The food of Spain

In Spain, there are many interesting and different types of food, and I was able to try a few different ones while here. Cochinillo, which is a cooked baby pig, is famous in Segovia. The meat seemed to melt in your mouth, and it was very tender and moist. The tradition is to cut this food with a plate because it is so tender.

In Valladolid, I tried “calamares en su tinta,” which is basically squid cooked in its own ink. Although it may seem very strange to some people, it was quite delicious, and it was part of a Menu del Dia at a restaurant. Also in Valladolid, I ate some “sepia,” which is cuttlefish. I had it on a sandwich, on a plate with mayonnaise, and with potatoes.


I had paella in Santander, and the fish in the paella was fresh-caught from the Cantabrian sea. The paella was fantastic. Also in Santander, I had some snails, and although they were more salty than I was expecting, they were quite good as well.

Near the castle Tiedra, I tried some bull tail, which was very interesting. The meat came on the vertebrae bones of the bull, so it might be a bit difficult for some people to eat, but it was very tender and cooked very well in a variety of herbs.


Chorizo is a very common food in Spain, and it is basically dried meats. I had it in sandwiches, on pizzas, on a plate alone, on a plate with cheese, with hot peppers, etc. It is very common, and I highly recommend it as a typical Spanish food. Also in the cured meats category is Jamon Iberico. Although it can get a little pricey, it is fantastic.

About the author

Mary Hinz

My name is Mary Martha Hinz. I am from Portville, New York. I just completed my third year as a Mathematics major at Saint Francis University in Loretto, Pennsylvania. I enjoy reading, playing sports, learning about subjects which interest me, and spending time outdoors. I am looking forward to learning more about the language and culture through immersion, something that one cannot truly experience in a classroom. I hope to be able to share my knowledge of the English language and American culture with those whom I will be teaching, and to be able to make long-lasting relationships with my host family, the teachers at the school, my fellow interns, and others that I meet throughout this experience.