Top 5 Asturias Food & Drink: A Delicious Exploration

Planning a visit to Asturias? Well, you are almost in for a treat. The northern Spanish region is more than pretty vistas and cool beaches; it’s very much a food and drink paradise too! If you’re trying to decide what local eats to hunt down while you’re there, so, don’t worry. This rundown of five fabulous Asturian food and drink choices will almost make your culinary tour pretty seamless.

1. Sidra (Cider): A Poured Tradition

Ok, so, we are getting going with what’s perhaps the most recognizable drink from Asturias: sidra, or cider. It’s unlike most ciders you might be acquainted with. This beverage is rather tart and far less fizzy. What’s so remarkable is how it is poured—a skill called “escanciar,” yet. The server holds the bottle way up high over their head and pours the cider into a wide glass held down low. The point, is that the technique aerates the cider, which brings out the nuances of flavor of each sip, alright.

I still recall my first experience with sidra in Oviedo. As a matter of fact, it seemed odd, this dramatic pour; however, after tasting the cider, I definitely understood it! So, too it’s not just a drink; it is, in some respects, an event, a part of Asturian culture. I’d very recommend visiting a “chigre” (a traditional cider bar) to see this being done for you and have fun. It’s rather a sociable activity; everyone shares the same bottle.

2. Fabada Asturiana: A Hearty Bean Stew

Ready for a bite that can really fill you up? Fabada Asturiana definitely suits the bill. Arguably, this substantial bean stew is Asturias’ most well known meal. Yet, it stars large, white beans (fabes) slow-cooked with a blend of pork goods like chorizo, morcilla (blood sausage), and tocino (bacon). The resulting taste, in a way, is just both smoky and intense, arguably.

I made fabada in my small apartment in Gijón during one cold winter I spent there. That taste really takes you places! So, if you sample this stew, you’ll recognize that each ingredient adds depth to make something warm, nurturing, and basically entirely Asturian. Fabada is basically winter warmth in a bowl, arguably, alright.

3. Queso de Cabrales: A Bold Blue Cheese

For cheese fanatics, Queso de Cabrales should really be on your radar, almost. This is a potent blue cheese crafted in caves in the Picos de Europa mountains. This is rather an assertive taste and sharp bite because, in a way, the cheese gets matured naturally in those limestone caves, yet.

When you are touring those mountains and finally attempt some Cabrales for the first time, you’ll feel a certain connection with the location and basically its culinary heritage. In fact, locals frequently enjoy it with sweet quince paste or spread over a slice of bread. But so, be cautious; its pungent punch absolutely isn’t for the fainthearted. Queso de Cabrales is definitely the real McCoy, you know?

4. Arroz con Leche: Sweet Rice Pudding

To fulfill the need for something sweet, attempt Arroz con Leche. Seemingly, this creamy rice pudding, almost flavored with lemon rind and cinnamon, proves quite a dessert. Arroz con Leche might be seen on dessert menus throughout Asturias, might be, too. Each family, even, seems to come up with their twist on that recipe, alright.

I attempted to get it right according to an aged abuela (grandma) while in a tiny town just outside Cangas de Onís, right. With that hint of citrus together with warming cinnamon aroma while cooking down, so too it’s so lovely, right? Each spoonful so often felt extremely heartwarming and pleasant, arguably. Actually, if you are there, it definitely is kind of homey comfort food to the max, right?

5. Seafood: Fresh from the Cantabrian Sea

Given its shore position along the Cantabrian Sea, Asturias happens to be renowned due to its beautiful fish and seafood, by the way. You’ll be able to locate everything out there; seemingly from juicy grilled octopus to fresh sardines, almost, still. But, for one thing: do not skip trying percebes (goose barnacles).

Watching neighborhood fisher folk harvest this prized shellfish all across the rocky coasts struck me as one spectacular picture, frankly. Now, percebes can definitely get very simple. The fact is, boil the shellfish and then enjoy it right out of the shell— it basically smells really clean and like the ocean, in some respects, too, still! I usually discover little restaurants and sidrerías near the shore if you hope to try fresh seafood; this really delivers that quintessential coastal vibe when consuming good cuisine in Asturias, yet.