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!

A most wonderful meal in Arcade: Restaurante Veiramar at Arcade

Restaurante Veiramar at Arcade

 We decided to take off the pilgrim hat for lunch while we were in Arcade. After all the walking we had been doing, we allowed ourselves a treat since I found in my research that there was a Michelin-guide restaurant in Arcade. 

And since they were open earlier than most lunch places, we considered it a sign to go (wink wink!). 

We arrived a little after 11am and were seated at a table by the window, with the nice view of Rio Verdugo, by Matilde beach. We went straight for the mains as we really did not have the time to have a long lunch. We got Arroz con Mariscos (seafood rice), which was good for two. 

Dining with a view, Restaurante Veiramar at Arcade

The Arroz came in a big clay pot with a generous servings of mussels,shrimp, scallops and clam. The seasoning was balanced, not too salty. Hubby actually prefers this to paella as the dish is more saucy, more stew-like. This delicious dish warmed our bellies and delighted our taste buds. I would definitely come back to try the other seafood dishes (especially those coming from the live tank by the entrance), if we ever find ourselves back in the area.

Arroz con Mariscos, Restaurante Veiramar at Arcade

Located before crossing the Medieval bridge of Pontesampaio, Veiramar does not take you far off the path and actually allows for a different view of the bridge and the river when you go to rejoin the route. It was a beautiful (and delicious!) side-trip in Arcade. Well worth the extra time we took for lunch. 

Porto fine dining: Real by Casa da Calçada

Real by Casa da Calçada

Being used to early dinners at home, we were again one of the first few diners, with dinner reservations at the first seating at another Michelin-guide restaurant, Real by Casa da Calçada.

For starters, we chose their Starter of the Day, not in the menu – ham and cheese croquettes. They were nicely crisp on the outside and smooth and pillowy as we cut into the croquette with a fork. The croquettes were so delicious, we were excited with what was to come! It was so hard to make sure not to get too full before the mains arrived but along with the starter, we had a warm bread basket (sourdough wheat bread and corn bread) with Marinhas butter topped with truffle paste that was too good to resist. 

Bread basket with truffle butter at Real by Casa da Calçada

Ham and cheese croquettes at Real by Casa da Calçada

But, of course, we had space for the mains! The dishes came in nice, copper pans, suggesting each dish was cooked individually. Hubby chose another rice dish, Arroz de marisco com corvina –Seafood rice with grilled croaker and scallop tartare. It was hearty and very flavourful. The scallop tartare provided a unique texture, elevating the homey dish.

Arroz de marisco com corvina at Real by Casa da Calçada

I chose the Black pork cheek with sweet potatoes, roasted chestnuts and caramelized onions. The pork cheek was so tender and made more moist with the sauce. The pureed sweet potatoes and soft, roasted chestnuts were topped with crisp caramelized onions. It definitely hit the spot. I really enjoyed this dish. 

Black Pork Cheek at Real by Casa da Calçada

We ended our dinner with a couple of mini pastéis de nata, on the house. They were warm (just the way I like them!), the tart was crisp, and they were just as yummy as the ones we had been having daily on the trip! It was a perfect way to end our perfect dinner! 

Winner Winner, Chicken & Waffles!

 

Chicken & Waffles @Inspire

Hubby and I enjoy Chicken & Waffles whether it is for brunch, lunch or dinner. A perfect combo of sweet and savoury, Chicken & Waffles will hit the spot for us, every time. As we find ourselves becoming empty-nesters more often, we have been checking out different brunch places. And while Eggs Benny, in various iterations, catches our attention, we almost always gravitate toward Chicken & Waffles. Here are three versions, ending with my favourite so far!

Evviva – nothing really to call home about. They used chicken tenders, which, although easier to eat, lacks the flavour and depth of bone-in chicken. They served this with BBQ sauce, which was nothing special. The waffles were also on the ordinary side. I could have thrown this together myself at home. There are better things to order here.

Chicken & Waffles @Evviva

Inspire – their version had been our favourite for the longest time. The presentation is big and impressive and the flavours are bold! The fried chicken, while boneless, is crispy and juicy. It went perfectly with slices of chili and blueberry sauce. The syrup, waffle and mac sauce balance the dish out. We trek to the heart of Markham just for this dish!

Chicken & Waffles @Inspire

And our latest discovery…and this still makes me hungry as I think about it…

Glass Kitchen—Chef Keith Pears has brought it home with their version of Chicken & Waffles! The double-fried chicken was so crispy, like Korean Fried Chicken. The deboned chicken was marinated with delightful spices, coated with honey butter and garnished with a scallion salad. Then, it was layered on top of black sesame flavoured egg waffles, which are always a delight to eat—even as is. The chili-maple syrup was absolutely delicious and it took some effort not to pour everything over the dish (I was afraid it might get soggy). This is hands-down my new favourite version of Chicken & Waffles.

Chicken & Waffles @Glass Kitchen

I cannot wait to try more brunch places, to see if anything can top our new fave!