I didn’t think I have ever been so grateful to have grown out of my child’s palate within the last couple of years. That is because the seafood here in Vigo is as mouthwatering as all the travel websites claim it to be. The incredible freshness that my location brings as one of the largest fishing ports in the world makes you fantasize at the table that the fish, mussels, and everything in-between was just hauled up on deck and onto your plate.
Besides the seafood, Vigo offers a variety of options. Most Spaniards usually eat a small breakfast in the form of an espresso with a side of toast around 11am, followed by a ginormous lunch around 4pm, and small dinner after 10pm. Not to mention, of course the occasional tapa and vino are sprinkled throughout the course of the day. A surf and turf lover, a vegan, and even an extranjero craving a *Spanish burger will find whatever they’re looking for around the corner.
As a mentioned earlier, small bars and cafés can be found by walking a minute or less from any position in the city. These tend to fairly affordable and allow for a leisurely break to chat, drink a caña, and eat an assortment of potato chips or olives. For drinks, the region is well known for their wines and sangria. So far, my favorite has been the tinto verano which is a sweet, warm weather wine that is usually served with fruit. However, there are not many options for cañas available. Estrella Galicia and 1904 are both light beers and prove to be the most popular—and only—cañas that can be found in Vigo. Maybe after this adventure, I’ll have to bring a little of Bend to Spain to open up a few craft breweries near the center…the search for a pilsner continues.
More so on the topic of food, the lack of spice was an aspect that has caught me and many other first-time auxiliaries off guard. I will have to say that gastronomy in the Estados Unidos brings a lot of assorted and strong flavors to the table. I have found here in Spain that meats are not usually seasoned and dishes that would be traditionally spicy in the United States fall flat. Overall, I believe Vigo has a lot of offer in the way of diverse choices of meals, however they could learn a thing or two about spice.
I am beyond excited to be able to try many more traditional dishes and flavors. Additionally, I intend to continue pushing my “palate parameters” to experience and enjoy a multitude of new dishes. For now, ¡buen provecho!
*Spanish = Fun (but not so much fun) fact! Spanish burgers are typically made with pork instead of cow meat. I personally do not enjoy it as much because they are prone to be drier and not as flavorful as beef. The American in me continues to ask the age old question...Where's the beef??. Stay tuned!
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