Search Results for: El salvador

El Salvador, which means “the Savior,” got her name from the Spanish conquistadores. The people there, Salvadorians, are also called Guanacos, which to some is an endearing term and to others, is considered derogatory. El Salvador is located in Central America between Guatemala and Honduras. She is the only country in Central America that does not have a coastline on the Caribbean side. El Salvador borders the Pacific Ocean and is considered to be a fantastic surfing location, with international contests held there each year.

El Salvador is the smallest country in all of Central America, yet the most densely populated. She gained independence from Spain in 1821 and then from the Central American Federation in 1839. Life has not been easy since independence nor throughout the colonization period. Before the Spanish arrived, the area was made up of two large Indian states. The main tribe was the Pipil. The Pipil managed to defeat the Spanish troops in their first invasion but then fell to them in 1525. The Spanish made the Indians work, give up their land and pay large taxes. Hundreds of years later there was a horrific event called “la matanza” or “the massacre”, when in 1932 the peasants (mostly Pipil) were summoned to the town square under the guise of reform, instead 40,000 of them were slaughtered. After that event, the surviving Pipil population hid their Indian identities, changed their dress and spoke Spanish instead of their native language. The current population is 97 percent mestizo (a combination of Spanish and Indian) and there is only one percent of the indigenous population left. Only a few remnants of the Pipil language remain as the official language of El Salvador today is Spanish.

Coup attempts and guerilla warfare finally ended in El Salvador, after the terrible civil war that lasted from 1979 to 1992. At least 80,000 perished during the war and many fled the country. In fact, nearly 20 percent of the population migrated to other nations out of fear, mainly to the United States, and have never since returned. Thankfully, El Salvador is now on the mend with democratic elections widely held. The population is mostly Catholic by a large majority and protestant. Although they still face significant challenges with gangs, drugs and poverty, they are headed in a better direction. Just recently the late Archbishop Oscar Romero became the first ever native son to reach beautification (the final stage to sainthood in the Catholic Church) He was shot to death during a mass in 1980 and was a devoted advocate for the poor. To date no one has been prosecuted for his murder. Many celebrated Romero’s beautification in the streets of El Salvador along with expats around the globe.

Hit with natural disasters shortly after the peace agreement was signed in 1992, an attempt was made, on an environmental front, to expand the tropical forest cover, which was mostly decimated throughout their troubled history. It is one of the few countries in the last two decades to work towards reforestation. Nature and preservation is important to Salvadorians and Lake Llopango, surrounded by volcanos and mountains, is one of their most beautiful sightseeing spots. Another popular tourist spot is called the City of Witches or “Sihuatehuacan” that was founded in 1708 and now called Santa Ana. It said to hold El Salvador’s most important architectural and cultural treasures. The historic, capital city, San Salvador, is located in the interior of the country.

Known as “the land of volcanoes”, its youngest volcano, born in 1770, is called Izalco and was once known as “the lighthouse of the Pacific” due to its fiery activity. In 1976, a worker in a bulldozer doing some land clearing to build a new grain silo, hit a wall, which led to the discovery or a pre-Colombian settlement that had been buried by volcanic ash some 1400 years ago. Joya de Ceren a.k.a. “Pompeii of the Americas” became a UNESCO world heritage site in 1993. One can only wonder what other treasures lay beneath the volcanic soil. The volcanoes provide the country with extremely fertile farm land. Coffee is their largest crop, mainly grown in the mountain regions and sugarcane is the most common crop along the coast. While their export of agricultural products is robust, the country brings in even more funds from the loyal expats living abroad. In 2001 El Salvador adopted the US dollar as its official currency, prior to that it was the colón.

Soccer is the national sport in El Salvador and they are truly passionate about it. In 1969, a war broke out called the Soccer War or the 100 Hour War, between Honduras and El Salvador. The war precipitated from earlier border conflicts but culminated during the World Cup Qualifying event when fans got out of control and escalated into riotous violence, including setting the stadium on fire and bombings by the military. The rivalry between the two countries continues today, yet one famous player emerged, Jorge Magico Gonzales (the Magician,) who is considered to be one of the best El Salvadorian soccer players of all time. Some believe that had he been born Brazilian or Argentinian, he would be ranked amongst the best in the world, alongside Maradona and Pele.

