The next part of our August adventure took us further west, to the Spanish regions of Asturias and Galicia.
Asturias is perfectly epitomized by the trademark image of my favorite brand of Spanish milk (Asturiana) – green, rolling hills filled with pasturing cows and backed by mountain peaks. The only thing the image lacks is the sheer coastal cliffs which drop into white, sandy beaches in some parts and rocky seashore in others.
Although we only spent one day there, and most of it driving, I thoroughly enjoyed what I saw. And ate. The quintessential Asturian food includes cheese and deli meats, beans and cider (sidra).
The highlight for me was Oviedo, the regional capital. We stopped for lunch in an archetypal sidrería and had an amazing cheese plate of 10 different types, ranging from hard, white cheeses to soft, blue cheeses (probably the most typical being cabrales, see far left).
We also had a very interesting and tasty tarta de maíz or corn cake that was puffed and filled/topped with pork and foie. (Side note: It is rare to come across corn in Spain; even when you do see it grown, it’s not part of the cuisine. I recently learned that it’s mainly grown to feed animals. However, in northern Spain we saw a fair amount of corn fields and then in Oviedo we finally tasted a dish made with corn!)
We washed this down with a sidra sangria – sidra mixed with lemon soda, sugar and fruit; this way I was able to actually swallow the stuff, and it didn’t taste half bad! We also got to see the way sidra is poured, from a few feet above in order give it some bubbles. For that reason, the sidra glass is tall, while the actual drink fills only a sixth of the glass.
One other noteworthy point – the Spanish dialect used in Asturias is a little different from castellaño. Some articles and vowel sounds seemed a bit more French or Italian than Spanish. For instance, “u” is often substituted for “o”. But this is from one day there so I really don’t know what I’m talking about!
We then made our way into the northwest region of Galicia. Known for its similarity to Ireland (for its green hills, wet climate and Celtic influence) and the Camino de Santiago, we discovered that Galicia is far more than this. In fact, it is decidedly our favorite part of Spain (at least in August!).
It’s true – Galicia is very green and hilly. It also has a ton of old cathedrals made of gray, mossy stones and adorned with Celtic crosses, and bagpipes – very reminiscent of the British Isles. Especially if was rainy and overcast. But we were lucky enough to enjoy sun-filled, warm – even hot – days there. And in that environment, Galicia’s phenomenal range of seafood and gorgeous beaches shined.
But first, a word about Santiago de Compostela and the Camino. Simply put, the Camino is the route that medieval pilgrims would take to Santiago – the third most important Catholic pilgrimage site, after Jerusalem and Rome. According to Catholic folklore, St James is buried there and making the pilgrimage is meant to chalk the pilgrim up a ton of points. We also learned that the Christian reconquest of Spain (from the Muslim Moors) relied a great deal on “help” from St James – and he became somewhat of a hero saint/patriotic figure used by the reconquistadores to unite the disparate medieval kingdoms across Spain.
In any case, the Camino held a lot of importance in the past, but now represents a unique hiking challenge – on average a month of walking 20-30km per day. The Camino has many different entry points, but is generally known to start in southern France. And so, all along our trip we saw “pilgrims” trekking along the northern Spanish coast. Of course, given that most people do not have a month to walk, many people start about a week’s worth of walking away and so the concentration of pilgrims markedly increases once you get to Galicia. Now, I do not mean to sound snobby – because I’ve never done any bit of the Camino – but it’s cushioned a bit for the pilgrims, probably because it’s been around for so long. There are hostels at every stopping point along the way, where pilgrims get a marked down price and meal. Actually, given these points, I’m even more drawn to it because besides walking through some of the prettiest territory in the world, you don’t have to carry sleeping gear or food.
Anyhow as we got closer to Santiago, we passed more and more pilgrims (they probably looked at us in our car and hated us!). When we got to the end of the Camino at the cathedral in Santiago, it was pretty cool to see all of the pilgrims crashed on the plaza and gazing at the site that represented the feat they had just accomplished.
What made it even more exciting was that upon entering the cathedral we encountered a hoard of “real” pilgrims attending a special mass. It happened to be a few days before the pope’s visit to Madrid and the gathering of hundreds of thousands of young Catholics from around the globe for World Youth Day, so there were a not so small number of them making their own pilgrimage to Santiago. It was interesting to see the interplay of different emotions on the faces of the pilgrims and “pilgrims” during the mass – lots of feeling, but for different reasons.
One funny fact – the cathedral has a giant incense burner on a rope (see above), that in olden days used to swing across to (attempt to) balance out the foul odor of travellers!! It’s not in regular operation now – there are more than enough showers to go around in the city nowadays!
