Regional dishes to try in Minho and Galicia

Zamburiñas in Galicia

Even a pilgrim has to eat! While some of our meals were humble (read: protein bars or cold empanadas, outside of menú del día/set meal of the day), we did try some regional dishes along our Camino.

In Ponte de Lima, we tried Arroz de Sarrabulho, a traditional Portuguese dish made with pig's blood and pork, cooked like a stew in a rich broth. While it was unappetizing to look at, being brown-black, this thick rice dish with intense flavours, was one of the best meals we've had. Originating from the Minho region, the Sarrabulho we had was served in two parts: the sarrabulho rice itself, which was a saucier, risotto-like dish, and "Papas de Sarrabulho," which had pork and blood sausage pieces served with potatoes. When it was served, Hubby and I thought we will never be able to finish the dish. Maybe we had ordered too much. But with the first taste of the hearty, homey, arroz, we knew we chose well. Soon enough, we were scraping the end of the bowl. It was such a treat to have a warm meal that you can actually feel hitting your stomach and with each bite, there was a deliciousness that made you want to go back for more. 

Arroz de Sarrabulho in Ponte de Lima

In Padrón, we had to try these Spanish small, green peppers, which originated in the area. This popular tapa is prepared simply by blistering the peppers in hot oil with sea salt. Padrón peppers known for their unpredictable heat, where some are mild and others are surprisingly hot. It was like having a "Spanish roulette" with each bite. The mild ones had a slight sweetness and the surprise, hotter ones were not really tongue-burning. I was so happy to have caught them in season.  They were so easy to eat, and actually fun not knowing if the next bite will be hot! I am not usually fond of peppers but these Padrón peppers have become one of my favourite tapas.

Padrón peppers

As a seafood-lovers, we needed no convincing to try Pulpo a la Gallega (Galician-style octopus). Served in a wooden plate, the fork-tender octopus was just slightly seasoned with salt, pepper, and paprika, cooked in olive oil. I can actually finish a full ration (usually tapas for two) without trouble. 

Pulpo a la Gallega

The symbol of the Camino, scallop, was something we had to try, of course! The Galician Scallops, also known as Zamburiñas, will have a hard time disappointing me, in any preparation! A smaller variety, this sweet, tender mollusk, prepared in a tomato and paprika sauce (salsa gallega), originates from Galicia and is a most delicious tapa! It is perfect with sangria :)

Galician Scallops, also known as Zamburiñas

Cheers to Portugal and Spain--drinks we enjoyed

Port wine barrels at the cellars of Real Companhia Velha

Hubby and I are not really beer-drinkers, but I am known to enjoy a glass of wine (or two). However, as many folks know, wine and beer are usual drinks to have with your meal, especially in Europe. Even pilgrim meals include wine or beer, so when in Rome (or Spain or Portugal)...

In Porto, before we set out on our Camino, we booked a Port winery tour at Real Companhia Velha at the Vila Nova de Gaia side. It is the oldest wine company in Portugal (over 265 years) so with all the choices for places to do wine tours, we decided to come here. And we really enjoyed this tour! We saw the cellars, got more info about the different types of port wine, got a bit of history and saw some centuries old bottles, which were actually covered in some sort of "safe" fungi. The tour was good and the tasting was even better! Hubby and I decided we liked the Tawny. Though we did not get a chance yet to try anything beyond 10 years, this will, of course, be the new goal!

quite the aged wines at Real Companhia Velha

Port Wine Tasting at Real Companhia Velha

In Portugal, along with cacchorrinhos (Portuguese hotdog sandwiches which were SOOO good!) that we enjoyed at Cervejaria Gazela, we discovered Super Bock for the first time. We had been seeing this brand logo all over the place and when we finally tried it, it made us converts! Maybe we acquired the taste of beer (finally), but we really liked the light, crisp taste of the draught. Now we understand why some folks enjoy a glass or two during meals or at the end of the day. 

Cacchorrinhos with Super Bock draught at Cervejaria Gazela

In Ponte de Lima, we tried a red Vinho Verde and the more famous white version in Rubiaes. This Portuguese wine originated in the Minho province and has a DOC (Denominazione di Origine Controllata) or Controlled Destination of Origin. So, of course, we had to try it in the actual area! We really enjoyed the light, crisp, "young wine" which had vibrant, fruity notes. Those we have tried had a subtle fizz, which was wonderfully refreshing. 

red Vinho Verde at Ponte de Lima

white Vinho Verde at Rubiaes

And, as we were in the spirit :) of trying out food and drinks usually only available in the area we were in, we had to try the Queimada in Santiago. Queimada is a punch from Galicia, Spain, made with aguardiente, sugar, citrus peel, and coffee beans, set ablaze in a ceremony with incantations to ward off evil spirits. We booked a Queimada experience to cap our trip. Without taking to heart the words of the ritual, and especially after a religious pilgrimage, it was a unique experience and the drink was quite good! I am wondering if I can make this drink at home, without having to set things on fire to reduce the alcohol and without having to recite spells.

Queimada at Santiago

So, naturally, one of the first things I searched while waiting for our flight home was to check out LCBO if we have access to these drinks! I am hoping the ones we have available will bring back all the wonderful memories of the trip. Cheers!