Salvadorian traditional cuisine consists of food from the indigenous Pipil, which of course bears a Spanish influence. Pupusa, considered the national dish, is a thick, handmade, corn tortilla stuffed with cheese, beans or chicharron. The oldest pupusa preparations in the world were found at the 1400 year old UNESCO site, Joya de Ceren. The dish is always served with a slaw, called curtido and a Salvadorian red salsa that is very flavorful, however not spicy. Other popular dishes are empanadas (stuffed pastries), tamales, sopa de pata (a soup made with tripe and cows feet), fried yucca, chicharon and of course casamiento (a combination of rice and beans). Seafood is a regular ingredient in the cuisine as well, especially along the coast. Beer is the most popular beverage and Pilsener is the most well-liked brand. Coffee, tamarind juice and horchata (a sweet herb and spice based drink,) are common non-alcoholic beverages. For dessert, fresh fruit and Tres Leches is loved along with semita, a coffee cake with guava or pineapple jam.

So let’s eat El Salvadorian style:

The Menu
Starter
Pupusas (masa cakes)

with Curtido (cabbage slaw)

Served with Salsa Roja (red sauce)

Main
Izote con Huevos (yucca flowers with eggs)

Served with Salvadorian frijoles refritos (refried beans)

Dessert
Mango con Chili y Lemon (fresh mango slices with chili and lime)

We set the table with the colors of El Salvador’s flag; blue and white. We decorated with the beautiful izote flower (their national flower) which here we call the “Lord’s candle” or “Spanish bayonet.” (I was so excited to finally get to cook these delicate petals.) We added some coffee beans and sugarcane to the décor to represent the importance of the country’s agriculture and of course we could not forget, a soccer ball.

As we began the first course, we said “salud”, which means “cheers” in Spanish and then “buen provecho,” translated as “enjoy your meal.” We clinked our Pilsener beer bottles and dug into the national dish, called papusas. The corn tortillas were stuffed with Oaxaca cheese and others were stuffed with cheese and locro, another edible flower. We served them with a delicious vinegar, type slaw made of cabbage and flavored with oregano. The flavor and texture of the slaw was the perfect accompaniment to the papusa and was embellished with an excellent mild, tomato salsa.

For the main course, we cooked the izote flower with egg dish. The delicate petals of the izote blossom are very similar to the leaves of an artichoke that lay close to the heart. Making this dish was a bit labor intensive. First, you first need to locate the izote, which for me, living in the high desert was easy, however elsewhere, they may be tough to find. I learned about cooking these petals from a local woman who taught me some native foraging skills. Her ancestry is Spanish/Indian and it was awesome to be able to cook this dish in honor of her homeland, El Salvador. Once you find the flower, you’ll need to remove the stamen from each blossom. (This is the labor intensive part.) Once the petals are cleaned and boiled, they are added to the egg dish. The flavor of the dish was superb and with it we had the best, Salvadorian refried beans ever! Often beans and rice are served together in El Salvador but the izote dish is served with refried beans alone and all I can say is that these beans will definitely go on the favorites list. Yum!

For dessert, we enjoyed a popular street food; mango on a stick. The street vendors in El Salvador must clearly be more talented than I am to cut the mango in the shape of a flower. However, the taste was delicious with a light dusting of chili powder, salt and a squeeze of lime juice. Mango on a stick, is a perfect treat for a hot summer day or anytime!

As we say goodbye to El Salvador we do so with a few El Salvadoran proverbs and with a prayer that they continue on their path to healing.

He who takes on too much, squeeze little.
Say nothing about another that you wouldn’t want to hear about yourself
and
It’s fair that he who tried to steal yours, loses his.

Until next week,
Warmest Regards,
Darlene

Christopher Columbus, on his fourth voyage to the New World, named this country “Honduras”, which is Spanish for “Depths”, referring to the deep waters off the northern coast. Honduras gained independence from Spain, along with her neighbors, in 1821. Located in the middle of Central America, her neighbors are Guatemala, El Salvador, and Nicaragua. She also has a small border on the Pacific Ocean and a long border on the Caribbean Sea. This area, also known as the “mosquito coast”, is a long series of white, sandy beaches and freshwater lagoons. The Mosquitia (as it is called there) has one of the greatest tropical rain forests remaining in the world, along with pine woods (their national tree) and grasslands.

The Bay Islands lie off the northern coast, with the largest island being Roatan. These Islands were fought over by the English and the Spanish and a large number of English settled there. It is not uncommon to see blond hair, blue-eyed, locals on the islands. It was also an area home to the Garifuna people, Afro-Caribbean, “Bay Islanders,” who were brought from West Africa to work on the plantations and now reside mainly along the north coast.

