Page 32 - WINE DINE AND TRAVEL EATING IBERIA

in Portugal so that you can use your new-found
knowledge for the duration of your stay.
Because petiscos are small servings of Por-
tuguese entrees and soups, there are many items
on these menus. Some of the most popular are salt
codfish cakes, octopus salad, smoked ham,
sausages, cheeses, clams in garlic butter, and our
favorite, tender steak sandwiches.

Spanish Sensations

Spain'sculinarytraditionsarealsorootedinits
rich history, geography, and religion to a certain
extent. Like the magnificent architectural artifacts
and ruins they left behind, we also find the marks
of conquering Romans and Moors on Spain's gas-
tronomy. Over the years, all have relied on Span's
abundance of locally grown produce and meats.
Jamón serrano and chorizo are popular through-
out the country, and of course, seafood is a main-
stayincoastalareas.Manchegoandothercheeses,
eggs,beans,rice,nuts,oliveoil,andgarlicareprime
ingredients Spain's dishes.
Every region in Spain boasts of its unique
dishes. The area of Andalucia claims gazpacho and
freidurías or battered and fried fish as some of its
specialties. Cataluña (Catalonia), in northeastern
Spain, is known for inventive dishes combining
seafood, meat, poultry, and local fruits. In the
northern Basque country (país Vasco), fish is es-
sential, with cod, eel, and squid featured promi-
nently. The signature dish of Asturias, in
northwestern Spain, is fabada, a bean stew while
in interior regions, such as Castilla, meats play a
starring role. Tortilla española, a potato omelet, is
served throughout the country as a quick and
hearty dinner, often followed by Spain's best-
known dessert, creamy custard or flan.
Most of us are familiar with these Spanish
omelets and gazpacho, the sweet, tangy chilled
tomato-basedsoup,butthecountry'stwoculinary
topdogsarepaellaandtapas.Iloveboth,butpaella
is my hands-down favorite.

32 WINE DINE & TRAVEL MAGAZINE 2020