It is well known by all the good gastronomy that exists in Galicia and in the north in general. Galicians are very good eaters, and as the main tonic of our climate is the humidity and cold, in autumn and winter we take most of our typical dishes star of the north.
In the north there is a very varied gastronomy, which in the cold season has a common feature: hearty dishes that bring a lot of heat and energy to combat the cold. Here is a list of the best traditional Galician dishes that will act as natural heating, so don’t miss out on the details!
Typical Galician winter dishes
Galician broth is perhaps the most consumed dish in winter in Galicia. It is a broth based on pork fat and chorizo sausage, in which potatoes, beans, turnip greens and vegetables are cooked. It is one of the most typical dishes that you will find on the list of first courses on restaurant menus. It is usually served in a clay bowl accompanied by bread.
This meal is closely related to the previous one. In fact, on winter Sundays it is quite common to eat broth as a starter and stew as a main course, both at home and in Galician 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 with a few cups of red wine from the new harvest. Lalín and Padrón are the Galician towns where this dish is best prepared.
Lacón with turnip tops
Another very common dish in winter kitchens and very similar to the cocido. The difference is that for this dish is cooked only lacón with turnip greens and potato. The municipality of Cuntis, a place located very close to the passage of the Portuguese Way at the height of Caldas de Reis, presents one of the best gastronomic festivals of this traditional food.
The botelo is one of the most traditional sausages of the eastern part of Galicia. It is like a kind of very large sausage, in which the stomach of the pig is used to fill it with various meats of the same. It is usually cooked and prepared with boiled potatoes and turnip greens. You can enjoy this dish in the mountains of Lugo, in places of passage of the French Way as O Cebreiro and of course in the area of Bierzo.
This is another sausage meat product. It is a sausage stuffed almost entirely with pork ribs and then smoked with oak wood. During carnival it is very traditional to taste this product in the towns with the longest tradition of this festival in Ourense, such as Viana do Bolo.
The cachucha is the most typical dish 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 traditional key places such as Laza, Xinzo de Limia or Verín.
Tripe is a stew made with chickpeas, cow leg, tripe and chorizo sausage. It really is a delicious dish very associated with the gastronomic festivals in the villages of Galicia. You must try it at least once in your life! The municipality of O Porriño, in the middle of the Portuguese way, offers one of the best gastronomic celebrations of this stew.
Meat or caldeiro
It is a very typical food of the province and municipality of Ourense. This dish finds its direct antecedent in Astorga’s carne a la maragata. This is top quality veal stewed over a low heat with cachelos, olive oil and paprika.
Beans from Lourenzá
It is a very energetic stew made with beans, chorizo and bacon. The dish is typical of Lourenzá, a municipality located in the Mariña Central in Lugo, where the cultivation of this legume is typical.
It is a river fish with a taste as exquisite as it is strong. It is a traditional dish of the cuisine of the Galician riverside areas, especially in the area of the Miño river, 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 dish. The preferred accompaniment is usually white rice.
Other typical dishes from the north
Other typical dishes are the choupas stew, a kind of cuttlefish that can be stewed with potato, rice or noodles and a fried onion and peppers. It also highlights the caldeirada de merluza, a stew cooked with hake, potatoes and paprika with the characteristic “ajada”. The ajada is a sauce made with garlic confit in olive oil and paprika. It is typical to cook with the same recipe of the hake, the ray to the Galician.
Winter tablecloths in Galicia
As it could not be otherwise, to have a good digestion and keep warm, in Galicia you will find a selection of the best brandy liqueurs to accompany your coffee. Do not forget to try the herbal brandy, the white or toasted brandy, the coffee liqueur, the cream of orujo or the queimada.