The good gastronomy that exists in Galicia and in the north in general is well known by all. We, the Galicians, are very good eaters, and as the main tonic of our climate is the humidity and the cold, in autumn and winter we take out most of our typical star food. 

In the north there is a very varied gastronomy, which in the cold season has a common characteristic: strong dishes that provide a lot of heat and energy to fight the cold. Here we present you a list of the best traditional dishes of the Galician food that will act as natural heating. Don’t lose any detail!

Galician winter typical food

Caldo gallego

Galician broth is perhaps the most consumed dish in winter in Galicia. It is a broth based on the fat of pork and chorizo, in which potatoes, beans, turnip greens and vegetables are cooked. Besides, is one of the most typical dishes that you will find in the restaurants’ menus. You can find it usually served in an earthenware bowl accompanied by bread.

caldo gallego

Cocido

This meal is closely related to the previous one. In fact, on winter Sundays it is quite usual to eat first broth and then cocido, at home or in restaurants. In this dish all the parts of the pig you can imagine are cooked, accompanied by chorizo, turnip greens, cabbage and potatoes. It is perfect to accompany it with a few cups of red wine from the new harvest. Lalín and Padrón are the Galician towns where this dish is best prepared.

Ham with turnip greens

Another very common dish in winter kitchens and very similar in preparation to cocido. The difference is that for this dish, only ham with turnip greens and potatoes are cooked. The concello of Cuntis, a place located very close to the passage of the Portuguese way at Caldas de Reis, presents one of the best gastronomic celebrations of this traditional food.

Botelo

Botelo is one of the most traditional sausages from the eastern part of Galicia. It is like a very big chorizo, in which the pig’s stomach is used to stuff it with various meats from the same. It is usually cooked and prepared with boiled potato and turnip greens. This dish can be enjoyed in the mountains of Lugo, in places where the French road passes by, such as O Cebreiro, and of course in the area of El Bierzo.

botelo y cachucha

Androlla

This is another sausage meat product. It is a sausage stuffed almost entirely with pork ribs and then smoked with oak wood. During the carnival it is very traditional to taste this product in the towns with the greatest tradition of this festival in Ourense, such as Viana do Bolo.

Cachucha

The cachucha is the most typical food of the entroido (carnival) in Galicia. This dish is made from cured and smoked pig’s head. Perfect for warming up and dressing up in a costume despite the low temperatures. You will enjoy tasting it in key traditional places such as Laza, Xinzo de Limia or Verín.

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Callos

Callos is a stew based on chickpeas, cow’s feet, tripe and chorizo. It is really a delicious typical food very associated with the gastronomic festivals in the villages of Galicia. You must try it at least once in your life! The council of O Porriño, in the middle of the Portuguese way, offers one of the best gastronomic parties of this stew.

callos

Carne o caldeiro

It is a very typical meal in the province and municipality of Ourense. This food finds its direct antecedent in the meat to the maragata of Astorga. It is meat of calf of first qualities cooked to slow fire with cachelos, olive oil and paprika.

Fabas de Lourenzá

It is a very energetic stew made from beans, chorizo and bacon. The dish is typical of Lourenzá, a municipality located in the Central Mariña in Lugo, where this legume is typically grown.

fabas

Lamprea

It is a river fish with a taste as exquisite as it is strong. It is a traditional food from the Galician riverside cuisine, especially from the area of the river Miño, such as Tui. Lamprey is prepared by marinating the fish in its own blood, with parsley, garlic, pepper and salt. It is then stewed with onion and wine, and presented in a large earthenware casserole. The preferred accompaniment is usually white rice.

Other typical food

Other typical food are choupas stew, a kind of cuttlefish that can be stewed with potato, rice or noodle and a fried onion and peppers. The caldeirada de merluza (hake) also stands out, a stew cooked with hake, potatoes and paprika with the characteristic “ajada”. The “ajada” is a sauce made with garlic preserved in olive oil and paprika. It is typical to cook with the same recipe as the hake, the Galician ray.

Winter desserts in Galicia

As it could not be otherwise, to have a good digestion and keep warm, in Galicia you will find a whole selection of the best liquors to accompany the coffee. Don’t forget to try the herb liqueur, the white or roasted liqueur, the coffee liqueur, the cream of liquor or the queimada.

Along the Jacobean routes you can find most of the traditional winter foods we have just listed. Depending on the chosen itinerary, some dishes will be more important than others, and you will also find typical dishes from each town, such as Arzúa-ulloa cheese and raxo in Arzúa, or octopus á feira in Melide.

So you know, dear pilgrims, what better plan than a walk along the Jacobean routes to digest these foods?

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