque woman from Bilbao who had bought the Celta Venta about 5 years ago was trying to sell it about two years ago when we were back -- I thought she had a great food system -- serve lots of caldo gallego and tortilla espanola -- kept it simple and good and filling).
Caldo Gallego -- a great soup, with greens and white beans and some sausage usually. Can some of you elaborate on the most typical ingredients? Are the greens "grelos" and if so, what's their closest relative? Turnip greens, mustard greens, kale and swiss chard have all been suggested to me. I confess I confuse Caldo Gallego with its Portuguese cousin, Caldo Verde.
I'm sure there are lots more!
Here are a couple of mine:
Trucha a la navarra -- Only available during the beginning part, assuming you start in St. Jean or Roncesvalles. This is trout, comes whole, with some ham/bacon inside to flavor the fish. I was one of those squeamish Americans who had never dissected a whole fish before, but go for it, you'll learn quickly.
Queixo o Cebreiro con miel -- The local white fresh cheese, not cured, served with local honey. We have had it several times in the Celta Venta in O Cebreiro. So yummy! (And by the way, does anyone have information on this place -- the Basque woman from Bilbao who had bought the Celta Venta about 5 years ago was trying to sell it about two years ago when we were back -- I thought she had a great food system -- serve lots of caldo gallego and tortilla espanola -- kept it simple and good and filling).
Caldo Gallego -- a great soup, with greens and white beans and some sausage usually. Can some of you elaborate on the most typical ingredients? Are the greens "grelos" and if so, what's their closest relative? Turnip greens, mustard greens, kale and swiss chard have all been suggested to me. I confess I confuse Caldo Gallego with its Portuguese cousin, Caldo Verde.
I'm sure there are lots more!