The gastronomy of the North: the definitive guide

2022-11-17

Galician octopus á feira

Continuing with one of the delicacies of Galicia, a classic for which the Spanish country is so well known and even more so the northwest coasts. It is a simple dish, but delicious for those who like octopus, and it should be noted that it is not the same as octopus a la gallega, as the latter would be accompanied by potatoes.
It is said that its name "á feira" comes from feria or fair, because octopus was a food that merchants used to take to the fairs on the plateau and when they returned to Galicia it was dry. It was then rehydrated with olive oil and seasoned with a little paprika to preserve it better, becoming what we know today to be Galician octopus á feira.

Cachopo

Another of the typical dishes of northern gastronomy, more specifically, Asturian gastronomy, is the cachopo. Two fillets of beef rolled up with ham and cheese in the middle, a San Jacobo style or some people compare it to a cordon bleu, but much bigger!
Normally served in two pieces or a very large one with potatoes. Be prepared because depending on the restaurant you go to, they will bring you a cachopo so big that you won't be able to finish it, so no starters!

Pochas con chistorra

Pochas con chistorra, or pocha beans with chistorra sausage, is a dish that at first sight is quite similar to the fabada asturiana. Though aside from the fact that pochas are the youngest beans, what is different is that vegetables such as peppers are added along with serrano ham instead of the chorizo and pork that are present in the fabada asturiana.

Fish from Cantabria

We finish the definitive guide to the gastronomy of the north with the one that could not be missed: the fish of Cantabria. There are many typical fish dishes from the Cantabrian region, but in this guide, we have decided to highlight three: salted anchovies, clams, and rabas. All dishes to enjoy with vermouth in good company.

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