Food and travel

The food is a very big part of our travel experience. But even though we already started with some pointers for restaurants worth of try and food curiosities out there, we think that there are still many aspects that travelers often do not take in consideration while abroad.

Here are some thoughts how to better enjoy food while traveling.

1. First and foremost, in order to enjoy all these strange or even weird food stuff out there you have to stop comparing it to what you are used to back home.

Have you ever tried limpets?

How about Banana-Ananaz?

Maracua-Ananaz?

Maracuja-Tomato or Banana-Maracuja?

...or.. this fruit? (Sorry we did not get its name)

2. Second – keep an open mind, quite often things or combination of things what you never considered edible can be rather delicious.

How about Scabbard fish with shrimp mousse and... banana?

3. The third rule what we have on our travels is to eat and drink the local!!

Famous Spanish ham - Jamón serrano

Jamón serrano (Spain)

Basque pintxos (small snacks served on a slice of white bread and spiked with a skewer or toothpick)

Grilled Octopus (Greece)

However it is not always possible but at least we try it and make adjustments afterwards: there are places in the world where there is no authentic local food available or it is not really considered edible by our standards. Caribbean islands being a good example: the only authentic food there we found – conch fritters - and it basically tastes like deep fried anything. And as locals deep fry everything, even deliciously fresh local fish is killed properly in boiling oil. But man has to eat so we had to stick to some touristy fusion restaurants where, despite the price factor, it is possible to find something more palatable.
And speaking of Caribbean – while on beach try to avoid the so cool beach Rasta bar! They more often then not make these exotic cocktails in umbrella infested coconut shells with some cheap local industrial Rum. It looks good, but it makes you  very drunk very fast and as a free addition you will kill much more brain cells then you calculated for + terrible headache will follow the exotic experience and spoil the rest of your day. We know – we tried , and shameful to say but more then twice.


But back to food….

4. It is also important to understand that in different regions people have different eating habits time-wise – for example southern people in Europe eat their dinner much later then northerners are used to. Adjusting your biological clock to new rhythm is often the hardest part. So if you try eating at the time you are used to while on vacation you might be limited to food establishments that are open only for tourists and will miss all the authentic experience. Try to find food before 7:30pm in the Mediterranean! The only option you will have is sandwich, burger or kebab. All restaurants where locals eat will not open their doors before 7:30pm and the kitchen will follow at 8:00pm. It is logical: all boutiques and shops (except for a handful of big supermarkets) are open till 7. So the employees have time to close the business and make it to dinner.
Do not believe the signage telling you about authentic food experience in tourist restaurants – we have visited more than 70 different countries and tourist traps sell always some fusion of local stuff and the chef's idea of what a tourist is supposed to like ( usually burger with some local addition ).



5. As a rule of thumb – places where locals gather and what tend to be crowded at peak hours - though often funny hole in the wall that does not smell so nice – tend to have the best food. Beautiful sea view and overpriced burger are usually reserved for misinformed tourists with heavy wallets.

As comes to Spanish cuisine (last 4 months we have been cruising between Spain main land and Canary Islands) we ended up pleasantly surprised by the variety and quality of food.


Of course, we have to stop longer on tapas tradition. We absolutely love this format of food. You wish just a snack with your wine take one tapas, you feel bit hungrier – let us have another one.

An example of tapas platter served in Teguise, Lanzarote, Canaries Islands

They are comfortably small portions with endless variety of food combinations priced from 1 euro in rural areas up to 3-4 euros in Barcelona fancyish wine bars. Usually finger licking delicious and affordable snack, and when you get to know tapas geography better then there is kind’ a sport of Tapas hopping – bit of wine and white bait in that bar, glass of vermouth and blood sausage in other… and so on as much your head and wallet can take.

Pan con tomate - bread with tomato - a typical Catalan starter, in some places is still served automatically

Pimientos de Padrón - a variety of sweet peppers coming from  Padrón fried in olive oil 

Canarian tapas platter: chorizo (sausage), olives, fried bread, pimientos  de Padrón, variety of cheeses and gofio - typical Canaraian food.

And there come Spanish classics like Jamon Iberico (Local dried ham, depends on region taste varies – our favorite being slightly smoked)...

...all kinds of Morcilla (black pudding that usually comes in the shape of sausage, but can be just dish made with blood – no –no food for vegetarians )...

...seafood in coastal towns ( you cant get shrimp taste so sweet if it is still not dancing while you cook it)...

In fish market in Cadiz we got serious drooling fit – the selection was huge, crustaceans alone were 6 different kinds + lots of fish - some still alive. Olives are supposedly the best in Cadiz region, but French from Provence boast the same about their olives and Italians - about their Sicilian olives.  So at the end of the day you have to visit all these places and choose your favorite – seriously hard task, they are all so good. But we are up to the challenge.


And each village (or actually each finca) makes them their own special way, how they were taught by their parents and grandparents – a world of tastes in this little olive.


Soon to be continued.....


P.S. Read more about pasta in La Laguna & simple food in the Canaries.