What Would You Eat At This Celebration?

Take this quiz and get ready to be a Spanish gourmet.

GazpachoReal Academia de Gastronomía

It is hot

It's summer, over 100ºF in the shade, and you're not sure if you're thirsty or hungry.

GazpachoReal Academia de Gastronomía

We would recommend a refreshing gazpacho

This dish originated in Andalusia but this simple yet delicious cold tomato soup is synonymous with summertime all throughout Spain. If you don't like tomato, don't worry, as modern cooks have adapted the recipe with the inclusion of cherries, strawberries, or beet, turning it into an avant-garde dish.

"Cocido madrileño" ingredientsReal Academia de Gastronomía

In winter

It's cold and you fancy a hearty stew to warm you up.

"Cocido madrileño"Real Academia de Gastronomía

Make a delicious cocido stew

This historic dish from Spanish gastronomy has multiple regional varieties, although the most famous is the version from Madrid. It is eaten in three rounds: first, the broth is eaten with noodles, then the chickpeas accompanied by potatoes and vegetables, and finally the meat.

Cuttlefish in its ink ingredientsReal Academia de Gastronomía

Black lover

You are obsessed with black, you only listen to obscure music, and you can't bear wearing colorful clothes. You have turned dark, but that doesn't mean you can't eat well.

Cuttlefish in its inkReal Academia de Gastronomía

We would recommend the traditional dish of cuttlefish in its ink

Its characteristic black color comes from the animals' ink. To maintain the black color of the sauce, and to prevent it fading, additional bags of ink can usually be found in fish markets.

Spanish paprikaReal Academia de Gastronomía

Any vegan tapas?

You are out for tapas with a group of friends—some of whom are vegetarian—and you want something to snack on while you all catch up.

Patatas bravasReal Academia de Gastronomía

Order some patatas bravas...

The ingredients are diced potatoes cut into large chunks and fried, and a special sauce, the recipe for which is a secret closely guarded by many restaurants. Some of them have even registered their versions, but it invariably includes a touch of spicy paprika and has a creamy texture.

"Papas arrugadas con mojo"Real Academia de Gastronomía

...or papas arrugadas con mojo, typical of the Canary Islands? 

These potatoes, grown on the islands, are small but full of flavor. They are usually accompanied by two sauces known as mojos. The red sauce is made from a mixture of oil, vinegar, and red pepper; this last ingredient adds a touch of spice, hence it is known as hot sauce. The green sauce is made with green pepper, cilantro or parsley, and garlic, emulsified with oil and vinegar.

"Bacalao al pil-pil"Real Academia de Gastronomía

You like cooking

So you want to impress someone with your foodie knowledge and skills.

"Bacalao al pil-pil"Real Academia de Gastronomía

You could make a delicious cod with pil-pil sauce.

As well as impressing your guest with your skills making pil-pil (a traditional but complicated Basque sauce), you could explain one of the theories behind the origin of this dish.

"Bacalao al pil-pil"Real Academia de Gastronomía

Although not well documented, it is said that Basque fishermen reached North American shores—specifically modern-day Newfoundland in Canada—some time before Christopher Columbus. The sailors had set out to hunt whales, but instead found a more profitable product in cod, which was plentiful and easy to catch.

AzafranReal Academia de Gastronomía

For big celebrations

You are organizing a get-together with friends and you would like to prepare a dish to serve.

Valencian PaellaReal Academia de Gastronomía

Why not try a paella?

Paella has always been associated with festive occasions such as family gatherings and parties with friends. In Valencia, it is traditionally eaten right from the paella itself—the pan in which it is made, and which gives its name to the dish—placed in the center of the table.

Iberic ham for breakfastReal Academia de Gastronomía

For breakfast

What would you accompany your coffee and orange juice with?

Churros with chocolateReal Academia de Gastronomía

We would recommend that you order some churros...

Churros are a kind of long, thin donut shaped like a flute, sometimes with grooves all along the sides. There are two things that make them irresistible: the fact that they are fried, and how crispy they are when freshly made. It's almost impossible to just have one.

Iberic ham for breakfastReal Academia de Gastronomía

...or with a toast with tomato with little cured ham

The toast with tomato, virgin olive oil, and a little cured ham it is probably the most popular breakfast dish in Spanish homes and bars.

Credits: Story

Image: David de Luis

This exhibition is part of the Spanish gastronomy project, España: Cocina Abierta (Spain: Open Kitchen), coordinated by Google Arts & Culture and Spain's Royal Academy of Gastronomy (Real Academia de la Gastronomía). The section on culinary legacy was coordinated by María Llamas, director of the Alambique cookery store and school.


Lourdes Plana Bellido, president of the Royal Academy of Gastronomy; Elena Rodríguez, director of the Royal Academy of Gastronomy and Carmen Simón, academic of the Royal Academy of Gastronomy.


Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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