Galicia Galicia has a long tradition of culinary artistry, which is surely part of its great appeal to visitors. Seafood, fish, meat, game, fruits, vegetables, wine, cheese - the quality and bounty of Galicia's fields, orchards and waters are well known, as is the expert hand with which it is all prepared. It's difficult to say which Galician dishes are most typical. Two of the better known are Lacón con Grelos, pork shoulder cooked with turnip greens to which cachelos (potatoes) and chorizo are added; and Caldo Gallego, a rich winter-time soup made with meats, potatoes, beans and turnip greens. Summer in Galicia is time for dark green Pimientos de Padrón, little peppers, fried and sprinkled with coarse salt. They are often served with the waiter's warning: "Careful, there might be some hot ones in there!" And, starring at every fair throughout Galicia is the local favorite, Pulpo a la Gallega - octopus, cooked, sliced and sprinkled with virgin olive oil, coarse salt and paprika. It is typically served on a round wooden plate and speared with toothpicks. For a grand finale, the flaming "witch's brew," Queimada, is said to chase away the evil spirits.
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