Besides some major pilgrim sighting, Santiago de Compostela was the beginning of our love affair with Galician seafood. There we sampled pulpo a feira, which is the traditional Galician dish of octopus (they even have entire restaurants devoted to the dish, called pulperías). We had tried pulpo before and not been terribly impressed, but this was definitely a case of needing to try the real thing. Reddish on the suction-cupped outside and white on the inside, it was cooked in a copper pot (feira) and topped with paprika, oil and salt. It was chewy but just the right amount. I have to say though, the firmer inside was much more palatable than the outside, given the suction-cupped and gooey texture. All in all, very tasty, especially together with a glass of Albariño, one of two local white wines.
We also tasted viera or scallop in its shell, cooked in an onion and red pepper sauce – tender and oh so flavorful, and probably Kevin’s favorite dish out of the entire trip.
We then made our way to the western coast. First stop, Costa da Morte, or the Coast of Death, called so because of the many shipwrecks that have taken place on its treacherous shores. I can imagine how sinister the place could be on a dark, stormy day, but we caught it in quite the opposite conditions and it won us over. We headed out by way of the southern edge of the coast, our goal being Finisterre, or Land’s End – a cape jutting out of the Costa da Morte into the Atlantic. Along the way we encountered countless beaches, with golden, soft sand. They called our name for a few hours until we gave in and stopped at one for a bit.
There we tasted another typical dish, pimientos de Padron, which are small green peppers deep fried and topped with salt, from the nearby city of Padron. Urban legend says that one out of every ten peppers are supposed to be spicy but I doubt that – for me it’s been an entire plate of picante peppers or, more commonly, an entire plate of ones that no pican. Anyhow, they definitely had the most flavor near Padron than any other time we’ve tried them.
We also stopped at a town called O Pindo, where we stayed for the night. O Pindo is a tiny town built around the local beach, which was quiet and shallow, and had the softest sand. Our pension (somewhere between a hostel and hotel) was beachfront, with a lovely view.
We made it to the lighthouse on Finisterre just in time to catch the sunset with a small friend. There were also a lot of pilgrims here, since it is thought to be the true end of the Camino.
Then we had a delicious dinner in the port, of arroz con bogavante, or lobster paella with a bottle of the other local white wine, Ribeira. It was fun to use different tools to crack the shells and get out the meat, which was sweet and buttery.
Finisterre is just the first of several peninsulas on the southern coast of Galicia. So we next made our way down to the Rias Baixas, or the lower rias (inlets). We pinpointed the second one, for the extensive beach at the tip, A Lanzada. Despite its size and popularity, there were many relatively quiet parts with soft, white sand and azure water. The water was quite a bit colder than the northern coast – it took us several minutes to actually get in! – but once in, it was very refreshing.
We stopped at a beachside BBQ shack that was teeming with people, for good reason; the local catch of the day was BBQ’d up on a giant open fire – can’t get fresher or tastier than that! We had prawns and seabream, which were prepared simply but BBQ’d with a little lemon and salt, they became my favorite meal of the trip!
There were several types of typical Galician seafood that we didn’t try, either because we didn’t get the chance or because we a bit apprehensive. We really wanted to try spider crab (centolla) and brown crab (buey del mar) and we really didn’t want to try percebes or barnacles (below), which look to me like something out of Star Wars. (I was reprimanded by my Spanish teacher for not trying them; apparently have the same consistency and delicious flavor as pulpo… hmmm I’m not sure about that.) However, it’s actually considered a delicacy and is quite expensive, because the process of getting them is very risky, since they mainly grow on the cliffs of the Costa da Morte.
On the whole, Galicia is a relatively poor region in Spain, with its economy drawn mainly from fishing and agriculture. Traditionally it is the men who fish, so that left the women to run the farms. Tough work. The farming culture was evident in the huge number of classic Galician granaries along the road in every town; they were raised and made of stone to protect the town or family’s store in the cruel weather experienced by the region for much of the year.
Given its proximity to Portugal, the Galician dialect, gallego, is very similar to Portuguese. You can especially see it in the use of “ei” instead of “e”, such as in the word ribeira (ribera in castellaño), which means river bank. Also, articles are a bit different: el becomes o, as in O Pindo, and la becomes a, as in A Coruña, another city in Galicia.
We ended our stay in Galicia in the town of Pontevedra, a cute one with lots of hidden plazas, colourful buildings, and when we were there, tons of kids. There was a children’s festival and the streets were swarming with families, street performers, carnival rides and fair food. It was a kid’s heaven and a parent’s, well, not heaven. Needless to say, we were entertained.