Spanish cuisine differs drastically from region to region. Spain has a complex history of diverse small kingdoms coming together, each with their own traditions. And then there are the foreign influences. That is why Spanish cuisine has recipes changing every few miles due to cultural and geographical differences. Sometimes the only common ingredients found in these delicacies are olive oil and garlic. Spanish cuisine is one of the few cuisines that still uses the age old cooking methods and ingredients which has helped in keeping alive the essence of traditional flavors and adding a little twist when suited. With Spanish restaurants trying to experiment and establish themselves in every part of the world, the cuisine has been evolving and is more known to people around the globe. In the recent years, foodies have been looking for much more than just good food. They want the right ambience, innovative recipes, locally sourced produce and most importantly – variety. And that variety is best provided by Spanish cuisine because of the diverse culinary regions of Spain.
Spain is popularly divided into six regions on the basis of taste buds. Food found in Galicia and Asturias are said to be from the North of Spain and are characterized by lots of sauces and seafood. Then comes the region that is the home of the chilindrones, sautéed peppers, tomatoes and onions, the Pyrenees. Here onion is a common accompaniment to various dishes. The third region is the Cataluña region where the concept of casseroles or cazuelas is bountiful. The Eastern region includes the Community of Valencia, where the hero delicacies are rice-based like the popular Paella Valenciana. Then there is Andalucía, where fried fish is a staple food and the locals serve a drink only when accompanied with tapas to munch and crunch on. Central Spain is where roast meats and cocidos or stews rule the diets every day. This is the region of Castilla-Leon.
Spanish cuisine is not just about different region but can also be categorized by ingredients found in these particular regions. Spain is the lead producer of olive oil, and olives are grown all over Andalucia. Many typical dishes in Spanish restaurants are fried in olive oil.
Did you know! Cocido, olla, pote, guiso, estofado, or escudella are all Spanish terms for stew. Every region in Spain has a version of this dish and yet this one dish is an important part of the cuisine. Not to forget other dishes like Paella, and the world popular tapas. Who doesn’t like indulging in the bite-size heavenly food masterpiece?
Today you can find tapas bars all over New York City. You can find an elaborate menu of tapas at a popular favorite called Alcala in Midtown New York. Their tapas menu is just as delicious as it looks. The Albondigas are well seasoned and the perfect portion size to enjoy with drinks. Other tapas to look for in their menu are the salted cod wrapped in pimento, grilled sardines and charcutterie. This restaurant is a perfect spot for the first date with some comfort food from the specials of Spanish cuisine. Do give tapas a try and as the Spanish say, "Buen provecho!"
Alcala - Spanish Restaurant in New York - http://www.alcalarestaurant.nyc/
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| Diversified and Delicious Spanish Cuisine |
Spain is popularly divided into six regions on the basis of taste buds. Food found in Galicia and Asturias are said to be from the North of Spain and are characterized by lots of sauces and seafood. Then comes the region that is the home of the chilindrones, sautéed peppers, tomatoes and onions, the Pyrenees. Here onion is a common accompaniment to various dishes. The third region is the Cataluña region where the concept of casseroles or cazuelas is bountiful. The Eastern region includes the Community of Valencia, where the hero delicacies are rice-based like the popular Paella Valenciana. Then there is Andalucía, where fried fish is a staple food and the locals serve a drink only when accompanied with tapas to munch and crunch on. Central Spain is where roast meats and cocidos or stews rule the diets every day. This is the region of Castilla-Leon.
Spanish cuisine is not just about different region but can also be categorized by ingredients found in these particular regions. Spain is the lead producer of olive oil, and olives are grown all over Andalucia. Many typical dishes in Spanish restaurants are fried in olive oil.
Did you know! Cocido, olla, pote, guiso, estofado, or escudella are all Spanish terms for stew. Every region in Spain has a version of this dish and yet this one dish is an important part of the cuisine. Not to forget other dishes like Paella, and the world popular tapas. Who doesn’t like indulging in the bite-size heavenly food masterpiece?
Today you can find tapas bars all over New York City. You can find an elaborate menu of tapas at a popular favorite called Alcala in Midtown New York. Their tapas menu is just as delicious as it looks. The Albondigas are well seasoned and the perfect portion size to enjoy with drinks. Other tapas to look for in their menu are the salted cod wrapped in pimento, grilled sardines and charcutterie. This restaurant is a perfect spot for the first date with some comfort food from the specials of Spanish cuisine. Do give tapas a try and as the Spanish say, "Buen provecho!"
Alcala - Spanish Restaurant in New York - http://www.alcalarestaurant.nyc/
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