It was the Mayans who inhabited the area before Columbus arrived and established large communities there. They later moved on to Mexico for reasons not completely understood. One prominent theory suggests a prolonged drought caused famine and unrest and eventually led to the dispersal of the Mayans. Copán is considered to be an important Mayan archaeological site and is one of the most visited tourist attractions in Honduras.

Honduras, bordered by the Caribbean Sea, is subjected to occasional hurricanes. In 1998, Hurricane Mitch, a category five hurricane, devastated Honduras, killing over 5000 people and causing more than two billion dollars in damages.

The main ethnicity of the Hondurans is mestizo, a mix of Indian and European, along with other native Indians and the Garifuna. Spanish is the official language, although English is often spoken, as well as indigenous languages. The main religion is Roman Catholic.

Bananas, the main crop in Honduras, drew in large companies from North America. These corporations remain the largest land holders in the country. Unfortunately, they never took care of the people and infrastructure, as promised, in return for the land. This set up a kind of aristocracy for the wealthy few, while the majority of people in Honduras remain poor, with 65% living in poverty. Today the primary exports are bananas, coffee, pineapple, palm oil, timber, clothing and seafood. The United States is their main trading partner.

Honduras, with its beautiful islands, azure blue seas and rain forests could be a real draw for tourism. Diving and snorkeling are said to be among the best in the world, as the islands are surrounded by the world’s second largest, barrier reef. However, the crime rate is excessively high and Honduras is, unfortunately, referred to as the murder capital of the world. Drug smuggling and kidnappings are also big problems. Although they have made some strides to improve their reputation in the last few years, the country remains on nearly every country’s travel warning list. Tourism suffers tremendously due to this threat. It is not uncommon to see police and military soldiers with assault rifles walking the streets. They are there as protection but leave a very uneasy feeling for the average tourist. The current president, Hernandez, is working with the International Monetary Fund to ease their poor fiscal situation. He announced “The Plan of the Alliance for Prosperity in the Northern Triangle”, a plan to work with Guatemala and El Salvador to reduce violence, stimulate economic growth, improve infrastructure and promote education over the next several years. All three countries suffer from the same ills and all should benefit from this alliance.

As we look into the cuisine of this nation, we see a fusion of indigenous Indian cuisine with Spanish, Caribbean and African influences. The Garifuna have a distinct, cuisine style with lots of fish stews and soups, many of which use coconut milk. The cuisine varies by region, with seafood being a prominent ingredient on the Bay Islands. Beef is a more popular choice on the mainland. The dishes are not spicy-hot, however they do use quite a few aromatic seasonings such as: cumin, anchiote, allspice and paprika, along with fresh herbs, like coriander and oregano. Rice and beans along with corn tortillas are by far the main, staple foods. Beans there are either black or red and used extensively. Sometimes corn tortillas and beans may be all that is consumed in a day.

An extremely popular breakfast food is called balaedas; a flour tortilla stuffed with beans, cheese, eggs and sometimes meat. Chimol or “pico de gallo” is found on nearly every Honduran table and is a condiment put on just about everything but especially on tamales, enchiladas and carne asada. It is also used like a salsa, to enjoy on a tortilla chips. Like their neighbor Guatemala, they make their tamales wrapped in banana leaves, as opposed to corn husks. Mondongo soup, made of tripe and other beef parts, is considered a legendary hangover cure.

So let’s eat Honduran style:

The Menu
Main
Plato Tipico (Typical Plate)

Consisting of
Carne Asada (Marinated Beef)

Frijoles Refritos (Refried Beans)

Chicharones (Pork Crackling)

Platanos Fritos (Fried Banana)

Served with Chimol (a Fresh Salsa Topping)

Served with
Horchata (a Rice Drink)

We set the table in a tropics motif. Our tropical fruit included bananas, plantains, pineapple and coconuts. A colorful parrot, representing their national bird, (which is actually a scarlet macaw) along with orchids, (their national flower), palm fronds and banana leaves added to our theme. Blue and white were the colors of choice, to represent the flag of Honduras. We put on some Punta music, created by the Garifuna people. It is a unique type of music, with the lyrics sung in Spanish, by only women. Punta music is thick with percussion, created by a drum beat made from hallowed out, native woods. The marimba is their most distinctive, percussion instrument. It is made of wooden bars attached to resonators, to amplify the sound, as they are struck with mallets.

We began our meal with “Salud”, that is “Cheers” in Spanish, as we toasted with our non-alcoholic beverage, called horchata. It is a drink made from rice and spices and was perfectly refreshing. Beer or rum would be a common, adult beverage choice in Honduras.

