Spain is often celebrated as one of the world’s greatest culinary destinations—and rightfully so. But not every dish lives up to the hype. While tapas bars and markets are filled with tempting bites, there are a handful of so-called “must-try” Spanish foods that locals side-eye and seasoned travelers often regret ordering. These are the dishes that attract more tourists than taste buds.
The truth is, not everything labeled “authentic” is actually eaten by locals. Some of the most promoted dishes are designed for tourist palates, not Spanish ones. And falling for them can mean missing out on the truly flavorful, regional fare that makes Spain such a standout food destination.
This guide cuts through the noise, breaking down five of the most overrated or disappointing foods to try in Spain—and offering better, more beloved alternatives that locals actually enjoy. If you want to eat like you belong in Seville or San Sebastián, this is where to start.
The best Spanish food to try, Breakfast in Spain and vegetarian food in Spain
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How to Eat
Avoid restaurants with multilingual menus and pictures of paella out front—they’re catering to crowds, not crafting real flavors. Instead, eat like locals do: slowly, with wine, at places packed with Spanish speakers. Try the house specialties and don’t be afraid of daily menus (menú del día), which often hide some of the best and most affordable meals. Ask the server what they would eat—it’s rarely what’s on the laminated tourist menu.
How to Partner
Pair Spain’s lesser-known gems with simple accompaniments that bring out their richness. Skip the frozen sangria and go for a crisp vermut, Txakoli, or a glass of tinto de verano. Pair grilled seafood with pan con tomate, or enjoy roasted lamb with a Rioja red. When in doubt, trust the wine region you’re in—it often complements the food it was born beside.
It might be controversial to say, but many Spaniards cringe at the overhyped status of certain dishes like tourist-style paella, rubbery calamari sandwiches, or supermarket-style churros drowning in sugar. These aren’t the dishes you’ll find on local tables—they’re tourist bait. Paella, for instance, is a sacred Valencian dish, not a reheated yellow rice platter served across the country. Real Spanish cuisine is deeply regional and fiercely protected. Locals don’t just dislike imposters—they actively avoid them.
Another divisive take? Tapas aren’t always the budget-friendly delight travelers expect. In tourist zones, you’ll be charged a premium for mediocre versions. And yet, just a few blocks away, you might find a family-run spot offering free tapas with each drink, as the tradition originally intended.
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.
Serving Suggestions
Instead of rubbery fried squid, try pulpo a la gallega (Galician octopus) served on a wooden plate with smoked paprika and olive oil. Skip the syrupy sangria and enjoy a dry sherry or local wine. Swap tourist-trap paella for arroz negro (black rice with squid ink) or fideuà, a Valencian noodle dish often cooked in the same style. And if you’re after something sweet, skip the stale churros and try tarta de Santiago or crema catalana.
Final Thoughts
Spain is too rich in culinary tradition to waste a meal on tourist clichés. By steering away from the overhyped and leaning into the regional, the seasonal, and the local, you’ll uncover a side of Spanish food that guidebooks rarely show. It’s not just about avoiding the bad—it’s about discovering the unforgettable. Travel with your appetite, but let curiosity lead the way.
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.