Carnival is celebrated all over Spain with colourful costumes, humour and imagination, and a wide variety of popular traditions. The most famous are in Cádiz, the Canary Islands and Galicia, where youll find plenty of food and fun in equal measure. In the Canary Islands, youll find the best gofio, a flour made from toasted cereal and a staple of Canarian cuisine. It is served with other dishes like sancocho, a stew made with sea bass and sweet potato. There are two typical desserts for Carnival: torrijas, made by soaking slices of bread in milk, honey and spices, which are then fried in olive oil; and frangollo, a dessert made with cornmeal, sugar, almonds, lemon, eggs and raisins. In Cádiz, one of the most popular dishes is tortillitas de camarones, a type of pancake made with chickpea flour and shrimp. The caballa con piriñaca, mackerel with a salad of tomato, onion and green pepper, is another essential dish you should try.
Carnival in Spain is a vibrant celebration, and the food is as colorful and varied as the costumes. In the Canary Islands, the festivities are filled with traditional dishes that have been passed down through generations. One of the staples is gofio, a versatile flour made from toasted grains, which is a key part of Canarian cuisine. Its often served alongside sancocho, a hearty stew made with sea bass, sweet potatoes, and a rich broth that warms the soul. For dessert, the islands offer torrijas, a sweet treat made by soaking slices of bread in milk, honey, and spices before frying them to golden perfection. Another local favorite is frangollo, a dessert crafted from cornmeal, sugar, almonds, lemon zest, eggs, and raisins, creating a sweet and satisfying end to any meal. Over in Cádiz, the streets come alive with the sound of chirigotas, humorous musical groups that satirize local and national events. But it’s not just the music that draws crowds; the city’s culinary offerings are equally enticing. One of the highlights is tortillitas de camarones, thin, crispy pancakes made with chickpea flour and tiny shrimp, fried to a delicate crisp. Another local specialty is caballa con piriñaca, a dish featuring grilled mackerel served with a fresh salad of tomatoes, onions, and green peppers, drizzled with olive oil. The city’s narrow streets are filled with the aroma of these dishes, creating an irresistible atmosphere for both locals and visitors. In Galicia, Carnival takes on a different flavor, with a focus on hearty, rustic dishes that reflect the region’s rich culinary heritage. One of the most popular dishes is lacón con grelos, a traditional stew made with pork shoulder, turnip greens, and chorizo, all simmered together in a flavorful broth. This dish is a staple of Galician Carnival, providing warmth and nourishment during the chilly February days. Another favorite is the empanada gallega, a savory pie filled with a variety of ingredients, from tuna and peppers to octopus and onions, all encased in a flaky pastry crust. For dessert, the Galicians indulge in filloas, thin crepes made with flour, milk, and eggs, often filled with a variety of sweet or savory ingredients. Whether filled with sugar and lemon juice or stuffed with chorizo, filloas are a beloved treat during Carnival. Each region of Spain brings its own unique flavors to Carnival, making it a culinary journey as much as a cultural one. From the rich stews of Galicia to the seafood delights of Cádiz and the sweet treats of the Canary Islands, Carnival is a time to indulge in the very best of Spanish cuisine. So, whether you’re drawn to the colorful costumes, the lively music, or the delicious food, Spain’s Carnival offers something for everyone.