“Buen Provencho”, (enjoy your meal) invites guests to begin eating. The meal was served family style; all dishes provided at the same time. Considered to be the national dish, plato tipico (or typical plate) is found on almost every menu in the country. This is an extremely large plate of food that is both filling and delicious. The meat, called carneada, is beef that has been marinated in sour orange and spices and then barbecued. It is served with refried red beans. Fried plantains, made from ripe bananas, were a sweet and delicious accompaniment. The chicharones, or pork crackling (well what can I say), is pork belly, braised for a few hours and then fried in its own rendered pork fat. Chimol, a tomato, onion and pepper mixture was wonderful on the meat. This was also served with rice, a simple side salad of lettuce, tomato and onion along with some sour cream and of course, homemade, corn tortillas. This meal would also often be served with chorizo, a spicy sausage but I thought the chicharones were enough pork for the day.

There was no dessert with this meal; absolutely no room left for it. So instead we decided to crank up the Punta, get out the maracas and dance the night away.

As we say goodbye, I leave you with a few Honduran proverbs:
For great ills, great remedies.
Hunger has no law, it’s just hungry.
The truth is bitter and lies are sweet.
Every time one laughs a nail is removed from one’s coffin.

Until next time,
Hasta luego, (see you later)
Darlene

Guatemala, in a dialect of the Mayan language, means “The place of many trees”. It is aptly named, as over one third of the country is forested. Shades of every color of green imaginable, exist there; containing nearly 300 metric tons of carbon-absorbing, living, forest biomass. Guatemala’s forests are home to over 1200 species of amphibians, birds, mammals and reptiles. Breathtakingly beautiful, Guatemala is a nature lover’s paradise.

Located in Central America, her neighbors are Mexico to the north and west, as well as the Pacific Ocean to the south. Belize, Honduras and El Salvador, along with the Caribbean Sea, lie to the east. There are three principle regions; the northern lowland plains, the volcanic highlands and the Pacific lowlands. The majority of the population lives in the temperate highlands, which is where the capital, Guatemala City, is located.

Modern day Guatemala was built on the foundation of the Mayan civilization. Mayan history, known as the Classic Period, can be uncovered in multiple sites around the country. The biggest and most famous is the Tikal temple, a UNESCO World Heritage site. In fact, there are four important UNESCO sites, the most in any Central American country. The Mayan civilization collapsed around 900 AD and the reason for their downfall is still debated by scientists. The “Drought Theory” is the now the most widely accepted, as the Mayans were an agricultural society that relied on rainfall. It is believed they had to abandon their homeland or die from a drought induced famine. Recent discoveries, such as obsidian arrowheads, suggest human presence existed there as early as 18,000 BC. There is an overwhelming sense that many precious artifacts and treasures are still left to be discovered in this land.

Guatemala was conquered by the conquistador, Pedro de Alvarado, in 1524. They gained independence from Spain, along with several other countries, on September 15, 1821. The official language is Spanish, along with 23 recognized, indigenous languages. Guatemala was, at one point, part of Mexico and then part of the federation known as the United Provinces of Central America, until its collapse in 1839. It was in 1945 that a constitution was adopted, after decades of dictator-type leadership. The constitution was supposed to give equal rights for all people, including the Indians. However, Indians continued to be exploited and disparaged until only recently. The Ladino elites (Persons of mixed or non-indigenous race and heritage) were compelled to change their attitudes, after Rigoberta Menchu, a young, Maya woman, was selected for the Nobel Peace Prize in 1992.

The time leading up to the 21st century, unleashed a horrific civil war that lasted from 1954-1996. This was a tragic time when over a million Guatemalans had to flee the country, over 450 Mayan villages were destroyed and over 200,000 people were murdered. The United Nations based, Historical Clarification Commission, attributed more than 93% of the human rights violations to the military government, and determined that 83% of the victims were Maya Indians. The Commission concluded that State’s actions constituted genocide. Thankfully, a peace accord was signed in 1996 between the guerillas and the government. The country has since experienced healthy, economic growth and gives their people the right to vote in democratic elections.

Guatemala produces many exports, coffee being the most important, but also significant, are exports of raw sugar, bananas, gold and precious metal ore and they produce most of the jade in the world. The Maya get the credit for making the first chocolate bar. Guatemala has a thriving textile industry, which employs many of its citizens. Its eco-tourism industry has been gaining momentum and has a huge upward potential for their economy.

