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A paste made with cooked flour, water and salt, similar to porridge. Although sometimes taken on their own, they are normally accompanied with sweet (such as milk or honey) or savory garnishes (such as chorizo or panceta). Gachas are a typical food of Castile-La Mancha, where they were made with the flour of a legume called almorta (Lathyrus sativus, also known as grass pea, blue sweet pea or Indian vetch), although gachas can also be prepared with wheat flour or oats.


Garrapiñadas refers to nuts that have been candied or caramelized. Thus, almendras garrapiñadas would be caramelized almonds, whereas piñones garrapiñados would be caramelized pine nuts. Typically produced for celebrations and special occasions, town fairs would often have a garrapiñados stall, where visitors could have freshly caramelized nuts.


A compact cheese made from pasteurised goat's milk in the interior of Catalonia. The name comes from the district in Girona where this small, cylindrical cheese with a mould-covered rind was born.


Cold soup typical of Andalusia, made from tomatoes, onion, bread and garlic blended with oil, vinegar and salt.


A typical tapa in San Sebastián that consists of one or more salted anchovies, Basque peppers (guindillas), and an olive, all skewered on a toothpick. This tasty morsel was created in the forties, at the Bar Martínez, which is still standing in the old quarter of San Sebastián. At that time, the owner of the bar was a native of La Rioja who brought the peppers from this area. The result was a very piquant tidbit. Later the peppers from La Rioja were replaced by Basque peppers, which are smaller and milder. The name Gilda comes from the film of the same name starring Rita Hayworth. The customers of the bar baptised the tapa with this name because it was "hot and spicy", just as the film was considered at that time. 


Typical product of the Canary Islands, from whence it found its way into the cuisines of Puerto Rico, Cuba, Argentina, Uruguay or Santo Domingo, to name but a few. Gofio is a mixture of toasted grains (primarily barley and wheat, though sometimes corn or rye are also included), ground on stones. It then cooked into a paste with water, bouillon or milk (depending on whether it is to be served with sweet or savory foods) and garnished with honey, nuts, spices or fruit.


A variety of table olive, very appreciated for its size, large amount of flesh and refined taste. Gordal olives originate from the area of Seville, though they are grown in other areas of Andalusia, as well as the USA, Argentina or Israel. Mature gordales are dark in color, a fat oval in shape and with a long, oval stone.

Guisante lágrima

An extremely fine, delicate and sweet type of pea, especially prized in the Basque Country. The name 'lágrima', meaning tear, comes from the shape of the peas, which are not as round as normal peas, being slightly pointed in the area where they are attached to the pod. Generally quite expensive due to, amongst other factors, the shortness of the season, a type of locally grown guisantes lágrima, known as guisantes lágrima de costa (coastal lágrima peas) can fetch truly tremendous prices in Basque markets.

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