Cantabrian Food: Five Things You Should Try
From Santoña anchovies to sobao – a little culinary tour of Cantabria.
Cantabrian cooking lives off two things: the sea and the green pastures inland. Here are five specialities you shouldn’t miss on any trip.
1. Anchoas de Santoña
The anchovies from Santoña are considered the best in Spain. They are filleted by hand and preserved in olive oil. Best eaten simply on a piece of bread.
2. Cocido montañés
A hearty stew of white beans, cabbage, chorizo, black pudding and bacon. A typical dish for cool days – and a proper meal, not a starter.
3. Rabas
Deep-fried strips of squid, a classic with a beer in Santander. Unlike the calamari rings from the south, they are usually cut into strips.
4. Quesada pasiega
A moist cheesecake from the Pas valleys in the south of Cantabria. It is traditionally baked with fresh curd cheese, butter, sugar and lemon.
5. Sobao pasiego
Also from the Pas valleys: a light, buttery sponge cake sold in little paper cases. Perfect for breakfast with a café con leche.
A good place to try them all is the Mercado de la Esperanza in Santander, where you will find everything from fresh fish to cheese.