THE Galician gastronomy It is one of the most popular cuisines in our country. Among the many dishes that stand out in the area’s establishments are some like Galician empanadas, Padrón peppers, feira-style octopus or Betanzos omelette, although there are many others which complete this list.
One of the most unknown is the Galician stewone of the most representative dishes of the community and ideal for the colder winter months. This hearty stew, served in many community establishments and homes, combines in one dish meats, sausages, legumes and vegetablesthus leaving a kind of stew which is cooked over low heat for several hours.
This masterful dish is born from the usual pig slaughter which were carried out in Galician villages, with the intention of enjoy even the least tasty parts of the animal. Once extracted, they were all preserved to be used throughout the year in preparations such as stew, which has already become a tradition in some municipalities. Among the only ingredients it contains are some such as lacón, chorizo, blood sausage, ear, tail or cacheirathat is, the pork head, which serves to give depth to its flavor.
The vegetal touch is provided by the turnip greensTender shoots of turnip greens that emerge just before the plant flowers and whose bitter flavor serves to enhance the flavor of the meat. Additionally, this stew also includes potatoes, chickpeas and sometimes even carrotswhich are cooked in a separate pan.
This Galician stew, like other types of stews, is divided into separate dishes: the broth is served separatelywhile the meats and sausages They are cut out and placed in another source. On the other hand, the vegetables and potatoes They are presented separately.
But where can you taste the best Galician stew in Spain? There is a region of Pontevedra specialized in this area.
The city where you eat the best Galician stew in Spain
One of the best places in Spain to taste this very traditional dish of Galician gastronomy is in the province of Pontevedra and more particularly in the municipality of Laline. Specializing in this tasty spoon dish, they have become particularly famous in the city thanks to a major gastronomic festival in their honor: the Cocido Festivaldeclared of national tourist interest.
Although any place is good to enjoy this stew, there is one establishment that stands out among all those in this city. This is the Restaurant La Molinerawhere they prepare dozens of dishes of this delicacy every day, which has become the most requested dish by their customers.
How much does the Galician stew cost at La Molinera restaurant?
To make this very traditional dish, the managers of La Molinera, Diego and Ana López, start preparations a few days in advance, putting the lacón and cacheira to desalinate in cold water three days before. Your recipe consists of four passes: first, the soup; second, potatoes, chickpeas, turnip greens and chorizo onion and pork; third, cachucha, cacheira, mask or pig’s head and lacón; and fourth, the variety of meats which literally adds the pig from head to toe, with spine, tail, bacon, snout, ear, tongue, claw, hen, beef skirt, bacon and salt rib.
To be able to consume it, you can go to the establishment and taste its menu with a closed price of 38 euros at La Molinera, which includes soup, full stew (very generous), dessert and house wine. Additionally, there is also the possibility of ‘Home cooked’always prior reservation and for a minimum of 4 people, 50 euros.