Ironically, in a very recent development, corruption charges were brought against the current president, Otto Perez Molina and vice president, Roxana Baldetti. It brings into question whether this country will ever be led by someone with the people’s best interests at heart. Interestingly, the front runner, to replace the president (who now is serving jail time), is a comedian, with a slogan that goes “Not corrupt, not a thief”. Whoever wins this critical election, will have an opportunity to create a fresh start that the people of Guatemala so desperately deserve.

This country has a lot to offer, but it is the people that make this country so special. They are a proud, hard-working people, who are friendly and love to eat, drink and socialize at the many festive occasions, most of which revolve around religious holidays. Guatemalans are mostly Roman Catholic, and Protestant, along with indigenous, Mayan religious believers. Guatemala’s national sport is soccer, which is celebrated throughout the country.

One of the most revered celebrations is All Saints Day, or Dia de Todos Santos, which occurs on November 1st. This is a day to commemorate and pay respect to the deceased. A unique part of this tradition is the Kite Festival. Giant kites, that can span up to 20 meters (about 60 feet), are displayed and then these brightly colored kites, fill up the sky. Each kite has a unique design, similar to the designs on clothing, which signifies their village. It is believed that the soul of the deceased is able to identify their family members by the colors and design of the kite. There is also a competition for who can keep their kite in the air the longest. At the end of the festival, the kites are burned near the cemeteries, allowing the dead to return to their resting place. It is considered a curse, if for some reason, the kite does not burn. It is as though the soul does not want to leave. The meal that commemorates this holiday is called “El Fiambre”. This is a cold dish made with more than 50 ingredients including vegetables, sausages, meats, fish, eggs and cheeses. The preparation takes at least two days to make and is often served with the family gathered around the grave of a loved one.

As we look into their cuisine, the Maya and Spanish clearly have provided the most influence. Rice and black beans with corn tortillas are found at nearly every meal. It is amazing to watch a Guatemalan woman make a corn tortilla from scratch, using only her hands to shape the tortilla. It truly is an art form! Chicken, pork and beef are the most consumed meats, with fish being a local specialty along the coast. Meats are often served grilled or in stews called “caldos” and cooked in a chili sauce. Guacamole (mashed avocado, with onions and spices) is ubiquitous. Chile rellenos and especially tamales, are favorites all over the nation. The Guatemalan’s typically wrap their tamale in a banana leaf, as opposed to a corn husk, which imparts a unique flavor to the tamale as it cooks. Fresh fruits and vegetables are widely available and enjoyed as part of the everyday diet.

So let’s eat Guatemalan style:

The Menu
Starter
Salpicon (Shredded Beef and Mint Salad)

Served with Homemade Corn Tortillas

&
Picado De Rabano (Radish Salad)

Main
Pepian De Pollo (Chicken Stew)

Served with
Arroz Guatamalteco (Guatemalan Rice)

Dessert
Rellenitos de Platano (Stuffed Plantians)

We set the table with treasures from our trip to Guatemala some years ago. A handmade doll and the colorful fabrics, for which they are famous, decorated the table. Alongside them we placed a candle, with a picture of a quetzal, an absolutely beautiful bird, (it is the national bird) and almost as colorful as their textiles. It also bears the same name as their currency. It is said, the tail-feathers of this bird were in fact used as currency in the Mayan Empire. In the background, we put on some classical, Latin guitar music that we fell in love with on our trip there.

For the first course, we started with a shredded beef salad, called Salpicon. This dish is popular all over the region, however they make it with mint in Guatemala, which gives it a unique and tasty flair. This was served with a fresh, radish salad and of course some homemade corn tortillas. I must admit, I used a tortilla press to make them, as I have not been able to master the art of forming them by hand. (One day!) But whether made by hand or with a press, nothing can beat homemade tortillas, YUM!

For the main course we enjoyed a dish that should be considered their national dish, although they haven’t officially declared one yet; it is distinctively Guatemalan. It consists of a complex sauce, made with roasted sesame and pumpkin seeds, along with cinnamon and numerous chilies and vegetables. The result, served over chicken, was awesome. Some may say it is an acquired taste, but for us it took no acquiring at all; we simply loved it. Sometimes “Pepian” is referred to as Guatemalan mole’. We put this next to the rice, which was flavored with the broth from the chicken and vegetables. Very delicious.

For dessert, we delighted on mashed plantains, stuffed with sweet black beans, then fried and topped with sugar and cream. These sweet treats, called “Rellenitos de Platano”, along with a cup of Guatemalan coffee, was the ideal ending to our Guatemalan meal.

When we traveled to Guatemala, we stayed with dear friends who had grown up there. They took us all around their beautiful country, to both coasts and everywhere in between. What I remember most was their incredible hospitality; they served up delicious food, cervezas, and some very late nights, filled with music, dancing and laughter. But isn’t that what life is all about, enjoying good food, good friends and a good time? This, is essential Guatemala.

