A FOOD TRADITION
Galician Cuisine
A northwestern Atlantic tradition centered on shellfish, fish, pork, potatoes, peppers, and hearty rural preparations.
Dishes linked to this cuisine
13–24 of 45
Chorizo Gallego
A traditional Galician pork sausage seasoned with paprika, garlic, and salt, then typically cured or smoked before serving.
Churrasco Gallego
A Galician grilled-rib dish, most commonly made with pork ribs and sometimes beef ribs, seasoned simply with salt and served hot.
Cocido Gallego
A traditional Galician boiled stew combining chickpeas, potatoes, cabbage or greens, and assorted pork with other meats.
Empanada Gallega
A yeast-raised wheat pastry is filled with a savory mixture commonly based on onion, peppers, tomato, and a regional meat or fish filling.
Filloas
Thin Galician pancakes made from a batter of wheat flour, egg, and commonly cow milk or water, with sweet and savory versions.
Filloas de Sangre
A traditional Galician savory-sweet crêpe made with pig blood and wheat flour, usually seasoned simply and cooked on a hot surface.
Galician empanada
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jamón asado
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Jurel a la Gallega
Jurel a la Gallega is horse mackerel served in a Galician style with potatoes, onion, garlic, olive oil, and paprika.
Lacón con Grelos
Salt-cured pork shoulder is simmered and served with turnip greens, potatoes, and often chorizo as a hearty Galician meal.
Lacón Gallego
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Larpeira
Larpeira is a traditional Galician sweet yeast bread enriched with dairy and egg, topped with sugar and often finished with pastry cream and anise.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.