To get a taste of Spanish gourmet menu, most recommended to start with is the Iberian cured ham, Manchego cheese and gazpacho. After this you continue on with the roast pig coupled with fresh vegetables that are sautéed in olive oil or a bit of quality seafood. A gourmet meal is not complete without a treat of dessert, tropical fruit and traditional sweets accompanied with special wine. All of these sounds very good, right? This menu is just one of the fine examples of what you will be trying in the heritage sites in the country. To know more about what else you can try out in the menu, read on below. Although only a little can be shared in this article, it will give more mystery to what other food you can actually try out when you reach one of the thirteen cities of the country.
Starters are usually served with wide range of flavors depending on the city you are at. If you are in the Santiago de Compostela, try out the 'a feira'. San Cristobal de La Laguna should be 'papas arrugas' with mojo sauce. In Cordoba, recommended starters is the 'salmorejo' while in Avila you should try 'patatas revolconas'. The typical food consumed by most locals in Spain is the ham which has its own origins in Salamanca known as Guijuelo Ham and in Caceres and Merida is known as Dehesa de Extremadura Ham. Starter menus in most gourmet restaurants is filled with varying cured meats which is mainly pork that has its origin of cheeses such as the one from Ibiza 'Mahon cheese' while typical cheeses come from Cuenca and Toledo named Manchego cheese. A 'pincho' of the potato omelette should not be forgotten when going to Madrid.
Meat has its significant place in the gourmet menu in the heritage cities of Spain. In Castile Leon, don't forget to try out the Avila T-bone steak, Salamanca's fried kid and roast suckling pig from Segovia. In Caceres and Merida the recommended dish is the partridge and 'migas extremeñas'. Other meat dishes is the 'Flamenquin' in Cordoba while in Santiago de Compostela is the pork shoulder with turnips. Toledo's recommended dish are the La Mancha style 'pisto', and garlic soup; in Alcala de Henares is 'callos'; Salmanca is Armuña lentils.
As with desserts, try out thebuñuelos from Caceras and Merida, ensaimada in Ibiza, marzipan from Toledo, alaju from Cuenca and Cordoba tart from Cordoba.