What We Ate in Spain

I am trying to establish a study abroad program to visit Madrid, Toledo, Córdoba, Granada, and Sevilla that would take place in early January 2023. I conducted a site visit with my research assistant from May 05 to May 16. Walking miles and miles through these cities helped to work up an appetite. Here’s (close) to everything we ate.

The meats are generally jamón ibérico, lomo, chorizo, and salchichón with occasional morcilla. Some of the others pictured include gambas al ajillo (garlic shrimp), espinacas con garbanzos (spinach with chickpeas), bacalao (cod, often fried), pulpo gallego (Galician squid), fried sardines, fried anchovies, pimientos de padrón (fried piquillo peppers), berenjenas fritas (fried eggplant), paella, gazpacho, rabo de toro (oxtail stew), calamari, croquettes, all types of sandwiches, pisto manchego (Spanish ratatouille) and… more?

The beer is inexplicably better in Spain, and sometimes got vermouth, sherry, sangria, wine, or tinto de verano (red wine with soda) to drink. Occasionally water too.

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