Today, June 23, the Midsummer, that is to say, the one that welcomes the summer. This special day for much of Spain is not only characterized by bonfires and partying, but food is also a fundamental part to enjoy it to the fullest. Do you want to know the typical dishes of San Juan in each area of Spain? We will tell you.
Catalonia and Castellón: territory of the cocas
Catalonia it is par excellence one of the territories where this popular festival is most celebrated. There the most typical dish is called coca from Sant Joan, a dessert made with pine nuts. Although there are many varieties within this recipe, such as the coca de crema, the chocolate, with pork rinds or with eggs. This dish is also essential in AlicanteOnly there it is eaten with tuna. Likewise, it is also typical to eat brevas, since the season begins on these dates.
Balearic Islands: pomade, beef meatballs and macaroni
For the inhabitants of the Balearic Islands, San Juan is also a date marked on the calendar. Specially in Ciutadella, in Menorca, where the horses take to the streets to dance over the expectant crowd that waits drinking ointment, an alcoholic preparation that is obtained by mixing Gin Xoriguer brand (from Mahón, Menorca) with lemonade.
Another island that waits with joy for this day is in Mallorca. The traditional ones are prepared there beef meatballs with tomato sauce and peppers. Likewise, in Ibiza and Formentera they eat the popular "macarrons of Sant Joan”, A dessert that is like rice pudding, but replacing this cereal with curly noodles, chopped and flavored with lemon peel and cinnamon sticks.
Andalusia: sardines, ham, San Juan casserole and pericones
If there is a place where they adore sardines that is MálagaSo the typical dish of this southern territory could not be other than sardines on the barbecue. On the other hand, in Granada, they prefer the ham or the call Casserole of San Juan, a dessert of Nasrid origin with the pumpkin as the main character. And speaking of desserts tonight, the sweets of Jaén, such as mantecados or pericones they also take the cake.
Basque Country: cider and zurracapote
El fire is an element that has always been part of the basque culture, so deeply rooted in its links with nature. And among the gastronomic traditions of Euskadi we find cod, chorizo and of course, the cider, the star drink of the night of Basque San Juan, next to the spank. The second is typical especially in Laguardia, in Álava, where this product, the sangria family, is shared with family and friends.
Galicia: sardines, queimadas and mussels
The San Xóan festivities Galician people come from ancient times. And is that the verbena It is part of the Galician culture, both gastronomically and musically speaking. On the night of June 23, the flavor of the earth is the protagonist of the sunset, or as one would say in Galician, “luscofusco”. But between bonfires, rituals and the smell of the sea, if you are going to Galicia On this date you cannot leave without tasting especially its rich sardines and its tasty mussels. Although obviously in each region they have their own customs, for example, in Poio, in Pontevedra, the festivities begin eating a rosca with red wine and, on the other hand, in Serres, in A Coruña, they finish them with a great popular mussel.
Likewise, a mystical, but very traditional drink of this festival is the burned. A delicious delicacy that you can prepare with a bottle of brandy, 150 grams of white sugar, a handful of coffee beans and a lemon peel.
These surprising typical dishes of San Juan undoubtedly indicate the arrival of heat and summer, flooding the beaches of our country. Did you know any typical recipe that we have told you about? What community would you go to to enjoy this wonderful party? We are left with the recipe for Catalan cocas and with the macarrons of the Balearic Islands.