Until next week, Hasta Luego, (that means “see you later”, in Spanish)
Warmest regards,
Darlene

How did Spain get its Name?

Spain is known as the “Land of Rabbits.”  It was named by the Carthaginians somewhere around 300 B.C.  They called it Ispania (sphan, meaning “rabbit.”)  Evidently, there was an abundance of rabbits that roamed the land back then. 

The Romans, when they arrived, decided to keep the name, calling it Hispania.  Eventually, the name was changed officially to Reino de España, in Spanish or the “Kingdom of Spain,” in English. 

Spain did go by a few different names over time.  Its earliest name was Iberia, named for by the Moorish inhabitants from North Africa.  Iber was the Iberian word for “river.”  The Greeks called the entire peninsula Hesperia, meaning “Land of the Setting Sun.”   (Interestingly, I currently live in a town called Hesperia, California.  Now I know the meaning of the name.) 

Where is Spain Located?

Spain occupies most of the Iberian Peninsula in the southwest part of Europe.  It shares land borders with Portugal to the west, France and Andorra in the north and northeast, and a small border with Gibraltar to the south.  It also has water borders, such as: the Mediterranean Sea to the east, the Strait of Gibraltar to the south and the Bay of Biscay to the north. 

Aside from the mainland, the territory also includes many islands on the Atlantic, the Balearic and Mediterranean Sea.  If you were to combine all the Spanish beaches into one stretch it would be almost 5000 miles long.  It is no surprise that the country and its islands are very popular beach destinations.  Its capital city is Madrid and is located in the heart of the country.

A Brief History of Spain

There is very early evidence that most of the Iberian Peninsula has been inhabited since prehistoric times.  Sometime around 4000 BCE much of Spain was settled by Iberians.  Then the Celts, the Phoenicians, the Greeks and the Carthaginians all had settlements. 

It was the Romans that had the largest influence on Spain’s culture, as they ruled for nearly six centuries, until the fall of the Roman Empire in the fifth century CE.

Sometime, around 500 CE, the Visigoths arrived and drove out the Romans.  Then it was the Muslim Moors of North Africa, in 711 CE, that came across the Mediterranean Sea and conquered Spain, ruling for several hundred years. 

Meanwhile, Christian kingdoms in the north were gaining power and the Reconquista, the Christian re-conquest of Christian territory, began to retake Spain from the Muslims. 

Eventually, the Reconquista ended with the conquest of Grenada.  The Alhambra Decree expelled all the Jews from Spain that did not convert to Christianity, in 1492 CE.

In 1469, Isabella I of Castile and Ferdinand II of Aragon were married.  The Kingdom of Spain was formed and they were named the king and queen of Spain.  In 1492, Queen Isabella sponsored the expedition of explorer Christopher Columbus who then discovered the “New World.”

In the 1500s, during the Age of Exploration, Spain became the most powerful country in Europe, if not the world.  Spanish conquistadors, such as Herman Cortes, conquered the Aztec’s Empire in Mexico and Francisco Pizarro,  conquered the Incan Empire in Peru, along with others who conquered much of the Americas and made them into Spanish colonies.  This brought great wealth to the Kingdom of Spain, especially from gold, but from countless other treasures as well.

In 1588 in a battle of the world’s great navies, the British defeated the Spanish Armada, which began the decline of the Spanish Empire.  In the 1800s, many of Spain’s colonies started to revolt and wanted to separate from Spain. 

Spain continued to be in many wars but was losing most of them.  In 1898, Spain lost the Spanish-American War and with it, many of their primary colonies.

Generally, Spain stayed neutral during both World Wars, but did side somewhat with Germany, which made things difficult after the Second World War.  In 1936, there was a civil war in Spain.  The nationalist forces won the war and General Francisco Franco became Spain’s ruler and dictator until his death in 1975.  Since that time, the country has experienced rapid and remarkable, cultural, political and social changes.

 A new constitution was adopted in 1978, which has served as a means to democracy.  The country is now run as a constitutional monarchy in which executive decisions are made by the government.  The Spanish monarch is currently represented by King Felipe VI. 

Spanish Culture

Spanish culture is a true reflection of its crossroad’s location and influences from the different inhabitants over the centuries.  The country comprises 17 autonomous regions.  Each region of Spain has its own unique culture and even has some of their own official languages, such as: Catalan, Galician, Valencian and Basque.  Spanish (Castilian) is the official language of the whole country.  Spanish is a Romance language that is closely related to Latin.  It is the second most widely spoken “first” language in the world, with more than 400 million speakers.  (The most popular “first” language spoken is Mandarin.)

