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
37–45 of 45
Raxo
A Galician preparation of bite-sized pork loin seasoned with garlic, salt, olive oil, and often paprika before being sautéed or grilled.
Rodaballo al Horno Gallego
Galician baked turbot is typically roasted with potatoes, onion, garlic, olive oil, salt, and sometimes white wine.
Rosca de Pascua Gallega
Rosca de Pascua Gallega is a festive Galician Easter ring-shaped sweet bread made from enriched yeasted dough with sugar, egg, and dairy.
Sardinas Asadas
Sardinas Asadas are whole sardines grilled over heat and seasoned simply with salt, often with a light coating of olive oil.
Sopa de Marisco Gallega
A hot Galician seafood soup made with shellfish, a savory fish-stock base, aromatics, tomato, paprika, and olive oil.
Tarta de Mondoñedo
Tarta de Mondoñedo is a Galician layered pastry combining a wheat-based pastry shell, sponge, almond filling, and sweet angel-hair pumpkin preserve.
Tarta de Santiago
A traditional Galician almond cake made primarily from ground almonds, sugar, and eggs, often flavored with lemon and cinnamon.
Vieiras a la Gallega
Scallops are baked with an onion and olive-oil mixture, often topped with breadcrumbs and parsley until lightly browned.
Zamburiñas a la Plancha
Zamburiñas a la Plancha are Galician queen scallops seared on a hot griddle with olive oil, garlic, parsley, and salt.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.