While Spain offers an array of delicious culinary delights, some traditional dishes might not appeal to everyone due to their unusual ingredients, textures, or flavors. Here’s a guide to some of the worst foods to try in Spain and recommended alternatives that are more universally palatable.
While some traditional Spanish dishes might be a bit challenging for the uninitiated, there are plenty of delicious and accessible alternatives that showcase the richness of Spanish cuisine. By opting for these recommended dishes, you can enjoy a flavorful and enjoyable culinary experience in Spain.
The best Spanish food to try, Breakfast in Spain and vegetarian food in Spain
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Worst Food to Try in Spain and What to Try Instead
1. Callos a la Madrileña (Madrid-style Tripe Stew)
Description:
Ingredients: Beef tripe, chorizo, morcilla (blood sausage), chickpeas, and a variety of spices.
Taste: Rich and hearty with a distinct flavor from the tripe and blood sausage.
Why It’s Challenging:
Texture: The chewy texture of tripe can be off-putting.
Flavor: The strong taste of tripe and blood sausage is often an acquired taste.
Try Instead:
Fabada Asturiana: A hearty bean stew from Asturias made with white beans, chorizo, morcilla, and pork shoulder. It’s rich, flavorful, and has a more universally appealing texture and taste.
Read here how to make Fabada
2. Percebes (Goose Barnacles)
Description:
Ingredients: Goose barnacles, a type of shellfish harvested from rocky shores.
Taste: Briny and oceanic, with a flavor similar to a combination of lobster and clams.
Why It’s Challenging:
Appearance: They look quite unusual and can be off-putting visually.
Texture: The texture can be chewy and challenging to eat.
Try Instead:
Gambas al Ajillo: Succulent shrimp sautéed in garlic and olive oil. This dish is packed with flavor and has a more familiar and enjoyable texture.
Read here how to make Gambas Al Ajillo
3. Criadillas (Bull Testicles)
Description:
Ingredients: Bull testicles, often breaded and fried.
Taste: Mild flavor, but the idea of eating them can be challenging for many.
Why It’s Challenging:
Concept: The idea of eating testicles is off-putting to many people.
Texture: The texture can be chewy and unfamiliar.
Try Instead:
Calamares a la Romana: Breaded and fried calamari rings. They are crispy, tender, and a popular choice among locals and tourists alike.
4. Angulas (Baby Eels)
Description:
Ingredients: Baby eels, typically sautéed in olive oil with garlic and chili.
Taste: Mild and slightly fishy, with a soft texture.
Why It’s Challenging:
Appearance: The sight of tiny eels can be unsettling.
Texture: The soft texture can be off-putting to some.
Try Instead:
Gulas: Imitation baby eels made from fish, often served similarly but more acceptable in texture and appearance.
5. Blood Sausage (Morcilla)
Description:
Ingredients: Sausage made from pork blood, rice, onions, and spices.
Taste: Rich and savory with a unique flavor.
Why It’s Challenging:
Concept: The idea of eating blood can be unappealing.
Flavor: The taste is strong and can be an acquired taste.
Try Instead:
Chorizo: A type of pork sausage seasoned with paprika and garlic. It’s flavorful, familiar, and widely enjoyed.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.