Spain has a population of about 47 million and is known for its relaxed way of life.  La siesta (the afternoon nap) was born in Spain.  Nothing happens in a hurry; life is slow and treasured.  Spaniards have an uncanny ability to be in the present and not plan every minute of the day.  Perhaps this is why Spaniards have one of the highest life expectancies in the world, at an impressive 83 years of age.  One statistic from the OECD, reported that the average Spaniard devotes 16 of the 24 hours of every day to leisure; including eating, drinking and sleeping.

Spain is home to 47 UNESCO world heritage sites, listed for their cultural significance or natural beauty; some are even entire towns.  These sites, along with hundreds of beaches, make Spain one of the most popular tourist destinations in the world.

Spain also has many popular festivals throughout the year; from the Running of the Bulls in Pamplona, to La Tomatina, where you participate in a giant tomato fight.  Las Fallas in Valencia is where giant paper sculptures are turned into bonfires and Carnival, is their Mardi Gras festival, plus there are so many others. 

I had the privilege of being in Spain for Semana Santa (Holy Week,) which was an experience I will forever treasure.  About 70 percent of the population identify themselves as Roman Catholics (although only about 13 percent of the population goes to church each Sunday.)  Despite that, religion has huge importance in Spanish culture.

Music and dance is at the heart of Spanish tradition.  Spain is world famous for its flamboyant flamenco and Spanish guitar. Flamenco dance is often associated with the passionate dancing and the colorful dresses worn by the performers but it is important to note that flamenco can also be performed without dance.  It does, however, always feature the cante jondo (deep song) of the gitanos (gypsies) of Andalusia.  It is of no surprise that Spanish guitar is also at the heart of Spanish culture.  It was actually invented in Andalusia in the 1790s when a sixth string was added to the Moorish lute.  It gained its modern shape in the 1870s.

Spain has a remarkable artistic heritage dating back for centuries. However, it was in the early 20^th century that the art world was influenced by a remarkable group of Spanish artists, such as: Pablo Picasso, Juan Gris, Joan Miro and Salvador Dali, to name just a few.  The architecture throughout Spain, includes its massive Gothic cathedrals built in nearly every town square, as well as incredible castles and plazas. This includes the famous Alhambra palace and fortress and of course Gaudi’s, La Sagrada Familia, to name just a couple of the amazing sites in Spain.

Bullfighting is considered to be the national sport of Spain and is the most controversial of all Spanish traditions.  Some places in Spain have banned its practice due to the cruelty to animals. However, there is a long history of the bullfighting sport.  Matadors (those who fight the bull) are very highly respected.  The largest bullring in Madrid called Las Ventas  has a historical museum dedicated to the sport.  Actually, some would argue that soccer is truly the national sport of the 21^st century.   Spain won the FIFA World Cup in 2010.  Fútbol, as it is called there, is a beloved sport throughout the country.

Spanish Cuisine

Each and every region in Spain has its own history and cuisine. Generally speaking, the cuisine is considered to be Mediterranean.  Spain is the world’s largest olive oil producer.  You will find delicious green olives on every table in Spain.

They also have a very old viticulture.  Archeologists believe that some grapes were cultivated between 4000 and 3000 BC, long before the Phoenicians showed up.  Spain is the third largest wine producer in the world and has 2.9 million acres of vines planted.  Just like their cuisine, the wine differs from location to location.  Rioja and Ribera de Duero are known for their Tempranillo production.  Whereas, Jerez de la Frontera is home of the fortified wine; sherry.  Cava, a delicious sparkling wine, comes mostly from the Catalonia region.

There are many sumptuous foods for which Spain is famous but the one that stands out to me is what comes from the black-hoofed pig, known for its acorn diet.  These Iberian pigs are raised in the southwest.  Pork is loved in many forms and made into sausages, roasted, stewed etc.  However, jamon iberico, is a cured ham that is simply unbelievable.  You will see legs of pork hanging in nearly every market throughout Spain. One bite of this ham will simply melt in your mouth.  It goes perfectly with Spain’s cheeses, from the castile-La Mancha region, called Manchego.  Together, they are a perfect combination of flavor.

