scruffy1
Veteran Member
- Time of past OR future Camino
- Holy Year from Pamplona 2010, SJPP 2011, Lisbon 2012, Le Puy 2013, Vezelay (partial watch this space!) 2014; 2015 Toulouse-Puenta la Reina (Arles)
Prepared food on the Camino is abundant, nutritious, often delicious, sometimes boring (how many times have I been offered the ubiquitous lomo?) and there are many albergues with good enough self cooking facilities. The only real problem hides from vegetarians. There is apparently no word in Spanish for cholesterol, you will find meat in almost everything. Vegetable soup sopa de verdure(s) will always have some fatty meat in it; caldo gallego has collard greens or rape grelos (that tall strange looking stalky plant you see all along the Camino) for sure and while there may be no meat visible, it is prepared from ham hocks; Lentils, lentejas, more like a stew than a soup, meat stock for sure; chick peas potaje de garbanzo-more meat; green beans judios despite the name are better when cooked with some fatty pork; all of the myriad forms of cocido; many of the recipes with bacalao have just that much chorizo included in order to spice the dish; tapas? Patatas bravos are traditionally quartered potatoes made with a spicy sauce of tomatoes, sweet red peppers, and cayenne, don’t be surprised by the odd bit of chorizo among the potatoes or hidden within the sauce; feijoada or bean stew in Portuguese and in Gallego frijolada in Spanish is loaded lots of different kinds of meat too; manteca is rendered pork fat lard in Spanish or a mixture of butter and animal fats great for cooking many many dishes, not if you are vegetarian; and do remember not just to wash the pots, pans, and skillets in the albergue kitchens, a generation of steaks, chops, pork chops, chorizos, and manteca have gone before you, scrub them very well.
Eggs? Found in most soups as “noodles” or garnish a special favorite in the legendary garlic soup; a foundation found in mixed salad (en)salada mista; liberally added to Russian salad ensaladilla ruse; in tuna salad salada atun; a garnish for many bean/pulse dishes, and of course in flan.
Fish? next time
Eggs? Found in most soups as “noodles” or garnish a special favorite in the legendary garlic soup; a foundation found in mixed salad (en)salada mista; liberally added to Russian salad ensaladilla ruse; in tuna salad salada atun; a garnish for many bean/pulse dishes, and of course in flan.
Fish? next time