Interestingly, some of Spain’s most famous dishes would not have been possible without the discovery of the New World.  Tomatoes, potatoes, maize, peppers of all kinds, paprika, vanilla and cocoa are some of what was brought back to Spain.  Another famous dish is the tortilla Espanola or Spanish tortilla, which in Spain is a potato and egg casserole, not what you would likely think of as a tortilla.  Some believe that this should be the national dish of Spain.  

Often when we think of Spain, we think of paella being a representative dish.  However it is quite regional, coming from Valencia.  The original paella was made with chicken and rabbit, but seafood is now very common.  It is of no surprise that seafood (mariscos) is also very important to Spanish cuisine.  Fried fish is very common in the south and all around the coast.  Octopus is on nearly every menu.  I had the best seafood salad of my life at the La Boqueria market in Barcelona. 

Literally, books can be written about the different regional offerings in Spain.  One food that is popular throughout Spain and for what Spain is most famous, are tapas.  Tapas actually means “cover” and originally it was a little plate of small bites to cover the top of a drink at a bar.  In Spain tapas (little appetizers) are served everywhere and there are more bars in Spain per capita than just about anywhere else in the world.  (They rank 2^nd .)  Often times, when you pay for the drink, you get the tapas for free. 

Spain keeps some unusual hours and tapas are also used to tide one over as dinner is usually not eaten until around 9:00 or 10:00 pm.  After work, one would go enjoy a drink and have some tapas.  Today many people will make tapas their meal. 

So let’s enjoy a Spanish meal:

The Meal

On the table,

Olives and Bread

Tapas

Jamon Iberico (Cured ham) with Manchego Cheese

Gazpacho (Cold Tomato Soup)

Gambas al Ajillo (Garlic Shrimp)

Championes al Ajillo (Garlic Mushrooms)

Tortilla Espanola (Potato and Egg Casserole)

Pulpo a la Gallega con Cachelos (Octopus with Potatoes)

Main Course

Paella (Rice and Seafood)

 Dessert

Crema Catalan (Creamy Custard)

We set the scene with fresh, red carnations, their national flower.  We placed ships, representing Spain’s exploration era, a fan, called a pericon and castanets, to represent flamenco, a pitcher of  sangria, for their wine regions and added food as well, so it was part of the scene.  We added, olives and pan (bread) typically called barra or pistolas, which is similar to the French baguette but a little shorter and wider.  We decorated in the colors of the Spanish flag; red and yellow, and put on some classic Spanish guitar music to color the mood.

We began with a toast, Salud, which means “Cheers” in Spanish and we clinked our glasses of sparkling cava.  Our first course was the famous jamon iberico and manchego cheese.  If you ever get the chance to try this, I hope you do.  It is simply heaven!

We then slowly went into the different tapas.

The first was a cold soup, called gazpacho.  It is a made with raw, blended, vegetables such as: tomato, cucumbers and peppers.  It is perfectly refreshing, especially on a hot summer day.

Next were the little garlic shrimps.  This is such a quick and easy tapa to make.  It is made in a terracotta dish called a cazuela, which goes from stove to table top while the shrimp are still sizzling.  Equally as good as eating the little shrimps, is sopping up the garlic sauce with the bread.

Since we just had a nice dose of garlic we continued the theme with the garlic mushrooms.  These have a different sauce, where Spanish sherry is the star.  These mushrooms were just another wonderful, simple tapa that you will also choose to soak up every last drop of the sauce with the bread. (Mushroom foraging is a popular past time in Spain, especially in the wooded and mountainous regions).

Our next tapa was the octopus on potatoes.  This dish comes from the Galicia region.  I absolutely love octopus and this dish highlighted the octopus beautifully.  Little pieces of tender octopus were placed on a slice of potato that was drizzled with Spanish olive oil. Perfect!

I simply had to include the Spanish tortilla.  This egg and potato casserole is considered by some to be the national dish of Spain.  It is a true comfort food and offers a very savory bite.  (This would be wonderful served for breakfast as well.)  When we finished the tapas, we took a siesta.  We were perfectly satisfied.

Several hours later, when we were once again hungry, we continued with a glorious dish of paella.  It is a true, one-pot meal.  Many places in Spain have paella pits set up in parks and on beaches, so you can just bring your paella pan and cook it right there.  Paella is a truly decadent dish, filled with seafood, meat and sausages.  Hidden in the paella is saffron seasoned rice.  Magnifico.

For dessert, we had citrusy flavored, creamy custard, often referred to as Crème Brulee’s cousin; Crema de Catalan. It was wonderful.

The Spaniards have a saying: Barriga Ilena, Corazon content, which translates to “A full belly and a happy heart”. 

Until next time,

Estar segura, “Be safe.”

Darlene Longacre